Mary Berry Chocolate Victoria Sponge Recipe

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This chocolate Victoria sponge is a rich twist on a much-loved classic, with soft cocoa-flavoured sponges sandwiched together with silky chocolate buttercream. The texture is light yet indulgent, with a deep chocolate flavour that never feels heavy. It is an easy, reliable bake suited to confident beginners and busy home bakers alike. From start to finish, it takes about an hour to make and assemble.

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 filling

150g unsalted butter, softened
250g icing sugar, sifted
2 tbsp cocoa powder
2 to 3 tbsp milk

For finishing

Icing sugar, for dusting
Chocolate curls or shavings, optional

How to Make Mary Berry Chocolate Victoria Sponge Recipe

Prepare the oven and tins: Preheat the oven to 180°C (160°C fan). Grease and line two 20cm round sandwich tins with baking parchment.
Mix the cake batter: Place the butter, caster sugar, eggs, flour, cocoa powder, baking powder and milk into a large bowl. Beat with an electric mixer for about 2 minutes until smooth, pale and well combined.
Bake the sponges: Divide the mixture evenly between the prepared tins and level the tops. Bake for 22 to 25 minutes, until risen and springy to the touch and the edges are beginning to come away from the sides.
Cool completely: Leave the cakes in their tins for 5 minutes, then turn out onto a wire rack. Peel away the parchment and leave to cool completely before filling.
Make the chocolate buttercream: Beat the butter until soft and creamy. Gradually add the icing sugar and cocoa powder, beating well. Add the milk a little at a time until the buttercream is smooth and spreadable.
Assemble the cake: Spread the buttercream evenly over one sponge. Place the second sponge on top and press gently. Dust with icing sugar and decorate with chocolate curls if you like.

Tips

Why is my chocolate sponge dry?

Overbaking is the most common cause. Check the cake at 22 minutes and remove it as soon as it feels springy.

Can I make this without an electric mixer?

Yes. Use a wooden spoon and beat firmly until the mixture is smooth and glossy, making sure the butter is very soft.

How do I get a deeper chocolate flavour?

Use good-quality cocoa powder and avoid skimping on it. Dutch-processed cocoa works particularly well.

How do I keep the sponge light?

Make sure all ingredients are at room temperature before mixing and avoid overbeating once combined.

Serving Suggestions

Serve with a cup of strong tea or coffee
Add fresh raspberries on the side for contrast
Finish with lightly whipped cream for extra indulgence

Storage

Room temperature

Keep the cake in an airtight container for up to 2 days.

Refrigerator

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

Freezing

Freeze the unfilled sponge layers for up to 3 months. Defrost fully before filling and decorating.

Nutrition

Calories: 430 kcal
Carbohydrates: 48g
Protein: 5g
Fat: 24g
Saturated Fat: 14g
Sodium: 160mg

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

FAQs

Can I use plain flour instead of self-raising?

Yes. Use plain flour and add an extra 2 teaspoons of baking powder.

Can I fill this with cream instead of buttercream?

You can, but the cake will need to be kept chilled and eaten within 24 hours.

Is this suitable for birthdays?

Can I fill this with cream instead of buttercream?

Can I make this in advance?

The sponges can be baked a day ahead and assembled just before serving.