Chocolate Cake – Back to Basics
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This classic chocolate cake is a traditional, fail-proof sponge based on a classic Victoria-style ratio, where a portion of flour is replaced with premium cocoa powder. Prep takes 10 minutes, it bakes in 28 to 32 minutes, and it is filled with a silky, stable chocolate buttercream frosting.
Understanding the back to basics Chocolate Sponge
This recipe is essentially a chocolate version of a traditional Victoria sponge. It operates on the golden rule of equal proportions: equal weights of fat, sugar, eggs, and dry ingredients. To transform it into a chocolate masterpiece, simply remove a small portion of the self-raising flour and replace it with high-quality cocoa powder.
Because the ingredient list is so beautifully minimal, the quality of your cocoa powder is paramount. Always use a premium, 100% cocoa powder rather than a drinking chocolate mix. This ensures your sponge achieves a rich, deep mahogany colour and a punchy chocolate flavour without adding unnecessary sweetness.
Making basic but beautiful buttercream
For the chocolate buttercream, it’s quite a simple one. You MUST use ACTUAL UNSALTED BUTTER. I mean the kind you find in foil, and that when its fridge cold, is solid. You can use a spread for the cake, but NOT for the buttercream. I might get a few smart arse comments about this as to ‘why not’ but if you want a stable buttercream, that will last no matter the heat outside, use actual unsalted butter.
If its peak summer, and there is a heatwave, you won’t need to add any liquid to the buttercream. Technically, you don’t have to at all if you really do beat your buttercream well enough, but I actually like mine a smidge softer so its easier to pipe, so I usually add between one and two tablespoons of boiling water to smooth it out. But, if the weather is so hot you don’t even want the oven on, this won’t be necessary.
Changes and flavour swaps
This hardcore classic serves as an exceptional blank canvas for customisation. Here are a few ways you can easily adapt the recipe:
Fondant decorating: Because this sponge is structurally stable and reliable, it serves as the perfect sturdy base for carving or covering in heavy fondant for novelty celebration cakes.
The sugar choice: I love using light brown sugar in the sponge because it adds a subtle caramel undertone and extra moisture, but caster sugar or golden caster sugar work perfectly fine.
Flavour extracts: You can instantly change the profile by adding 1 to 2 teaspoons of peppermint or orange extract to the batter or frosting to create a mint chocolate or chocolate orange twist.
More chocolate: If you want an even softer, more modern fudgey chocolate cake, you can use dark chocolate in place of the cocoa powder if you wish – use 100g for the sponge, and 100g for the buttercream.
FAQs
Chocolate cakes can dry out quickly because cocoa powder is highly absorbent. The two most common culprits are over baking and over mixing. Check your cakes with a skewer at the 25-minute mark; as soon as it comes out clean, remove them from the oven. Also, ensure you only beat the batter until the ingredients are just combined, over mixing develops the gluten, resulting in a dense, dry sponge.
This usually happens if the oven door is opened too early during baking (never open it before the 25-minute mark!), or if too much air was whipped into the eggs during mixing, causing the structure to over-inflate and then collapse.
If your buttercream feels too firm or gritty, your block butter was likely too cold when you started mixing, or the icing sugar wasn’t beaten in well enough. To fix it, keep beating the mixture on high speed and add 1 to 2 tablespoons of boiling water. The heat from the water will slightly soften the butter fat, dissolving the sugar crystals and creating an ultra-smooth, glossy frosting.
Absolutely! This batter makes fantastic cupcakes. Line a muffin tin with 18 to 24 cupcake cases and fill them about two-thirds full. Bake at the same temperature (180°c / 160°c Fan) for 15 to 18 minutes, or until the tops spring back when gently pressed.
Chocolate Cake Recipe
Ingredients
Chocolate Cake
- 300 g unsalted butter
- 300 g caster sugar/light brown sugar
- 245 g self raising flour
- 55 g cocoa powder
- 6 medium eggs
Chocolate Buttercream
- 200 g unsalted butter (not baking spread)
- 400 g icing sugar
- 50 g cocoa powder
Instructions
For the Cake
- Preheat your oven to 180ºc/160ºc fan, and line two 8" cake tins with parchment paper.
- Beat together your butter and sugar until light and fluffy.
- Add in the flour, cocoa powder and eggs, and beat again until combined.
- Split evenly between the two tins, and bake in the oven for 28-32 minutes. Sometimes it can take a little longer – don’t open before 25 minutes, and be as quick as you can checking with a skewer.
- Once baked, leave to cool in the tin for 10 minutes, and then transfer to a wire rack to cool fully.
For the Chocolate Buttercream
- Make sure your butter is at room temperature. Don't use a baking spread or margarine.
- Beat your butter on its own for about a minute, to loosen it up.
- Add in the icing sugar gradually, beating in during or in 1/3 at a time. Don't add it all in at once.
- Also, add in the cocoa powder, beating in fully.
