Description
This Chocolate Sponge Cake Loaf is soft, fluffy, and incredibly moist — the perfect mix of cocoa richness and light sponge texture. Easy to make, no mixer required, and absolutely divine with coffee or whipped cream.
Ingredients
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)
Instructions
1. Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk eggs, oil, warm milk, and vanilla extract until smooth.
4. Combine wet and dry mixtures; add 2 tablespoons warm water if batter is thick.
5. Pour batter into loaf pan and smooth the top.
6. Bake for 45–50 minutes, or until a toothpick comes out clean.
7. Cool for 10 minutes before transferring to a wire rack.
8. Slice and serve plain, or top with whipped cream, chocolate glaze, or powdered sugar.
Notes
Use room-temperature eggs and milk for the fluffiest texture.
You can make this dairy-free by swapping in almond or oat milk.
Brush the warm loaf with sweetened milk after baking for extra moisture.
Freeze leftover slices in airtight wrap for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22
- Sodium: 150
- Fat: 17
- Saturated Fat: 3
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
- Cholesterol: 55