Every Mary Berry Cake Recipe in One Delicious Place – Inspired by Mary Berry.
You’d think that after baking hundreds of sponge cakes, I’d have Mary Berry’s all-in-one method down to a science. But the first time I tried it? Total disbelief. No creaming? Cold butter from the fridge? I was convinced it’d be a dense flop. Spoiler: I was spectacularly wrong. What I pulled from the oven was […]
Mary Berry’s Easy All-in-One Victoria Sponge Read More »
Mary Berry’s Coffee Victoria Sandwich: The Cake That Changed My Mind This was the cake that converted me to coffee bakes. At first, I was sceptical. Coffee? In a sponge? I expected it to taste either like burnt toast or be so subtle it might as well not be there. But one slice of Mary
Mary Berry’s Classic Coffee Layer Cake Read More »
There’s something about gingerbread that instantly transports me to school fêtes and slightly damp church halls in December. Spiced, sticky, and comforting—like a warm jumper in cake form. But this isn’t just any gingerbread. It’s Mary Berry’s iced gingerbread, and I made it one soggy afternoon after a long, rainy walk when all I wanted
Mary Berry’s Iced Ginger Loaf with Crystallized Ginger Read More »
I used to think fruit cake was just for December—dense, boozy, and served with a side of politeness. But then I baked this: Mary Berry’s Cut and Come Again Cake—and it completely changed my view. It’s light. It’s tender. It’s packed with fruit, but never sticky. And it’s absolutely not just for Christmas. The almond
Mary Berry’s Traditional Cut-and-Come-Again Cake Read More »
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:
Mary Berry’s Chocolate Victoria Sponge Cake Recipe Read More »
I’ll be honest—the first time I tried making Mary Berry’s chocolate roulade, I cracked it right down the middle. I thought I’d whisked the eggs enough, but nope—the sponge tore like wet tissue paper when I tried to roll it. But that disaster taught me a lot. Now, I know exactly how to achieve that
Mary Berry’s Decadent Chocolate Roulade Recipe Read More »
This recipe came about on a dreary Wednesday when I found myself with two forlorn apples, the last bits of an apricot bag, and no motivation to leave the house. I’d never tried Mary Berry’s Apple and Apricot Cake before, but it looked like a forgiving option—and honestly, I was just craving something warm, fruity,
Mary Berry’s Apple and Apricot Cake Recipe Read More »
If there’s one cake that’s caused a bit of a stir in my kitchen, it’s this one. Coffee and walnut cake? People either love it or say, “That’s a cake for old people.” (My cousin’s words—she’s wrong, of course.) But this—Mary Berry’s Coffee and Walnut Sponge—changed a few minds at my last Sunday lunch. Even
Mary Berry’s Coffee and Walnut Sponge Cake Recipe Read More »
I’ll be honest: I made this one out of pure frustration. I’d tried three other lemon cakes that week, and every single one either turned out too dry or too sweet. Then, I remembered Mary Berry’s Lemon Yoghurt Cake from her Baking Bible. Greek yoghurt? Separate the eggs? It seemed worth a go. The first
Mary Berry’s Lemon Yoghurt Cake Recipe Read More »
Let’s be honest—this cake tested my patience. I’ve always admired the elegance of a Battenberg: that neat, pink-and-plain checkerboard tucked under a golden layer of marzipan. It’s the epitome of tea-time sophistication. When it comes to retro classics, Mary Berry’s Cherry Cake has that same nostalgic charm. But when I first tried making this Battenberg,
Recipe for Mary Berry’s Battenberg Cake Read More »