This Mary Berry chocolate birthday cake is a timeless celebration cake with a soft, moist sponge and a rich chocolate flavour that feels special without being heavy. The texture is light yet indulgent, perfect for layering with a smooth chocolate buttercream and finishing simply or extravagantly for a party. It is an easy to moderate bake that suits confident beginners and experienced home bakers alike. From start to finish, you can have this cake ready in around 90 minutes, making it ideal for birthdays and family gatherings.
Ingredients
For the chocolate sponge
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs, at room temperature
- 175g self-raising flour
- 50g cocoa powder
- 1½ tsp baking powder
- 2 tbsp milk
For the chocolate buttercream
- 200g unsalted butter, softened
- 400g icing sugar, sifted
- 40g cocoa powder, sifted
- 2–3 tbsp milk
For decorating
- Chocolate sprinkles or curls
- Candles, optional
How to Make Mary Berry Chocolate Birthday Cake Recipe
Oven preparation
Preheat the oven to 180°C, or 160°C fan. Grease and line two 20cm round sandwich tins with baking parchment, making sure the bases are well covered.
Mixing the sponge
Place the butter, caster sugar, eggs, flour, cocoa powder, baking powder and milk into a large mixing bowl. Beat with an electric mixer for about 2 minutes until smooth, well combined and slightly lighter in colour. Scrape down the sides of the bowl if needed.
Baking
Divide the mixture evenly between the prepared tins and level the tops. Bake for 25 minutes, or until the cakes are risen, springy to the touch and just beginning to come away from the sides.
Cooling
Leave the sponges to cool in the tins for 5 minutes, then turn out onto a wire rack. Peel away the parchment and allow them to cool completely before icing.
Assembling the cake
To make the buttercream, beat the butter until creamy. Gradually add the icing sugar and cocoa powder, beating well after each addition. Add enough milk to give a smooth, spreadable consistency. Sandwich the cakes together with half of the buttercream, then spread the remaining buttercream over the top and sides. Decorate with chocolate sprinkles or curls and add candles if using.
Tips for Best Results
How do I keep the sponge moist?
Make sure the butter is properly softened and do not overbake the cake. Remove it from the oven as soon as it feels springy in the centre.
Why did my cake sink in the middle?
This usually happens if the oven door is opened too early or the mixture is overbeaten. Keep the oven closed for at least the first 20 minutes.
Can I make this cake in advance?
Yes, the sponges can be baked a day ahead, wrapped well and iced the next day for the freshest finish.
Serving Suggestions
- Serve with a scoop of vanilla ice cream for an extra treat
- Add fresh berries on the side for contrast
- Enjoy with a cup of tea or coffee
Storage
Room temperature
Keep the iced cake in an airtight container at room temperature for up to 2 days.
Refrigerator
Store in the fridge for up to 4 days. Bring to room temperature before serving for the best texture.
Freezing
Uniced sponge layers freeze well for up to 3 months. Wrap tightly and defrost fully before decorating.
Nutrition
- Calories: 420 kcal
- Carbohydrates: 52g
- Protein: 5g
- Fat: 22g
- Saturated Fat: 13g
- Sodium: 180mg
Nutritional values are estimates and may vary depending on ingredients used.
FAQs
Can I use plain flour instead of self-raising?
Yes. Replace the self-raising flour with plain flour and add an extra 2 teaspoons of baking powder.
Is this cake suitable for cupcakes?
It is. Divide the mixture between lined muffin tins and bake for 18 to 20 minutes.
Can I use chocolate ganache instead of buttercream?
Absolutely. A simple ganache made with dark chocolate and cream works beautifully for birthdays.
How do I get neat sides when icing?
Use a palette knife and apply a thin crumb coat first, then chill briefly before adding the final layer.
Mary Berry Chocolate Birthday Cake Recipe
Course: DessertCuisine: BritishDifficulty: Easy12
slices25
minutes25
minutes90
minutes420
kcal50
minutesA classic Mary Berry chocolate birthday cake with a soft, moist sponge and rich chocolate buttercream, perfect for celebrations.
Ingredients
225g unsalted butter, softened
225g caster sugar
4 large eggs
175g self-raising flour
50g cocoa powder
1½ tsp baking powder
2 tbsp milk
200g unsalted butter (buttercream)
400g icing sugar
40g cocoa powder (buttercream)
2–3 tbsp milk (buttercream)
Chocolate sprinkles or curls
Directions
- Preheat oven to 180°C (160°C Fan). Grease and line two 20cm round cake tins.
- Add all sponge ingredients to a bowl and beat until smooth.
- Divide mixture between tins and level the tops.
- Bake for about 25 minutes until risen and springy.
- Cool briefly in tins, then turn out onto a wire rack.
- Beat butter, icing sugar, cocoa and milk to make buttercream.
- Sandwich cakes together and ice the top and sides.
Notes
- Do not overbake to keep the sponge moist.
- Allow cakes to cool fully before icing.
- Uniced sponges freeze well for up to 3 months.
