Name: Chocolate Victoria Sponge Cake Recipe – A Classic British Favourite with a Cocoa Twist
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 200g unsalted butter, softened (plus extra for greasing); 200g caster sugar; 4 large free-range eggs; 200g self-raising flour; 40g cocoa powder; 1 tsp baking powder; 2 tbsp whole milk; 150g unsalted butter, softened; 300g icing sugar, sifted; 1 tsp vanilla extract; 1–2 tbsp milk; Icing sugar

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Introduction & First Steps

There are some cakes that never go out of style, and the Victoria sponge is definitely one of them. Light, fluffy, and filled with sweet buttercream—it’s been a teatime favourite across Britain for generations. But today, I want to share with you a little twist on this classic: the Chocolate Victoria Sponge Cake. Because honestly, what could be better than adding a rich cocoa kick to a traditional recipe?

This cake is everything you want in a dessert: soft, moist layers, a luscious vanilla buttercream filling, and just the right balance of chocolatey goodness. Whether you’re baking it for a family gathering, a birthday, or just because you fancy a slice with your afternoon tea, this one is guaranteed to please.

I remember the first time I made this recipe for a small Sunday get-together. I’d been making the classic Victoria sponge for years, but when I set down this chocolate version, it was gone in minutes. The best part? People asked for seconds—always a sign of a winning bake.

And the great news is: it’s a lot simpler than it looks. Even if you’re not the most confident baker, this cake is straightforward and rewarding. So let’s dive right in!

Ingredients You’ll Need:

For the sponge:

200g unsalted butter, softened (plus extra for greasing)
200g caster sugar
4 large free-range eggs

200g self-raising flour
40g cocoa powder
1 tsp baking powder

2 tbsp whole milk

For the buttercream filling:

150g unsalted butter, softened
300g icing sugar, sifted
1 tsp vanilla extract

1–2 tbsp milk

For finishing:

Icing sugar, for dusting

Step 1: Prepping the Cake Tins

Start by preheating your oven to 180°C (160°C fan). Grease and line two 20cm round sandwich tins with baking paper. This simple step makes sure your cakes come out beautifully without sticking.

Step 2: Making the Sponge Batter

In a large mixing bowl, beat together the softened butter and caster sugar until pale and fluffy. This is where you want to take your time—creaming the butter and sugar properly gives your cake that lovely light texture.

Next, add the eggs one at a time. Beat well after each addition so the mixture stays smooth. If it looks like it’s starting to curdle, don’t panic—just add a spoonful of flour to bring it back together.

Step 3: Bringing in the Chocolate Magic

Sift in the self-raising flour, cocoa powder, and baking powder. Gently fold everything together with a spatula or wooden spoon. Try not to overmix—you want to keep that air in the batter. Then, stir in the milk to loosen it slightly. The result should be a smooth, chocolatey mixture that’s ready to bake.

Step 4: Baking the Sponges

Divide the batter evenly between your two tins and smooth out the tops. Pop them into the oven for 20–25 minutes, or until a skewer comes out clean. Your kitchen will smell heavenly at this point—the chocolate aroma is impossible to resist!

Once baked, let the cakes cool in their tins for about 10 minutes before transferring them to a wire rack to cool completely. This step is important, because if the sponges are even slightly warm when you add the buttercream, things can get messy fast.

Buttercream, Assembly & Tips

Now that you’ve got your perfectly baked chocolate sponges cooling, it’s time to whip up the dreamy filling that ties this whole cake together.

Step 5: Making the Vanilla Buttercream

In a large bowl, beat the softened butter until creamy. Gradually add the sifted icing sugar, mixing a little at a time to avoid a sugar cloud explosion in your kitchen (we’ve all been there).

Once incorporated, stir in the vanilla extract and just enough milk to reach a smooth, spreadable consistency. You’re looking for something that holds its shape but isn’t stiff.

Step 6: Assembling the Cake

Once your cakes are completely cool, place one sponge on a serving plate. Spread the buttercream evenly over the top—don’t be shy with it, this is the part everyone loves! Then carefully sandwich the second sponge on top.

Finish it off with a light dusting of icing sugar. And there you have it: a picture-perfect Chocolate Victoria Sponge ready to enjoy.

