Mary Berry’s Chocolate Victoria Sponge Cake Recipe

I first made this chocolate Victoria sponge in a total rush—one of those “need a cake in under an hour, no time for disasters” moments. I wasn’t expecting much. I thought it might turn out dry, or collapse in the middle because I didn’t have time to soften the buttery spread.

But here’s the surprise: it was perfect.

Soft, springy sponge. Light, cloud-like buttercream. A sprinkle of grated chocolate that made it look polished—like I’d planned it days in advance. If you need a no-fuss chocolate cake that’s fast, forgiving, and crowd-pleasing, this one is a winner.

Let me break down why it works so well—and how to avoid the common pitfalls.

Why This Cake Works

This is a chocolate spin on the classic Victoria sponge, but lighter and faster than your average chocolate cake. No melted chocolate, no ganache, just good ingredients and smart technique.

• Cocoa Paste = Deeper Flavour
  Mixing cocoa powder with boiling water creates an intense chocolate flavour without weighing down the batter.
• All-in-One Mixing
  Everything goes in the bowl at once (after the cocoa cools slightly). It saves time and dishes.
• Light Buttercream, Not Too Sweet
  Just the right contrast to the cocoa sponge, and it spreads like a dream.

Ingredients & Why They Matter

For the Cake:

• 2 tbsp Cocoa Powder + 3 tbsp Boiling Water
  Stirred into a paste for maximum flavour and smooth texture.
• 225g Buttery Spread (cold from fridge)
  Surprisingly, it blends just fine cold—no need to soften.
• 225g Granulated Sugar
  Gives a classic crumb and sweetness.
• 4 Extra-Large Eggs
  Add richness and help the batter emulsify.
• 225g All-Purpose Flour
  Light texture; you could sub with self-raising, but this version uses plain + baking powder for more control.
• 1 tbsp Baking Powder
  Balances the cocoa and keeps things airy.
• ½ tsp Salt
  Essential for flavour balance.

For the Filling & Topping:

• 55g Butter (room temp)
  Soft butter = smooth, lump-free buttercream.
• 175g Confectioners’ Sugar (sifted)
  Always sift—no one likes clumps.
• 1 tbsp Milk
  Loosens the buttercream to a spreadable texture.
• Coarsely Grated Dark Chocolate
  A 10-second trick that makes it look next-level.

Ingredient Swaps That Work

• Butter instead of spread? Yes—just make sure it’s softened first.
• Dairy-free? Flora Plant Butter and Oatly Barista work great in the buttercream.
• Want jam? A thin layer of raspberry or cherry jam beneath the buttercream adds a lovely tang.

Common Mistakes (and How to Avoid Them)

Step-by-Step Instructions

1. Prep Your Tins
Preheat the oven to 180°C (350°F). Grease two 20cm (8-inch) round tins and line the bases with parchment.

2. Make the Cocoa Paste
Mix cocoa powder and boiling water in a small bowl until smooth. Let cool slightly.

3. Mix the Batter
In a large bowl, add the cooled cocoa paste, buttery spread, sugar, eggs, flour, baking powder, and salt. Beat with an electric mixer for 2 minutes until smooth and slightly lighter in colour.

4. Bake
Divide the mixture evenly between the tins, smooth the tops, and bake for 25 minutes. The cakes should be risen and springy. Cool in the tins for 5 minutes, then turn out onto a rack and peel off the paper.

5. Make the Buttercream
Beat the softened butter with sifted confectioners’ sugar and milk until smooth. Adjust the consistency with more milk or sugar if needed.

6. Assemble the Cake
Spread half the buttercream over one cake layer. Top with the second cake. Spread the remaining buttercream on top and finish with a generous sprinkle of grated dark chocolate.

Tips From My Kitchen

• Chill the grated chocolate for 10 minutes before using—it’s less messy and easier to handle.

• Buttercream too sweet? Add a small pinch of salt to balance it out.

• Want cleaner slices? Chill the assembled cake for 10–15 minutes before cutting.

• Oven runs hot? Mine does too—I start checking the cakes at 22 minutes to avoid overbaking.

Storage + Serving

• At Room Temperature: Keeps well for 2 days in an airtight container. Perfect for lunchboxes or afternoon tea.

• In the Fridge: Lasts up to 4 days. Bring it to room temperature before serving so the buttercream softens nicely.

• Freezing: Freeze only the unfilled cake layers. Wrap them tightly and freeze for up to 3 months. Defrost completely before assembling with buttercream.

Frequently Asked Questions

Q: Can I use real butter instead of buttery spread?
A: Absolutely. Just make sure it’s softened—cold butter won’t mix in smoothly and can cause the batter to split.

Q: Why use cocoa powder instead of melted chocolate?
A: Cocoa powder keeps the sponge light and easy to mix. Melted chocolate can make the texture heavy or uneven.

Q: Can I add jam, like a classic Victoria sponge?
A: Yes! A thin layer of raspberry or cherry jam under the buttercream is lovely. Just don’t overdo it, or it may ooze out.

Q: Can I turn this into cupcakes?
A: You can! The batter makes about 18 cupcakes. Bake at 180°C (350°F) for 15–18 minutes. Once cool, pipe the buttercream on top.

Q: How do I keep the top layer from sliding off?
A: Chill the bottom layer for 10 minutes after adding the filling, then gently place the top one. It’ll stay put.

More Mary Berry Bakes You’ll Love

• Mary Berry Coffee Victoria Sandwich

• Mary Berry All-In-One Victoria Sandwich

• Mary Berry Classic Victoria Sandwich

• Mary Berry Lemon Victoria Sponge

Ingredients

For the Cake:

• 2 tbsp cocoa powder

• 3 tbsp boiling water

• 225g buttery spread (or softened butter)

• 225g granulated sugar

• 4 extra-large eggs

• 225g all-purpose flour

• 1 tbsp baking powder

• ½ tsp salt

For the Filling & Topping:

• 55g butter, softened

• 175g confectioners’ sugar, sifted

• 1 tbsp milk

• Coarsely grated dark chocolate, to finish

Directions

1. Preheat oven to 180°C (350°F). Lightly grease and line the bases of two 20cm (8-inch) round cake tins.

2. Make cocoa paste: Mix cocoa powder and boiling water in a small bowl until smooth. Let cool slightly.

3. Mix batter: Add cocoa paste, buttery spread, sugar, eggs, flour, baking powder, and salt to a large bowl. Beat with an electric mixer for 2 minutes until smooth and slightly paler.

4. Bake: Divide the batter evenly between tins. Bake for 25 minutes or until springy to the touch. Cool in tins for 5 minutes, then transfer to a wire rack to cool completely.

5. Make buttercream: Beat softened butter with confectioners’ sugar and milk until smooth and creamy.

6. Assemble: Spread half the buttercream on one cake layer. Top with the second layer, then spread the remaining buttercream on top. Finish with grated dark chocolate.

Notes from the Kitchen

• Chill the grated chocolate for 10 minutes—it’s easier and less messy to handle.

• Buttercream too sweet? A pinch of salt balances it out beautifully.

• For cleaner slices, chill the assembled cake for 10–15 minutes before cutting.

• If your oven runs hot, start checking the cakes at 22 minutes to avoid drying them out.