Basic chocolate sponge

Chocolate sponge and buttercream recipe - Easy Food

Fills 2 x 20cm round sandwich tins OR 1 x 20cm deep round cake tin OR 1 x 23 deep square tin.

200g flour
300g sugar
90g cocoa powder
2 tsp baking powder
2 tsp coffee powder
½ tsp salt
2 eggs, beaten
250ml buttermilk
120ml vegetable oil
1 tbsp vanilla extract

  1. Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line your cake tin(s). 
  2. Sift your dry ingredients — flour, sugar, cocoa powder, baking powder, coffee powder and salt — into a mixing bowl. 
  3. Gather your wet ingredients — eggs, buttermilk, vegetable oil and vanilla extract — in a separate bowl. Gradually beat into the flour mixture until combined. 
  4. Transfer to the prepared tin(s) and bake for 30-40 minutes until a skewer inserted into the centre comes out clean. 

Per serving: 417kcals, 16.9g fat (4.1g saturated), 65.7g carbs (39.6g sugars), 7.2g protein, 4.1g fibre, 0.73g sodium.

Need decorating ideas? The best place to start is this great basic buttercream icing!


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