Mary Berry Chocolate Celebration Cake​ Recipe

The ultimate Mary Berry Chocolate Celebration Cake is made with a beautifully simple all-in-one chocolate sponge and a rich, creamy chocolate buttercream. This recipe creates a wonderfully moist, crowd-pleasing layer cake that is perfectly balanced and easy to decorate. It is the guaranteed hit for any party. Perfect for birthdays, family gatherings, or any time you need a reliable show-stopper, this timeless classic serves 12 people.

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Mary Berry Chocolate Celebration Cake Ingredients

For the Chocolate Cake:

• 225g (1 cup) unsalted butter, softened, or a soft baking spread
• 225g (1 cup plus 2 tbsp) caster (superfine) sugar
• 4 large free-range eggs
• 200g (1 1/2 cups plus 1 tbsp) self-raising flour
• 25g (1/4 cup) unsweetened cocoa powder
• 2 teaspoons baking powder
• 2 tablespoons milk

For the Chocolate Buttercream:

• 150g (2/3 cup) unsalted butter, softened
• 300g (2 1/2 cups) icing (powdered) sugar, sifted
• 50g (1/2 cup) unsweetened cocoa powder, sifted
• 2-3 tablespoons milk

How To Make Mary Berry Chocolate Celebration Cake

1. Preheat oven and prepare tins: Preheat your oven to 180°C (160°C Fan / 350°F). Grease and line the bases of two 8-inch (20cm) round cake tins with baking parchment.
2. Combine the cake ingredients: In a large bowl, place the softened butter or spread, caster sugar, eggs, self-raising flour, cocoa powder, and baking powder.
3. Mix the batter: Beat all the ingredients together with an electric mixer, starting on a low speed and increasing to high until the mixture is smooth and well combined. Add the 2 tablespoons of milk and give it a final mix.
4. Bake the cakes: Divide the batter evenly between the two prepared tins and level the tops with a spatula. Bake in the center of the oven for 25-30 minutes, or until the cakes are well-risen and spring back when pressed gently.
5. Cool the cakes: Leave the cakes to cool in their tins for 10 minutes before carefully turning them out onto a wire rack to cool completely.
6. Make the buttercream: While the cakes are cooling, make the buttercream. In a large bowl, beat the softened butter with an electric mixer until it is very light and fluffy. Gradually add the sifted icing sugar and sifted cocoa powder, beating well after each addition. Add 2 tablespoons of milk and beat again until the buttercream is smooth and has a good spreading consistency. Add another tablespoon of milk if it seems too stiff.
7. Assemble and decorate: Place one cooled cake layer on your serving plate. Spread about one-third of the buttercream over the top. Place the second cake layer on top and press down gently. Use the remaining buttercream to cover the top and sides of the cake, using a palette knife to create an even finish or decorative swirls.

Recipe Tips

• Use room temperature ingredients: For the best results with the all-in-one method, ensure your butter (or spread) is very soft and your eggs are at room temperature. This helps everything combine into a smooth, uniform batter.
• Sift for a smooth buttercream: Always sift your icing sugar and cocoa powder before adding them to the butter. This simple step removes any small lumps and is the key to a perfectly smooth, professional-feeling buttercream.
• Don’t open the oven door too early: Resist the temptation to check on the cakes for at least the first 20 minutes of baking. Opening the oven door lets cold air in, which can cause the delicate, rising sponges to sink in the middle.
• Cool cakes completely before icing: This is a crucial step. The cakes must be completely cool to the touch before you begin to ice them. Any residual warmth in the sponge will melt the buttercream, creating a sliding, messy finish.

What To Serve Chocolate Celebration Cake

This classic chocolate celebration cake is designed to be the main event at any party and needs no extra accompaniment. It is perfect served in generous slices on its own. For a birthday party, serving a slice alongside a scoop of good-quality vanilla ice cream is always a popular choice.

How To Store Chocolate Celebration Cake Leftovers

Store: Store the finished cake in an airtight container at room temperature. It will stay fresh and moist for up to 3 days. If your room is very warm, you can store it in the refrigerator, but be sure to bring it back to room temperature for about 30 minutes before serving for the best flavour and texture.

Freeze: The un-iced sponges freeze beautifully. Once cooled, wrap each sponge well in a double layer of plastic wrap and then a layer of foil. They can be frozen for up to 3 months. Thaw at room temperature before icing.

Mary Berry Chocolate Celebration Cake Nutrition Facts

Serving Size: 1 slice (1/12th of cake)

• Calories: 480 kcal
• Total Fat: 26g
• Saturated Fat: 16g
• Cholesterol: 115mg
• Sodium: 340mg
• Total Carbohydrate: 55g
• Dietary Fiber: 2g
• Sugars: 41g
• Protein: 6g

Frequently Asked Questions

• Can I make this cake in a different sized tin? Yes, you can adapt this recipe. For a 9-inch round cake, the layers will be thinner and will bake more quickly, so check them after 20-25 minutes. You could also bake the entire mixture in a 9×13-inch rectangular tin for a single-layer sheet cake; it would need about 30-35 minutes to bake.
• My buttercream is too stiff or too runny. How can I fix it? This is easy to fix! If the buttercream is too stiff, add a little more milk, one teaspoon at a time, until it reaches the right consistency. If it’s too runny, add a little more sifted icing sugar, a tablespoon at a time, until it thickens up.
• How can I decorate this cake for a special occasion? The simple chocolate buttercream is a perfect canvas. You can cover it in chocolate sprinkles or flakes, arrange fresh berries on top, or add decorations like Maltesers, chocolate buttons, or crumbled Flake bars. For a fancier finish, you can also use a piping bag to create rosettes on top.
• Can I use plain flour instead of self-raising flour? Yes, but you will need to add extra baking powder to make the cake rise. The general rule is to add 2 teaspoons of baking powder for every 150g of plain flour. So for this recipe, you would use 200g of plain flour and a total of 4 teaspoons of baking powder (2 from the recipe plus 2 1/2 for the flour, so about 4 1/2 teaspoons total).

Try More Recipes:

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