Hi friends, welcome back to my blog. Hope you all are well. Today I am sharing the most easiest and the softest chocolate sponge cake recipe that you would have ever tried. This Chocolate sponge cake comes out soft and delicious and my family simply loved it. This is one of  the best eggs and oil based sponge cakes that I have ever baked at home. 

This recipe uses only 8 ingredients that are easily available in most of our kitchens. If you were looking for a recipe of How to make a simple and delicious Chocolate Sponge cake at home then you have come to the right place.

You can serve this Chocolate sponge cake as a Tea cake with tea or coffee in the evenings or frost it with butter cream, chocolate or whipped cream or any other frosting of your choice.

Also you can double or triple the proportion of ingredients to make a layer cake as well. Since this is a basic chocolate sponge cake recipe, you can also add dry fruits, nuts or chocolate chips in the batter for added taste.

I have used normal granulated sugar in the recipe. But you can also powder the sugar and add to the eggs. You can also use brown sugar. Make  sure all the ingredients are at room temperature.

Note: I have used a 180 ml measuring cup/ normal tea cup for measuring the ingredients.

So, let's move on to the recipe of making Soft and Spongy Chocolate cake at home.

Ingredients required for making Best, Soft and spongy Chocolate Sponge cake

1 and 1/2 cup All purpose flour/ Maida
1/4 cup cocoa powder
1 and 1/2 tsp baking powder
3/4 cup milk
1 and 1/2 cups sugar 
1/2 cup oil (I have used sunflower oil)
2 eggs
1 tsp vanilla essence


  • Beat eggs in a bowl with an egg beater or electric beater. 
  • Add sugar and continue beating for a couple of minutes or so, till the sugar dissolves and the mix changes color to pale yellow.
  • Add oil, vanilla essence and milk and beat well.
  • Seive All purpose flour, cocoa powder and baking powder twice in a bowl and keep ready. 
  • Preheat oven at 170 degee C for 10 minutes. Grease a large square baking pan (or 2 small pans) with oil and line with butter paper and keep ready.
  • Add the dry ingredients little by little to the wet ingredients.
  • Gently mix or fold with a whisk or spatula to make a smooth and lump free batter. (Do not beat with a beater.)
  • Pour the cake mix into the greased and butter paper lined baking pan and bake at 170 degree C with upper and lower rods On for 25 to 30 minutes or till a tooth pick inserted comes out clean.
  • Allow the cake to cool down completely, run a knife around the edges and invert on a plate.
  • Frost it with any frosting of your choice or just cut and serve as a tea cake.
  • You can store the cake in an air tight container. The cake stays fresh for 2 to 3 days.

Do try out this really easy and delicious Chocolate sponge cake recipe and let me know your views in the comments below. 

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