A rich, moist, and fluffy chocolate sponge cake loaf that melts in your mouth with every bite. This easy homemade recipe delivers a bakery-style chocolate treat perfect for tea time, dessert, or any celebration.
Why You’ll Love This Recipe
This Chocolate Sponge Cake Loaf is the perfect combination of simplicity and indulgence. It requires basic pantry ingredients, no complicated steps, and yields a soft, tender crumb with deep chocolate flavor. It’s ideal for beginners and experienced bakers alike, and pairs beautifully with whipped cream, fruit, or a drizzle of chocolate sauce.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1½ cups (190g) all-purpose flour
½ cup (60g) cocoa powder
1 cup (200g) sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup (180ml) vegetable oil
¾ cup (180ml) warm milk
3 large eggs
1 teaspoon vanilla extract
2 tablespoons warm water (optional, for lighter texture)
Directions
Preheat your oven to 170°C (340°F). Grease and line a loaf pan with parchment paper.
In a large mixing bowl, combine flour, cocoa powder, baking powder, baking soda, salt, and sugar. Whisk until evenly blended.
In a separate bowl, whisk together eggs, vegetable oil, warm milk, vanilla extract, and warm water until smooth.
Gradually pour the wet mixture into the dry ingredients, whisking gently until the batter becomes smooth and lump-free. Avoid overmixing to keep the cake soft and airy.
Pour the batter into the prepared loaf pan and tap lightly to remove air bubbles.
Bake for 35–45 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as is, or top with your favorite frosting, chocolate glaze, or powdered sugar.
Servings and timing
This recipe makes approximately 8–10 slices.
Prep time: 15 minutes
Bake time: 40 minutes
Total time: about 55 minutes
Variations
Chocolate Chip Loaf: Fold in ½ cup of chocolate chips or chunks before baking for an extra chocolatey bite.
Mocha Loaf: Replace 2 tablespoons of the milk with brewed coffee for a subtle mocha flavor.
Nutty Delight: Add ½ cup of chopped walnuts or hazelnuts to the batter for crunch and depth.
Frosted Version: Top with chocolate ganache or buttercream frosting once cooled for a decadent dessert.
Gluten-Free Option: Substitute the flour with a gluten-free all-purpose blend for a gluten-free version.
Storage/Reheating
Room Temperature: Store the loaf in an airtight container at room temperature for up to 3 days.
Refrigerator: Keep it in the fridge for up to 5 days. Bring to room temperature before serving for the best texture.
Freezer: Wrap the cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature before serving.
Reheating: Warm individual slices in the microwave for 10–15 seconds to restore softness.
FAQs
How do I know when the cake is fully baked?
Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s done.
Can I use butter instead of oil?
Yes, you can substitute melted butter for oil, but the texture will be slightly denser.
Can I make this cake without eggs?
Yes, replace each egg with ¼ cup of unsweetened applesauce or yogurt for an egg-free version.
Why is my cake dry?
Overbaking or adding too much flour can cause dryness. Make sure to measure accurately and check for doneness early.
Can I use hot water instead of warm milk?
Warm milk adds richness, but hot water can make the texture lighter—use either depending on preference.
Can I bake this recipe in a round pan?
Absolutely. Use an 8-inch round pan and adjust baking time to 30–35 minutes.
How can I make the cake extra moist?
Add a tablespoon of yogurt or sour cream to the batter for extra moisture.
Should I sift the dry ingredients?
Yes, sifting helps create a lighter, lump-free batter and ensures even mixing.
Can I frost the cake while it’s warm?
No, always wait until it’s completely cooled to prevent the frosting from melting.
Can I double the recipe?
Yes, double all ingredients and bake in two loaf pans or a larger rectangular pan.
Conclusion
This Chocolate Sponge Cake Loaf is an irresistibly soft and fluffy treat that’s simple to prepare yet tastes like it came from a professional bakery. Whether enjoyed plain with tea or dressed up with frosting, it’s a versatile dessert that never fails to impress.
A rich and fluffy chocolate sponge cake loaf made with simple pantry ingredients. Moist, tender, and full of deep chocolate flavor—perfect for tea time, dessert, or celebrations.
Ingredients
1½ cups (190g) all-purpose flour
½ cup (60g) cocoa powder
1 cup (200g) sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup (180ml) vegetable oil
¾ cup (180ml) warm milk
3 large eggs
1 teaspoon vanilla extract
2 tablespoons warm water (optional, for lighter texture)
Instructions
Preheat oven to 170°C (340°F). Grease and line a loaf pan with parchment paper.
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk eggs, oil, warm milk, vanilla, and warm water until smooth.
Gradually mix wet ingredients into dry ingredients until the batter is smooth. Do not overmix.
Pour batter into the prepared loaf pan and gently tap to remove air bubbles.
Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice and serve plain or with your favorite topping.
Notes
Do not overmix the batter to keep the texture light.
Use room temperature eggs for better incorporation.
Add chocolate chips or nuts for extra flavor and texture.
For a lighter texture, include the optional warm water in the batter.
