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  • Recipes
  • Chocolate Victoria Sponge Cake

Chocolate Victoria Sponge Cake

    A chocolatey twist to a all round British Classic!

    A light fluffy sponge base finished with a chocolate butter cream filling – perfect accompaniment to the Great British Cuppa or an after dinner treat!



    • 225g Butter or Margarine (8oz)
    • 225g Caster Sugar (8 oz)
    • 4 Medium Eggs
    • 4 Medium Eggs
    • 175g Self-Raising Flour (6 oz) Sieved
    • 50g Cocoa Powder (2 oz)


    • 75g Butter (3 oz)
    • 175g Icing Sugar (6 oz) plus extra to dust
    • 45g Cocoa Powder (3 tbsp)
    • About 10 ml Milk or warm water


    • Step 1.

      Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Grease and line two 20cm (8 inch) sandwich tins.
    • Step 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.
    • Step 3.

      Fold in the remaining flour and the cocoa powder with a metal spoon.
    • Step 4.

      Divide the mixture between the two tins and bake for approx. 25 minutes until golden brown and firm to the touch.
    • Step 5.

      Remove from oven and leave to cool before turning out onto a cooling rack.
    • Step 6.

      Filling - To make the butter icing, place the butter in a bowl and beat until soft.
    • Step 7.

      Gradually sift and beat in the icing sugar and then add enough milk / water to make the icing fluffy and spreadable.
    • Step 8.

      Sift and beat the cocoa powder in to the icing and use it to sandwich the two sponges together.
    • Step 9.

      Dust the top of the cake lightly with the sieved icing sugar.
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