Mary Berry 9-Inch Sponge Cake Recipe

This 9-inch sponge cake inspired by Mary Berry is perfect when you need a slightly larger cake that still delivers a light, fluffy texture and rich buttery flavour. It’s an expanded take on the classic Victoria sponge, offering the same reliable results with a bit more height and serving capacity—ideal for layering with cream, jam, or frosting.

Whether you’re baking for a celebration or a relaxed afternoon tea, this sponge makes a beautiful centrepiece. It uses the classic all-in-one mixing method, making it quick, simple, and consistently successful.

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What is Mary Berry’s 9-Inch Sponge Cake?

This 9-inch sponge cake is a traditional British-style bake made using the all-in-one method, scaled up from the usual 8-inch version. Using everyday ingredients like butter, sugar, eggs, and flour, it produces a soft, airy crumb with a lightly golden exterior. It’s a versatile base that works well for layered cakes and decorative finishes.

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Other Popular Mary Berry Recipes

• Mary Berry 10-Inch Sponge Cake
• Mary Berry Birthday Cake Sponge
• Mary Berry Apple Pie

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Why This Recipe is Worth Trying

• Great for gatherings – Perfect when serving a larger group
• Light yet rich – Soft texture with a buttery taste
• Easy method – All-in-one mixing saves time and effort
• Flexible fillings – Works with cream, jam, or frosting
• Classic look – Simple but elegant presentation

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Essential Ingredients to Make Mary Berry 9-Inch Sponge Cake

For the sponge:

• 350g self-raising flour
• 350g unsalted butter, softened
• 350g caster sugar
• 6 large eggs
• 2 tsp baking powder
• 3 tbsp milk
• 1½ tsp vanilla extract

For filling and decoration:

• 150g butter, softened
• 300g icing sugar
• 2 tbsp milk
• 1 tsp vanilla extract
• Jam, fresh fruit, or whipped cream (optional)

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Handy Kitchen Tools for Best Results

• Two 9-inch round cake tins
• Electric mixer (hand or stand)
• Mixing bowl
• Spatula
• Cooling rack
• Offset spatula for frosting

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Step-by-Step Guide to Making Mary Berry 9-Inch Sponge Cake

Step 1: Preheat the oven

Set your oven to 170°C (150°C fan). Grease and line two 9-inch cake tins with baking paper.

Step 2: Mix the batter

Place all sponge ingredients into a large bowl. Beat for 2–3 minutes until the mixture becomes smooth, pale, and creamy. The batter should fall easily from a spoon.

Step 3: Divide the mixture

Split the batter evenly between the tins and gently level the tops.

Step 4: Bake

Bake in the centre of the oven for 35–40 minutes. The cakes should be golden and spring back when lightly pressed. A skewer inserted into the centre should come out clean.

Step 5: Cool

Leave the cakes in their tins for about 10 minutes, then transfer to a wire rack to cool completely.

Step 6: Make the filling

Beat the butter until soft, then gradually mix in icing sugar, milk, and vanilla. Continue beating until light and smooth.

Step 7: Assemble

Place one sponge layer on a serving plate, spread with buttercream and jam, then top with the second layer. Finish with icing sugar or additional frosting as desired.

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What I Got Wrong (And How I Fixed It)

• Dense sponge – Ensured butter was properly softened before mixing
• Uneven layers – Measured batter evenly between tins
• Slight dryness – Added a little extra milk for moisture

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Healthier Ways to Make Mary Berry 9-Inch Sponge Cake

• Replace part of the butter with Greek yogurt
• Use wholemeal self-raising flour for added fibre
• Slightly reduce the sugar content
• Use fruit and light cream instead of buttercream

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Ingredient Substitutions for Mary Berry 9-Inch Sponge Cake

• Self-raising flour → Plain flour + baking powder
• Butter → Margarine or baking spread
• Vanilla extract → Almond or citrus extract
• Caster sugar → Light brown sugar

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Pairing Ideas: What to Serve With Sponge Cake

• Fresh tea or coffee
• Strawberries and whipped cream
• Tangy lemon curd
• Rich chocolate ganache
• Custard or vanilla ice cream

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Expert Tips for Sponge Cake Success

• Use room-temperature ingredients
• Avoid overmixing to keep the sponge light
• Measure ingredients accurately
• Rotate tins halfway through baking
• Let the cake cool fully before decorating

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Creative Ways to Customize the Sponge

• Add lemon or orange zest
• Fold in chocolate chips or nuts
• Bake as cupcakes instead
• Use cream cheese frosting
• Stack into a tiered cake

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Storing Sponge Cake the Right Way

• Keep in an airtight container at room temperature for up to 3 days
• Refrigerate if filled with cream (up to 2 days)
• Freeze unfrosted layers for up to 2 months

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How to Reheat Sponge Cake (If Needed)

• Microwave: Heat a slice for 10 seconds
• Oven: Warm at 150°C for 5 minutes

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Nutritional Breakdown (per serving)

• Calories: ~410 kcal
• Protein: 6 g
• Carbohydrates: 45 g
• Fat: 22 g
• Fibre: 1 g
• Sugar: 28 g

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FAQs

How do you scale a sponge cake to a 9-inch tin?
Increase ingredient quantities slightly compared to an 8-inch cake. Use equal weights of butter, sugar, and flour, plus additional eggs to maintain structure.

How can I keep the sponge moist?
Avoid overbaking and store properly. Adding a little extra milk or brushing with syrup can help retain moisture.

Can I bake this in one tin?
Yes, but it will need a longer baking time (around 50–55 minutes). Cover loosely with foil if it browns too quickly.

How do I know when it’s done?
The cake should be golden, spring back when pressed, and a skewer should come out clean.

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Wrapping It Up

This 9-inch sponge cake is a dependable and elegant bake that works for almost any occasion. With its soft crumb and rich flavour, it’s a go-to recipe when you want something simple yet impressive—perfect for sharing with family and friends.

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Other Recipes You May Like

• Mary Berry Gluten-Free Victoria Sponge Cupcakes Recipe
• Mary Berry Fresh Cream Sponge Cake
• Mary Berry Coffee and Walnut Sponge Cake

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