Milk Chocolate Victoria Sponge
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
You absolutely have to try this milk chocolate Victoria sponge because it's honestly one of the easiest cakes I make in my kitchen. The whole thing comes together in under an hour, which means you can have homemade cake on the table before dinner. What I love most is that it uses simple pantry staples, so you're not hunting down fancy ingredients or spending a fortune. Plus, the eggs in this recipe are packed with choline, which is brilliant for brain health. The tender crumb from the milk chocolate chips melting throughout just makes every bite feel like a proper treat, and your friends will think you've spent all day baking when really it's effortless.
Ella x
Ingredients
- 300all-purpose flour
- 300granulated sugar
- 200unsalted butter(softened)
- 4large eggs
- 150milk(at room temperature)
- 10baking powder
- 5salt
- 200milk chocolate chips
- 50unsalted butter for brushing
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease two 20cm sandwich tins and line the bases with parchment paper.
Tip: Use parchment paper to prevent the cakes from sticking.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Sift the dry ingredients to ensure they are well combined.
- 3
In a large bowl, using an electric mixer, beat the butter until it is creamy.
Tip: Scrape down the sides of the bowl as needed.
- 4
Add the eggs one at a time, beating well after each addition.
Tip: Make sure the eggs are well incorporated.
- 5
With the mixer on low speed, gradually add the flour mixture and mix until just combined.
Tip: Do not overmix the batter.
- 6
Melt the milk chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir until smooth and glossy.
- 7
Divide the batter evenly between the prepared tins and smooth the tops.
Tip: Make sure the batter is evenly distributed.
- 8
Drizzle the melted milk chocolate over the top of each cake.
Tip: Use a spatula to spread the chocolate evenly.
- 9
Brush the tops of the cakes with the remaining melted chocolate.
Tip: Make sure the cakes are fully coated.
- 10
Place the tins on a baking sheet and bake for 20-25 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Tip: Check the cakes frequently during the last 5 minutes of baking.
- 11
Remove the cakes from the oven and let them cool in the tins for 5 minutes.
Tip: Use a spatula to loosen the cakes from the tins.
- 12
Transfer the cakes to a wire rack to cool completely.
Tip: Let the cakes cool completely before assembling the sandwich.
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