This one’s got all the charm of a lazy weekend bake — no occasion needed, just that midweek craving for something warm, sweet, and unapologetically full of chocolate chips. I first made this Mary Berry Chocolate Chip Cake in the middle of a Monday slump. I’d run out of biscuits, the shops were closed, and I remembered I had buttermilk and a bag of forgotten chocolate chips hiding in the back of the pantry.
You know that feeling when you pull a cake out of the oven and the top is golden, the sides are just pulling away, and it smells like actual happiness? This one does that. It’s not fussy. No need for fancy frosting. Just slice it, still warm, maybe a bit of butter on top if you’re feeling cheeky. It’s comfort, really. Soft, moist, with those melty pockets of chocolate that surprise you every other bite.
It’s one of those “save the recipe card” kind of bakes. Also, if you serve it to someone warm with a mug of tea, they’ll think you’re a genius. Don’t correct them.
Why You’ll Love It
- Ridiculously soft — oil + butter + buttermilk = lush crumb.
- One bowl and done — fewer dishes, less faff.
- Chocolate in every bite — and not a stingy sprinkle either.
- Takes substitutions well — sour cream, heavy cream, even yoghurt in a pinch.
- It freezes beautifully — if it lasts that long.
- Works as breakfast, snack, or emergency cake therapy.
Ingredients
- 1½ cups (210g) all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt (optional, but I always use it)
- ¼ cup (55g) unsalted butter, softened
- ¼ cup (60ml) vegetable or canola oil
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1½ tsp vanilla extract
- ¾ cup (180ml) buttermilk, sour cream, or heavy cream
- 1 cup (170g) chocolate chips
How to Make It
Mix your dry stuff first:
In a medium bowl, whisk together your flour, baking powder, and salt. Just to get the clumps out and spread the lift around evenly.
Cream the fat and sugar:
In a big bowl, beat the butter, oil, and sugar together until it’s pale and fluffy — a solid 3–4 minutes with a mixer, or a good arm workout by hand. Scrape down the sides as you go. You can sneak in a bit of orange zest here too — it’s not in the original, but it’s divine.
Add eggs and vanilla:
Crack in the eggs one at a time, beating well after each. Then in goes the vanilla. The batter should look creamy and a bit thick.
Alternate wet and dry:
Add the dry ingredients in three goes, alternating with your buttermilk (or cream, or sour cream — I’ve tried them all). Start and end with the dry mix. Stir just until you can’t see flour anymore.
Toss in the chocolate chips:
I sometimes coat mine in a teaspoon of flour to stop them sinking. Fold them through gently so you don’t knock all the air out.
Bake it till golden:
Pour the batter into a greased or lined loaf tin or 8-inch round tin. Bake at 175°C (350°F) for 45 to 60 minutes. If the top’s browning too fast, loosely cover it with foil. It’s done when a skewer comes out clean (a melted chip doesn’t count).
Cool it down… or don’t:
Let it cool in the tin for 10 minutes, then move to a rack. Or slice it while warm. I won’t judge. Especially if there’s butter involved.
Common Mistakes and How to Dodge Them
Why did my chocolate chips all sink?
They’re heavier than you think. Toss them in a little flour before folding them in. It gives them grip.
My cake came out dry — help!
You might’ve overbaked it. Ovens vary, so check at 45 minutes. Also, don’t skimp on the buttermilk — it keeps it tender.
The top browned too quickly.
Happens! Tent it loosely with foil partway through to protect it.
Cake tastes flat.
Did you forget the salt? It’s tiny but makes a huge difference. Brings out all the flavours.
Storage and Reheating
Room temp:
Keep it in a tin or airtight container for up to 3 days. It’ll stay moist — promise.
Fridge:
Not really necessary unless it’s super hot where you are. If you do, bring it to room temp before eating.
Freezer:
Wrap slices or the whole thing in clingfilm and foil. Freeze for up to 3 months. Defrost overnight or microwave gently.
Reheating:
- Microwave: 15 seconds with a bit of butter = pure heaven.
- Oven: 160°C for 8–10 minutes if you want to revive a chunk.
Frequently Asked Questions
Can I make it in a loaf tin?
Yep. It bakes beautifully. Just watch the timing — loaf tins usually take the full 60 minutes.
Dark or milk chocolate chips?
Up to you! I like semi-sweet or dark to balance the sweetness, but milk is lovely too.
Can I add nuts?
Of course. Walnuts or pecans work great — just don’t go overboard.
Can I halve the recipe?
Yes! Halve everything and bake in a smaller tin — start checking at 30 mins.
Nutrition Facts (Per Serving):
Calories: 300
Fat: 15g
Carbs: 38g
Sugar: 25g
Protein: 4g
Sodium: 150mg
Try More Mary Berry Recipes:
Mary Berry Chocolate Chip Cake
Description
This rich, moist chocolate chip cake has a soft crumb and golden crust, thanks to butter, oil, and buttermilk — with melty chocolate in every bite.
Ingredients
Instructions
- Mix flour, baking powder, and salt.
- Cream butter, oil, and sugar until fluffy.
- Beat in eggs and vanilla.
- Add dry mix in thirds, alternating with buttermilk.
- Fold in chocolate chips.
- Bake at 175°C (350°F) for 45–60 minutes.
- Cool slightly before slicing (or eat warm).
Notes
- Room temp ingredients = smooth mixing.
- Don’t overmix once the flour goes in.
- Toss chips in flour to keep them from sinking.
- Cover with foil if the top browns too quickly.