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Mini Chocolate Sponge Cakes With Buttercream Frosting

This is a simple chocolate sponge cake, the one I have always and will always use because it never fails, NEVER. So easy to make and the cake is tender and soft but still maintains the sponge like quality that, well makes it sponge cake. It’s made on a half sheet pan and is the recipe I used for my Brooklyn Blackout Semifreddo cake that was posted on Food52 and also featured in their cookbook “Ice cream and Friends”. For this little dessert I cut out small ( 3.5 inch) round layers and filled with the super simple French Buttercream that I used in the Dacquoise last year. I layered 3 rounds per mini cake and the sheet cake will give you 4 mini three layer mini cakes and don’t throw out the scraps you can freeze them and make something with them.


  • 1/4 cup milk
  • 2 tablespoons unsalted butter
  • 8 large eggs at room temperature
  • 2 cups sugar
  • 3/4 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla

Pre heat oven to 350 degrees. Place milk and butter in glass measuring cup and microwave for 45 seconds or until butter is melted. Using stand mixer with wire whisk or electric mixer whip the eggs and sugar on med/high for approximately 8 minutes or until the mixture is pale yellow, tripled in volume and thick, with the machine running slowly add the heated milk and butter. Sift the flour, cocoa, baking powder and salt. Fold into the egg mixture, there should be no lumps. Fold in the vanilla. Grease a 1/2 sheet pan, lay parchment sheet and grease the parchment, and sprinkle with sugar. Pour batter into the pan, spread so that it is evenly distributed and bake for 20-25 minutes. Allow to cool for a couple of minutes in the pan run a knife around the edges to loosen then invert onto wire rack, remove parchment and let cool completely.


Recipe (doubled) food52 – Merrill Stubbs

12 oz soft unsalted butter

4 egg yolks

1 1/3 cup confectioners or powdered sugar

2 tbs vanilla extract

Put all the ingredients in the bowl of the stand mixer fitted with the whisk attachment and beat until thick, silky and spreadable. Thats it, so easy!!

Chocolate Caramel Ganache

1/3 cup heavy cream

2.5 oz dark and milk chocolate chopped

2 tbs caramel sauce (I had some homemade caramel sauce in the refrigerator but you can use whatever is your favorite this is optional).

1-2 tbs clear karo syrup

Bring cream to scalding, add chocolate and caramel sauce and let sit for 5 minutes. Stir until smooth and glossy, stir in the karo syrup. Let cool to room temperature before pouring on cake.



41 Comments Post a comment
  1. I don’t know what happened to me – but I’m suddenly obsessed with sweets – after being a salty lady my whole life…I kind of want to blame you for all the yummy desserts you’ve been posting! LOL – this one looks divine!! 😀

    February 12, 2018
    • You are too sweet, thank you so much!! I do love my sweet treats!

      February 12, 2018
  2. joypassiondesire #

    Omg it looks so delicious 😍

    February 12, 2018
  3. Your cake looks so delicious, Suzanne 😀

    February 12, 2018
  4. Your little cakes look beautiful, I am thinking of cutting the recipe in half and making one cake.

    February 12, 2018
    • Using the 3.5 inch cut out I got two cakes so you could cut the recipe in half but let me just say the cake freezes beautifully, I have half a sheet cake sitting in my freezer right now. Thank you so much.

      February 12, 2018
  5. hocuspocus13 #

    I’m going out for my daily walk yes even in the chilly cloudy misty weather

    So then…

    When I get back home I can have a piece of Sponge Cake a large piece of Sponge Cake

    See how that balances out 😉

    Growing up Cake and Coffee was a very important staple in the kitchen

    Cake and Coffee helped to solve all those problems in life we discussed at the round table!


    February 12, 2018
    • Mine as well, childhood memories are of my Italian grandfather having cake and coffee for breakfast. He used to break sponge cake up in his coffee and eat with a spoon. He called it Zuppa. Cake and coffee is one of life’s great pleasures. You have a wonderful week as well! Thank you!!

      February 12, 2018
  6. There goes the diet on day one. Only kidding.

    It looks delicious. Happy Monday

    February 12, 2018
    • Lol, I only made two cakes gave them both away and enjoyed a few of the scraps. Hard to diet with Valentines day coming. Thank you so much.

      February 12, 2018
  7. What size do you cut the rounds? I don’t see assembly instructions. Ha, I’m not much of a baker, obviously. But this looks so scrumptious!

    February 12, 2018
    • You can use whatever size works for you but I used a 3.5 inch cutter. My biscuit cutter was too small, I had a larger one but it had fluted edges and I didn’t want that so I have a 1 1/2 cup measuring cup and used that. You can make whatever size you like though, if you used the largest biscuit cutter size it would be perfect for 1 person! Thank you so much.

      February 12, 2018
      • Thank you! Maybe someday I’ll get ambitious enough to try this. 🙂

        February 12, 2018
  8. I forgot all about sponge cake. It’s divine! 🌿🍓

    February 12, 2018
    • I often forget about sponge cake, this particular recipe is my favorite and I have yet to find a vanilla sponge that compares. Still searching. Thank you so much.

      February 13, 2018
  9. Incredible. Looks like it was made in bakery!

    February 12, 2018
  10. So lovely, Suzanne!

    February 12, 2018
  11. I love the way you frosted these cakes. I’m drooling over here!

    February 12, 2018
    • Thank you Patty, I really love naked cakes, I often scrape off frosting and less is more for me, lol!

      February 13, 2018
  12. So so pretty Suzanne!! Don’t you love having a recipe that you can always count on??!! Like an old friend. These are cakes for a special occasion!! How are you doing Suzanne?? Enjoying that new stove?? xox

    February 13, 2018
    • Hi Rhonda, there are certain recipes that never fail and this is one and yes I love having recipes I can always trust. Doing fine Rhonda, thank you and loving the new stove.

      February 13, 2018
      • So glad! Those cakes are jut so beautiful!! xox

        February 16, 2018
  13. mistimaan #

    Its drooling….love to taste it 🙂

    February 13, 2018
  14. Too beautiful – I want more than the photograph 🙂 … I am hungry ! – amitiés – bises

    February 13, 2018
    • Merci France, starting to get back into cooking again. I have a lot of catching up to do on my favorite blogs, hope you are well, hugs mon ami!!

      February 13, 2018
  15. You had me at buttercream. 🙂 I’d love to try this sponge cake recipe. Thanks for sharing. Happy Valentine’s Day.

    February 13, 2018
    • Happy Valentines Day Mary, thank you so much. Highly recommend this cake. I love using it for ice cream cakes it can be eaten right out of the freezer it does not get hard and has such a great texture.

      February 13, 2018
  16. Wow Suzanne. Gorgeous and mouth watering. This really is stunning. Hugs

    February 13, 2018
  17. You have a way with chocolate cakes. Can I move in? 🙂

    February 14, 2018
  18. Wow Suzanne. You’re so talented!

    February 15, 2018
  19. Wow gorgeous!

    March 2, 2018
  20. Excellent & beautiful presentation, my dear friend! Waw! Really pretty to look at! 🙂 Must be utterly delicious too!

    March 8, 2018
  21. Reblogged this on Random Repeat.

    April 10, 2018

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