Chocolate Button Sponge Cake

When you feel like chocolate cake… Bake!

All last week I was really feeling like some chocolate cake so I finally gave in and decided to do some baking! This cake is really tasty and I used the same chocolate sponge recipe that I made Amelia’s birthday cake with (here)

For The Cake: (Per 20cm round cake tin)


  • 280g Butter
  • 280g Caster Sugar
  • 5 Eggs
  • 250g Self Raising Flour
  • 25g Cocoa Powder
  • 2 teaspoons Baking Powder


  1. Preheat the oven to 180 c
  2. Line your 25cm tin THREE times with baking paper – this will stop the edges from burning – and it really does work!?
  3. Cream together the butter and caster sugar in a mixing bowl.
  4. Sift in the flour, cocoa and baking powder then whisk in the eggs.
  5. Put the mixture into the tins and bake in the oven for 50 minutes.

The ingredients and method above is for just one 20cm tin. I used two tins so doubled the mixture but if you want a smaller sandwich cake just do this for one tin and cut the cake in half then sandwich back together with the buttercream.



Ingredients for the buttercream icing:

  • 300g Unsalted Butter
  • 675g Icing Sugar
  • 3 tablespoons Milk
  • 1.5 Teaspoon Vanilla Essence


  1. Put the butter in a mixing bowl and beat with a wooden spoon until it becomes soft and creamy.
  2. Sift the icing sugar over butter and stir it in.
  3. Add the milk and vanilla essence then beat all of the ingredients until buttercream is pale and creamy.

This made more buttercream than I actually needed so I spread the standard vanilla buttercream to sandwich the cakes together then added cocoa powder to the remaining mixture for a chocolate buttercream frosting around the outside and top of the cake. I then decorated with a pack of Cadburys mixed chocolate buttons.


Thanks for reading! Enjoy!


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