Mary Berry Chocolate Sponge Cake Recipe

This light, fluffy Mary Berry Chocolate Sponge Cake is made with self-raising flour and cocoa powder, ready in 45 minutes. Slicing through the tender layers reveals a thick, creamy chocolate buttercream center that melts instantly on your tongue. I always turn to this reliable bake for family weekends.

Why This Classic Works

Mary Berry’s all-in-one method completely changed how I approach baking. I used to spend ages creaming butter and sugar, but simply beating everything together works flawlessly every time.

The real trick I learned is making sure the baking spread is genuinely at room temperature before mixing. If it is too cold, the sponge will not achieve that signature airy lift.

Mary Berry Chocolate Sponge Cake Ingredients

For the Sponge:

• 4 large eggs (room temperature)
• 225g caster sugar
• 225g soft baking spread or unsalted butter
• 175g self-raising flour
• 50g cocoa powder
• 1 tsp baking powder
• 2 tbsp warm water

For the Buttercream:

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

How To Make Mary Berry Chocolate Sponge Cake

1. Prep the Tins: Preheat the oven to 180°C (160°C fan). Grease and line two 20cm sandwich tins with baking parchment.
2. Mix the Batter: In a large bowl, combine the eggs, caster sugar, soft spread, self-raising flour, cocoa powder, baking powder, and warm water. Beat with an electric whisk until completely smooth.
3. Bake the Sponges: Divide the mixture evenly between the prepared tins and level the tops. Bake for 25 to 30 minutes until the cakes shrink slightly from the edges.
4. Cool the Cakes: Leave the cakes in their tins for 10 minutes before turning them out onto a wire rack to cool completely.
5. Make the Buttercream: Beat the softened butter until creamy. Sift in the icing sugar and cocoa powder, add the milk, and beat until light and fluffy.
6. Assemble: Sandwich the cooled sponges together with half the buttercream, then spread the remaining buttercream smoothly over the top.

Recipe Tips

• Sift the dry ingredients: Cocoa powder is notoriously lumpy, so sifting prevents dry, bitter pockets in your finished sponge.
• Check your baking powder: Even though you use self-raising flour, the extra baking powder helps lift the heavier cocoa-based batter properly.
• Do not overmix: Once the batter is smooth, stop beating immediately to keep the cake crumb tender and light.

What To Serve With Chocolate Sponge Cake

Serve this soft sponge with a generous dollop of softly whipped double cream or a scoop of vanilla bean ice cream. Fresh raspberries or strawberries on the side cut through the rich chocolate flavor perfectly.

How To Store

Keep the cake in an airtight container at room temperature for up to 3 days. Un-iced sponges can be wrapped tightly in cling film and frozen for up to 3 months.

FAQs

Can I use plain flour instead?
You can, but you will need to add 2 extra teaspoons of baking powder per 225g of plain flour to get the right rise.

Why did my cake sink in the middle?
Opening the oven door too early or under-baking the sponge usually causes it to sink. Always wait until at least 25 minutes before checking.

Can I make this into cupcakes?
Yes, divide the batter into a muffin tray and bake for 15 to 20 minutes instead of the full time.

Nutrition

• Calories: 480 kcal
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 95mg
• Sodium: 210mg
• Total Carbohydrate: 62g
• Protein: 5g

Try More Recipes:

• Mary Berry Chocolate Chip Cake Recipe
• Mary Berry Chocolate Bundt Cake Recipe
• Mary Berry Chocolate Cake with Buttercream