Mary Berry Chocolate Cake with Oil Recipe

If you’re looking for a rich, moist, and easy chocolate cake that stays soft for days, this Mary Berry Chocolate Cake with Oil Recipe is a fantastic choice. Using oil instead of butter creates an incredibly tender crumb and deep chocolate flavor with very little effort. This cake is simple enough for beginner bakers yet impressive enough for birthdays, celebrations, and family gatherings. The recipe takes about 1 hour from start to finish, including preparation, baking, and cooling time.

Ingredients

For the Chocolate Cake

250g self-raising flour
50g cocoa powder
250g caster sugar
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
3 large eggs
200ml sunflower oil
200ml milk
1 teaspoon vanilla extract

For the Chocolate Frosting

200g dark chocolate, finely chopped
150ml double cream
25g butter

For Preparing the Tins

Butter for greasing
Baking parchment

How to Make Mary Berry Chocolate Cake with Oil Recipe

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round cake tins with baking parchment.
Mix the dry ingredients: Place the flour, cocoa powder, caster sugar, baking powder, and bicarbonate of soda into a large mixing bowl. Stir until evenly combined.
Add the wet ingredients: Pour in the eggs, sunflower oil, milk, and vanilla extract. Beat with an electric mixer or whisk until smooth and fully incorporated.
Fill the cake tins: Divide the batter evenly between the prepared tins. Smooth the tops with a spatula.
Bake the cakes: Bake for 30 to 35 minutes or until a skewer inserted into the center comes out clean.
Cool completely: Leave the cakes in the tins for 10 minutes before transferring them to a wire rack to cool fully.
Make the frosting: Heat the cream and butter until just steaming. Pour over the chopped chocolate and leave for 2 minutes. Stir until smooth and glossy.
Assemble the cake: Spread half the frosting over one cake layer, place the second layer on top, and cover the top with the remaining frosting.
Serve: Slice and enjoy once the frosting has set slightly.

Tips for the Best Chocolate Cake

Why use oil instead of butter?

Oil creates a softer crumb and helps the cake stay moist longer than butter-based cakes.

How do I make the cake extra chocolatey?

Use a high-quality cocoa powder and dark chocolate with at least 60% cocoa solids.

Why is my cake dry?

Overbaking is the most common cause. Check the cake a few minutes before the recommended baking time ends.

Can I make the batter in advance?

It is best baked immediately after mixing to achieve the best rise and texture.

Serving Suggestions

Serve with whipped cream.
Add fresh strawberries or raspberries.
Enjoy with hot coffee or tea.
Dust lightly with cocoa powder.
Top with chocolate curls for special occasions.

Storage

Room Temperature

Store in an airtight container for up to 3 days.

Refrigerator

Keep refrigerated for up to 5 days. Bring to room temperature before serving for the best texture.

Freezing

Wrap individual slices or whole layers tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.

Nutrition

Calories: 420 kcal
Carbohydrates: 48g
Protein: 6g
Fat: 23g
Saturated Fat: 8g
Sodium: 220mg

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

FAQs

Can I use vegetable oil instead of sunflower oil?

Yes, any neutral-flavored vegetable oil works well in this recipe.

Can I make this cake ahead of time?

Yes, the cake can be baked a day in advance and stored covered until ready to frost.

Can I turn this into cupcakes?

Yes, divide the batter into cupcake cases and bake for about 18 to 20 minutes.

How do I know when the cake is baked?

Insert a skewer into the center. If it comes out clean, the cake is ready.