Delicious Chocolate Hot Milk Sponge Cake Recipe

Chocolate Hot Milk Sponge Cake offers the perfect balance of richness, fluffiness, and melt-in-your-mouth chocolate flavor.

This cake is celebrated for its soft, moist crumb, brought to life by the unique hot milk method—a classic technique that ensures an airy yet decadent result every time.

Whether you plan to frost it with chocolate buttercream, drizzle it with ganache, or serve it simply dusted with cocoa, this recipe adapts beautifully to your style.

Its reliable simplicity makes it an ideal choice for everything from spontaneous baking to elegant occasions, delivering delicious results with minimal fuss.

Ingredients Checklist

Gather these essential ingredients before starting. Each has a key role in achieving the cake’s signature texture and deep chocolate taste. Have all items at room temperature for the best results.

For the Sponge Cake:

• 1 cup (240ml) whole milk

• 1/2 cup (113g) unsalted butter, cubed

• 1 teaspoon pure vanilla extract

• 4 large eggs, room temperature

• 1 3/4 cups (350g) granulated sugar

• 2 cups (250g) cake flour or plain all-purpose flour, sifted

• 1/2 cup (42g) unsweetened cocoa powder (Dutch-process for depth, natural for lighter flavor)

• 2 teaspoons baking powder

• 1/2 teaspoon fine salt

For Chocolate Buttercream or Ganache (Optional):

• 7 oz (200g) unsalted butter, room temperature

• 2 cups (250g) powdered sugar, sifted

• 1/4 cup (30g) cocoa powder

• 2–3 tablespoons (30–45ml) milk or heavy cream

• 1 teaspoon vanilla extract

• Chocolate shavings, sprinkles, or berries for garnish

Equipment:

• Two 8-inch or 9-inch round cake pans (or a 12-cup Bundt pan)

• Parchment paper

• Hand or stand mixer with whisk attachment

• Mixing bowls

• Saucepan

• Offset spatula

• Wire rack

• Kitchen scale for accuracy (recommended)

Ingredient Notes:
Cake flour will yield a finer, lighter crumb. For a gluten-free version, use a 1:1 gluten-free blend. If you prefer less sweet cakes, reduce sugar slightly or use bittersweet cocoa.

Step-by-Step Instructions

Follow this stepwise method for an evenly risen, tender sponge cake with an intense chocolate flavor. Avoid rushing chilling, mixing, or baking—each stage matters.

1. Prep Pans and Oven

• Preheat oven to 325°F (163°C).

• Grease cake pans and line bottoms with parchment for easy release.

• Lightly dust with flour (or cocoa for a chocolate cake) and tap out excess.

2. Sift Dry Ingredients

• In a bowl, sift together flour, cocoa powder, baking powder, and salt. Sifting twice ensures a lump-free, airy mixture for maximum lift.

3. Warm Milk and Butter

• In a small saucepan, heat milk and butter until the butter melts and the mixture is just about to simmer. Remove from heat and stir in vanilla extract. Keep warm.

4. Beat Eggs and Sugar

• Using a stand or hand mixer, beat eggs on medium speed until foamy. Gradually add sugar, beating until mixture is pale, thick, and triples in volume (about 5–7 minutes). This step is crucial for sponge structure and aeration.

5. Incorporate Dry Ingredients

• Gently fold in the sifted dry mixture in two or three additions, taking care not to deflate the batter. Use a large spatula and a light hand.

6. Add Hot Milk Mixture

• Pour the hot milk-butter mixture in a slow, steady stream down the side of the bowl while folding it in. Mix until just combined and smooth. The batter will be pourable and light.

7. Bake

• Divide batter evenly between pans. Smooth tops with an offset spatula.

• Bake for 25–30 minutes (20–25 minutes for thinner layers), or until a toothpick comes out with a few moist crumbs.

• For Bundt cake, bake 40–50 minutes.

• Do not overbake—check early to avoid dryness.

8. Cool

• Let cakes cool in pans for 10 minutes. Turn onto a wire rack and cool completely before frosting or slicing.

9. Frost or Finish (Optional)

• For buttercream: Beat butter until fluffy, add powdered sugar and cocoa, mix in milk and vanilla until smooth and creamy.

• For a simple finish: Dust cooled cake with powdered sugar or cocoa.

• For extra indulgence: Drizzle with ganache, decorate with chocolate curls, or add fresh berries.

Tips for Perfect Results

Achieving a perfect Chocolate Hot Milk Sponge Cake is about both technique and detail. Keep these expert tips in mind:

• Room Temperature Ingredients: Eggs and milk blend better when not cold, ensuring an even crumb.

• Volume is Key: Whip eggs and sugar until tripled in volume for a light, tall sponge.

• Proper Folding: Gently fold ingredients to avoid deflating the batter. Over-mixing yields a dense cake.

• Hot Milk Timing: Add milk mixture hot (not boiling) to create a moist crumb and enhance chocolate flavor.

• Accurate Measuring: Use a kitchen scale if possible, especially for flour and cocoa.

• Even Baking: Rotate pans halfway through baking for uniform doneness.

• Don’t Overbake: Check early; a slightly underbaked center is better than dry cake.

• Cool Completely: Only frost once the cake is fully cooled to prevent melting.

Serving Suggestions

Chocolate Hot Milk Sponge Cake is incredibly versatile and pairs beautifully with various toppings and accompaniments. Try these ideas for any occasion:

• Classic: Serve with a dusting of powdered sugar for simplicity.

• Layered: Fill with whipped cream, mascarpone, or a thin layer of jam for an elegant twist.

• Drizzled: Top with warm chocolate or caramel sauce.

• Fruity: Pair with fresh berries or cherry compote for balance.

• Party Style: Decorate with sprinkles, edible flowers, or nuts for a festive look.

• With Ice Cream: Serve a slice with a scoop of vanilla or hazelnut ice cream for a decadent dessert.

Final Thoughts

Chocolate Hot Milk Sponge Cake delivers classic flavor with a melt-in-your-mouth texture that never fails to impress. The hot milk method produces an incredibly moist crumb and an irresistible chocolate taste. This recipe’s clarity and flexibility make it approachable for new bakers while still rewarding for seasoned pros. Customize the cake to your taste with different frostings, fillings, or toppings. With careful preparation and the right ingredients, you’ll enjoy a fail-safe cake that becomes a favorite in any dessert repertoire—perfect for both spontaneous treats and special celebrations.