I have baked a victoria sponge cake and it came out fine. In order to make a chocolate sponge cake, Can I use the same recipe of Victoria sponge cake and just add some quantity of melted chocolate to the batter? Will that work?

2 Answers 2


Will it end up being a (probably delicious) cake? Yes. Will it have the texture of a Victoria sponge? No. The melted chocolate will destroy some of the airiness of the sponge, making it more like a brownie.

Instead, I would recommend substituting a few tablespoons of flour for unsweetened cocoa powder. That will give you a chocolate Victoria sponge.

  • 2
    Related to this substitution suggestion, you may also want to reduce the oil according to these proportions. cooking.stackexchange.com/q/46379/37179
    – NadjaCS
    Oct 26, 2015 at 23:29
  • 1
    Unsweetened cocoa is bitter, you may want to up the sugar a bit to compensate as well.
    – GdD
    Oct 27, 2015 at 8:34

Egg whites are generally whipped without the yolks to create more volume. There is fat in the yolk which keeps a good "foam" from developing. Chocolate would have some fat too. Not knowing the ingredients for your recipe, nor how the ingredients are used I don't think a definitive answer exists. So the answer is to try it and see what happens.

  • 1
    Well, Victoria sponge is a pretty "standard" recipe, no need for much guessing.
    – Stephie
    Oct 27, 2015 at 6:29

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.