Easy Chocolate Sponge Cake (Light & Moist)
This is the best moist and light chocolate sponge cake recipe you will ever make. It's perfect for home bakers, whether experienced or complete beginners. It's an easy baking basics recipe that everyone can comfortably try!
Ingredients
- 185 gall purpose flour (or any low protein content flour e.g. cake flour )
- 50 gcocoa powder (unsweetened, dutch processed)
- 100 ggranulated sugar
- 100 gbrown sugar
- ½ teaspoonvanilla extract
- 1 teaspoonbaking soda
- 1 teaspoonbaking powder
- ½ teaspoonsalt
- 70 gvegetable oil
- 2eggs (at room temperature)
- 160 gmilk (at room temperature)
- 120 gcoffee (freshly brewed strong coffee at room temperature)
Directions
- 1
Preheat the oven to 180°C / 356°F (without the fan). Line three 15 cm (6-inch) round cake pans with parchment paper.
- 2
Using an electric hand mixer, whip the wet ingredients—room temperature eggs, oil, sugar, coffee, milk, and vanilla extract—together for 1-2 minutes until well combined.
- 3
Sift the dry ingredients—flour, baking powder, baking soda, cocoa powder, and salt—into the bowl and gently fold with a rubber spatula until just combined. You can also use a hand whisk, but be careful not to overmix.
- 4
Divide the batter evenly between the three cake pans using a digital scale for accuracy.
- 5
Place the pans in the oven and bake at 180°C / 356°F for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- 6
Flip the cakes onto a cooling rack or allow them to cool in the pan.
- 7
Once the chocolate sponge is at room temperature, fill and frost according to your liking.