The classic cakes are always the best, like this easy to cook Chocolate Victoria Sponge Cake. How to make a simple chocolate cake mix using basic ingredients of butter, sugar, eggs, flour and cocoa powder.
Two-tier British chocolate sandwich filled with chocolate buttercream frosting. Perfect homemade birthday cake, afternoon treat or just an excuse to get baking.
Uk measurements and time are given for baking in the oven in two, 7 inch, 8 inch or 9-inch sandwich tins or one single deep cake tin and cut in half.
How to make Chocolate Victoria Sponge Cake
We give you all the advice you will need to make this chocolate version of the British classic Victoria sponge cake.
Follow along the video to see how simple it is to make this homemade sandwich cake.
If using two 8 inch sandwich tins jump on down to the recipe card to get started.Jump to Recipe
Or continue reading for other cake tin sizes or how to adapt this recipe to make a similar two-layered sandwich cake from only one deep cake tin.
Victoria sponge ingredients
A traditional British Victoria sponge cake is made with equal measure ingredients of egg, sugar, butter, and flour. With a buttercream and jam filling. Often sliced and served as part of an afternoon tea, with a cup of tea.
It is believed to be one of Queen Victoria's favourite cakes; you can read more about the history of the Queen's cakes here.
To give our Victoria sponge a delicious chocolate taste, we simply replace some of the flour in the cake mix with cocoa powder.
Skip the jam and add melted chocolate in with the buttercream. It creates a light, fluffy chocolate cake.
How to upscale and downsize cake recipe
I have worked out the measurements below for other size tins. I have based this on the average large egg size.
For the most accurate results, weigh your eggs first (with shell), then match the amount of the other ingredients to your eggs. Simple!
All our American friends...... sorry for no cup conversions here....... but this is one recipe that really needs accurate measurements! It’s time to invest in some scales!
|Two Sandwich Tins|
▼ Ingredients ▼
|Eggs (large)||2 eggs||3 eggs||4 eggs|
|Sugar||130 g||190 g||250 g|
|Butter||130 g||190 g||250 g|
|Flour||100 g||145 g||190 g|
|Cocoa Powder||30 g||45 g||60 g|
Chocolate Buttercream filling
The Victoria sandwich cake traditionally only has buttercream in the centre of the two layers, “hence the name sandwich cake”.
This single layer of buttercream keeps the cake from being too rich and sickly.
|Cake size >|
▼ Chocolate Buttercream filling
for in between two cake layers ▼
|Butter||100 g||130 g||160 g|
|Icing Sugar||175 g||230 g||285 g|
|Chocolate||50 g||70 g||90 g|
If you wanted to add buttercream frosting on the top of the cake, double the above buttercream ingredients.
Or triple for a extra rich chocolate frosting coating to cover inside, on the top and around the sides.
Can I cook a two layer sponge cake in one cake tin?
The chocolate Victoria sponge cake is best when baked in two matching size sandwich tins. It will create two even-sized and flat (not domed) layer cakes perfectly cooked light and fluffy cakes ready in 20 - 25 minutes.
If you only have one deep cake tin instead of two sandwich tins, you can still make this two-layered chocolate cake.
It will, however, take more time to bake in the oven, have a more domed top, and the sponge cake will not be as light and fluffy.
The extra time needed to cook the cake will overbake the tops and sides of the cake.
You will also need to cut the cake in half yourself once cooled before adding the frosting, which will take more time and effort than baking in two sandwich tins from the start.
Use the below chart to calculate the time for cooking different size cakes in one deep cake tin or two sandwich tins; we have also included how many slices the chocolate cake can be cut into.
|Cooking time for the round cake tin||7 inch|
|Two even sized sandwich cake tins||20 minutes||22 minutes||25 minutes|
|1 deep cake tin cut into two once cooled||45 minutes||50 minutes||60 minutes|
|Amount of slices it will cut into||6-10||10-14||10-18|
How to create level cakes
In order to achieve a level cake without the dreaded doming in the middle, we highly recommend using Wilton baking strips
They help give us perfectly cooked, even layered sponges every time. The Wilton bake-even strips can be used on any sized tins.
Simply wet them down whilst preparing the chocolate cake mix, then pop the wet baking strips around the outsides of the cake tin.
They work by keeping the sides cool preventing the sides from cooking too quickly which can create an undesired dome in the middle of the cake.
I brought the baking strips as I was fed up that every cake I cooked ended up flat around the edges and risen in the middle.
I was not sure if it would work and was pleasantly surprised that they did! They are reusable, I use them on every cake I bake!
How to serve
We usually keep it simple with a dusting of icing sugar to finish this cake.
