Mary Berry Chocolate and Cherry Cake Recipe

Mary Berry Chocolate and Cherry Cake is a rich, moist, and comforting bake made with soft chocolate sponge and sweet cherries folded through the batter. This cake feels indulgent yet simple enough for weekend baking, afternoon tea, or festive gatherings. With deep cocoa flavour and juicy cherries scattered throughout, every slice delivers a perfect balance of sweetness and texture.

This recipe uses basic pantry ingredients and straightforward steps, making it ideal for both beginner and confident bakers.

What Is Mary Berry’s Chocolate and Cherry Cake?

Mary Berry Chocolate and Cherry Cake is a classic British-style chocolate sponge filled with glacé or tinned cherries. The cherries add moisture, bursts of fruity sweetness, and a beautiful contrast to the deep chocolate base. The cake is typically baked in a round tin and served dusted with icing sugar or topped with a simple glaze.

Why This Recipe Is Worth Trying

• Simple ingredients – Everything you need is already in most kitchen cupboards.
• Rich chocolate flavour – A moist cake that satisfies any chocolate craving.
• Beautiful texture – Soft sponge with juicy cherry bits in every bite.
• Perfect for celebrations – Works well as a birthday, tea-time, or holiday cake.
• Beginner-friendly – Straightforward steps with reliable results.
• Customizable – You can add nuts, chocolate chips, or a cherry glaze.

Essential Ingredients to Make Mary Berry Chocolate and Cherry Cake

• 175g self-raising flour
• 150g caster sugar
• 150g softened butter
• 3 large eggs
• 40g cocoa powder
• 1 tsp baking powder
• 150g glacé cherries (halved and rinsed)
• 1–2 tbsp milk
• Optional: dark chocolate chips or almond flakes

Handy Kitchen Tools for Best Results

• 20cm round cake tin
• Electric whisk or hand whisk
• Mixing bowls
• Spatula
• Baking parchment
• Weighing scale
• Sieve

Ingredients You’ll Need Again for the Steps

• Self-raising flour
• Cocoa powder
• Caster sugar
• Softened butter
• Eggs
• Baking powder
• Glacé cherries
• Milk (to adjust batter consistency)

Step-by-Step Instructions to Prepare Mary Berry Chocolate and Cherry Cake

Step 1: Prepare the cake tin

Line a 20cm round cake tin with baking parchment and lightly grease the sides to prevent sticking.

Step 2: Preheat your oven

Set your oven to 160°C (fan) or 180°C (conventional) so it reaches the right temperature before baking.

Step 3: Rinse and dry the cherries

Rinse glacé cherries under warm water to remove excess syrup, then pat dry and coat lightly in flour to stop them sinking in the cake.

Step 4: Cream butter and sugar

Beat the softened butter and caster sugar together until pale and fluffy, creating a light base for the sponge.

Step 5: Add the eggs

Whisk in the eggs one at a time, mixing well between each addition to keep the batter smooth and airy.

Step 6: Add the dry ingredients

Sift in flour, cocoa powder, and baking powder. Fold gently until the batter becomes even and glossy.

Step 7: Adjust consistency

If the batter feels too thick, add 1–2 tablespoons of milk to achieve a soft dropping consistency.

Step 8: Fold in the cherries

Gently fold the coated cherries through the chocolate batter, making sure they are evenly spread.

Step 9: Fill the tin and level the top

Pour the batter into the prepared cake tin and smooth the surface using a spatula.

Step 10: Bake the cake

Bake for 35–40 minutes or until a skewer inserted into the centre comes out clean.

Step 11: Cool and serve

Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack. Dust with icing sugar or drizzle with chocolate glaze before serving.

What I Got Wrong (And How I Fixed It)

• Cherries sinking to the bottom – Lightly coating them in flour helped distribute them evenly.
• Cake turning too dry – Reducing baking time and adding a splash of milk fixed the texture.
• Batter becoming too thick – Sifting dry ingredients and folding gently kept it light.
• Uneven bake – Ensuring the oven was fully preheated led to a more even rise.

