Mary Berry Chocolate Chip Cake Recipe

This soft, fluffy Mary Berry Chocolate Chip Cake is made with self-raising flour, caster sugar, and dark chocolate chips, and ready in just about an hour. Slicing through the golden crust reveals pockets of melted chocolate suspended perfectly in the tender vanilla sponge. I find this simple bake is the best thing to pair with my afternoon tea.

Why This Classic Works

I usually struggle with chocolate chips sinking straight to the bottom of my cakes. The trick I learned here is tossing the chips in a little flour before folding them into the batter.

Using the all-in-one method makes this sponge incredibly reliable and fast to pull together. You do not need complicated techniques to get a bakery-style slice at home.

Mary Berry Chocolate Chip Cake Ingredients

• 225g softened unsalted butter
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
• 1 tsp vanilla extract
• 150g dark chocolate chips (tossed in 1 tbsp extra flour)

How To Make Mary Berry Chocolate Chip Cake

1. Preheat and prep: Preheat your oven to 160C Fan (180C/350F) and grease a 20cm round cake tin, lining the base with parchment paper.
2. Mix the batter: In a large bowl, beat the butter, caster sugar, eggs, self-raising flour, baking powder, milk, and vanilla together until smooth.
3. Add the chips: Toss the chocolate chips in a spoonful of flour, then gently fold them into the batter using a spatula.
4. Bake the cake: Pour the batter into the prepared tin and level the top. Bake for 40 to 45 minutes until a skewer inserted comes out clean.
5. Cool and serve: Leave the cake in the tin for 10 minutes before turning it out onto a wire rack to cool completely.

Recipe Tips

• Coat the chocolate: Tossing the chips in a bit of flour creates friction, stopping them from sinking to the bottom.
• Room temperature ingredients: Make sure your butter and eggs are at room temperature so the batter mixes smoothly without curdling.
• Do not overmix: Once the batter looks smooth, stop beating to keep the baked sponge soft and tender.

What To Serve With Chocolate Chip Cake

Serve this simple sponge with a hot cup of Earl Grey or English Breakfast tea. For a richer dessert, add a dollop of clotted cream or a scoop of vanilla bean ice cream.

How To Store

Keep the cake in an airtight container at room temperature for up to 4 days. You can also freeze slices wrapped tightly in cling film for up to 3 months.

FAQs

• Can I use milk chocolate chips? Yes, you can substitute milk or white chocolate chips if you prefer a sweeter flavour profile.
• Why did my cake sink in the middle? Opening the oven door too early or underbaking can cause the centre to collapse. Always wait until the final 5 minutes to check.
• Can I bake this in a loaf tin? Yes, but you will need to adjust the baking time to roughly 55 to 60 minutes, checking with a skewer.

Nutrition

• Calories: 380 kcal
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 95mg
• Sodium: 210mg
• Total Carbohydrate: 42g
• Protein: 5g

Try More Recipes:

• Mary Berry Cherry and Almond Cake Recipe
• Mary Berry Bundt Cake Recipe
• Mary Berry Cherry Loaf Cake Recipe