Mary Berry Celebration Birthday Cake Recipe – Light, Lush, and Fit for a Proper Party

Every time I bake this celebration birthday cake, I think of my mum’s 70th. I was in charge of dessert (no pressure), and decided to do Mary proud with her classic celebration sponge.

It nearly flopped—literally. The first batch sank in the middle because I opened the oven door too soon (classic mistake). The second was too dense—I overmixed. But third time lucky, it came out golden, even, and light as a feather.

This version is now my fail-safe. It’s simple but never boring, and makes you look far more skilled than you probably feel. Let me show you what makes it sing.

WHAT MAKES THIS RECIPE SPECIAL

• It’s light but rich: That balance of soft sponge with velvety buttercream hits the sweet spot.
• Reliable rise: Thanks to self-raising flour and a bit of baking powder.
• Perfect base for decorating: Holds up under fondant, but also looks lovely naked.
• Tweakable flavours: You can go classic vanilla or jazz it up with lemon, almond, or even a hint of rose.

INGREDIENTS + WHY THEY MATTER

For the Cake:

• Self-raising flour (225g) – Ensures a consistent rise without faff.
• Butter (225g, softened) – Creamy base. I once used margarine and regretted it.
• Caster sugar (225g) – Fine enough to blend smoothly.
• Eggs (4 large) – Adds richness and holds everything together.
• Baking powder (2 tsp) – Extra lift for a tall, even sponge.
• Vanilla extract (1 tsp) – Brings warmth and depth.

For the Filling:

• Butter (100g, softened) – For that dreamy buttercream.
• Icing sugar (200g, sifted) – No lumps, thank you very much.
• Jam (3 tbsp) – I’ve used raspberry, apricot, and blackcurrant—all gorgeous.

For Decoration:

• Fondant icing – If you’re going for a smooth, polished look.
• Food colouring & edible extras – To match any celebration theme.

WANT TO CHANGE IT UP? HERE’S HOW

• Chocolate version – Sub 50g flour for cocoa powder.
• Lemon drizzle twist – Add zest to the sponge and drizzle with lemon syrup.
• Fruit-filled – Layer with berries for a summer twist.
• Naked cake – Skip fondant, show off those layers.
• Gluten-free – Swap flour with a GF blend—I’ve tested with Doves Farm.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Sponge sank	Opened oven door too early	Wait until at least 20 mins in
Dense cake	Overmixed the batter	Fold gently just until combined
Fondant cracked	Covered warm cake	Always cool cake fully before icing

HOW TO MAKE MARY BERRY’S CELEBRATION CAKE

1. Prep the tins
   • Preheat oven to 180°C (160°C fan).
   • Grease two 8-inch tins, line with parchment.
2. Make the batter
   • Beat butter and sugar until pale and fluffy.
   • Add eggs one at a time, beating after each.
   • Sift in flour and baking powder. Fold gently.
   • Stir in vanilla.
3. Bake
   • Divide between tins. Smooth tops.
   • Bake 20–25 mins. Skewer should come out clean.
4. Cool completely
   • Cool in tins 5 mins, then wire rack.
5. Fill and stack
   • Beat butter and icing sugar into buttercream.
   • Spread jam on one layer, then buttercream.
   • Top with second sponge.
6. Decorate
   • Roll fondant and cover. Smooth gently.
   • Add food colour, sprinkles, or edible flowers.
7. Serve and enjoy
   • Slice thick and serve with something fizzy.

TIPS FROM MY KITCHEN

• I chill the cake 20 minutes after filling—makes fondant smoothing easier.
• Use a cake leveller or bread knife to even out layers.
• A small turntable makes icing way less fiddly.
• I always test with a skewer and press gently—should spring back.

STORAGE + SERVING

• Room temp: Airtight container for 2 days.
• Fridge: Keeps for up to 5 days if filled.
• Freezer: Wrap unfrosted layers well. Freeze up to 3 months.
• Reheat: Just bring to room temp or give a 10 sec microwave zap for spongey warmth.

FAQs

Q: How do I make this cake more moist?
A: Don’t overbake, and brush cooled layers with simple syrup.

Q: Can I make it ahead?
A: Absolutely—bake the layers up to 2 days before. Fill and frost on the day.

Q: What’s the best decoration option?
A: Fondant for formal events, fresh berries and flowers for casual elegance.

Q: Can I freeze it?
A: Yes, just freeze the unfilled layers. Thaw before decorating.

You May Also Like:

• Mary Berry Rainbow Cake
• Mary Berry Strawberry and Walnut Cake
• Mary Berry Mincemeat Cake