👑🍫
🍫 Mary Berry’s Chocolate Sponge Cake Copycat Recipe
Prince Harry’s Children’s Favorite!
Mary Berry is known as the queen of cakes, and her classic chocolate sponge is a timeless treat. Soft, moist, and perfectly chocolatey, this cake is loved by kids and adults alike. No wonder it’s said to be a favorite with Prince Harry’s children—it’s simple, elegant, and downright delicious!
🛒 Ingredients
For the Chocolate Sponge
- 225g (1 cup) unsalted butter, softened
- 225g (1 cup) caster sugar (or superfine sugar)
- 4 large eggs, at room temperature
- 175g (1 ½ cups) self-raising flour
- 50g (½ cup) cocoa powder, sifted
- 1 tsp baking powder
- 2 tbsp milk (to loosen the batter if needed)
For the Chocolate Buttercream Filling & Topping
- 150g (⅔ cup) unsalted butter, softened
- 300g (2 ½ cups) icing sugar (powdered sugar), sifted
- 50g (½ cup) cocoa powder, sifted
- 2–3 tbsp milk
- (Optional) chocolate curls, sprinkles, or fresh berries for decoration
👩🍳 Instructions
1. Prepare the Cake Tins
- Preheat your oven to 180°C (350°F).
- Grease and line two 20cm (8-inch) round sandwich tins with baking paper.
2. Make the Sponge Batter
- In a large bowl, beat the butter and sugar together until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Sift together the flour, cocoa powder, and baking powder. Gently fold into the mixture.
- If the batter is a little stiff, stir in 1–2 tbsp of milk until smooth and soft.
3. Bake the Sponges
- Divide the batter evenly between the two tins and smooth the tops.
- Bake for 20–25 minutes, or until a skewer inserted into the center comes out clean.
- Cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.
4. Make the Buttercream
- Beat the softened butter until creamy.
- Add icing sugar and cocoa powder gradually, beating until smooth.
- Stir in milk, one spoon at a time, until the frosting is fluffy and spreadable.
5. Assemble the Cake
- Place one sponge on a serving plate.
- Spread a generous layer of buttercream over the top.
- Sandwich with the second sponge.
- Use the remaining buttercream to cover the top (and sides, if you like).
- Decorate with chocolate curls, sprinkles, or fresh berries.
🍰 Serving
Slice into generous wedges and serve with a glass of milk, a cup of tea, or even a scoop of vanilla ice cream. This is the kind of cake kids will adore—and adults won’t be able to resist!
💡 Tips for Success
- For extra indulgence, add a layer of raspberry jam between the sponges before the buttercream.
- Swap the buttercream for fresh whipped cream if you want a lighter filling.
- This cake keeps well in an airtight container for up to 3 days.
✨ There you have it: a copycat version of Mary Berry’s Chocolate Sponge Cake, fit for royalty but simple enough for any family tea time. No wonder it’s a favorite in Prince Harry’s household!
