Chocolate Sponge Cake



– 2 cups all-purpose flour
– 1/2 cup cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup (2 sticks) unsalted butter, at room temperature
– 2 cups granulated sugar
– 4 large eggs, at room temperature
– 1 cup full-fat sour cream
– 2 teaspoons pure vanilla extract
– 1/2 cup boiling water


1. Preheat the oven to 350°F. Grease and flour a 9-inch round baking pan.

2. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for about 3 minutes, until light and fluffy. Add the eggs, one at a time, beating well after each addition.

4. Add the sour cream and vanilla and mix until combined. With the mixer on low speed, add the flour mixture in two batches, mixing until just