Mary Berry Chocolate Cake With Oil​ Recipe

This decadent Mary Berry Chocolate Cake With Oil is made with simple pantry staples like self-raising flour, cocoa powder, sugar, and sunflower oil instead of butter. The result is an incredibly moist and tender chocolate sponge with a rich, deep flavor, all thanks to the simple all-in-one method. It’s the perfect cake for any birthday or celebration, simple enough for a weekend bake, and this recipe makes a classic two-layer 8-inch cake.

Jump to Recipe

Mary Berry Chocolate Cake With Oil Ingredients

For the Chocolate Cake:

• 1 ¾ cups self-raising flour
• 1 ½ tsp baking powder
• ⅓ cup unsweetened cocoa powder, sifted
• 1 cup caster (superfine) sugar
• 3 large eggs
• ⅔ cup sunflower or vegetable oil
• ⅔ cup milk

For the Chocolate Buttercream:

• ½ cup unsalted butter, softened
• 1 ½ cups powdered sugar, sifted
• ⅓ cup unsweetened cocoa powder, sifted
• 2-3 tbsp milk

How To Make Mary Berry Chocolate Cake With Oil

1. Prepare the pans: Preheat your oven to 350°F (180°C / 160°C Fan). Grease two 8-inch (20cm) round cake tins and line the bases with parchment paper.
2. Combine all cake ingredients: In a large mixing bowl, place all the ingredients for the cake: the self-raising flour, baking powder, cocoa powder, caster sugar, eggs, oil, and milk. This is Mary Berry’s famous “all-in-one” method.
3. Beat until smooth: Using an electric hand mixer or a stand mixer, beat all the ingredients together on a medium speed for about 2 minutes, or until the batter is well combined, smooth, and lump-free.
4. Bake the cakes: Divide the batter evenly between the two prepared tins and level the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until the cakes are well-risen and a skewer inserted into the center comes out clean.
5. Cool the cakes: Let the cakes cool in their tins for a few minutes before turning them out onto a wire rack. Peel off the parchment paper and allow them to cool completely.
6. Make the buttercream: While the cakes are cooling, make the frosting. In a large bowl, beat the softened butter until it is smooth and creamy. Gradually add the sifted powdered sugar and sifted cocoa powder, beating well after each addition. Add 2 tablespoons of milk and beat until the buttercream is light and fluffy. Add the last tablespoon of milk if needed to reach a smooth, spreadable consistency.
7. Assemble the cake: Place one cooled cake layer on a serving plate. Spread about half of the chocolate buttercream over the top. Place the second cake layer on top and use the remaining buttercream to cover the top, and if you wish, the sides of the cake.

Recipe Tips

• Use Oil for a Moist Crumb: The key to this cake’s wonderfully tender and lasting texture is the use of vegetable oil. It guarantees a moist crumb that stays fresh for days, so don’t be tempted to substitute it with butter.
• Don’t Overmix the Batter: The beauty of the all-in-one method is its simplicity. You only need to beat the ingredients until they are just combined and smooth. Over-mixing can develop too much gluten, which can make the cake tough.
• Let Cakes Cool Completely: It is essential that the cake layers are completely cool before you begin to frost them. Even a slightly warm cake will melt the buttercream, leading to a runny, sliding mess.
• Sift Your Dry Ingredients: For the smoothest possible buttercream and a lump-free cake, always take a moment to sift the cocoa powder and powdered sugar. Cocoa powder is especially prone to clumping.

What To Serve Chocolate Cake

This classic chocolate cake is delightful served on its own with a simple cup of tea or coffee. To turn it into a more decadent dessert, serve a generous slice with a scoop of creamy vanilla ice cream, a dollop of freshly whipped cream, or a scattering of fresh berries like raspberries or strawberries.

How To Store Chocolate Cake Leftovers

• Room Temperature: This cake stores beautifully. Keep it in an airtight container at room temperature for up to 4 days. Because it’s made with oil instead of butter, it will remain soft and moist without needing to be refrigerated.
• Freeze: The unfrosted cake layers freeze perfectly. Once cool, wrap them individually and tightly in plastic wrap, followed by a layer of aluminum foil. They can be frozen for up to 3 months. Thaw at room temperature before frosting.

Mary Berry Chocolate Cake With Oil Nutrition Facts

• Serving size: 1 slice (1/12th of cake)
• Calories: 460 kcal
• Total Fat: 26g
• Saturated Fat: 8g
• Sugars: 35g
• Sodium: 250mg
• Total Carbohydrate: 52g
• Protein: 6g

Frequently Asked Questions

• Why use oil instead of butter in a cake? Oil is a pure fat, whereas butter also contains milk solids and water. The oil coats the flour proteins more thoroughly, which inhibits gluten development. This scientific difference is what results in a cake with a wonderfully soft, moist, and tender crumb that stays fresher for longer.
• Can I use a different type of oil? Yes, any neutral-tasting vegetable oil will work perfectly in this recipe. Good choices include sunflower, canola, or even a light and mild olive oil. Avoid using strongly flavored oils like extra virgin olive oil, as this will noticeably alter the cake’s taste.
• My cake layers have domed tops. What should I do? A slight dome is very common in baking. For a professional look and perfectly flat, stable layers, simply wait until the cakes are completely cool and use a long serrated knife (like a bread knife) to carefully slice off the domed peak, creating a level surface before you frost.

Try More Recipes:

• Mary Berry Chocolate Fudge Cake​ Recipe
• Mary Berry Chocolate Birthday Cake​ Recipe
• Mary Berry All In One Chocolate Cake​ Recipe