Delicious Birthday Cake Recipes by Mary Berry

Mary Berry, the beloved British baker, author, and television personality, has charmed audiences for decades with her approachable recipes and baking expertise. Among her many creations, her birthday cake recipes are particularly popular for their delightful flavors, stunning presentation, and ease of preparation. Whether you’re a seasoned baker or a novice in the kitchen, you’ll find something to suit your needs in this collection. Here’s a guide to some of Mary Berry’s most cherished birthday cake recipes, complete with tips and variations.

Classic Victoria Sponge Cake

Overview

The Victoria Sponge is a timeless classic that has been a staple in British baking for generations. Named after Queen Victoria, who enjoyed a slice with her afternoon tea, this cake is simple yet delicious, featuring a light sponge filled with jam and cream.

Ingredients

• 225g (8oz) unsalted butter, softened
• 225g (8oz) caster sugar
• 4 large eggs
• 225g (8oz) self-raising flour
• 2 tsp baking powder
• 1-2 tbsp milk (optional)
• Raspberry or strawberry jam
• Whipped cream (optional)
• Icing sugar for dusting

Instructions

1. Preheat the Oven: Preheat your oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake tins.
2. Cream Butter and Sugar: In a mixing bowl, beat the butter and sugar together until pale and fluffy.
3. Add Eggs: Gradually add the eggs, beating well after each addition. If the mixture starts to curdle, add a spoonful of flour.
4. Fold in Flour: Gently fold in the self-raising flour and baking powder until just combined. If the batter is too thick, add a little milk to achieve a dropping consistency.
5. Bake: Divide the mixture evenly between the prepared tins and smooth the tops. Bake for 20-25 minutes or until golden brown and a skewer inserted in the center comes out clean.
6. Cool: Allow the cakes to cool in the tins for a few minutes, then transfer to a wire rack to cool completely.
7. Assemble: Spread jam over one cake layer, add whipped cream if desired, and sandwich with the second cake layer. Dust with icing sugar before serving.

Tips

• For added flavor, incorporate a few drops of vanilla extract into the batter.
• Try different fillings like lemon curd or buttercream for a twist on the classic.

Chocolate Celebration Cake

Overview

Mary Berry’s Chocolate Celebration Cake is perfect for chocolate lovers. Rich, moist, and decadent, this cake is guaranteed to impress at any birthday celebration.

Ingredients

• 200g (7oz) dark chocolate, broken into pieces
• 250g (9oz) unsalted butter
• 250g (9oz) caster sugar
• 4 large eggs
• 250g (9oz) self-raising flour
• 2 tbsp cocoa powder
• 1 tsp baking powder
• 150ml (5fl oz) milk

Instructions

1. Preheat the Oven: Preheat the oven to 160°C (320°F). Grease and line a 23cm (9-inch) round cake tin.
2. Melt Chocolate: Melt the dark chocolate and butter together in a heatproof bowl over simmering water. Stir until smooth, then set aside to cool slightly.
3. Mix Sugar and Eggs: In a separate bowl, whisk the sugar and eggs until pale and fluffy.
4. Combine Mixtures: Gently fold the melted chocolate mixture into the egg mixture.
5. Add Dry Ingredients: Sift in the flour, cocoa powder, and baking powder. Fold gently to combine, then add the milk to loosen the batter.
6. Bake: Pour the batter into the prepared tin and bake for 40-45 minutes or until a skewer inserted in the center comes out clean.
7. Cool and Decorate: Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Decorate with chocolate ganache or a dusting of cocoa powder.

Tips

• For an extra chocolatey flavor, consider adding chocolate chips to the batter.
• Top with fresh berries or chocolate shavings for an elegant touch.

Lemon Drizzle Cake

Overview

Mary Berry’s Lemon Drizzle Cake is a zesty option that’s refreshing and light. It’s perfect for spring or summer birthdays and is easy to whip up.

Ingredients

• 225g (8oz) unsalted butter, softened
• 225g (8oz) caster sugar
• Zest of 2 lemons
• 4 large eggs
• 225g (8oz) self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
• Juice of 2 lemons
• 100g (3.5oz) icing sugar for drizzle

Instructions

1. Preheat the Oven: Preheat your oven to 180°C (350°F). Grease and line a 900g (2lb) loaf tin.
2. Cream Butter and Sugar: Beat together the butter, sugar, and lemon zest until light and fluffy.
3. Add Eggs: Add the eggs one at a time, mixing well after each addition.
4. Fold in Flour: Gently fold in the flour and baking powder, then add milk to achieve a smooth batter.
5. Bake: Pour the batter into the prepared tin and bake for 50-60 minutes until a skewer comes out clean.
6. Make Drizzle: While the cake is baking, mix the lemon juice and icing sugar to create the drizzle.
7. Cool and Drizzle: Once the cake is baked, let it cool for 10 minutes in the tin, then poke holes in the top and pour the drizzle over the cake before transferring it to a wire rack to cool completely.

Tips

• Add poppy seeds to the batter for an interesting texture.
• Serve with whipped cream or a dollop of mascarpone cheese for an extra treat.

Conclusion

Mary Berry’s birthday cake recipes are not just delicious; they are also straightforward and approachable for bakers of all skill levels. Whether you choose the classic Victoria Sponge, the rich Chocolate Celebration Cake, or the zesty Lemon Drizzle Cake, you’re sure to impress your friends and family. Remember to experiment with flavors and presentations to make each cake uniquely yours. Happy baking, and enjoy the celebrations!

To read more, Click Here