Chocolate Victoria Sponge 🎂🍫✨

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Chocolate Victoria Sponge 🎂🍫✨

A luxurious twist on the traditional favourite, this Chocolate Victoria Sponge swaps the classic vanilla sponge for a rich cocoa version. Sandwiched with fluffy chocolate buttercream and simply finished with a dusting of icing sugar, it’s a timeless cake perfect for birthdays, afternoon tea, or just a well‑earned treat.

Ingredients
For the Sponge:
Unsalted butter: 200g, softened
Caster sugar: 200g
Medium eggs: 4
Cocoa powder: 50g
Self‑raising flour: 150g
Baking powder: 1 tsp
Whole milk: 2 tbsp
Vanilla extract: 1 tsp

For the Filling:
🧈Unsalted butter: 150g, softened
Icing sugar: 300g, sifted
Cocoa powder: 1 tbsp (optional, for chocolate buttercream)
Vanilla extract: 1 tsp
Milk: 1–2 tbsp, if needed to loosen

For the Top:
Icing sugar: for dusting

Method
Preheat the oven to 350°F (fan 325°F). Grease and line two 8‑inch sandwich tins.
Cream together the butter and caster sugar until light and fluffy.
Beat in the eggs one at a time.
Sift over the flour, cocoa powder, baking powder, and a pinch of salt. Fold together gently.
Stir through the milk and vanilla until smooth and well mixed.
Divide the batter between the two tins and smooth the tops.
Bake for 20–25 minutes, until risen and a skewer inserted into the centre comes out clean. Cool in the tins for 5 minutes, then transfer to a wire rack to cool fully.

For the buttercream:
Beat the butter until pale and creamy.
Gradually whisk in the icing sugar (and cocoa powder, if using).
Add vanilla and a splash of milk until soft and spreadable.

To assemble:
Spread the buttercream evenly over one sponge. Place the second sponge on top.
Dust with icing sugar for a classic finish, or add a little ganache if you’re in the mood for extra indulgence.

Serving Information
Prep Time: 20 minutes
Baking Time: 25 minutes
Total Time: 45 minutes
Servings: 10–12 slices
⚖️ Calories: ~430 per slice

Tips
A layer of cherry or raspberry jam adds a fruity lift.
Replace the icing sugar dusting with a glossy ganache topping for a showstopper effect.
Keeps fresh for 2–3 days in an airtight tin — refrigerate if the weather is warm.
Perfect with a strong cuppa, or try with a glass of cold milk.