Chocolate Victoria Sponge Recipe

Chocolate Victoria Sponge Recipe

This delightful twist on the classic British The Chocolate Victoria Sponge is light, fluffy, and filled with a dreamy vanilla buttercream—perfect for teatime or any celebration.

Ingredients:
Unsalted butter: 200g, softened (plus extra for greasing)
Caster sugar: 200g
Eggs: 4 large, free-range
Self-raising flour: 200g
Cocoa powder: 40g
Baking powder: 1 tsp
Whole milk: 2 tbsp

For the buttercream filling:
Unsalted butter: 150g, softened
Icing sugar: 300g, sifted
Chocolate Victoria Sponge Recipe

This delightful twist on the classic British favourite brings rich cocoa into the spotlight! The Chocolate Victoria Sponge is light, fluffy, and filled with a dreamy vanilla buttercream—perfect for teatime or any celebration.

Ingredients:
Unsalted butter: 200g, softened (plus extra for greasing)
Caster sugar: 200g
Eggs: 4 large, free-range
Self-raising flour: 200g
Cocoa powder: 40g
Baking powder: 1 tsp
Whole milk: 2 tbsp

For the buttercream filling:
Unsalted butter: 150g, softened
Icing sugar: 300g, sifted
Vanilla extract: 1 tsp
Milk: 1–2 tbsp

For dusting:
Icing sugar: for dusting the top

Method:
Preheat the oven to 180°C (160°C fan). Grease and line two 20cm round sandwich tins.
Beat the butter and caster sugar together until pale and fluffy.
Add the eggs one at a time, beating well after each addition.
Sift in the self-raising flour, cocoa powder, and baking powder. Gently fold everything together until just combined.
Stir in the milk to loosen the batter slightly, creating a smooth mixture.
Divide the batter evenly between the prepared tins and smooth the tops.
Pop into the oven and bake for 20–25 minutes, or until a skewer comes out clean.
Allow the cakes to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

For the buttercream, beat the softened butter until creamy. Gradually mix in the icing sugar.
Add vanilla extract and enough milk to create a spreadable consistency.
Once the cakes are cool, spread the buttercream over one sponge and sandwich with the other.
Dust the top with icing sugar and serve!

Serving Information:
Prep Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Servings: 10–12 slices
Calories: ~370 per slice

Tips:
Use room temperature ingredients for the fluffiest sponge.
Add a layer of raspberry jam along with the buttercream for a fruity twist.
Store in an airtight tin for up to 3 days—or freeze the sponges (without filling) for later. Vanilla extract: 1 tsp
Milk: 1–2 tbsp

For dusting:
Icing sugar: for dusting the top

Method:
Preheat the oven to 180°C (160°C fan). Grease and line two 20cm round sandwich tins.
Beat the butter and caster sugar together until pale and fluffy.
Add the eggs one at a time, beating well after each addition.
Sift in the self-raising flour, cocoa powder, and baking powder. Gently fold everything together until just combined.
Stir in the milk to loosen the batter slightly, creating a smooth mixture.
Divide the batter evenly between the prepared tins and smooth the tops.
Pop into the oven and bake for 20–25 minutes, or until a skewer comes out clean.
Allow the cakes to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

For the buttercream, beat the softened butter until creamy. Gradually mix in the icing sugar.
Add vanilla extract and enough milk to create a spreadable consistency.
Once the cakes are cool, spread the buttercream over one sponge and sandwich with the other.
Dust the top with icing sugar and serve!

Serving Information:
Prep Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Servings: 10–12 slices
Calories: ~370 per slice

Tips:
Use room temperature ingredients for the fluffiest sponge.
Add a layer of raspberry jam along with the buttercream for a fruity twist.
Store in an airtight tin for up to 3 days—or freeze the sponges (without filling) for later.