Healthier Version of Mary Berry Chocolate and Cherry Cake

• Use low-fat yoghurt instead of some butter to reduce saturated fat.
• Replace half the sugar with a natural sweetener like erythritol.
• Choose dark chocolate with 70% cocoa for a richer flavour and lower sweetness.
• Swap glacé cherries with fresh or frozen cherries for a more natural option.

Ingredient Substitutions for Mary Berry Chocolate and Cherry Cake

• Replace glacé cherries with dried cherries or fresh cherries.
• Swap cocoa powder with hot chocolate powder (use 1.5× amount).
• Use margarine instead of butter for a lighter sponge.
• Try brown sugar instead of caster sugar for a deeper flavour.

Pairing Ideas: What to Serve With Mary Berry Chocolate and Cherry Cake

• A warm cup of tea – Offers a classic pairing for afternoon baking.
• A scoop of vanilla ice cream – Adds a creamy contrast to the chocolate base.
• Fresh whipped cream – Lightens the richness perfectly.
• Warm cherry compote – Enhances the cherry notes beautifully.
• Hot chocolate or mocha – Complements the cake’s deep cocoa flavour.

Expert Tips for Perfect Mary Berry Chocolate and Cherry Cake

• Beat the butter well – Helps the cake rise light and fluffy.
• Dry cherries completely – Prevents them from sinking or bleeding colour.
• Fold gently – Keeps air in the batter for a softer crumb.
• Test early – Check at 35 minutes to avoid over-baking.
• Level the cake tin – Ensures even baking and a neat finish.
• Use room-temperature ingredients – Prevents curdling and helps smoother mixing.
• Let the cake cool properly – Makes slicing clean and easy.

Creative Ways to Customize Mary Berry Chocolate and Cherry Cake

• Add dark chocolate chunks – Creates pockets of melted chocolate inside.
• Mix in almond flakes – Adds a nutty crunch to each slice.
• Top with cherry buttercream – Gives a bakery-style finish.
• Add a chocolate ganache drip – Perfect for celebrations.
• Swirl in cherry jam – Makes the sponge extra moist and fruity.

How to Store Leftover Mary Berry Chocolate and Cherry Cake

• Store in an airtight container – Keeps freshness for up to 4 days.
• Refrigerate for longer storage – Stays good for 5–6 days.
• Freeze slices individually – Wrap well and freeze for up to 3 months.
• Bring to room temperature before serving – Restores its soft crumb.

How to Reheat Mary Berry Chocolate and Cherry Cake

• Microwave – Warm a slice for 10–12 seconds to soften.
• Oven – Heat at 140°C for 5 minutes if you prefer gentle warming.
• From frozen – Thaw overnight, then warm briefly before serving.

Nutritional Value (per serving)

• Calories: ~310
• Carbohydrates: 40g
• Protein: 4g
• Fat: 15g
• Saturated Fat: 8g
• Fiber: 2g
• Sugar: 28g
• Sodium: 150mg

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FAQs

How do I stop the cherries from sinking in a chocolate and cherry cake?

To keep the cherries evenly distributed, rinse and dry them well, then toss them lightly in a tablespoon of flour before folding them into the batter. This helps the cherries grip the mixture instead of sinking to the bottom while baking.

Why is my chocolate and cherry cake turning out dry?

A dry cake usually means it has baked for too long or the batter needed a small amount of extra liquid. Checking the cake 5 minutes before the suggested baking time and adding 1–2 tablespoons of milk to loosen the batter helps maintain a soft, moist crumb.

How do I get a lighter, fluffier texture in this cake?

Cream the butter and sugar until pale and airy before adding the eggs. This step traps air inside the mixture, giving the cake a soft, fluffy rise. Also, avoid overmixing once the dry ingredients are added to keep the crumb tender.

Can I use fresh cherries instead of glacé cherries in this cake?

Yes, fresh or frozen cherries work well. Just pit, cut, and dry them thoroughly before adding them. Excess moisture can make the cake dense, so removing extra juice helps maintain the right texture.

Final Words

Mary Berry Chocolate and Cherry Cake brings together the richness of chocolate and the sweetness of cherries in a simple yet elegant bake. With its tender crumb and delightful bursts of fruit, it works well for everyday treats or special occasions. This recipe gives you room to customise, adapt, and enjoy in many ways, making it a dependable favourite in any home kitchen.