Chocolate Sponge Cake Loaf Recipe — The Fluffiest, Most Irresistible Treat You’ll Ever Bake!

There’s something truly magical about a Chocolate Sponge Cake Loaf — that delicate crumb, the deep cocoa aroma filling your kitchen, and the pure joy of slicing through a cloud-like cake that’s soft as velvet. Thank you for stopping by my kitchen today! I’m beyond excited to share this easy, moist, and utterly satisfying chocolate loaf recipe that’s been a staple in my family for years.

If you love homemade treats that strike the perfect balance between indulgent and comforting, this one’s for you. Don’t forget to subscribe to my recipe newsletter so you never miss another chocolatey delight!

Overview of Recipe Content

What Is Chocolate Sponge Cake Loaf?

This Chocolate Sponge Cake Loaf is a tender, melt-in-your-mouth chocolate cake baked in a loaf pan — perfect for quick desserts, afternoon tea, or as a make-ahead treat for guests. Unlike dense pound cakes, this version is airy and light, thanks to a well-balanced mix of cocoa, oil, and eggs.

Why You’ll Love It

• Simple ingredients, big flavor — everything you likely have in your pantry.
• Rich cocoa taste without being overly sweet.
• Soft and fluffy texture from a clever mix of oil and warm milk.
• Versatile — glaze it, frost it, or enjoy plain with coffee.
• No mixer needed! Just a whisk and a bowl.

What It Tastes Like

Imagine a cross between a classic chocolate sponge and a cozy loaf cake — moist, spongy, and deeply chocolatey with just the right crumb. Every bite melts on your tongue, leaving behind a hint of vanilla and warmth.

Ingredients

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• 1½ cups (190g) all-purpose flour
• ½ cup (60g) cocoa powder
• 1 cup (200g) sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup (180ml) vegetable oil
• ¾ cup (180ml) warm milk
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons warm water (optional, for lighter texture)

Tools Needed

• 1 large mixing bowl
• Whisk or hand mixer
• Loaf pan (8×4 or 9×5-inch)
• Parchment paper
• Measuring cups and spoons

Substitutions

• Dairy-free: Use almond or oat milk.
• Oil alternative: Melted butter for a richer flavor.
• Sugar-free: Swap sugar with coconut sugar or a 1:1 sweetener blend.

How to Make Chocolate Sponge Cake Loaf

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1. Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper.
2. Mix dry ingredients: In a bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Combine wet ingredients: In another bowl, whisk eggs, oil, warm milk, and vanilla extract until smooth.
4. Bring it together: Gradually add wet to dry, mixing just until combined. Add 2 tablespoons of warm water if the batter feels thick — it helps create that signature light crumb!
5. Bake: Pour into your prepared loaf pan and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool: Let it rest for 10 minutes, then transfer to a wire rack.
7. Slice and serve: Enjoy warm, or top with whipped cream, ganache, or a dusting of powdered sugar.

Pro tip: Lightly tap the loaf pan on the counter before baking — it removes air bubbles and ensures even texture.

What to Serve with Chocolate Sponge Cake Loaf

This loaf pairs beautifully with:

• A warm cappuccino or espresso
• Fresh berries and whipped cream
• A drizzle of melted dark chocolate for extra indulgence
• Vanilla ice cream for dessert nights

You can also toast slices lightly and spread them with Nutella — a Sunday morning dream!

Tips for Making It Perfect

• Don’t overmix! Stir just until ingredients come together.
• Use room temperature eggs and milk — it keeps the batter smooth and airy.
• Test early: Every oven varies; check at the 40-minute mark.
• For extra moisture: Brush the loaf with a mix of warm milk and sugar right after baking.

Storage Instructions

• Room temperature: Store covered for up to 3 days.
• Fridge: Wrap tightly and refrigerate up to 5 days.
• Freezer: Freeze slices individually for up to 2 months. Thaw overnight or warm in the microwave for 20 seconds.

General Information

This cake is an American-style adaptation of the classic European sponge. While the French version uses whipped egg whites for lift, this one relies on a modern combination of leaveners for simplicity. It’s a staple in my house every holiday season — I even bake two and wrap one as a gift with a ribbon!

Frequently Asked Questions

1. Can I make this cake gluten-free?
Yes! Replace the flour with a 1:1 gluten-free baking mix.

2. How can I make it richer?
Add a handful of chocolate chips or swirl in some Nutella before baking.

3. What if I don’t have cocoa powder?
Use melted dark chocolate — reduce the oil slightly.

4. Can I double the recipe?
Absolutely. Bake in two loaf pans or a 9×13-inch pan and adjust the baking time.

5. How do I know it’s done?
The top should spring back when lightly pressed, and a toothpick should come out mostly clean.

Conclusion

There you have it — the Chocolate Sponge Cake Loaf of your dreams! It’s rich, fluffy, and perfectly balanced — ideal for any time of year. Try pairing it with my other chocolatey creations like Fudgy Brownie Cookies, Chocolate Chip Banana Bread, or Double Chocolate Muffins.

Thank you for baking with me today — I’d love to hear how your loaf turned out!

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Interactive Elements

Leave a review in the comments below if you baked this loaf!
And if you share your creation on social media, tag me on Pinterest — I can’t wait to see your gorgeous chocolate slices!

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	~310 kcal
Carbohydrates	35g
Protein	5g
Fat	17g
Saturated Fat	3g
Fiber	2g
Sugar	22g
Sodium	150mg

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