Mary Berry Plain Cake Recipe

This light fluffy Mary Berry Plain Cake is made with self-raising flour, butter, and caster sugar and ready in 55 minutes. Slicing through the golden brown crust reveals a perfectly pale and airy crumb. I bake this simple sponge whenever I need a reliable teatime treat.

Why This Classic Works

I used to overcomplicate baking by adding endless extracts and spices to my batters. Making this recipe taught me that mastering the basic ratios yields a far superior bake.

The all-in-one method genuinely surprised me because it skips the traditional creaming step entirely. It saves significant time while still producing a beautifully risen sponge.

Mary Berry Plain Cake Ingredients

• 225g softened unsalted butter (or baking spread)
• 225g caster sugar
• 225g self-raising flour
• 4 large eggs, room temperature
• 2 tsp baking powder
• 1 tbsp milk

How To Make Mary Berry Plain Cake

1. 1. Preheat and prep: Preheat the oven to 180°C (160°C fan). Grease and line a 20cm round deep cake tin with parchment paper.
2. 2. Mix the batter: Combine the butter, caster sugar, flour, eggs, baking powder, and milk in a large bowl. Beat with an electric mixer for two minutes until smooth.
3. 3. Fill the tin: Pour the pale batter into the prepared tin. Smooth the surface evenly using the back of a spoon or a spatula.
4. 4. Bake the cake: Bake for 35 to 40 minutes until golden brown. The cake should spring back when lightly pressed in the centre.
5. 5. Cool completely: Leave the cake to cool in the tin for 10 minutes. Turn it out onto a wire rack to cool fully before serving.

Recipe Tips

• Use room temperature eggs: Cold eggs can cause the mixture to curdle and prevent the sponge from rising properly.
• Avoid overmixing: Beat just until the ingredients are combined to keep the final texture light and tender.
• Check your baking powder: Expired baking powder is the most common reason for a dense cake, so ensure yours is fresh.

What To Serve With Plain Cake

This simple sponge pairs beautifully with a generous dollop of clotted cream and strawberry jam. You can also serve it plain alongside a hot pot of English breakfast tea for a classic afternoon treat.

How To Store

Keep the baked cake in an airtight container at room temperature for up to four days. You can also freeze the un-iced sponge wrapped tightly in cling film for up to three months.

FAQs

Can I use plain flour instead of self-raising?

Yes, you can use plain flour if you add an extra two teaspoons of baking powder to the dry mix. Sift them together thoroughly before mixing.

Why did my cake sink in the middle?

Opening the oven door too early causes a sudden drop in temperature. Always wait until the final five minutes of baking to check the sponge.

Can I bake this in a loaf tin?

You can use a 2lb loaf tin, but the baking time will increase. Check it after 50 minutes and cover with foil if the top is browning too quickly.

Nutrition

• Calories: 340 kcal
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 95mg
• Sodium: 220mg
• Total Carbohydrate: 38g
• Protein: 5g

Try More Recipes:

• Mary Berry Marzipan Cake Recipe
• Mary Berry Mars Bar Cake Recipe
• Mary Berry Marmalade Cake Recipe