Mary Berry Chocolate Victoria Sandwich

I first made this Mary Berry Chocolate Victoria Sandwich in a bit of a panic—one of those “need a cake in under an hour, can’t mess it up” situations. Honestly, I expected it to be dry. Or dull. Or sink in the middle, because I didn’t have time to bring the buttery spread to room temp.

But here’s the twist: it worked. Flawlessly.

The sponge came out soft and springy, the buttercream sat like a cloud, and the grated chocolate on top made it look like I’d planned the whole thing days in advance. If you’re after a no-fuss chocolate cake with proper charm, this is the one. Let me show you what makes it work—and what nearly tripped me up.

What Makes This Recipe Special

This is a chocolate twist on a classic Victoria sponge—but it doesn’t rely on melted chocolate or heavy ganache, which keeps things light and quick.

• Cocoa paste is the secret weapon. Mixing cocoa powder with boiling water intensifies the chocolate flavour without making the batter heavy.
• All-in-one mixing saves time and effort. Once the cocoa’s cooled slightly, everything goes into the bowl and gets blitzed together.
• White buttercream isn’t overly sweet here—just the right contrast to the soft, cocoa-rich sponge.

It’s the kind of bake that feels impressive without any fuss.

INGREDIENTS + WHY THEY MATTER

• 2 tbsp Cocoa Powder + 3 tbsp Boiling Water – Mixing these first makes a smooth paste that deepens the flavour. Skip this and your chocolate taste will fall flat.
• 225g Buttery Spread (straight from the fridge) – Yes, fridge-cold. I was sceptical too, but it works in this method and saves faff.
• 225g Granulated Sugar – Gives the cake that sweet, classic crumb.
• 4 Extra-Large Eggs – Helps the batter emulsify properly and adds richness.
• 225g All-Purpose Flour – Light structure. Self-raising could work, but I always test with plain and baking powder for more control.
• 1 tbsp Baking Powder – It looks like a lot, but it’s needed to counterbalance the density of the cocoa.
• ½ tsp Salt – Balances everything. Don’t skip it.

Filling + Topping:

• 55g Butter – Needs to be soft. Cold butter will give you lumpy buttercream.
• 175g Confectioners’ Sugar – Sift it, always. No one wants dusty clumps.
• 1 tbsp Milk – Loosens the mix into something spreadable.
• Coarsely Grated Dark Chocolate – Looks fancy, takes 10 seconds. I once skipped it and instantly regretted it.

Ingredient Swaps That Hold Up

• Butter instead of buttery spread? Yes, works beautifully. Just let it soften first or it’ll fight the mixer.
• Dairy-free? I tried with Flora Plant Butter and Oatly Barista in the buttercream—it whipped up well and the taste was still spot on.
• Want to add jam? A thin layer of raspberry or cherry jam under the buttercream (especially on the base layer) works if you want a little tang.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Cakes baked unevenly	Batter not split evenly between tins	Weigh both tins after filling
Sponge was too dense	Didn’t beat long enough or cold cocoa	Make sure cocoa mixture has cooled slightly and beat for full 2 mins
Buttercream split	Butter too cold or too warm	Use room-temp butter and add sugar gradually
Buttercream ran off the top	Warm cake layers	Let cakes cool fully before assembling

How to Make Mary Berry’s Chocolate Victoria Sandwich

1. Prep Your Tins
   Preheat oven to 180°C (350°F). Lightly grease two 20cm cake tins and line the bases with parchment.
2. Make the Cocoa Paste
   Stir cocoa powder with boiling water in a small bowl until smooth. Let cool for a few minutes.
3. Mix the Batter
   Add the cooled cocoa, 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 evenly between tins, level the tops, and bake for 25 minutes until risen and springy. Cool in tins for 5 minutes, then turn onto a rack and peel off the paper.
5. Make the Buttercream
   Beat the softened butter with sifted confectioners’ sugar and milk until smooth and creamy. Add more sugar or milk as needed for consistency.
6. Assemble
   Spread half the buttercream onto one cake. Sandwich with the second layer. Spread the rest on top and scatter over the grated chocolate.

Tips From My Kitchen

• I chill the grated chocolate for 10 minutes before using—makes it less messy to handle.
• If your buttercream feels too sweet, add a pinch of salt—it takes the edge off.
• To make slicing easier, I chill the assembled cake for 10–15 minutes before serving.
• My oven runs hot, so I check the cakes at 22 minutes—don’t overbake or it’ll dry.

Storage + Serving

• Room Temp: Keeps 2 days in a container. Great for lunchboxes or tea trays.
• Fridge: Lasts up to 4 days. Bring to room temp before serving so the buttercream softens.
• Freezing: Freeze cake layers only (not assembled). Wrap well and store up to 3 months. Defrost fully before adding buttercream.

FREQUENTLY ASKED QUESTIONS

Q: Can I use real butter instead of buttery spread?
A: Yes, and I often do. Just make sure it’s soft or the batter won’t come together properly.

Q: Why use cocoa powder instead of melted chocolate?
A: Cocoa powder gives a lighter texture and mixes in evenly. Melted chocolate can weigh down the sponge.

Q: Can I add a jam layer like a classic Victoria sponge?
A: You can. Raspberry jam under the buttercream works well—but keep it thin or it’ll ooze out the sides.

Q: Can I make this as cupcakes?
A: Yes! It makes about 18 cupcakes. Bake for 15–18 minutes and pipe buttercream on top once cool.

Q: How do I stop the top layer sliding off?
A: Chill the bottom layer for 10 minutes after frosting, then gently place the top one on. No slippage.

Try More Recipes:

• Mary Berry Coffee Victoria Sandwich
• Mary Berry All-In-One Victoria Sandwich
• Mary Berry Victoria Sandwich
• Mary Berry Lemon Victoria Sponge