Mary Berry Chocolate Buttercream Cake
Mary Berry Chocolate Buttercream Cake is a layered sponge cake made with cocoa powder, butter, sugar, eggs, and flour, then finished with a whipped chocolate buttercream frosting. Unlike dense chocolate cakes, this version is light, tender, and evenly crumbed, with the buttercream adding richness and moisture rather than weight.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
For the Chocolate Sponge
-
Unsalted butter: 175 g, softened
-
Caster sugar: 175 g
-
Eggs: 3 large
-
Self-raising flour: 175 g
-
Cocoa powder: 2 tablespoons
-
Baking powder: 1 teaspoon
-
Milk: 2 tablespoons
For the Chocolate Buttercream
-
Unsalted butter: 200 g, softened
-
Icing sugar: 400 g, sifted
-
Cocoa powder: 3 tablespoons
-
Milk: 2–3 tablespoons
Instructions
-
Prepare the cake tins – Grease and line the tins, then preheat the oven to 180°C (160°C fan).
-
Cream butter and sugar – Beat until pale and fluffy, creating a light base for the sponge.
-
Add the eggs – Mix in one at a time, beating well after each addition.
-
Fold in dry ingredients – Sift flour, cocoa powder, and baking powder, then gently fold into the mixture.
-
Loosen the batter – Add milk to achieve a smooth, dropping consistency.
-
Bake evenly – Divide the mixture between tins and bake for 20–25 minutes until springy.
-
Cool completely – Turn out onto a wire rack before icing.
-
Make the buttercream – Beat butter until smooth, then add icing sugar, cocoa powder, and milk until creamy.
-
Assemble the cake – Spread buttercream between layers and over the top and sides.