If you prefer your chocolate cake to be light, structured, and not overly moist, this No Moist Chocolate Sponge Cake is the ideal recipe for you. Unlike dense and fudgy cakes, this version has a dry crumb, airy structure, and clean cocoa flavor that makes it perfect for layering, decorating, or enjoying with a hot beverage.
Whether you’re planning to build a layer cake with fillings or want a drier cake that contrasts beautifully with whipped cream or fruit, this recipe gives you a classic, non-greasy chocolate base that holds its shape and flavor without the extra richness.
Ingredients
This recipe yields one 8-inch round cake (about 8 servings).
- Four large eggs, room temperature
- Three fourths cup granulated sugar
- One teaspoon vanilla extract
- Half cup all-purpose flour
- One fourth cup unsweetened cocoa powder
- One teaspoon baking powder
- One eighth teaspoon salt
- One tablespoon cornstarch (optional, for added structure)
- Powdered sugar for dusting (optional)
Preparation Time
- Prep time: 15 minutes
- Baking time: 25 to 30 minutes
- Cooling time: 30 minutes
- Total time: Approximately 1 hour and 15 minutes
Instructions
Step 1: Preheat and Prepare the Pan
- Preheat your oven to 350 degrees Fahrenheit.
- Line the bottom of an 8-inch round cake pan with parchment paper. Do not grease the sides — this helps the sponge rise evenly.
Step 2: Beat the Eggs and Sugar
- In a large mixing bowl, beat the eggs and sugar using an electric mixer on high speed for 6 to 8 minutes until pale, thick, and tripled in volume.
- Add the vanilla extract and mix briefly to combine.
Step 3: Sift and Fold in Dry Ingredients
- In a separate bowl, sift together the flour, cocoa powder, baking powder, salt, and cornstarch (if using).
- Gently fold the dry ingredients into the egg mixture in batches using a spatula. Be careful not to deflate the batter.
Step 4: Bake the Cake
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the center of the oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Then run a knife around the edges and turn it out onto a wire rack to cool completely.
Serving Suggestions
- Dust the top with powdered sugar for a classic finish.
- Slice and serve with whipped cream, fresh berries, or fruit compote.
- Use as a base for layered cakes with buttercream, mousse, or jam.
- Serve with coffee or tea for a light afternoon dessert.
Nutritional Highlights
| Nutrient | Per Serving (1 of 8 slices) |
|---|---|
| Calories | 160 |
| Protein | 4 grams |
| Total Fat | 3 grams |
| Saturated Fat | 1 gram |
| Carbohydrates | 30 grams |
| Fiber | 2 grams |
| Sugars | 18 grams |
| Sodium | 95 milligrams |
Key Benefits:
- Low in fat compared to typical chocolate cakes
- Egg-based structure provides lightness and volume without butter or oil
- Cocoa powder delivers rich chocolate flavor without added sugar or fat
- No dairy or oil makes it suitable for lower-fat diets or as a base for creative custom cakes
Common Mistakes to Avoid
- Do not under-whip the eggs. The volume is what gives the cake its height and sponge-like texture.
- Avoid over-folding the dry ingredients, which can deflate the batter and cause a dense result.
- Do not grease the sides of the pan — the batter needs traction to rise.
- Let the cake cool completely before slicing to prevent crumbling.
Variations to Try
- Add a teaspoon of instant espresso powder to the batter for a mocha twist.
- Replace cocoa with carob powder for a caffeine-free alternative.
- Split the cake and add jam or marmalade for a fruity layer.
- Turn it into a trifle base by layering with cream and fruit.
The No Moist Chocolate Sponge Cake is perfect for those who prefer a lighter, drier cocoa dessert with elegant structure and versatility. With no added oils or butter, it’s a healthier option that still satisfies the chocolate craving — ideal for decorators, dieters, and dessert lovers alike.
Whether enjoyed on its own or dressed up for a celebration, this cake proves that chocolate desserts don’t always need to be dense and gooey to be delicious.