If you are looking for a chocolate cake that stays soft and moist for days, this Mary Berry Chocolate Cake with Oil recipe is exactly what you need. Unlike butter-based cakes, this classic British recipe uses sunflower oil to create a tender, velvety crumb with deep cocoa flavour. It comes together quickly, requires no creaming, and delivers consistent results every single time. Whether you are baking for a birthday, a family gathering, or simply a weekend treat, this foolproof recipe will not let you down.
Ingredients
For the chocolate cake
- 275g plain flour
- 3 tablespoons cocoa powder
- 1½ teaspoons bicarbonate of soda
- 1½ teaspoons baking powder
- 215g caster sugar
- 3 tablespoons golden syrup
- 3 large eggs, beaten
- 225ml sunflower oil
- 225ml whole milk
For the chocolate icing
- 175g plain dark chocolate (70% cocoa solids), broken into pieces
- 150ml double cream
- 1 tablespoon golden syrup
For greasing
- Softened butter or vegetable oil spray
- Baking parchment
Prep time: 20 minutes | Cook time: 35 minutes | Servings: 10–12 slices
How to Make Mary Berry Chocolate Cake with Oil Recipe
Follow these simple steps for a perfectly moist and richly flavoured chocolate sponge:
- Preheat and prepare. Heat your oven to 160°C/325°F/Gas Mark 3. Grease two 20cm (8-inch) round sandwich tins with butter or oil spray and line the bases with non-stick baking parchment.
- Mix the dry ingredients. Sift the plain flour, cocoa powder, bicarbonate of soda, and baking powder into a large mixing bowl. Add the caster sugar and stir well to combine.
- Add the wet ingredients. Make a well in the centre of the dry mixture. Pour in the golden syrup, beaten eggs, sunflower oil, and milk. Using a wooden spoon or electric hand whisk, beat everything together until you have a smooth, pourable batter. Do not overmix.
- Divide and bake. Pour the batter evenly between the two prepared tins. Bake in the centre of the preheated oven for 30 to 35 minutes, or until the sponges are well risen and spring back lightly when pressed in the middle.
- Cool completely. Remove the cakes from the oven and let them cool in the tins for 10 minutes. Then turn out onto a wire rack and leave to cool completely before icing.
- Make the chocolate icing. Place the broken chocolate, double cream, and golden syrup in a heatproof bowl set over a pan of gently simmering water. Stir occasionally until the chocolate melts and you have a smooth, glossy icing. Remove from the heat and allow to cool until the icing thickens to a spreadable consistency, about 20 to 30 minutes.
- Assemble the cake. Place one sponge layer on a serving plate or cake board. Spread roughly one-third of the icing over the top. Carefully place the second sponge on top. Pour the remaining icing over the cake and use a palette knife to smooth it over the top and down the sides. Leave in a cool place (not the fridge) to set before slicing.
Tips for Best Results
Why is my chocolate cake dry?
A dry chocolate cake is usually caused by overbaking, too much flour, or excess cocoa powder. Always measure your ingredients accurately using kitchen scales. Check the cake at the 30-minute mark by inserting a skewer into the centre — if it comes out clean, the cake is ready. Sunflower oil is key in this recipe because, unlike butter, it stays liquid at room temperature and keeps the crumb moist and tender for several days.
Can I use a different oil?
Yes. Any neutral-tasting vegetable oil works well here. Canola oil and rapeseed oil are both excellent substitutes for sunflower oil. Avoid strongly flavoured oils like extra virgin olive oil, as these will noticeably alter the taste of the finished cake. The most important thing is to use a light, flavourless oil so the chocolate remains the star of the show.
How do I get a smooth icing finish?
The secret to a glossy, smooth icing is gentle heat. Always melt the chocolate over barely simmering water and stir slowly — do not rush it. If the chocolate gets too hot, it will lose its shine. Allow the icing to cool and thicken at room temperature before applying it to the cake. Use a palette knife or offset spatula, dipped in warm water, to spread and smooth it evenly across the top and sides.
Can I bake this as a single cake?