Extra Tips for Success

Room temperature ingredients: Cold butter and eggs can make your batter lumpy. Let everything sit out for a bit before you start.
Check for doneness: Every oven is slightly different, so test with a skewer at 20 minutes. If it comes out clean, your cakes are ready.

Jam lovers: For a fruity twist, add a thin layer of raspberry jam under the buttercream—it pairs beautifully with chocolate.
Make-ahead option: You can bake the sponges a day ahead and store them in an airtight container. Assemble with buttercream just before serving.
Freezing tip: The unfilled sponges freeze really well. Just wrap them tightly in cling film and defrost fully before adding the filling.

This cake is honestly one of those recipes that feels much fancier than the effort it takes. With just a few pantry staples and under an hour in the kitchen, you’ve got something that will impress every time.

FAQ & Conclusion

Frequently Asked Questions

1. Can I use plain flour instead of self-raising flour?
Yes—you’ll just need to add 2 teaspoons of baking powder for every 200g of plain flour to achieve the same rise.

2. Can I use margarine instead of butter?
You can, but the flavor and texture won’t be quite as rich. Butter really makes this cake shine.

3. How do I stop my cake from sinking in the middle?
This usually happens if the oven door is opened too early or if the mixture is overmixed. Stick to gentle folding and resist peeking until at least 20 minutes have passed.

4. Can I add chocolate chips to the sponge?
Absolutely! Fold in a handful of chocolate chips with the flour for an extra chocolatey bite.

5. How should I store leftovers?
Keep your cake in an airtight container at room temperature for up to 3 days. If it’s particularly warm, you can refrigerate it, but bring it back to room temperature before serving for the best texture.

6. Can I make this gluten-free?
Yes—swap the self-raising flour for a good quality gluten-free self-raising blend. Just check the consistency of the batter and add a splash more milk if needed.

Final Thoughts

The Chocolate Victoria Sponge is the perfect balance of comfort and indulgence. It takes the charm of the traditional British teatime treat and gives it a chocolatey makeover that’s hard to resist.

What I love most about this recipe is how adaptable it is. Want a touch of fruitiness? Add jam. Prefer a richer filling? Swap the buttercream for chocolate ganache. However you serve it, this cake is guaranteed to put smiles on faces.

So next time you’re craving something sweet, give this Chocolate Victoria Sponge a try. It’s simple, elegant, and absolutely delicious. And if you do make it, I’d love to hear how it turned out for you—drop a comment with your own twist or favourite variation!

Chocolate Victoria Sponge Cake Recipe – A Classic British Favourite with a Cocoa Twist

Author: Mouad Boulkhiout
Total Time: 45 minutes

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Description

This Chocolate Victoria Sponge Cake is a delicious twist on the British classic. Soft, airy chocolate sponges are layered with creamy vanilla buttercream and lightly dusted with icing sugar for a simple yet elegant finish. It’s easy to make, requires everyday ingredients, and is ideal for teatime or special occasions.

Ingredients

Scale

For the sponge:

200g unsalted butter, softened (plus extra for greasing)
200g caster sugar

4 large free-range eggs
200g self-raising flour
40g cocoa powder

1 tsp baking powder
2 tbsp whole milk

For the buttercream filling:

150g unsalted butter, softened
300g icing sugar, sifted

1 tsp vanilla extract
1–2 tbsp milk

For dusting:

Icing sugar

Instructions

Preheat oven to 180°C (160°C fan). Grease and line two 20cm round sandwich tins.

Beat butter and caster sugar until pale and fluffy.
Add eggs one at a time, beating well after each addition.
Sift in self-raising flour, cocoa powder, and baking powder. Gently fold until just combined.

Stir in milk to create a smooth batter.
Divide evenly between tins, smooth tops, and bake for 20–25 minutes or until a skewer comes out clean.
Cool in tins for 10 minutes, then transfer to a wire rack to cool completely.

For the buttercream: Beat butter until creamy, gradually add sifted icing sugar, then mix in vanilla and milk until smooth and spreadable.
Spread buttercream over one sponge, sandwich with the other, and dust the top with icing sugar.
Slice and serve!