This chocolate sponge cake without butter comes out airy and light. It is tall enough to slice into three layers, making it perfect for your favorite frostings and fillings. It's an easy, beginner-friendly recipe that delivers a soft, cocoa-rich cake without the heaviness of butter.
While many classic sponge cakes are made without fat, some versions, like Genoise or Victoria sponge, do include butter. This version of chocolate cake recipe skips the butter for a lighter, airier texture.
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Why cake without butter is good
- Light texture: the cake comes out very light and airy, making it perfect for desserts like layer cakes, trifles, or rolls.
- Better absorbs syrups and soaks: sponge cakes absorb soaks well, making the layers light moist, and tender.
- Great base for rolls: The cake comes out very flexible and can be baked into a sheet pan to turn it into a roll.
- Quick to make: you will not need to wait for butter to soften.
Recipe ingredients
Note: This cake works well in a 6- or 7-inch springform pan. Ingredient quantities for this and other pan sizes are listed in the recipe card and the notes at the end of this post.
- Eggs: preferably room temperature. Cold eggs usually take longer to beat properly, so I suggest taking them out 30 minutes before making the recipe.
- Sugar: I used granulated cane sugar.
- Flour: I used all-purpose flour.
- Corn starch: it will make the cake soft and airy.
- Cocoa powder: Unsweetened quality cocoa powder.
- Salt: for balancing the taste
Step-by-step directions
30 minutes before making this cake, take out the eggs from the fridge to bring them to room temperature.
Beat eggs and sugar. In a large mixing bowl, add all the eggs, granulated sugar, and a pinch of salt. Beat them with an electric mixer on medium-high speed for about 12-15 minutes. It might take you even longer, depending on the temperature of the egg and the mixer. The process is done when the mixture triples in volume and becomes pale, and thick. When you lift the beaters, the mixture should fall back into the bowl leaving thick ribbons that dissolve slowly.
Combine dry ingredients. In a separate bowl, whisk flour, cocoa powder, and cornstarch.
Sift the dry ingredients in to wet ingredients. Using a sifter, add half of the flour mixture into the egg mixture. Mix it all with a silicone spatula. Sift the remaining dry ingredients into the bowl and mix it again until well combined and no lumps remain.
Pour the cake batter into pan: Line the bottom of the 6-inch round cake pan (spring-form) with some parchment paper or foil. Pour the cake batter into the prepared pan.
Bake the sponge cake. Place the cake in the middle rack of the preheated oven to 350 degrees F. Bake it for about 30-35 minutes or until the toothpick comes out clear.
Let it cool down: let the cake cool down in a pan for 5 minutes. Remove it from the pan, use the knife to do so if needed. Place it on a cooling rack and let it cool down for about 15 minutes. While it is still warm, wrap the cake in plastic wrap and place it in the fridge for about one hour.
How to assemble the cake
Note: I have included the recipe for the cake soak syrup and the frosting in the recipe card below.
- Slice into 3 layers: Once the cake cools down completely, you can slice it into three layers. You can easily for it with a serrated knife. First, slowly saw off the domed top to create a flat surface. Use toothpicks to divide the cake into three layers, so they are even. Slowly, using the knife saw through the first layer, turning the cake as you go. Do the same with the second layer.
- Prepare the cake soak. Boil an equal amount of water and sugar. Let it cool down before using.
- Make the frosting: In a chilled large bowl, beat whipping cream, powdered sugar, cocoa powder, and vanilla extract until stiff.
- Assemble the cake: Place the first cake layer on a cake stand or a large plate. Using a pastry brush, apply a small amount of cake soak on the whole surface of the cake. After the soak, apply a generous amount of the frosting. Place the second layer and repeat the process. Place the third layer, and apply the soak on top. Now, apply a thin layer of the frosting over the entire cake. You can also decorate the top of the cake with sprinkles, fresh fruit, berries, etc. Chill the cake for at least 1 hour before serving.
Expert tips
- Room-temperature eggs take about 12-15 minutes to beat, while cold ones may take up to 20 minutes.
- It is very important to beat the eggs and sugar until the mixture leaves thick ribbons that slowly dissolve when falling back into the bowl.
- Do not skip the step of sifting the flour, cornstarch, and cocoa powder.
- If you do not line the bottom of the baking pan with parchment paper, you will have to use a knife to remove it. It works well, just easier to use parchment paper if you have it.