- If it’s really very stiff, add in ONE tablespoon of boiling water at a time, beating fully each time, until it becomes smooth and lovely.
To Decorate
- Place your first sponge on a plate/cake board, and pipe/spread on half of the buttercream frosting. Add on the second cake, and pipe/spread on the rest of the buttercream.
- Add on anything you fancy as decoration, I used sprinkles. Enjoy!
Notes
- This cake will last at room temperature (not in the fridge as it will go hard) for three days.
- This cake can freeze for 3+ months
- I use these 8″ cake tins in this recipe
Storage and freezing
The beauty of this back to basics cake it that it will last at room temperature (not in the fridge as it will go hard) for three days. I use a cake tin or an air tight cake box to store it. You can freeze this cake before decorating for up to three months, thaw out thoroughly before finishing off with the buttercream icing.
Other “back to basics” recipes
The first in my series of ‘back to basics’ was my no-bake vanilla cheesecake. I had over SIXTY cheesecake recipes on my blog by the time I posted a delicious, but basic, vanilla cheesecake. It was something that is technically in all of the recipes already on my blog, but the number of people that had been searching for one of my blog every day astounded me.
The second in my series of ‘back to basics’, was my triple chocolate brownies. Similarly to my cheesecakes, but not to the same quantity, I had basically used the same recipe quite a few times, but always put extras in such as Biscoff, or Terry’s chocolate orange. The reactions to both of these recipes were really quite astounding! I genuinely never thought they’d be so popular, but they still are now after months of posting.
So, for the third instalment in the series, I thought I would cover one of the most delicious treats that have ever existed, the chocolate cake. Some of you may think “but you already have a chocolate cake recipe”, and I do… with my chocolate fudge cake, but that’s more an American style recipe and its super gooey, and utterly scrumptious, but definitely requires more ingredients and effort.
Hi,
My 7 year old and I love your recipes, baking over lockdown has been great (not for anyone waistline).
Wondered how much ingredients I’d need for a 24” circular baking tin,
This is the best website to use for recipe conversions! http://www.cakebaker1.co.uk/apps-for-bakers/baking-tin-size-conversion-calculator/
Hi Jane, Thanks so much for all of these fab recipes. I’m looking to make a rectangle chocolate cake to cut into a number. My tin is 35cm x 24cm. What quantities would I need for this? Also would I be best baking two cakes or cutting one in half to make 2 layers?
So I use this website – http://www.cakebaker1.co.uk/apps-for-bakers/baking-tin-size-conversion-calculator/ – and it says you’d need double the recipe for that size! And that depends on how confident you are in cutting the layers! X
Hi Jane,
Yesterday for the first time I tried baking the back to basics chocolate cake, my sister and nieces have just given me a very positive feedback, they have said it’s amazing and lovely and moist. I had to bake it a bit longer than you said so I am on the lookout for an oven thermometer, maybe my oven is not as good as I thought it was. I will be trying out some more of your recipes they all look fantastic.
What cocoa powder do you use in your recipes? Does it make a difference? Thanks
I use Barry cacao as I buy larger 1kg bags from the wholesalers.. it can make a different to colour in taste, but not enough to cause a problem in my opinion if you use any other! X
Made this recipe this weekend but added a teaspoon of orange flavouring as I wanted a chocolate orange cake and buttercream. It was beautiful. Really easy to follow
Hello,
Just did this recipe. absoultley loved it. However, could you recommend anything to make it slightly more moist at all?
I find if it’s ‘dry’ its just slightly over baked! My chocolate fudge cake sponges is completely different recipe and SO good if you want a more moist sponge!! x
Hello Jane.
Is it possible to cover this cake in fondant? Would I need to crumb coat it with the buttercream? Thanks
Yes its possible – but yes you should crumb coat so double the buttercream maybe!
Can I make this into 6in 4 layer cake?
Yeah I think so!
Hi Jane,
I absolutely live this recipe but my sponges always rise to a dome in the middle. Is there any way I can prevent this from happening?
Thanks 🤗
You can try baking at a lower temp and for longer instead – such as 140 fan, for a longer longer time x
You could also use a baking belt?
Hi Jane,
Does the butter need to be room temperature for the sponge?
If using block butter then yes as it will make it easier to mix, but a baking spread is fine to use fridge cold x
Honestly the best chocolate cake recipe. I’ve made it soooo many times and it’s turned out perfect every time.
Hi Jane!
I would love to recreate this recipe, I’m thinking 4 layers and using 6inch tins, please can you recommend how I would alter the recipe?
I have used a 300g/6 egg mix for a 6″ cake before, which I baked into two tins and split each cake x
Hi! I am hoping to make this cake over the weekend. Can I bake the two sponges Saturday evening and then add the buttercream the following morning? I was going to wrap the sponges in clingfilm and put in a cake tin over night. I’ve never done it like that before, so would be great to know if it should be ok in advance! Thanks so much.
Yes you can indeed! I usually wrap them well in clingfilm and leave at room temp xx