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.
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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. Keep reading below the recipe card for cooking tips, FAQs, and storage information for this homemade sandwich cake.
📖 Step by Step Recipe
Chocolate Victoria Sponge Cake
Equipment
Ingredients
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.
Instructions
Prepare for cake
- For best results I would highly recommend weighing the 3 Large 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 145 grams Self-raising flour and 45 grams Cocoa powder together to remove lumps.45 grams Cocoa powder, 145 grams Self-raising flour
- 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 190 grams Butter until softened in an electric mixer fitted with a paddle or whisk attachment, until smooth. Add 190 grams Caster Sugar a bit at a time190 grams Butter, 190 grams Caster Sugar
- Cream until light and fluffy, with a pale yellow colour. This should take approximately 4 minutes with a stand mixer or up to 10 minutes by hand.Once creamed together the butter and sugar will have almost doubled in volume.
- Turn speed of mixer to the lowest setting, add 3 Large Eggs one at a time with a tablespoon of the flour and cocoa powder to prevent curdling - if it does still curdle it does not matter it will come back together once dry ingredients are added3 Large Eggs
- 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.
Chocolate Buttercream
- Melt 70 grams Cooking Chocolate in a bowl over a pan of hot water.Or in the microwave at 50% power stirring every 30 seconds until melted.70 grams Cooking Chocolate
- Use electric mixer with paddle attachment or whisk to soften 130 grams Butter130 grams Butter
- Use a sieve to sift in half the 230 grams Icing sugar mix on low, add remaining half and mix until soft and fluffy230 grams Icing sugar
- 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.
Video
Nutrition
Our Chocolate Victoria Sponge Cake recipe was originally published on 01/06/2021. It was modified on 02/07/2024 with a more straightforward layout to make getting to the recipe card easier and improved advice.
If using two 8-inch sandwich tins, jump on down to the recipe card to get started.
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.
Equipment
Here is the equipment needed to make this chocolate victoria cake.
Chocolate Victoria Sponge Ingredients
A traditional British Victoria sponge cake is made with equal measures of egg, sugar, butter, and flour. It has a buttercream and jam filling and is 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.
We replace some of the flour in the cake mix with cocoa powder to give our Victoria sponge a delicious chocolate taste.
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.
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
For this recipe, we have used two 8-inch (20-cm) loose-bottom sandwich cake tins. We have also worked out the ingredient weights to reduce this chocolate cake to a small 7-inch or increase it to a large 9-inch sandwich tin.
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 recipe needs accurate measurements! It’s time to invest in some scales!
| Two Sandwich Tins Size > ▼ Ingredients ▼ | 7 inch 18 cm | 8 inch 20 cm | 9 inch 23 cm |
|---|---|---|---|
| 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 ▼ | 7 inch 18 cm | 8 inch 20 cm | 9 inch 23 cm |
|---|---|---|---|
| Butter | 100 g | 130 g | 160 g |
| Icing Sugar | 175 g | 230 g | 285 g |
| Chocolate | 50 g | 70 g | 90 g |
If you want 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.
We also have a chocolate buttercream recipe that uses cocoa powder instead.
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 chart below to calculate the time needed to cook different-sized 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 18cm | 8 inch 20cm | 9 inch 23cm |
|---|---|---|---|
| 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 itself. However, if serving it as a dessert, you could add some cream for extra richness.
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, a large zip lock bag or 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.
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!
More British Recipes
Our Lemon Drizzle Cake or Farmhouse Sultana Cake are fantastic British cake recipes to try for next time or for smaller cakes try our chocolate chip fairy cakes, rock cakes or golden syrup flapjacks.
Or check out some of our other traditional British recipes.
Kev H says
Easy to follow method, even without the cake baking strip the cake rose and was light and airy, totally delicious, will definitely repeat
Luke and Kay says
Hi Kev,
We're thrilled to hear you had such a great experience with our Chocolate Victoria Sponge recipe! It's wonderful that you found the method easy to follow, and we're so glad the cake turned out light, airy, and delicious even without the use of a cake baking strip.
Your feedback is much appreciated and will surely help other home bakers who might be trying this recipe. We hope you'll continue to enjoy making it. 🙂
Joy says
Very disappointing. With only a hand electric mixer and no baking powder, they came out as thin as they went in. I followed instructions to the tee. I don't know what you can suggest.
Luke and Kay says
Hi Joy
I would like to clarify have you used self-raising flour or have you used all-purpose flour (Plain flour)? If you use all-purpose flour you will need to add baking powder otherwise the cake mixture will not rise when baking in the oven.
You should use 1 tsp of baking powder for every 75g of all purpose flour.
Hope this helps with your future bakes 🙂
Rosemary says
I just made this chocolate sponge and it was truly amazing. Sometimes my sponges can be a bit heavy or not risen
very well. This was so light and airy I just could stop drooling over it. I sandwiched it together with Nutella and raspberry jam as it was really thee only choice I had. Amazing….
Luke and Kay says
Thank you so much for your kind words, Rosemary! We are delighted to know that you enjoyed our chocolate Victoria sponge cake. It sounds like Nutella and raspberry jam were excellent complements that added a perfectly balanced sweetness. 🙂
Marion says
I made this recipe…with the proportions for a larger tin.
