Mary Berry Chocolate Buttercream Cake Recipe

This classic Mary Berry chocolate buttercream cake is rich, soft, and deeply chocolatey, with a light sponge and a smooth, creamy frosting. It is an easy, reliable bake that suits both beginners and confident home bakers. The texture is tender and moist, while the buttercream adds just the right level of sweetness. From start to finish, it is ready in about 1 hour and 30 minutes.

Ingredients

For the Chocolate Sponge

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs
• 200g self-raising flour
• 25g cocoa powder
• 1 tsp baking powder
• 2 tbsp milk

For the Chocolate Buttercream

• 175g unsalted butter, softened
• 350g icing sugar, sifted
• 40g cocoa powder, sifted
• 2 to 3 tbsp milk
• 1 tsp vanilla extract

For the Tins

• Butter, for greasing
• Baking parchment

How to Make Mary Berry Chocolate Buttercream Cake Recipe

• Oven Preparation: Preheat the oven to 180°C (160°C fan). Grease and line two 20cm round cake tins with baking parchment, making sure the bases are well covered.
• Mixing the Cake Batter: 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, pale, and fully combined. The mixture should drop easily from a spoon.
• Baking the Cakes: Divide the mixture evenly between the prepared tins and level the tops. Bake for 20 to 25 minutes, until well risen and the sponges spring back when lightly pressed in the centre.
• Cooling: Leave the cakes to cool in their tins for 5 minutes, then turn out onto a wire rack. Peel off the parchment and allow them to cool completely before icing.
• Making the Chocolate Buttercream: Beat the butter until soft and creamy. Gradually add the icing sugar and cocoa powder, beating well after each addition. Add the milk and vanilla extract and continue beating until the buttercream is light, smooth, and spreadable.
• Assembling the Cake: Spread half of the chocolate buttercream over one sponge. Place the second sponge on top and spread the remaining buttercream over the top and sides, smoothing with a palette knife.

Tips for Best Results

How do I stop the sponge from being dry?

Measure the flour and cocoa carefully and avoid overbaking. Check the cakes a few minutes before the end of the baking time.

Can I make the buttercream less sweet?

Use slightly less icing sugar and add a little extra cocoa powder or a pinch of salt to balance the sweetness.

Why did my cake sink in the middle?

This usually happens if the oven door is opened too early or the batter is overmixed. Keep the oven closed for the first 20 minutes.

How do I get a smooth buttercream finish?

Use a warm palette knife and work slowly, smoothing the buttercream in long, gentle strokes.

Serving Suggestions

• Serve with fresh berries on the side
• Enjoy with a cup of tea or coffee
• Add chocolate curls or shavings for decoration

Storage

Room Temperature

Store the cake in an airtight container for up to 2 days in a cool place.

Refrigerator

Keep refrigerated for up to 4 days. Bring to room temperature before serving for the best texture.

Freezing

The uniced sponge layers freeze well for up to 3 months. Wrap tightly in cling film and defrost fully before decorating.

Nutrition

• Calories: 430 kcal
• Carbohydrates: 52g
• Protein: 5g
• Fat: 23g
• Saturated Fat: 14g
• Sodium: 180mg

Nutritional values are approximate and may vary depending on ingredients used.

FAQs

Mary Berry Chocolate Buttercream Cake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A soft and moist chocolate sponge layered and covered with smooth chocolate buttercream. A reliable Mary Berry classic that is easy to bake and full of rich chocolate flavour.

Ingredients

• 225g unsalted butter, softened

• 225g caster sugar

• 4 large eggs

• 200g self-raising flour

• 25g cocoa powder

• 1 tsp baking powder

• 2 tbsp milk

• 175g unsalted butter, softened (for buttercream)

• 350g icing sugar

• 40g cocoa powder

• 1 tsp vanilla extract

Directions

• Preheat the oven to 180°C (160°C fan) and grease and line two round cake tins.
• Add all sponge ingredients to a bowl and beat until smooth and well combined.
• Divide the mixture evenly between tins and level the tops.
• Bake for 20–25 minutes until risen and springy to the touch.
• Cool briefly in tins, then turn out onto a wire rack to cool completely.
• Beat butter, icing sugar, cocoa, milk, and vanilla to make smooth buttercream.
• Sandwich cakes with buttercream and spread over the top and sides.

Notes

• Allow cakes to cool fully before icing.
• Sift cocoa and icing sugar for a smoother buttercream.
• Uniced sponges can be frozen for up to 3 months.