Chocolate Victoria Sponge Cake

This recipe for a Chocolate Victoria Sponge is the most popular recipe on our website. Need we say more? Give it a go today!

12 servings

Medium 40 Minutes



For the recipe  Chocolate Victoria Sponge Cake

For the Cake:

225 g Unsalted butter or Margarine (8oz)
225 g Caster Sugar (8 oz)
175 g Self-Raising Flour (6 oz) Sieved
50 g Dr. Oetker Fine Dark Cocoa Powder
4 Medium Eggs

For the Icing:

75 g Unsalted butter
175 g Icing Sugar
45 g Dr. Oetker Fine Dark Cocoa Powder (3 tbsp)
about 20 - 30 ml Whole Milk




Chocolate Victoria Sponge Cake

To begin this Chocolate Victoria Sponge recipe, pre-heat oven to 180ºC/160ºC Fan/Gas Mark 4. Grease and line two 20cm (8 inch) sandwich tins.


Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and if the mixture starts to curdle, add a little flour.


Fold in the remaining flour and the cocoa powder with a metal spoon.


Divide the mixture between the two tins and bake for 25 - 30 minutes until golden brown and firm to the touch. Remove from oven and leave to cool before turning out onto a cooling rack.


To make the butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and then add enough milk / water to make the icing fluffy and spreadable. Sift and beat the cocoa powder in to the icing and use it to sandwich the two sponges together.


Dust the top of the Chocolate Victoria Sponge Cake lightly with the sieved icing sugar.

To save some time why not try using Dr. Oetker Buttercream Style Chocolate Icing to fill your Chocolate Victoria Sponge Cake! 

Nutritional Information for the recipe Chocolate Victoria Sponge Cake

Per Serving Per 100 g / ml
Energy 1779 kJ
425 kcal
1763 kJ
421 kcal
Fat 24.29 g 24.05 g
Carbohydrate 44.68 g 44.23 g
Protein 5.53 g 5.48 g
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