Chocolate Sponge Cake Recipe
Prep time
Cook time
Total time
Serves: 2- 8" Layers
  • Eggs Large 4 (200g)
  • Granulated Sugar 1 ¾ cup (350g)
  • Whole Milk 1 cup (237ml)
  • Unsalted Butter 1 Stick (8 Tablespoons) (112g)
  • Vanilla Extract 1 Tablespoon (15ml)
  • All Purpose Flour ¾ cup (95g)
  • Unsweetened Cocoa Powder ½ cup (57g)
  • Cake Flour 1 cup (120g)
  • **most asked question: can I use one or the other of the flour? YES
  • Baking Powder 2 teaspoons (10g)
  • Salt ½ teaspoons (3g)
  1. Sift together all of the dry ingredients and reserve aside
  2. In the bowl of your Kitchen Aid mixer combine the eggs and sugar over a double boiler and whisk with a hand whisk until the sugar has dissolved slightly and the mixture reaches approximately 115°f.
  3. On high speed whip to ribbon stage, thick and pale colored and is almost 5X from original volume
  4. The eggs will take about 5 - 7 minutes to reach the ribbon stage.
  5. In the meantime combine the milk and butter in a microwave safe bowl or on the stove top and melt to just under a boil.
  6. Add the vanilla extract
  7. By this time the eggs should be ready, fold in the sifted dry ingredients
  8. Take out about 2 cups of the cake batter into a separate mixing bowl, and with a hand whisk add the hot milk-butter to that.
  9. Add the "liaison" back into the remaining batter in the mixer bowl, folding gently to incorporate
  10. Pour batter between the two prepared pans.
  11. Bake in preheated 350°f oven for about 35 minutes or UNTIL IT'S DONE
(Cupcakes may take 20-25 minutes)
Recipe by Gretchen's Bakery at