If you’re looking for a classic chocolate celebration cake with rich flavor and a smooth, creamy finish, this Mary Berry Chocolate Buttercream Cake Recipe is a fantastic choice. The cake layers are soft, moist, and deeply chocolatey, while the buttercream adds a silky texture and irresistible sweetness. It is easy enough for confident beginners yet impressive enough for birthdays and special occasions. From start to finish, the recipe takes about 1 hour and 30 minutes, including cooling and decorating time.
Ingredients
For the Chocolate Sponge Cake
- 225g self-raising flour
- 2 teaspoons baking powder
- 50g cocoa powder
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 2 tablespoons milk
For the Chocolate Buttercream
- 250g unsalted butter, softened
- 450g icing sugar, sifted
- 50g cocoa powder
- 2 tablespoons milk
- 1 teaspoon vanilla extract
For Decoration
- Chocolate curls or chocolate shavings
- Extra cocoa powder for dusting (optional)
How to Make Mary Berry Chocolate Buttercream Cake 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 self-raising flour, baking powder, and cocoa powder into a large bowl and stir together.
- Make the cake batter: Add the softened butter, caster sugar, eggs, and milk. Beat until smooth, creamy, and fully combined.
- Fill the tins: Divide the mixture evenly between the prepared cake tins and level the tops with a spatula.
- Bake the cakes: Bake for 25 to 30 minutes until the cakes are risen, springy to the touch, and 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 buttercream: Beat the butter until light and fluffy. Gradually add the icing sugar and cocoa powder. Add the milk and vanilla extract, then beat until smooth.
- Assemble the cake: Spread a generous layer of chocolate buttercream over one sponge. Place the second sponge on top.
- Decorate the cake: Spread the remaining buttercream over the top of the cake and finish with chocolate curls or shavings.
Tips for the Best Chocolate Buttercream Cake
Why is my chocolate cake dry?
Overbaking is the most common cause. Check the cake a few minutes before the recommended baking time ends.
How do I get smooth buttercream?
Use softened butter and sift the icing sugar before mixing. Beat for several minutes until fluffy.
Can I make the cake layers in advance?
Yes. Bake the layers a day ahead and store them wrapped at room temperature.
How do I stop the buttercream from melting?
If your kitchen is warm, chill the buttercream for 10 to 15 minutes before decorating.
Serving Suggestions
- Serve with a cup of tea or coffee.
- Add fresh strawberries alongside each slice.
- Pair with vanilla ice cream.
- Enjoy as a birthday or celebration cake.
- Dust with extra cocoa powder before serving.
Storage
Room Temperature
Store in an airtight cake container for up to 2 days in a cool room.
Refrigerator
Keep refrigerated for up to 5 days. Bring to room temperature before serving for the best texture.
Freezing
Freeze individual slices or unfrosted cake layers for up to 3 months. Wrap well in plastic wrap and foil before freezing.
Nutrition
- Calories: 520 kcal
- Carbohydrates: 58g
- Protein: 6g
- Fat: 30g
- Saturated Fat: 18g
- Sodium: 220mg
Nutritional values are estimates and may vary depending on ingredients used.
FAQs
Can I use plain flour instead of self-raising flour?
Yes. Add 2 teaspoons of baking powder for every 225g of plain flour used.
Can I make the buttercream less sweet?
You can reduce the icing sugar slightly, although the texture may become softer.
Can I freeze the finished cake?
Yes. Wrap it well and freeze for up to 3 months. Thaw overnight in the refrigerator.
How do I make the cake extra chocolatey?
Add a handful of chocolate chips to the batter or decorate with melted chocolate drizzle.
Mary Berry Chocolate Buttercream Cake Recipe
Course: DessertCuisine: BritishDifficulty: Easy12
slices25
minutes30
minutes90
minutes520
kcal55
minutesA rich and moist chocolate sponge layered and covered with smooth chocolate buttercream. Perfect for birthdays, celebrations, and afternoon tea.
Ingredients
225g self-raising flour
2 tsp baking powder
50g cocoa powder
225g softened unsalted butter
225g caster sugar
4 large eggs
2 tbsp milk
250g unsalted butter
450g icing sugar
50g cocoa powder
2 tbsp milk
1 tsp vanilla extract
Butter for greasing tins
Baking parchment
Chocolate curls for decoration (optional)
Directions
- Preheat the oven to 180°C (160°C fan). Grease and line two 8-inch cake tins.
- Mix flour, baking powder and cocoa powder in a bowl.
- Beat butter, sugar, eggs and milk until smooth. Fold in the dry ingredients.
- Divide evenly between tins and smooth the tops.
- Bake for 25 to 30 minutes until risen and springy.
- Cool in tins for 10 minutes before transferring to a wire rack.
- Beat butter for the frosting until creamy. Add icing sugar, cocoa powder, milk and vanilla.
- Sandwich the cakes together with buttercream.
- Cover the top with remaining buttercream and decorate as desired.
Notes
- Use room temperature ingredients for a smoother batter.
- Allow the cakes to cool fully before frosting.
- Store in an airtight container for best freshness.