In all honesty, this chocolate Victoria sponge is great served sliced by its self. However, you could add some cream for extra richness if serving for a dessert?
This simple chocolate cake recipe could also be made ahead and covered with fondant icing for a birthday cake.
Storing chocolate cake
Wrap in cling film, large zip lock bag or in a sealed cake box. Make sure no air can get to it. The chocolate cake with buttercream is best kept at room temperature for up to 3 days.
Or for longer life store in the fridge for up to 5 days, but bring back to room temperature before serving.
Frequently Asked Questions?
To make it easier to remove cake from tins, use a greaseproof paper cut to the size of your tin. You can buy them baking parchment pre-cut or cut your own.
The dreaded doming incurs when the outside of the cake cooks quicker than the middle.
the best way to prevent this is using baking strips soaked in water which keeps the outside from cooking so quick. We use the Wilton baking strips to prevent this.
When the cake is cooked the sides will begin to pull away from the edges, it will feel soft and should spring back up from a gentle push. Use a toothpick or skewer to check it is cooked through, it should come out clean.
Once the cake is removed from the oven, leave the cake in the tin to cool for 10 minutes. Then tip upside down onto a wire rack and remove baking paper, now leave the cakes to cool completely.
Do not handle too much whilst the chocolate cake is warm it will crack or crumble. Once cool it will firm back up.
Chocolate Victoria Sponge Cake
Chocolate Victoria Sponge Cake
- 3 Large Eggs Room temperature
- 190 grams Butter Room temperature (Stork or margerine can be used instead)
- 190 grams Caster Sugar
- 145 grams Self-raising flour
- 45 grams Cocoa powder
Chocolate Buttercream filling
- 130 grams Butter Room Temperture
- 230 grams Icing sugar plus extra for dusting on top
- 70 grams Cooking Chocolate We use milk chocolate but you could use dark if preferred.
Prepare for cake
- For best results I would highly recommend weighing the eggs including the shells and matching your other ingredients measurements to that weight. The flour & cocoa powder should be weighed together to make up to the same weight as the eggs.
- Sift the flour and cocoa powder together to remove lumps.
- Grease the inside of two loose bottom, 8 inch / 20 cm sandwich cake tins - If using different size tins or only one tin check blog post for guidance on ingredients and cooking times.
- Add baking paper to fit the bottom of both cake tins this makes it easy to remove from the tin later. Preheat the oven to 190°C / 170°C fan / 375°F
- If using cake baking strips for ensuring level cakes, measure up to the tins, then place in a container filled with cold water to soak up into the strips
Make Chocolate Cake
- Cream the butter only in a electric mixer fitted with a paddle or whisk attachment, until smooth. Add sugar continue to mix.
- Cream until light and fluffy, with a pale yellow colour.
- Turn speed of mixer to the lowest setting, add eggs one at a time with a tablespoon of the flour and cocoa powder to prevent curdling - if it does still to curdle it does not matter it will come back together once dry ingredients are added
- Add half the flour and cocoa powder, mix on medium speed until combined.
- Add remaining half of flour and cocoa powder, this time use a spoon to fold the mixture in by hand until just incorporated. Do not over mix.
- Split mixture between the two tins (I always use scales to make sure they are definitly even, but you can eyeball it)
- Use a spatula to push the mixture evenly around the tin.
- If using squeeze some water out of the baking strips
- Add the wet baking strips to the outside of the sandwich cake tins
- Cook in preheat oven 190°C / 170°C fan / 375°F for 22 minutes.Check to see if the cake has pulled away from the sides. Should be soft and spring back from your touch.
- Leave in tins to cool for 10 minutes.
- Tip upside down on to a wire rack and remove the baking paper.
- Leave on wire rack until completley cooled, do not handle too much whilst warm as the cake is prone to break, crack and crumble. It will firm up as it cools.
- Melt chocolate in a bowl over a pan of hot water.Or in the microwave at 50% power stirring every 30 seconds until melted.
- Use electric mixer with paddle attachment or whisk to soften butter
- Use a sieve to sift in half the icing sugar mix on low, add remaining half and mix until soft and fluffy
- Pour the melted chocolate into the frosting.
- Mix until well combined
Assemble Chocolate Victoria Sponge
- Place the prepared chocolate buttercream on to one of the sponges
- Spread to edges with a spatuala
- Add top layer and push down gently.
- Sprinkle with icing sugar on top.
- Slice and serve, as it is or with some cream.
We hope you enjoy this cake as much as our family do! Please ask us any questions, leave us a comment and share your cake with us on social media!
Our Lemon Drizzle Cake is another fantastic British cake recipe to try for next time.