Flavored sponge cake recipes

Flavored sponge cake recipes—perfect for making chocolate, coffee, caramel, and butterscotch cakes

Cocoa Sponge (Chocolate Sponge)

Ingredients
• 1 cup (125g) flour
• ¼ cup (25g) cocoa powder
• 1 tsp baking powder
• 4 eggs
• ¾ cup (150g) sugar
• 1 tsp vanilla

Method

1. Beat eggs + sugar until fluffy.
2. Sift flour, cocoa, baking powder.
3. Gently fold dry ingredients into batter.
4. Add vanilla.
5. Bake at 180°C for 25–30 minutes.

Rich chocolate base for Black Forest or truffle cakes.

Coffee Sponge

Ingredients
• 1 cup (125g) flour
• 1 tsp baking powder
• 4 eggs
• ¾ cup (150g) sugar
• 1 tbsp coffee (dissolved in 2 tbsp warm water)
• 1 tsp vanilla

Method

1. Beat eggs + sugar until light.
2. Add dissolved coffee + vanilla.
3. Fold in sifted flour + baking powder.
4. Bake at 180°C for 25–30 minutes.

Mild coffee flavor—great for mocha cakes.

Caramel Sponge

Ingredients
• 1 cup (125g) flour
• 1 tsp baking powder
• ¾ cup (150g) sugar (for caramel)
• 3 eggs
• ½ cup (120ml) milk
• 2 tbsp butter

Method

1. Melt sugar to make caramel, carefully add warm milk.
2. Cool slightly.
3. Beat eggs and mix with caramel.
4. Add flour + baking powder.
5. Add melted butter.
6. Bake at 180°C for 30–35 minutes.

Sweet, deep caramel flavor.

Butterscotch Sponge

Ingredients
• 1 cup (125g) flour
• 1 tsp baking powder
• ¾ cup (150g) brown sugar
• 3 eggs
• ½ cup (120ml) milk
• ¼ cup (60g) butter
• 1 tsp vanilla

Method

1. Cream butter + brown sugar.
2. Add eggs one by one.
3. Add flour + baking powder.
4. Add milk and vanilla.
5. Bake at 180°C for 30–35 minutes.

Rich, buttery flavor—perfect for butterscotch cream cakes.

Quick Difference

Sponge Type Flavor Profile Best Use
Cocoa Chocolate Black Forest, truffle
Coffee Mild coffee Mocha cakes
Caramel Sweet, deep Caramel cakes
Butterscotch Buttery + sweet Butterscotch cakes