Mary Berry 9-Inch Sponge Cake Recipe

Mary Berry’s 9-Inch Sponge Cake is the ideal recipe for larger gatherings where you want a perfectly soft, buttery, and moist sponge that never fails. This slightly bigger version of her traditional Victoria sponge maintains the same light texture, rich flavour, and reliable structure—perfect for layering with cream, jam, or buttercream.

This cake is a wonderful centrepiece for birthdays, tea parties, or casual desserts. It follows Mary Berry’s signature all-in-one method, which means less effort and consistent results every time.

What is Mary Berry’s 9-Inch Sponge Cake?

The Mary Berry 9-Inch Sponge Cake is a British-style, all-in-one sponge that’s larger than the classic 8-inch version. Made with simple pantry ingredients—flour, butter, eggs, and sugar—it’s known for its airy crumb and golden crust. Ideal for layering or decorating, this sponge forms the base of many beloved Mary Berry desserts.

Other Popular Mary Berry Recipes

• Mary Berry 10-Inch Sponge Cake
• Mary Berry Birthday Cake Sponge
• Mary Berry Apple Pie

Why This Recipe is Worth Trying

• Perfect for larger occasions – Serves more people while maintaining the same texture.
• Fluffy and buttery – Classic soft sponge with a golden crust.
• Foolproof method – Uses Mary Berry’s easy all-in-one approach.
• Customizable – Works well with buttercream, jam, or fruit fillings.
• Elegant presentation – Simple yet perfect for celebrations.

Essential Ingredients to Make Mary Berry 9-Inch Sponge Cake

• 350g self-raising flour
• 350g unsalted butter (softened)
• 350g caster sugar
• 6 large eggs
• 2 tsp baking powder
• 3 tbsp milk
• 1½ tsp vanilla extract

For filling and decoration:

• 150g butter (softened)
• 300g icing sugar
• 2 tbsp milk
• 1 tsp vanilla extract
• Jam, fresh fruit, or whipped cream (optional)

Handy Kitchen Tools for Best Results

• Two 9-inch round cake tins
• Electric hand or stand mixer
• Rubber spatula
• Mixing bowl
• Wire rack for cooling
• Offset spatula for spreading frosting

Step-by-Step Guide to Making Mary Berry 9-Inch Sponge Cake

Step 1: Preheat the oven

Preheat your oven to 170°C (150°C fan). Grease and line two 9-inch round tins with baking parchment to prevent sticking.

Step 2: Combine ingredients

Add the butter, sugar, flour, eggs, baking powder, milk, and vanilla extract into a large mixing bowl. Beat together for 2–3 minutes until smooth, pale, and creamy. The batter should have a soft, drop consistency.

Step 3: Divide and level

Divide the mixture evenly between the two tins. Smooth the surface gently using a spatula for an even rise.

Step 4: Bake the sponges

Place the tins in the centre of the oven and bake for 35–40 minutes, or until the cakes are golden brown and springy to the touch. Insert a skewer—if it comes out clean, they’re ready.

Step 5: Cool completely

Let the cakes cool in the tins for 10 minutes before transferring them to a wire rack. Allow them to cool fully before filling.

Step 6: Prepare the filling

Beat the butter until creamy, then gradually add the icing sugar, milk, and vanilla. Whisk until smooth and fluffy.

Step 7: Assemble and decorate

Place one sponge on a cake stand, spread with buttercream and jam, then top with the second layer. Finish with a light dusting of icing sugar or frost with extra buttercream for a festive look.

What I Got Wrong (And How I Fixed It)

• Cake too dense – Made sure butter was softened properly before mixing.
• Uneven rise – Checked that both tins had equal batter.
• Dry texture – Added an extra tablespoon of milk for moisture.

Healthier Ways to Make Mary Berry 9-Inch Sponge Cake

• Swap half the butter with Greek yogurt for less fat.
• Use wholemeal self-raising flour for added fibre.
• Reduce sugar slightly or use golden caster sugar.
• Fill with fruit compote and low-fat cream instead of heavy buttercream.

Ingredient Substitutions for Mary Berry 9-Inch Sponge Cake

• Self-raising flour → Plain flour + 2 tsp baking powder per 100g.
• Butter → Sunflower spread or margarine.
• Vanilla extract → Almond or lemon extract for variation.
• Castor sugar → Soft brown sugar for a richer taste.

Pairing Ideas: What to Serve With Sponge Cake

• Hot cup of tea or coffee – A timeless combination.
• Whipped cream and strawberries – Light and refreshing.
• Lemon curd – Adds a bright, tangy contrast.
• Chocolate ganache – For an indulgent finish.
• Custard or vanilla ice cream – Perfect for dessert lovers.

Expert Tips for Sponge Cake Success

• Use room-temperature ingredients for even mixing.
• Avoid overmixing to keep the sponge light and airy.
• Weigh ingredients accurately for the best texture.
• Rotate tins halfway through baking for even browning.
• Cool fully before frosting to avoid melting the buttercream.

Creative Ways to Customize the Sponge

• Add citrus zest for extra brightness.
• Mix in chocolate chips or nuts for texture.
• Turn into cupcakes using the same batter.
• Fill with fruit preserves or cream cheese frosting.
• Layer into a tiered celebration cake for parties.

Storing Sponge Cake the Right Way

• Store at room temperature in an airtight container for up to 3 days.
• If filled with cream, refrigerate for up to 2 days.
• Freeze unfrosted layers for up to 2 months—wrap tightly in cling film.

How to Reheat Sponge Cake (If Needed)

• Microwave: Warm a slice for 10 seconds for a fresh-baked feel.
• Oven: Reheat at 150°C for 5 minutes to restore softness.

Nutritional Breakdown (per serving)

• Calories: ~410 kcal
• Protein: 6 g
• Carbohydrates: 45 g
• Fat: 22 g
• Fibre: 1 g
• Sugar: 28 g

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FAQs

How do you adjust Mary Berry’s sponge cake recipe for a 9-inch tin?

To make Mary Berry’s sponge cake in a 9-inch tin, increase the ingredients slightly from the standard 8-inch recipe. Use 350g each of butter, sugar, and self-raising flour, along with 6 large eggs. Bake at 170°C (150°C fan) for about 35–40 minutes, or until golden and springy to the touch.

How do you keep a 9-inch sponge cake moist?

Ensure you don’t overbake the sponge—remove it as soon as a skewer inserted comes out clean. For extra moisture, brush the cooled cake with simple syrup or add an extra tablespoon of milk to the batter before baking. Always store it in an airtight container to prevent drying out.

Can I bake this 9-inch sponge cake in one tin instead of two?

Yes, you can bake the entire mixture in one deep 9-inch tin, but it will take longer—around 50–55 minutes. Cover the top loosely with foil after 35 minutes to stop over-browning while the centre finishes baking.

How do you know when a large sponge cake is baked perfectly?

The sponge is ready when it’s evenly golden, slightly pulling away from the sides, and springs back when pressed lightly in the centre. A clean skewer inserted into the middle is the best indicator of doneness.

Wrapping It Up

Mary Berry’s 9-Inch Sponge Cake is a showstopper for any occasion. It’s light, buttery, and perfectly balanced, making it the ultimate go-to cake for birthdays, family gatherings, or a Sunday treat. Simple to make yet elegant to serve—this recipe truly captures the spirit of classic British baking.