Mary Berry Rock Cakes Recipe

The Mary Berry Rock Cakes are a beloved British classic — rustic, crumbly, and full of gentle sweetness. Despite their name, these cakes are far from hard; they’re tender on the inside with a golden, crisp crust. Traditionally enjoyed with a cup of tea, they’re one of the simplest and quickest bakes to make, using basic pantry ingredients. Mary Berry’s recipe stays true to its heritage while ensuring a light, fluffy texture every time.

What are Mary Berry Rock Cakes?

Rock Cakes, also known as rock buns, are small, rough-shaped cakes made with flour, butter, sugar, eggs, and dried fruit. They get their name from their rugged, rock-like appearance. Mary Berry’s version uses self-raising flour for extra lift and a touch of spice for added warmth. The result is a soft, crumbly treat that’s both nostalgic and satisfying.

Other Mary Berry Popular Recipes

• Mary Berry Key Lime Pie
• Mary Berry Soda Bread
• Mary Berry Coconut Cake
• Mary Berry Cheese Scones
• Mary Berry Meringues

Why This Recipe Is Worth Trying

• Quick and easy – Ready in under 30 minutes.
• No fancy equipment – All mixed by hand in one bowl.
• Perfect texture – Crisp outside, soft inside.
• Ideal for beginners – Foolproof method with simple ingredients.
• Timeless treat – Classic British tea-time favourite loved by all ages.

Essential Ingredients to Make Mary Berry Rock Cakes

• Self-raising flour – 225g
• Baking powder – 1 tsp
• Butter (cold, diced) – 125g
• Caster sugar – 75g
• Mixed dried fruit – 150g
• Mixed spice or cinnamon – ½ tsp (optional)
• Egg – 1 large
• Milk – 2–3 tbsp
• Demerara sugar – for sprinkling (optional)

Handy Kitchen Tools for Best Results

• Mixing bowl
• Wooden spoon
• Pastry blender or fingertips for rubbing in butter
• Baking tray
• Parchment paper
• Cooling rack

Step-by-Step Guide to Making Mary Berry Rock Cakes

Step 1: Preheat the oven and prepare your tray

Preheat the oven to 200°C (180°C fan) / 400°F. Line a baking tray with parchment paper or lightly grease it.

Step 2: Combine dry ingredients

In a large bowl, add self-raising flour and baking powder. Stir well, then rub in the cold diced butter with your fingertips until the mixture resembles breadcrumbs.

Step 3: Add sugar and fruit

Stir in caster sugar, mixed spice, and dried fruit. Mix lightly to distribute evenly throughout the flour mixture.

Step 4: Mix wet ingredients

In a small bowl, beat the egg with 2 tablespoons of milk. Pour this into the dry ingredients and mix lightly with a fork until a stiff, slightly sticky dough forms. Add a touch more milk if the mixture feels too dry.

Step 5: Shape the cakes

Using two spoons, drop rough heaps of the mixture onto the prepared tray. Don’t smooth them out — their rugged look gives them their name. Space them apart as they’ll expand slightly while baking.

Step 6: Add topping (optional)

Sprinkle with demerara sugar for a golden, crunchy top.

Step 7: Bake until golden

Bake for 15–18 minutes, or until the rock cakes are golden brown and firm to the touch.

Step 8: Cool and serve

Transfer to a wire rack to cool slightly. Enjoy warm or at room temperature with butter or a cup of tea.

What I Got Wrong (And How I Fixed It)

• Rock cakes too dry – Added an extra tablespoon of milk for softer texture.
• Spread too much – Used cold butter and didn’t overmix the dough.
• Fruit sank – Tossed dried fruit in a little flour before mixing it in.
• Cakes too dark – Baked on the middle rack and reduced time slightly.

Healthier Version of Mary Berry’s Rock Cakes

• Replace half the sugar with honey or maple syrup.
• Use wholemeal self-raising flour for extra fiber.
• Add chopped nuts or seeds for crunch and nutrients.
• Use dried cranberries or apricots instead of mixed fruit for a lighter taste.

