Milk Chocolate Sponge Cake
Prep
30 mins
Cook
25 mins
Servings
8
Difficulty
Easy
This milk chocolate sponge cake is one of my favorite go to desserts because it comes together in less than an hour. The beauty of this recipe is how simple it is to make with just basic pantry staples and a few chocolate chips. Eggs are the star here, providing both structure and a natural boost of choline which supports brain health. What I love most is that you don't need any fancy equipment or hard to find ingredients, making it perfect for a weeknight treat or last minute gathering with friends.
Ella x
Ingredients
- 250all-purpose flour
- 200granulated sugar
- 120 gunsalted butter
- 4large eggs
- 120 mlmilk
- 200milk chocolate chips(chopped)
- 10 gbaking powder
- 5 gsalt
- 20 gunsweetened cocoa powder
- 1 mlvanilla extract
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and grease two 20cm round cake pans. Line the bottoms with parchment paper.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- 3
In a large mixing bowl, whisk together the butter and eggs until light and fluffy. Add the milk and vanilla extract, and whisk until well combined.
Tip: Use a hand mixer or stand mixer for this step.
- 4
Gradually add the dry ingredients to the wet ingredients, whisking until smooth.
- 5
Melt the milk chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
Tip: Optional: Add a teaspoon of instant coffee powder to the melted chocolate for a deeper flavor.
- 6
Fold the melted chocolate into the cake batter until well combined.
- 7
Divide the batter evenly between the prepared pans and smooth the tops.
- 8
Bake for 20-25 minutes, or until the cakes are golden brown and springy to the touch.
- 9
Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
- 10
Once the cakes are completely cool, place one layer on a serving plate and top with the remaining layer.
Tip: Optional: Dust with powdered sugar or frost with a milk chocolate ganache for an extra-special treat.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.