Mary Berry Chocolate Sponge Cake Recipe

The Mary Berry Chocolate Sponge Cake Recipe is a timeless British bake with a light, airy sponge and a rich chocolate flavour running through every layer. It’s the sort of classic celebration cake that feels perfect for birthdays, afternoon tea or any occasion that calls for a comforting homemade treat.

A good chocolate sponge cake should be soft, fluffy and evenly risen, with a tender crumb that stays moist without becoming heavy. The cocoa should give the cake a deep chocolate flavour while still keeping the sponge delicate and light, creating a beautifully balanced bake that’s simple yet indulgent.

Ingredients

For the Sponge Cake

• 225g self-raising flour
• 225g caster sugar
• 225g unsalted butter, softened
• 4 large eggs
• 50g cocoa powder
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2 tbsp milk
• 1/4 tsp salt

For the Chocolate Icing

• 100g dark chocolate, chopped
• 100g unsalted butter
• 200g icing sugar
• 2 tbsp milk

How to Make Mary Berry Chocolate Sponge Cake Recipe

Prepare the Oven and Tins

Preheat the oven to 180°C (160°C fan) and grease and line two 20cm round cake tins.

Cream Butter and Sugar

Beat the butter and caster sugar together until pale and fluffy.

Add Eggs and Vanilla

Beat in the eggs one at a time, adding a little flour with each addition, then stir in the vanilla extract.

Combine the Dry Ingredients

Sift together the self-raising flour, cocoa powder, baking powder and salt.

Make the Batter

Fold the dry ingredients into the wet mixture, alternating with the milk, until just combined.

Divide and Bake

Divide the batter evenly between the tins and bake for 25–30 minutes until risen and springy to the touch.

Cool the Cakes

Leave the cakes to cool briefly in the tins before transferring to a wire rack to cool completely.

Make the Icing

Melt the chocolate and butter together, then stir in the icing sugar and milk until smooth and glossy.

Assemble the Cake

Spread icing over one sponge, top with the second sponge and cover the top and sides with the remaining icing.

Finish and Serve

Leave the icing to set slightly before slicing and serving.

Recipe Tips

• Ensure butter is at room temperature for easier creaming — cold butter won’t incorporate air well.
• Add eggs one at a time to maintain a stable emulsion — this prevents the batter from splitting.
• Sift dry ingredients to remove lumps and ensure even distribution — crucial for a uniform rise.
• Fold gently to avoid deflating the batter — overmixing can lead to a dense cake.
• Check cakes from 25 minutes to prevent overbaking — dry cakes are often overbaked.
• Use a palette knife for icing to achieve a smooth, professional finish.
• Allow the icing to set before serving for a cleaner slice and better presentation.

Healthy Alternatives / Variations

• Add a teaspoon of instant coffee to the batter for a mocha flavour.
• Stir in some chopped nuts for added texture.
• Use white chocolate for the icing for a different twist.
• Add orange zest to the batter for a chocolate orange cake.
• Replace milk with buttermilk for a tangy flavour.

Ingredient Substitutions

• Use margarine instead of butter for a dairy-free version.
• Replace self-raising flour with plain flour and 1.5 tsp baking powder.
• Substitute dark chocolate with milk chocolate for a sweeter icing.
• Use almond milk instead of regular milk for a nutty hint.

How to Serve

This chocolate sponge cake is perfect served with a dollop of whipped cream or a scoop of vanilla ice cream. It’s a delightful treat for any occasion, whether it’s a birthday party or a simple afternoon tea.

Pairing Ideas

Pair this cake with a cup of freshly brewed coffee or a glass of cold milk for a classic combination. For a more indulgent experience, try serving it with a rich hot chocolate.

How to Store Leftovers

Room Temperature

Store the cake at room temperature in an airtight container for up to 3 days to maintain its moist texture.

Freezer

You can freeze the cake for up to 3 months. Wrap it tightly in cling film and foil before freezing.

Reheating

To refresh, warm slices in a preheated oven at 160°C for 5 minutes.

Nutrition (per serving, approx.)

• Calories: 520 kcal
• Carbohydrates: 68g
• Protein: 6g
• Fat: 28g

FAQs

Can I use a different size cake tin?

Yes, you can use different sized tins, but you’ll need to adjust the baking time. A larger tin will result in a thinner cake, so reduce the baking time slightly.

How can I tell if the cake is done?

The cake is done when it springs back when lightly pressed in the centre and a skewer inserted into the middle comes out clean. If it still looks wet, give it a few more minutes.

Can I make this cake in advance?

Absolutely! You can bake the cake layers a day in advance and store them in an airtight container. Ice the cake on the day you plan to serve it for the best texture.

What if my icing is too thick?

If your icing is too thick, add a little more milk, a teaspoon at a time, until you reach the desired consistency. Be careful not to add too much or it will become runny.

Mary Berry Chocolate Sponge Cake Recipe

Recipe by Eleanor HayesCourse: DessertCuisine: BritishDifficulty: Beginner

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Mary Berry Chocolate Sponge Cake Recipe is a delightful classic with a rich chocolate flavour and moist crumb. Perfect for any occasion.

Ingredients

• 225g self-raising flour

• 225g caster sugar

• 225g unsalted butter, softened

• 4 large eggs

• 50g cocoa powder

• 1 tsp baking powder

• 1 tsp vanilla extract

• 2 tbsp milk

• 1/4 tsp salt

• 100g dark chocolate, chopped

• 100g unsalted butter

• 200g icing sugar

• 2 tbsp milk

Directions

• Preheat the oven to 180°C (160°C fan) and prepare two 20cm round cake tins.
• Cream the softened butter and caster sugar until pale and fluffy.
• Beat in the eggs one at a time, adding a little flour with each, then mix in vanilla extract.
• Sift together the flour, cocoa powder, baking powder, and salt.
• Gently fold in the dry ingredients, alternating with milk, until just combined.
• Divide the batter between tins and bake for 25-30 minutes until springy to touch.
• Cool in tins for 10 minutes, then transfer to a wire rack to cool completely.
• Melt chocolate and butter, then stir in icing sugar and milk for a smooth icing.
• Spread icing between layers and over the top and sides of the cake.
• Let the icing set for 30 minutes before serving.

Notes

• Ensure butter is at room temperature for easier creaming — cold butter won’t incorporate air well.
• Add eggs one at a time to maintain a stable emulsion — this prevents the batter from splitting.
• Sift dry ingredients to remove lumps and ensure even distribution — crucial for a uniform rise.
• Fold gently to avoid deflating the batter — overmixing can lead to a dense cake.
• Check cakes from 25 minutes to prevent overbaking — dry cakes are often overbaked.
• Use a palette knife for icing to achieve a smooth, professional finish.
• Allow the icing to set before serving for a cleaner slice and better presentation.