Mary Berry Chocolate Cake with Buttercream

This rich, tender Mary Berry Chocolate Cake with Buttercream is made with cocoa powder, self-raising flour, and eggs, ready in 50 minutes. Slicing through the two soft sponge layers reveals a generous swirl of velvety chocolate frosting inside. I always rely on this simple all-in-one method for birthdays.

Why This Classic Works

I used to overmix my chocolate sponges, resulting in a dense and heavy crumb. Mary Berry’s all-in-one method solves this completely.

Mixing the cocoa with boiling water first creates a deep, intense chocolate flavour. It is the secret to getting a reliably moist cake every single time.

Mary Berry Chocolate Cake with Buttercream Ingredients

For the Sponge

• 50g cocoa powder
• 6 tbsp boiling water
• 3 large eggs
• 50ml milk
• 175g self-raising flour
• 1 tsp baking powder
• 100g baking spread or soft butter
• 275g caster sugar

For the Buttercream

• 150g unsalted butter, softened
• 300g icing sugar
• 40g cocoa powder
• 2 tbsp milk

How To Make Mary Berry Chocolate Cake with Buttercream

1. Preheat and prep: Preheat oven to 180C (160C fan) and grease two 20cm sandwich tins.
2. Mix the cocoa: In a large bowl, whisk the cocoa powder and boiling water until you have a thick paste.
3. Add remaining ingredients: Add the eggs, milk, self-raising flour, baking powder, soft butter, and caster sugar into the bowl.
4. Blend the batter: Beat with an electric hand whisk until smooth and combined, being careful not to overmix.
5. Bake the sponges: Divide the mixture evenly between the tins and bake for 25 to 30 minutes until springy to the touch.
6. Make the buttercream: Beat the softened butter until creamy, then gradually sift and mix in the icing sugar and cocoa powder, adding milk to soften.
7. Assemble the cake: Once the sponges are completely cool, sandwich them together and top with the fluffy chocolate buttercream.

Recipe Tips

• Use boiling water: Mixing cocoa with hot water blooms the chocolate and intensifies the flavour.
• Check your baking powder: Even though you use self-raising flour, the extra baking powder ensures a light, airy rise.
• Cool completely: Never apply buttercream to warm sponges, or it will melt right off the edges.

What To Serve With Chocolate Cake with Buttercream

A generous slice pairs beautifully with a dollop of clotted cream or a pour of cold double cream. If you prefer a lighter contrast, serve it alongside fresh strawberries or raspberries.

How To Store

Keep the cake in an airtight container at room temperature for up to three days. You can also freeze the un-iced sponges wrapped tightly in cling film for up to a month.

FAQs

Can I use plain flour instead of self-raising?

Yes, but you will need to add an extra 2 teaspoons of baking powder to ensure it rises properly.

Why did my cake sink in the middle?

Opening the oven door too early or underbaking can cause a sunken centre. Always wait until the 25-minute mark to check the sponges.

Can I make this as a traybake?

Absolutely. Pour the batter into a lined 30x23cm tin and bake for roughly 35 minutes until a skewer comes out clean.

Nutrition

• Calories: 480 kcal
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 75mg
• Sodium: 250mg
• Total Carbohydrate: 65g
• Protein: 5g

Try More Recipes:

• Mary Berry Cherry Loaf Cake Recipe
• Mary Berry Carrot Cake with Walnuts Recipe
• Mary Berry Cherry Madeira Cake