Mary Berry Chocolate Buttercream Cake​ Recipe

This easy Mary Berry Chocolate Buttercream Cake is made with a rich, moist chocolate sponge and a classic, simple chocolate buttercream icing. This recipe creates a delightful, soft cake with a velvety smooth and decadent topping that is a timeless favorite. It’s an elegant dessert that is perfect for a birthday, a celebration, or a comforting weekend bake.

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Mary Berry Chocolate Buttercream Cake Ingredients

For the Sponge:

• 100g (4 oz) softened butter
• 175g (6 oz) caster sugar
• 3 large eggs
• 175g (6 oz) self-raising flour
• 1 rounded tsp baking powder
• 40g (1.5 oz) cocoa powder
• 4 tbsp boiling water

For the Chocolate Buttercream:

• 60g (2 oz) softened unsalted butter
• 250g (9 oz) icing sugar, sifted
• 30g (1 oz) cocoa powder, sifted
• 3 tbsp whole milk

How To Make Mary Berry Chocolate Buttercream Cake

1. Prepare the cake tins: Preheat your oven to 350°F (180°C) / 160°C Fan / Gas Mark 4. Grease and line two 17cm (7-inch) sandwich tins with baking parchment.
2. Make the chocolate paste: In a small bowl, mix the cocoa powder with the boiling water until you have a smooth, stiff paste.
3. Mix the cake batter: In a large mixing bowl, beat together the softened butter, caster sugar, eggs, self-raising flour, and baking powder until the mixture is smooth. Add the chocolate paste to the bowl and beat until everything is well combined and the batter is a consistent color.
4. Bake the cakes: Divide the mixture evenly between the two prepared tins and level the surface with the back of a spoon. Bake for 20-25 minutes, or until the cakes are well risen, feel springy to the touch, and are starting to shrink away from the sides of the tins.
5. Cool the cakes: Let the cakes cool in their tins for a few minutes before turning them out onto a wire rack to cool completely.
6. Make the buttercream: While the cakes are cooling, prepare the buttercream. Place the softened butter, sifted icing sugar, and sifted cocoa powder into a bowl. Beat them together until the mixture is a light, smooth consistency. Add the whole milk a tablespoon at a time, beating until you reach a creamy, spreadable texture.
7. Assemble the cake: Once the cakes are completely cold, place one sponge on a serving plate. Spread half of the chocolate buttercream over the top. Place the second sponge on top and use the remaining buttercream to cover the top of the cake. Use a palette knife to create a beautiful swirled effect on the surface.

Recipe Tips

• Use room temperature ingredients: For the best results, ensure your eggs and butter for the sponge cake are at room temperature. This will help them combine more easily and prevent the mixture from curdling, which can result in a dense cake.
• Sift the dry ingredients: Sifting the flour, cocoa powder, and icing sugar is important to prevent lumps and to incorporate air into the mixture, giving you a lighter, smoother sponge and a velvety buttercream.
• Don’t overmix the batter: Once you have added all the ingredients for the sponge, beat the mixture until it’s just smooth. Overmixing can develop the gluten in the flour, which will make the cake tough.
• Cool the cakes completely: It is essential that the sponges are completely cold before you attempt to frost them. If they are even slightly warm, the buttercream will melt and slide off the cake.

What To Serve Chocolate Buttercream Cake

This classic chocolate cake is a delicious treat on its own. It is perfect for a celebratory slice with a cup of tea or coffee. To make it even more decadent, you could serve it with a scoop of vanilla ice cream or a spoonful of fresh raspberries to add a little tartness to cut through the richness of the chocolate.

How To Store Chocolate Buttercream Cake Leftovers

Refrigerate: Store the cake in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days.

Freeze: You can freeze the un-iced sponge cakes for up to 3 months. Wrap them tightly in plastic wrap and then in a layer of foil. Thaw them overnight in the refrigerator before icing and serving. It is not recommended to freeze the finished, iced cake, as the buttercream’s texture can be affected.

Mary Berry Chocolate Buttercream Cake Nutrition Facts

• Per serving (approximate):
• Calories: 450 kcal
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 80mg
• Sodium: 200mg
• Total Carbohydrate: 60g
• Dietary Fiber: 2g
• Sugars: 45g
• Protein: 7g

Frequently Asked Questions

• Can I make this into a larger cake? Yes, you can. You will need to increase the ingredient quantities and the baking time. For a larger 20cm (8-inch) cake, you may need to increase the ingredients by about a third and bake for a longer time, checking for doneness with a skewer.
• Why did my buttercream split? Buttercream can split if the butter is too cold or if the milk is added too quickly. Make sure the butter is soft and at room temperature before you start. If it does split, a gentle, continuous whisking can often bring it back together.
• Is it okay to use all-purpose flour? If you don’t have self-raising flour, you can use all-purpose flour. Just be sure to add an additional teaspoon of baking powder for every 100g (3.5 oz) of flour to ensure the cake rises properly.

Try More Recipes:

• Mary Berry Death By Chocolate Cake​ Recipe
• Mary Berry Chocolate Truffle Mousse Cake Recipe​
• Mary Berry Chocolate Fairy Cakes​ Recipe