Mary Berry All in One Cake Recipe

This soft, fluffy Mary Berry All in One Cake is made with self-raising flour, caster sugar, and softened butter, ready in just 35 minutes. The golden sponge layers reveal a thick sandwich of sweet strawberry jam and whipped cream when you cut into it. I always turn to this method when I need a reliable bake.

Why This Classic Works

I used to cream butter and sugar separately before trying this method. Throwing everything into the bowl at once saves so much time.

The real surprise was how light the sponge turned out despite the shortcut. Using baking powder alongside self-raising flour gives it the lift it needs.

Mary Berry All in One Cake Ingredients

For the Sponge:

• 225g softened butter or baking spread
• 225g caster sugar
• 225g self-raising flour
• 2 tsp baking powder
• 4 large eggs

For the Filling:

• 4 tbsp strawberry jam
• 150ml double cream, whipped
• 1 tbsp icing sugar, for dusting

How To Make Mary Berry All in One Cake

1. Preheat and prep: Preheat the oven to 180C (160C fan) and line the bases of two 20cm sandwich tins with baking paper.
2. Combine ingredients: Measure the butter, sugar, flour, baking powder, and eggs into a large mixing bowl.
3. Beat the batter: Beat with an electric mixer for two minutes until the batter is completely smooth and well blended.
4. Bake the sponges: Divide the mixture evenly between the tins and bake for 25 minutes until golden and springy to the touch.
5. Cool the cakes: Leave the cakes in their tins for five minutes before turning out onto a wire rack to cool completely.
6. Assemble the cake: Spread jam on one sponge, top with whipped cream, place the second sponge on top, and dust with icing sugar.

Recipe Tips

• Use softened butter: Cold butter will leave lumps and ruin the light texture of the sponge.
• Avoid overmixing: Stop beating as soon as the batter is smooth to keep the cake airy.
• Check your baking powder: Expired baking powder will result in a flat, dense bake.

What To Serve With All in One Cake

This cake pairs beautifully with a pot of hot Earl Grey tea. You can also serve it with a handful of fresh strawberries or raspberries on the side for extra fruitiness.

How To Store

Keep the cake in an airtight container at room temperature for up to three days if filled with buttercream. If you use fresh whipped cream, store it in the fridge.

FAQs

Can I use plain flour instead?

Yes, but you will need to add extra baking powder to get the right rise.

Why did my cake sink in the middle?

This usually happens if the oven door is opened too early or the cake is underbaked.

Can I freeze the sponges?

Yes, wrap the un-filled cooled sponges tightly in cling film and freeze for up to three months.

Nutrition

• Calories: 450 kcal
• Total Fat: 25g
• Saturated Fat: 14g
• Cholesterol: 110mg
• Sodium: 300mg
• Total Carbohydrate: 52g
• Protein: 5g

Try More Recipes:

• Mary Berry Carrot and Banana Cake Recipe
• Mary Berry Victorian Christmas Cake Recipe
• Mary Berry Blueberry Cake Recipe