Chocolate Victoria Sponge Cake (2024)

Jump to Recipe

Chocolate Victoria Sponge Cake is a glorious chocolatey twist on the classic sandwich cake. Super-easy to make and delicious sandwiched chocolate frosting or jam and whipped cream.

Post may contain affiliate links. For more information, check mydisclosure

I love baking a classic Victoria sponge cake in summertime when I can fill it with fresh fruit and jam. Then, when the weather gets a bit colder, I switch to a Chocolate Victoria Sponge Cake!

This light chocolate cake Uses everyday ingredients that you probably already have in your pantry. Delicious as a teatime treat – soft, light and not overly sweet.

The best part? It’s such an easy and foolproof cake that can be made with the all–in-one method championed by Mary Berry herself! Simply measure the ingredients into a bowl and beat with an electric hand mixer or a stand mixer!

The Grocery List

Self-raising flour or plain flour with added baking powder
Cocoa powder – ideally a good quality dark chocolate powder such as Dr Oetker or Green & Blacks
Light brown sugar, caster sugar or a combination of both
Large eggs
Margarine such as Stork – cheaper than butter and can be used straight from the fridge!
Milk, any kind
Vanilla bean paste or extract

Filling your Chocolate Victoria Cake

You can sandwich your chocolate sponge using jam, whipped cream and fruit, as you would with a classic Victoria sponge.I think my Easy Homemade Blackberry Jam pairs especially well with the chocolate!

If you want to go chocolate all the way, then a chocolate buttercream or chocolate ganache are the way to go! Personally, I find ganache a little too rich for this simple cake.

HOW TO MAKE CHOCOLATE VICTORIA SPONGE

Full measurements and instructions can be found on theprintable recipe cardat the bottom of the page. Please take a look at the steps and video before attempting this recipe!

Make the chocolate sponge layers

Preheat the oven to 170°C (340°F). Mist two8 inch cake pans with cake release spray and line with baking paper or a reusable liner.

Sift the flour, sugar and cocoa powder into your mixing bowl.Add the remaining ingredients.

Beat together with electrichand mixer until the batter is smooth. Make sure to use a spatula to scrape the bottom and sides of the bowl halfway through.

Divide the batter between the two tins, using scales to weigh it so you have an equal amount.Bake on the middle shelf for 25-28 minutes or until the cakes are risen, springy to the touch and pass the skewer test.

Leave the sponge in the cake pans for 5 minutes then gently invert onto a wire rack to cool completely.

Make the chocolate frosting

Sift the cocoa powder and icing sugar into your mixing bowl. Add softened butter, vanilla extract. Beat together, gradually adding the milk, until the chocolate frosting is light and fluffy, about 5 minutes.

Assemble the cake

Place one cake layer on a plate or cake stand. Pipe or spread a generous amount of chocolate frosting over the sponge.

Sandwich with the second layer. If you have leftover frosting then pipe it on top of the cake. Decorate with chocolate sprinkles and curls or leave plain and dust with cocoa powder or icing sugar.

RECIPE TIPS AND FAQs

You can make the chocolate sponge up to a day ahead. Leave it to cool then wrap with cling film and store at room temperature.
Sponge cakes can be a little dry. Brushing the cake layers with a simple syrup will keep them moist and add flavour.
The cake can be kept at room temperature away from direct sunlight in a covered cake container. If you have used fresh cream as a filling it will need to be consumed straight away and kept chilled.