Mary Berry’s Chocolate Cake

Name: Mary Berry’s Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings

calendar_today June 23, 2026 schedule 2 min read

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Servings

If there's one chocolate cake recipe that never fails, it's Mary Berry's Chocolate Cake. The beloved British baker's signature all-in-one method produces a deeply moist, rich sponge every single time — no complicated steps, no special equipment. Just pure, classic chocolate cake perfection.

This cake is light yet intensely chocolatey, sandwiched and covered with a creamy cocoa buttercream that sets beautifully. Whether you're baking for a birthday, a family gathering, or simply treating yourself, this recipe delivers bakery-quality results from your own kitchen.

restaurant_menu Ingredients format_list_numbered Instructions

restaurant_menu Ingredients

Servings

For the Chocolate Sponge

check 225g (1¾ cups) self-raising flour check 2 tsp baking powder check 50g (½ cup) unsweetened cocoa powder check 225g (1 cup) caster sugar (superfine sugar) check 225g (1 cup) unsalted butter, softened at room temperature check 4 large eggs check 4 tbsp whole milk check 1 tsp vanilla extract

For the Chocolate Buttercream

check 175g (¾ cup) unsalted butter, softened check 350g (3 cups) icing sugar (powdered sugar), sifted check 50g (½ cup) unsweetened cocoa powder, sifted check 3–4 tbsp whole milk check 1 tsp vanilla extract

To Decorate (Optional)

check Chocolate shavings or curls check A dusting of cocoa powder check Fresh berries

format_list_numbered Preparation

Step 1 — Preheat and Prepare

Preheat your oven to 180°C / 160°C fan / 350°F / Gas Mark 4. Grease two 20cm (8-inch) round cake tins and line the bases with baking parchment.

Step 2 — Make the All-in-One Batter

Sift the flour, baking powder, and cocoa powder into a large mixing bowl. Add the sugar, softened butter, eggs, milk, and vanilla extract all at once. Beat with an electric hand mixer or stand mixer on medium speed for about 2 minutes until the batter is smooth, pale, and well combined. Do not overmix.

Step 3 — Divide and Bake

Divide the batter evenly between the two prepared tins and smooth the tops with a spatula. Bake in the preheated oven for 25–30 minutes, or until the cakes are well risen, springy to the touch, and a toothpick inserted into the center comes out clean.

Step 4 — Cool Completely

Leave the cakes to cool in their tins for 10 minutes, then turn out onto a wire rack and peel off the parchment. Allow to cool completely before frosting — this is important to prevent the buttercream from melting.

Step 5 — Make the Chocolate Buttercream

Beat the softened butter in a bowl until very pale and fluffy, about 3–4 minutes. Gradually add the sifted icing sugar and cocoa powder, mixing on low speed at first to avoid a cloud of sugar, then increasing to medium. Add the milk one tablespoon at a time until the buttercream reaches a smooth, spreadable consistency. Add vanilla extract and beat for another minute.

Step 6 — Assemble the Cake

Place one sponge layer on a serving plate or cake stand. Spread a generous layer of chocolate buttercream over the top. Place the second sponge on top and press down gently. Use the remaining buttercream to cover the top and sides of the cake, smoothing with a palette knife or offset spatula.

Step 7 — Decorate and Serve

Finish with chocolate shavings, a light dusting of cocoa powder, or fresh berries. Slice and serve. The cake keeps well at room temperature in an airtight container for up to 3 days.