Ingredient Substitutions for Mary Berry Rock Cakes

• Butter – Use margarine or plant-based butter for dairy-free version.
• Mixed fruit – Replace with raisins, sultanas, or chocolate chips.
• Milk – Any non-dairy milk works perfectly.
• Spices – Try nutmeg or ginger for variation.

Pairing Ideas: What to Serve With Mary Berry Rock Cakes

• Butter and jam – Classic and simple.
• Afternoon tea – Perfect companion for a hot cuppa.
• Custard or cream – Turns it into a warm dessert.
• Fresh berries – Add brightness and color.
• Lemon curd – Adds tangy sweetness that complements the fruit.

Expert Tips to Make Perfect Mary Berry Rock Cakes

• Use cold butter – Keeps the texture crumbly, not greasy.
• Don’t overmix – Rough mixing gives the perfect rustic finish.
• Measure milk carefully – Too much makes them spread; too little makes them dry.
• Space them apart – Rock cakes expand slightly while baking.
• Serve warm – Fresh from the oven is when they taste best.
• Store properly – Keeps their texture crisp on the outside and soft inside.
• Add zest – Lemon or orange zest brightens the flavour.

Creative Ways to Customize Mary Berry Rock Cakes

• Chocolate chip rock cakes – Swap dried fruit for chocolate chunks.
• Cherry and almond – Use glacé cherries and a dash of almond extract.
• Coconut version – Add 2 tbsp desiccated coconut for a tropical twist.
• Apple cinnamon rock cakes – Mix in chopped apple and extra cinnamon.
• Festive version – Add orange zest, mixed spice, and dried cranberries.
• Mini rock cakes – Make smaller portions for quick snacks or lunchboxes.

Storing Mary Berry Rock Cakes the Right Way

• Room temperature – Store in an airtight tin for up to 3 days.
• Refrigerate – Keeps for 4–5 days; warm before serving.
• Freeze – Wrap in cling film and freeze for up to 2 months.
• Reheat – Warm in the oven at 150°C (300°F) for 5 minutes for freshness.

How to Reheat Mary Berry Rock Cakes (If Needed)

• Oven – Warm at 150°C (300°F) for 5–7 minutes until soft.
• Microwave – Heat for 10–15 seconds for a quick refresh.
• From frozen – Defrost at room temperature, then warm briefly before serving.

Nutritional Breakdown (per rock cake)

• Calories: ~210 kcal
• Protein: 4g
• Carbohydrates: 30g
• Sugars: 13g
• Fat: 8g
• Fiber: 2g

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FAQs

Why are my Mary Berry rock cakes dry and crumbly?

Rock cakes often turn dry when too much flour is added or they’re overbaked. Measure ingredients accurately and bake just until golden brown. Adding an extra tablespoon of milk can help keep them soft and moist.

How do I make my rock cakes lighter and fluffier?

To achieve light and fluffy rock cakes, rub in the butter gently until the mixture resembles fine breadcrumbs and avoid overmixing once you add the wet ingredients. Using self-raising flour and a fresh baking powder boost also ensures a good rise.

Can I use plain flour instead of self-raising flour for rock cakes?

Yes, you can substitute plain flour by adding 2 teaspoons of baking powder per 225g of flour. Mix the baking powder evenly before adding butter to ensure the cakes rise properly during baking.

How do I stop rock cakes from spreading too much in the oven?

If your rock cakes spread too flat, the dough is likely too wet. Use just enough milk to bring the mixture together so it holds its shape when dropped onto the tray. Also, keep the butter cold when mixing for a firmer texture.

Wrapping It Up

The Mary Berry Rock Cakes are a nostalgic, no-fuss bake that proves simplicity never goes out of style. Crisp on the outside, tender on the inside, and packed with fruity sweetness, these classic cakes are perfect for tea-time or quick snacks. With Mary Berry’s straightforward method, you’ll have warm, golden rock cakes ready to enjoy in under half an hour — a true comfort bake for any day.