Mary Berry Chocolate Sponge Cake Recipe

If you love a classic British chocolate cake with a soft crumb and rich cocoa flavour, this Mary Berry Chocolate Sponge Cake Recipe is one you’ll make again and again. The sponge layers are light, moist, and perfectly balanced with a creamy chocolate filling that feels indulgent without being overly heavy. It’s an easy, beginner-friendly cake that works beautifully for birthdays, afternoon tea, or weekend baking. From start to finish, the whole recipe comes together in around 1 hour and 20 minutes.

Ingredients

For the Chocolate Sponge

• 225g self-raising flour
• 225g caster sugar
• 225g softened butter
• 4 large eggs
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• 2 tablespoons milk

For the Chocolate Buttercream

• 150g softened butter
• 250g icing sugar
• 2 tablespoons cocoa powder
• 2 tablespoons milk

For Finishing

• Icing sugar for dusting
• Butter for greasing tins
• Baking parchment

How to Make Mary Berry Chocolate Sponge Cake Recipe

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease two 8-inch sandwich tins and line the bases with baking parchment for easy removal.
• Mix the cake batter: Place the self-raising flour, caster sugar, softened butter, eggs, cocoa powder, baking powder, and milk into a large mixing bowl. Beat with an electric mixer for about 2 minutes until smooth and creamy.
• Fill the tins: Divide the batter evenly between the prepared tins and smooth the tops gently with a spatula so the cakes bake evenly.
• Bake the sponges: Place the tins onto the middle shelf of the oven and bake for 25 to 30 minutes until the cakes are well risen and spring back lightly when touched.
• Cool the cakes: Leave the cakes in their tins for 5 minutes before turning them out onto a wire rack. Allow them to cool completely before adding the filling.
• Make the buttercream: Beat the softened butter until smooth. Add the icing sugar, cocoa powder, and milk, then beat again until light and fluffy.
• Assemble the cake: Spread half the chocolate buttercream over one sponge layer. Place the second sponge on top and spread the remaining buttercream evenly.
• Finish and serve: Dust lightly with icing sugar before slicing and serving.

Tips for the Best Mary Berry Chocolate Sponge Cake

Why is my chocolate sponge dry?

Overbaking is the most common reason. Check the cakes a few minutes before the suggested baking time and remove them as soon as they spring back lightly in the centre.

How do I make the sponge extra light?

Use room temperature butter and eggs, and beat the mixture just until smooth. This helps trap air for a softer texture.

Can I use plain flour instead of self-raising flour?

Yes, but add 2 teaspoons of baking powder to help the sponge rise properly.

How do I stop the cake sticking to the tins?

Grease the tins well and always line the base with baking parchment before adding the batter.

Can I make this cake ahead of time?

Yes, the sponge layers can be baked a day ahead and stored in an airtight container before filling.

Serving Suggestions

• Serve with hot tea or coffee
• Add fresh strawberries or raspberries on the side
• Top with chocolate shavings for extra richness
• Serve slightly warm with vanilla ice cream

Storage

Room Temperature

Store the cake in an airtight container for up to 2 days in a cool kitchen.

Refrigerator

Keep refrigerated for up to 5 days. Allow slices to come to room temperature before serving for the best texture.

Freezing

The sponge layers can be frozen for up to 3 months. Wrap each layer tightly in cling film and thaw fully before filling.

Nutrition

• Calories: 465 kcal
• Carbohydrates: 52g
• Protein: 5g
• Fat: 27g
• Saturated Fat: 16g
• Sodium: 220mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Chocolate Sponge Cake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

10

slices

Prep time

20

minutes

Cooking time

30

minutes

Total time

80

minutes

Calories

465

kcal

50

minutes

A light and fluffy chocolate sponge cake layered with rich chocolate buttercream and finished with a delicate dusting of icing sugar.

Ingredients

• 225g self-raising flour

• 225g caster sugar

• 225g softened butter

• 4 large eggs

• 2 tbsp cocoa powder

• 1 tsp baking powder

• 2 tbsp milk

• 150g softened butter

• 250g icing sugar

• 2 tbsp cocoa powder

• 2 tbsp milk

• Icing sugar for dusting

• Butter for greasing tins

• Baking parchment

Directions

• Preheat the oven to 180°C (160°C fan). Grease and line two 8-inch sandwich tins.
• Place the flour, sugar, butter, eggs, cocoa powder, baking powder, and milk into a large bowl.
• Beat everything together for about 2 minutes until smooth, creamy, and fully combined.
• Divide the mixture evenly between the prepared tins and smooth the tops.
• Bake for 25–30 minutes until risen and springy to the touch.
• Cool in the tins for 5 minutes before turning out onto a wire rack to cool completely.
• Beat butter, icing sugar, cocoa powder, and milk together until fluffy and smooth.
• Sandwich the cakes together with the chocolate buttercream.
• Dust lightly with icing sugar before serving.

Notes

• Use room temperature eggs for a lighter sponge.
• Do not overmix once the batter becomes smooth.
• The sponge layers freeze well for up to 3 months.