If you adore desserts that balance airy texture with rich, creamy goodness, this Chocolate Sponge Cake with Creamy Filling is about to become a new favorite. This classic-style cake features a delicate chocolate sponge, a velvety cream filling, and a glossy cocoa topping that brings everything together. It looks impressive, tastes incredible, and is easier to make than you might expect.
Perfect for celebrations, holidays, or simply treating yourself, this cake delivers the ideal combination of lightness and indulgence. With simple pantry staples and a few easy techniques, you’ll create a dessert that’s elegant enough for guests yet comforting enough for an everyday sweet.
Table of Contents
Why You’ll Love This Cake
- Light and fluffy texture: The whipped egg whites create a soft, airy sponge.
- Rich, creamy filling: A smooth custard base blended with butter gives the perfect melt-in-your-mouth filling.
- Balanced sweetness: The cocoa layers and silky cream create just the right harmony.
- Great for make-ahead: The cake chills for several hours, making it perfect for prepping early.
Chocolate Sponge Cake with Creamy Filling
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 4 hours 10 minutes
Servings: 10
Calories: 360 kcal per serving
Ingredients
For the cake:
- 4 eggs
- Pinch of salt
- 100g (1/2 cup) sugar
- 100g (1/2 cup) water, room temperature
- 130g (1/2 cup + 2 tbsp) flour
- 2–3 tbsp cocoa powder
- 1 tsp baking powder
- Optional: vanilla
For the cream filling:
- 2 eggs
- 50g (4 tbsp) sugar
- 3 tbsp starch
- 150g (3/4 cup) condensed milk
- 250g (1 cup + 3 tbsp) milk
- 200g (1 cup) butter, softened
- Vanilla extract
- 3–4 tbsp sour cream
Instructions
- Preheat your oven to 180°C (350°F). Grease and flour two round cake pans.
- Prepare the egg whites: Separate whites from yolks. Beat the whites with a pinch of salt until foamy, then slowly add 50g of sugar while beating until stiff, glossy peaks form.
- Beat the yolks: Mix the yolks with the remaining 50g of sugar until pale and creamy. Add the room-temperature water and combine.
- Combine dry ingredients: Sift together the flour, cocoa powder, and baking powder. Add this to the yolk mixture and mix until smooth.
- Fold gently: Carefully fold the whipped egg whites into the batter to keep the sponge light.
- Bake: Divide the batter evenly into the two pans, smooth the tops, and bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then transfer to wire racks.
- Make the filling: In a saucepan, whisk together the eggs, sugar, starch, condensed milk, and regular milk. Cook over low heat, stirring constantly, until thickened. Allow to cool completely.
- Whip the butter: Beat the softened butter with vanilla, then gradually add the cooled cream mixture until smooth and fluffy.
- Prepare the layers: Once the cakes are cool, slice each one horizontally to create four layers. You may soak the layers lightly with sweetened milk if desired.
- Assemble the cake: Spread the creamy filling between each layer, then stack them neatly. Chill the cake for 3–4 hours to set.
- Finish with topping: Heat cocoa, sugar, and sour cream over low heat until thick and glossy. Spread over the chilled cake to decorate.
Tips for Best Results
- Make sure the custard cream is completely cool before adding it to the butter to prevent melting.
- For a stronger chocolate flavor, use 3 full tablespoons of cocoa.
- Chilling the cake helps the layers firm up and improves the texture.
Final Thoughts
This Chocolate Sponge Cake with Creamy Filling is the perfect blend of soft chocolate layers and silky cream. It’s elegant, satisfying, and guaranteed to impress anyone you serve it to. Whether you make it for a birthday, weekend dessert, or special celebration, it’s one of those cakes that never disappoints.
If you try it, you’ll definitely want to make it again. Enjoy every bite
Chocolate Sponge Cake with Creamy Filling
A light and fluffy chocolate sponge cake with a rich creamy filling, perfect for celebrations and everyday indulgence.
Ingredients
For the cake
- 4 pieces eggs
- a pinch of pinch salt
- 100 g sugar for the sponge
- 100 g water, room temperature
- 130 g flour plus 2 tablespoons
- 2-3 tbsp cocoa powder to taste
- 1 tsp baking powder
- optional vanilla
For the cream filling
- 2 pieces eggs
- 50 g sugar
- 3 tbsp starch
- 150 g condensed milk
- 250 g milk plus 3 tablespoons
- 200 g butter, softened
- 3-4 tbsp sour cream
Instructions
Preparation
- Preheat your oven to 180°C (350°F). Grease and flour two round cake pans.
- Separate whites from yolks. Beat the whites with a pinch of salt until foamy, then slowly add 50g of sugar while beating until stiff, glossy peaks form.
- Mix the yolks with the remaining 50g of sugar until pale and creamy. Add the room-temperature water and combine.
- Sift together the flour, cocoa powder, and baking powder. Add this to the yolk mixture and mix until smooth.
- Carefully fold the whipped egg whites into the batter to keep the sponge light.
- Divide the batter evenly into the two pans, smooth the tops, and bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then transfer to wire racks.
Filling Preparation
- In a saucepan, whisk together the eggs, sugar, starch, condensed milk, and regular milk. Cook over low heat, stirring constantly, until thickened. Allow to cool completely.
- Beat the softened butter with vanilla, then gradually add the cooled cream mixture until smooth and fluffy.
Assembly
- Once the cakes are cool, slice each one horizontally to create four layers. You may soak the layers lightly with sweetened milk if desired.
- Spread the creamy filling between each layer, then stack them neatly. Chill the cake for 3–4 hours to set.
Topping
- Heat cocoa, sugar, and sour cream over low heat until thick and glossy. Spread over the chilled cake to decorate.
Notes
Make sure the custard cream is completely cool before adding it to the butter to prevent melting. For a stronger chocolate flavor, use 3 full tablespoons of cocoa. Chilling the cake helps the layers firm up and improves the texture.