- Do not over bake it as the cake will be too dry.
Variations
You can use this basic chocolate sponge cake for making a variety of cakes by using different liquids, frostings, and fruits. This sponge cake will beautifully absorb any flavors and ingredients you decide to use.
- Frostings ideas: chocolate whipped cream frosting, vanilla cream cheese frosting, chocolate ganache.
- Cake soak ideas: simple sugar syrup, coffee syrup, fruit juice syrup, chocolate syrup.
Frequently asked questions
Yes! Most traditional sponge cakes are made using just eggs, sugar, and flour-no butter or oil needed. Properly whipped eggs and sugar provide the light, airy texture that makes sponge cakes fluffy and tall, so you will not need to add any fat.
Any type of sponge cake is usually dryer than other cakes, allowing it to absorb any flavors and filling you add without making the cake soggy. To make it moist, brush each layer with a simple sugar syrup before adding frosting. You can also use orange juice, coffee, or any other flavored liquid.
The best frostings for this cake are chocolate buttercream frosting, chocolate whipped cream frosting, chocolate mouse, or chocolate cream cheese frosting. You can also add a layer of fruit filling in the middle.
More chocolate cakes
📖 Recipe
Chocolate Sponge Cake Without Butter (Airy and Light)
Equipment
- 2 mixing bowls
- 1 electric mixer
- 1 flour sifter
- 1 6 inch spring form cake pan
Ingredients
- 4 eggs, room temperature
- 120 grams granulated sugar
- 70 grams flour
- 35 grams cocoa powder
- 20 grams cornstarch use flour if you do not have corn starch
- ⅛ teaspoon salt
Cake soak syrup
- ¼ cup granulated sugar
- ¼ cup boiling water or hot coffee
Whipped cream chocolate frosting
- ½ cup powdered sugar
- 1 cup chilled heavy whipping cream
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line the bottom of the 6 inch spring form cake pan with parchment paper or foil.
- In a large mixing bowl, add 4 eggs, room temperature , 120 grams granulated sugar , and ⅛ teaspoon salt . Beat on medium-high speed with electric mixer for about 12-15 minutes or until it triples in size, and when you lift the beaters, the mixture falls back into the bowl leaving thick ribbons that dissolve slowly.
- In a second mixing bowl, whisk 70 grams flour , 35 grams cocoa powder , 20 grams cornstarch . Using a sifter, sift half of the flour mix into the egg mixture. Mix well with a silicone spatula. Sift in the remaining half of flour mix and mix again until the batter has smooth consistency.
- Pour the cake batter into the prepared pan. Bake for 30 minutes without opening the oven. After 30 minutes, insert a tooth pick into the center of a cake. If it comes out clean, the cake is ready. If not, bake for another 3-5 minutes or until the tooth pick comes out clean.
- Let the cake cool down for 5 minutes. Use a sharp knife to go around the edges of the cake to loosen it. Remove the cake from the pan and place it on a wire rack to cool down for about 30-40 minutes. While it is still slightly warm, wrap it in a plastic wrap and place it in the fridge for at least one hour.
- Carefully, slice it into 3 layers. Place the first layer on a cake stand. Add about one tablespoon of syrup on top. After that, spread a generous amount of frosting. Place the second layer and repeat the process with the rest of the layers. Now, cover the whole cake with the thin layer of frosting, top and sides. Place it in the fridge for at least one hour and enjoy.
Cake soak syrup
- Add ¼ cup granulated sugar to the ¼ cup boiling water or hot coffee, Stir until the sugar dissolves.
Whipped cream chocolate frosting
- Place your mixing bowl and mixer whisks in a freezer for 15 minutes.
- Sift 2 tablespoons cocoa powder into ½ cup powdered sugar to get rid of any lumps
- In a chilled bowl, add 1 cup chilled heavy whipping cream, sifted cocoa powder and powdered sugar. Whip it on high with electric mixer until stiff peaks form.
Notes
- 5 eggs
- 150 g sugar
- 85 g flour
- 45 g cocoa powder
- 25 g corn starch
- 6 eggs
- 180 g sugar
- 105 g flour
- 50 g cocoa
- 35 g corn starch
Patricia says
Hi, I haven't made it yet. But I will this weekend
As I only have 8 inch tin and I need 4 layer, how should I adjust the amount of ingredients and time?
Thank you so much