Mary Berry Chocolate Sponge Cake Recipe

A chocolate sponge cake is the first chocolate cake most British bakers learn to make — and when it is made well, with a properly deep chocolate flavour and a light, tender crumb, it needs nothing more than a generous layer of chocolate buttercream to be completely wonderful.

Mary Berry’s chocolate sponge cake recipe uses the all-in-one method she has championed for decades — everything into one bowl, beaten together — with the crucial addition of bloomed cocoa powder mixed with boiling water before it goes into the batter.

This single step transforms the depth of chocolate flavour from pleasant to extraordinary. The cocoa releases its full aromatic compounds when hit with boiling water and the difference in the finished cake is immediately apparent.

This is the everyday chocolate cake on this site — lighter and simpler than the chocolate fudge cake, less elaborate than the chocolate birthday cake, and completely perfect for any occasion that calls for a proper chocolate sponge without a great deal of fuss.

All-in-One Method — Fast, Reliable, Excellent

The all-in-one method puts everything in one bowl and beats it together. The result is identical in quality to the traditional creaming method and considerably faster.

The two requirements are the same as any all-in-one sponge — properly softened butter at room temperature, and the extra baking powder that compensates for not aerating the butter and sugar separately. Both are non-negotiable.

Ingredients for Mary Berry Chocolate Sponge Cake

For the Chocolate Sponge

• 225g unsalted butter, softened to room temperature
• 225g caster sugar
• 4 large eggs, at room temperature
• 175g self-raising flour, sifted
• 50g good quality cocoa powder, sifted
• 2½ tsp baking powder
• 4 tbsp boiling water
• 2 tbsp whole milk
• 1 tsp vanilla extract

For the Chocolate Buttercream

• 175g unsalted butter, softened
• 300g icing sugar, sifted
• 50g good quality cocoa powder, sifted
• 3–4 tbsp whole milk
• 1 tsp vanilla extract

To Finish

• A dusting of icing sugar or cocoa powder
• A handful of chocolate shavings (optional)

How to Make Mary Berry Chocolate Sponge Cake — Step by Step

Step 1 — Bloom the Cocoa

Mix the cocoa powder with the boiling water in a small bowl until a smooth, thick paste forms. Leave to cool for five minutes. This is the step that gives the sponge its deep chocolate flavour.

Step 2 — Preheat and Prepare

Preheat your oven to 180°C / 160°C fan / Gas 4. Grease two 20cm round sandwich tins and line the bases with baking parchment.

Step 3 — Make the Batter

Place the softened butter, caster sugar, eggs, sifted flour, baking powder, milk, and vanilla extract into a large mixing bowl. Add the cooled cocoa paste. Beat with an electric hand whisk for two to three minutes until smooth, pale, and well combined. Scrape down the sides once during beating.

Step 4 — Bake

Divide equally between the two prepared tins — weigh them for perfectly even layers. Smooth the tops and bake on the middle shelf for 22 to 26 minutes until risen, set across the surface, and a skewer inserted into the centre comes out clean.

Cool in the tins for five minutes. Turn out carefully onto a wire rack and cool completely — at least 45 minutes.

Step 5 — Make the Chocolate Buttercream

Beat the softened butter alone for three to four minutes until very pale and fluffy. Add the sifted icing sugar and cocoa in two batches, beating well after each. Add the vanilla extract and enough milk to bring the buttercream to a smooth, spreadable consistency. Beat for a further two minutes until completely smooth and slightly lighter in colour.

Step 6 — Fill and Finish

Place one sponge on your serving plate. Spread half the chocolate buttercream generously over the surface. Place the second sponge on top and press down gently. Spread or pipe the remaining buttercream over the top.

Dust with icing sugar or a little cocoa and add chocolate shavings if using. Serve at room temperature.

My Top Tips For Mary Berry Chocolate Sponge Cake

Bloom the cocoa in boiling water — always. This is the single most important step for a deeply flavoured chocolate sponge. The boiling water releases the aromatic compounds in the cocoa and gives a flavour depth that adding dry cocoa to the batter simply cannot match.

Butter must be genuinely soft. The all-in-one method requires butter that yields completely at room temperature. Cold or slightly firm butter does not incorporate properly in two to three minutes of beating and gives a slightly lumpy, uneven batter.

