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Chocolate Victoria Sponge Cake

The most popular recipe on our website. Need we say more. Give it a go today!

12 servings

Medium 40 Minutes

Ingredients

Ingredients

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

preparation

Preparation

1

Chocolate Victoria Sponge Cake

Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Grease and line two 20cm (8 inch) sandwich tins.

2

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.

3

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

4

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

5

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.

6

Dust the top of the 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 1779kJ
425kcal
1763kJ
421kcal
Fat 24.29g 24.05g
Carbohydrate 44.68g 44.23g
Protein 5.53g 5.48g