Yes, you can bake the batter in a single deep 20cm (8-inch) tin instead of two sandwich tins. If you go this route, increase the baking time to around 50 to 60 minutes and check with a skewer from the 45-minute mark. A single deep cake may dome slightly more in the centre, so use a serrated knife to level it before icing if you want neat layers.
Serving Suggestions
This chocolate sponge is wonderfully versatile and suits many occasions. Here are some ideas to make the most of it:
- Serve with a generous scoop of vanilla ice cream for a classic dessert combination.
- Add a layer of raspberry jam between the two sponges before applying the chocolate icing for a fruity contrast.
- Decorate the top with chocolate shavings, curls, or a light dusting of cocoa powder for an elegant finish.
- Pair a slice with a strong cup of coffee or a pot of tea for a traditional British afternoon treat.
- For birthdays, add candles and pipe a border of chocolate buttercream around the base of the cake for a more festive look.
Storage
Room temperature
Once iced, store the cake in an airtight container in a cool, dry place for up to 3 days. Keeping the cake at room temperature preserves the glossy shine of the chocolate icing and prevents the sponge from drying out. Avoid placing it near a heat source or in direct sunlight.
Refrigerator
Although the iced cake is best kept at room temperature, you can refrigerate it if your kitchen is particularly warm. Wrap it loosely or keep it in an airtight container and store for up to 5 days. Be aware that refrigeration can slightly dull the icing’s shine and firm up the sponge, so allow the cake to come back to room temperature for at least 30 minutes before serving.
Freezing
The un-iced sponge layers freeze beautifully. Wrap each cooled sponge tightly in cling film and then a layer of aluminium foil. Freeze for up to 3 months. When you are ready to use them, thaw the sponges at room temperature for 2 to 3 hours, then make a fresh batch of icing and assemble as directed. Avoid freezing the finished iced cake, as the icing can crack or weep when thawed.
Nutrition
The values below are per serving based on 12 slices and are approximate. Actual values will vary depending on the exact ingredients and portion sizes used.
| Nutrient | Per Serving (approx.) |
| Calories | 420 kcal |
| Total Fat | 24g |
| Saturated Fat | 8g |
| Carbohydrates | 48g |
| Sugar | 32g |
| Protein | 5g |
| Fibre | 2g |
| Salt | 0.5g |
This cake is an indulgent treat. For a lighter version, you can reduce the sugar slightly or substitute half the plain flour with wholemeal flour for added fibre without a significant change in texture.
FAQ’s
What is the best oil to use in Mary Berry’s chocolate cake?
Sunflower oil is the top choice because it is neutral in flavour and keeps the sponge soft and moist for days.
Can I make this recipe ahead of time?
Yes. Bake and cool the sponge layers up to one day in advance, wrap them tightly, and store at room temperature. Ice the cake on the day you plan to serve it.
Why does the recipe use golden syrup?
Golden syrup adds a subtle caramel depth, helps retain moisture, and contributes to the soft, tender crumb that makes this recipe so reliable.
Can I use self-raising flour instead of plain flour?
If you use self-raising flour, omit the bicarbonate of soda and baking powder to avoid over-leavening, which can cause the cake to rise too quickly and then sink.
How do I know when the cake is fully baked?
Insert a clean skewer or cocktail stick into the centre of the cake. If it comes out clean with no wet batter, the cake is done. The sponge should also spring back lightly when gently pressed.
Can I add coffee to enhance the chocolate flavour?
Yes. Dissolving one teaspoon of instant espresso powder in the milk before adding it to the batter is a simple trick that intensifies the chocolate flavour without making the cake taste of coffee.
Is this recipe suitable for beginners?
Absolutely. The all-in-one mixing method means there is no need to cream butter and sugar, making this one of the most beginner-friendly chocolate cake recipes you can try.
Conclusion
Mary Berry’s Chocolate Cake with Oil is a true British baking classic for good reason. The use of sunflower oil over butter results in a sponge that is consistently moist, deeply chocolatey, and wonderfully tender with every bite. The recipe is straightforward enough for a first-time baker yet impressive enough to serve at any celebration. With a glossy chocolate icing, simple storage tips, and reliable results, this is the kind of recipe you will return to again and again. Bake it once and it is likely to become a permanent fixture in your recipe repertoire.