Beat the butter alone first for the buttercream. Three to four minutes of beating butter alone before adding icing sugar lightens and aerates it, giving a buttercream that is noticeably lighter and less dense than one where the icing sugar is added from the start.

Cool completely before filling. Warm sponge melts buttercream immediately. Forty-five minutes on a wire rack is the minimum.

Do not overbake. A chocolate sponge dries out quickly. Check at 22 minutes — the moment the skewer comes out clean, the cake comes out of the oven.

Serving Suggestions

At afternoon tea — this is the most versatile chocolate cake on the site. As a birthday cake for someone who prefers a simpler, lighter chocolate cake over a richer version. As a treat on any weekday — it keeps well and improves slightly overnight.

How to Store Mary Berry Chocolate Sponge Cake

At room temperature: Store in an airtight container for up to 4 days. The sponge stays moist and the buttercream holds its shape.

In the freezer: Freeze unfilled sponge layers for up to 3 months, wrapped in cling film. Make buttercream fresh when ready to assemble.

Mary Berry Chocolate Sponge Cake Recipe

Mary Berry's chocolate sponge cake is light, richly flavoured, and sandwiched with chocolate buttercream — the classic all-in-one method.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Cooling Time 45 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 10 Slices

Course: Dessert

Cuisine: British

Calories: 545

Ingredients Method Notes

Ingredients

  

• Chocolate Sponge:
• 225 g unsalted butter softened
• 225 g caster sugar
• 4 large eggs room temperature
• 175 g self-raising flour sifted
• 50 g good quality cocoa powder sifted
• 2½ tsp baking powder
• 4 tbsp boiling water
• 2 tbsp whole milk
• 1 tsp vanilla extract
• Chocolate Buttercream:
• 175 g unsalted butter softened
• 300 g icing sugar sifted
• 50 g good quality cocoa powder sifted
• 3 –4 tbsp whole milk
• 1 tsp vanilla extract
• To Finish:
• Icing sugar or cocoa for dusting
• Chocolate shavings optional

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Method

 

1. Mix cocoa with boiling water to a smooth paste. Cool 5 minutes.
2. Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line two 20cm sandwich tins.
3. Place butter, sugar, eggs, flour, baking powder, milk, vanilla, and cooled cocoa paste in a large bowl. Beat with electric whisk 2–3 minutes until smooth and well combined.
4. Divide equally between tins — weigh for even layers. Bake 22–26 minutes until a skewer comes out clean. Cool in tins 5 minutes. Turn out. Cool completely.
5. Beat butter alone 3–4 minutes. Add icing sugar and cocoa in two batches. Add vanilla and milk until smooth. Beat 2 more minutes.
6. Fill and top with buttercream. Dust with icing sugar or cocoa. Add shavings if using.

Notes

Always bloom cocoa in boiling water — this is the key to deep chocolate flavour.

Butter must be genuinely soft for the all-in-one method to work.

Weigh batter between tins for perfectly equal layers.

Check at 22 minutes — remove the moment the skewer is clean.

Cool completely before filling — 45 minutes minimum.

Stores in an airtight container for up to 4 days.

Frequently Asked Questions

What is the difference between this and the chocolate fudge cake?

This is a lighter, simpler chocolate sponge with chocolate buttercream — faster to make, less rich, more versatile. The chocolate fudge cake has a denser, more intensely flavoured sponge and a cooked fudge icing that sets to a glossy, richer finish. Both are excellent — this is the everyday version, the fudge cake is the celebration version.

Can I use this recipe for cupcakes?

Yes — divide the batter between 12 muffin cases and bake at the same temperature for 18 to 20 minutes. Top with chocolate buttercream once completely cool.

Can I add a jam layer?

Yes — raspberry jam between the sponges under the buttercream adds a wonderful sharp note that balances the richness of the chocolate beautifully.

Why is my buttercream grainy?

The icing sugar or cocoa was not fully sifted before adding, or the milk was too cold. Always sift both and use milk at room temperature.

Can I make this as a traybake?

Yes — pour all the batter into a greased and lined 30x23cm traybake tin and bake for 30 to 35 minutes. Top with the full quantity of buttercream and cut into squares.