Large heart shape and made it Gluten Free, just exchanged the SR flour. It was a fabulous result. 2 beautiful sponges, perfect for layering. I loved the results so much I made another batch and now have a beautiful 4 layered cake for No. 1 son’s 51st birthday cake. Thank you for all the extra information, made this a winner for me. ♥️
Luke and Kay says
Thank you for taking the time to review our Chocolate Victoria Sponge Cake recipe, Marion! We're so glad that it worked out wonderfully and that you were able to create a fabulous 4-layered cake for your son's 51st birthday. We appreciate hearing about how you adjusted the recipe for a larger tin and making it gluten-free--our goal is always to provide helpful information so our customers can easily tailor recipes to their own needs.
We really value all feedback from our community, and we hope you have an opportunity soon to try out other recipes from us and have continued success using them. Thank you again for your review and happy baking!
Denise Messenger says
LOVED the recipe, made this for my grandsons birthday.
Enjoyed by all, just wish information less spread out!!!!
Luke and Kay says
Thank you for trying our Chocolate Victoria Sponge Cake recipe, Denise! I'm glad it was a hit with your family and friends. We hope you'll give it a try again soon. 🙂
Jayne says
Made this exactly as written in 2 x 8" Tins and it was perfect, a really beautiful cake. I personally think I overbaked it slightly but everyone else thought it was lovely and it disappeared really quickly. This is the first of your recipes I have tried but it won't be the last. I love the way you explain things and give lots of pictures, thank you.
Kay says
Thank you for trying our Chocolate Victoria Sponge Cake recipe, Jayne! We're so glad you enjoyed it and that it was a success. It's always wonderful to hear when one of our recipes is loved by someone, and we appreciate your kind words. Thank you for taking the time to write this review. We hope you'll try more of our recipes in the future! 🙂
Fay says
I made this as the recipe with two 8-inch tins and it was very good! I creamed the butter and sugar for a good 10minutes with a hand mixer. Thank you, I will be using this recipe again and again! 🙂
Kay says
Thank you, Fay; really pleased you liked our chocolate victoria sponge recipe and will be making it again 🙂
Enjoy in the future 😉
George says
You’ve got two conflicting set of ingredients on the same page. The ingredients listed in the main body are not correct for a 9inch tin. No where near enough mixture.
Luke says
Hi George,
The measurements I have given in the recipe card are for two 8-inch sandwich cake tins, I have made this cake many times (it is my children's favourite) and as can be seen in the images the mixture will fill sandwich tins about halfway up. During baking rises to the top of the sandwich tins.
I wonder if you creamed the butter and sugar together long enough? During the creaming process, the butter and sugar will almost double in volume.
Since you have raised your concerns, I will double-check using a 9-inch tin next time I make it.
Hope this helps?
Luke
Ashley says
I am sorry to give a low rating, but this recipe does NOT make two 8” cakes. I made the recipe as written exactly & the batter volume was the perfect amount for a single tin. I tried to spread it over both and it was so thin I didn’t think it would stretch to the corners. The batter is solid and I’m sure it will taste great but I have to mention that the quantities seemed quite off to me. I made it for my sons birthday and he won’t miss the filling/second cake anyway.
Luke says
Hi Ashley,
I hope your son had a fabulous birthday?!
Thank you for your message. I have made this cake many times now, and it has always come out perfectly with two 8 inch tins? It does not fill the sandwich cake tins to the top as it rises during baking.
I wonder if you creamed the butter and sugar together long enough? I have just added this advice to the recipe card now as this is an essential step that I should have mentioned as it helps create soft and fluffy sponge cakes!
The butter and sugar will almost double in volume during the creaming process, as seen in pictures between steps 1 & 2.
Thank you for raising our attention to this, and I hope anyone else reading these comments will see the importance of creaming the butter and sugar together for long enough.
Thanks, Luke
Amy Bloodworth says
I love how simple and delicious this is! A "sandwich" cake is such a good idea, it has just the right amount of frosting!
Kay says
Thank you, Amy
So pleased you like our chocolate victoria sponge 🙂
The filling is sooooo good, it just makes this cake perfect 😉
Enjoy!!
Elle @ Spice and Life says
I mean, combining two of the best cakes out there can only make it better and this is not only better, but absolutely fantastic. Love it!
Kay says
Thank you so much, Elle
This is a great cake recipe, I'm sure you will love it 🙂
Let us know what you think, if you make it, enjoy 😉
Mihaela | https://theworldisanoyster.com/ says
I love that you made a proper filling, not jam:) It looks beautiful, and I am sure it is delicious too!
Lucy says
I've tried so many different victoria sponges over the years but never a chocolate one (surprisingly!). I can't believe I haven't thought of doing this before. This is my new favourite version, so delicious! Thank you for the recipe and providing such clear and easy to follow instructions.
Amy says
I love a good sponge cake that it's over the top and has too much going on. I love those cake strips! I have never seen them before and they are so handy! My girlfriends bday this weekend and we're in lockdown so I'm going to make this and send it over.
Kay says
Thanks, Amy
Glad you like our sponge cake 🙂
The cake strips you mentioned are fantastic, it helps to prevent the sides of the cake burning, we love using them when cooking our cakes 😉
Let us know how you get on when you make the cake?
Enjoy!!
Jere Cassidy says
I love sponge cakes, and your version of chocolate sponge sounds delicious, plus that big layer of chocolate buttercream has me craving a slice of this cake.
Gillian Ratford says
Looks amazing and the way you have given every step by step looks easy even for me to give this ago well done once again flawless love all your recipes
Kay says
Thank you so much Gillian for that great comment 🙂
Really glad you are still loving our recipes and step by step guides!!
Enjoy the chocolate cake 😉