Mary Berry Chocolate Orange Cake Recipe

This Mary Berry Chocolate Orange Cake is a beautifully balanced bake with a soft, moist sponge and a rich chocolate flavour lifted by fresh orange. It is an easy, reliable recipe that feels special without being complicated, making it ideal for birthdays, family gatherings, or a relaxed weekend treat. The texture is light yet indulgent, with a smooth chocolate orange finish. From start to finish, it takes around 90 minutes, including cooling and decorating.

Ingredients

For the chocolate orange sponge

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs
• 200g self-raising flour
• 25g cocoa powder
• 1 tsp baking powder
• Finely grated zest of 2 oranges
• 2 tbsp fresh orange juice
• 2 tbsp milk
• Butter, for greasing tins
• Baking parchment

For the chocolate orange buttercream

• 175g unsalted butter, softened
• 350g icing sugar, sifted
• 150g dark chocolate, melted and cooled slightly
• Finely grated zest of 1 orange
• 1 to 2 tbsp orange juice

For decoration

• Orange zest or chocolate shavings
• A light dusting of cocoa powder or icing sugar

How to Make Mary Berry Chocolate Orange 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, orange zest, orange juice, and milk into a large mixing bowl. Beat together with an electric mixer for about 2 minutes until smooth, glossy, and well combined.
• Baking: Divide the mixture evenly between the prepared tins and gently level the tops. Bake for 25 minutes, or until the sponges are risen, spring back lightly when touched, and a skewer inserted into the centre comes out clean.
• Cooling: Leave the cakes to cool in the tins for 5 minutes, then turn them out onto a wire rack. Peel away the parchment and allow them to cool completely before decorating.
• Making the buttercream: Beat the butter until soft and pale. Gradually add the icing sugar, mixing well after each addition. Pour in the melted chocolate, then add the orange zest and enough orange juice to create a smooth, spreadable buttercream.
• Assembling the cake: Place one sponge on a serving plate and spread over a generous layer of chocolate orange buttercream. Top with the second sponge and spread the remaining buttercream over the top. Finish with orange zest, chocolate shavings, or a light dusting of cocoa powder.

Tips

Why did my chocolate cake turn out dry

Overbaking is the most common cause. Check the cake a few minutes before the end of baking time and remove it as soon as it is just cooked through.

How do I make the orange flavour stronger

Add a little extra orange zest rather than more juice. Zest gives a deeper citrus flavour without affecting the cake texture.

Can I bake this in one deep tin

Yes, but increase the baking time and lower the oven temperature slightly. Always test the centre with a skewer before removing from the oven.

How do I get a smooth buttercream finish

Make sure the butter is very soft and the chocolate has cooled before mixing. This helps the buttercream stay smooth and easy to spread.

Serving Suggestions

• Serve with a cup of tea or fresh coffee
• Add a spoonful of lightly whipped cream on the side
• Pair with fresh orange segments for a lighter finish

Storage

Room temperature

Store the cake in an airtight container for up to 2 days, keeping it away from direct heat or sunlight.

Refrigerator

If your kitchen is warm, store the cake in the fridge for up to 4 days. Bring to room temperature before serving for the best flavour.

Freezing

Unfilled sponges can be wrapped well and frozen for up to 3 months. Defrost fully before filling and decorating.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 48g
• Protein: 5g
• Fat: 24g
• Saturated fat: 14g
• Sodium: 180mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Chocolate Orange 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

Moist chocolate sponge infused with fresh orange zest and layered with rich chocolate orange buttercream. An easy yet indulgent Mary Berry-style cake perfect for any occasion.

Ingredients

• 225g unsalted butter, softened

• 225g caster sugar

• 4 large eggs

• 200g self-raising flour

• 25g cocoa powder

• 1 tsp baking powder

• Finely grated zest of 2 oranges

• 2 tbsp fresh orange juice

• 2 tbsp milk

• 175g unsalted butter

• 350g icing sugar

• 150g dark chocolate, melted

• Zest of 1 orange

• 1–2 tbsp orange juice

• Butter and parchment for tins

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 and well combined.
• Divide mixture evenly between tins and level the tops.
• Bake for 25 minutes until risen and cooked through.
• Cool briefly in tins, then turn out onto a wire rack to cool completely.
• Beat butter and icing sugar, then add melted chocolate, orange zest, and juice.
• Sandwich cakes with buttercream and spread remaining frosting on top.

Notes

• Use unwaxed oranges for best flavour.
• Do not overbake the sponge.
• Unfilled sponges freeze well for up to 3 months.