Mary Berry Rock Cakes Recipe

My first tries at making rock cakes didn’t go well. They came out hard like little stones – too dry, way too sweet, and far too smooth.

They looked nothing like the chunky, bumpy treats I remembered. But I didn’t want to give up.

That’s when I found Mary Berry’s Rock Cakes recipe. Mary Berry is a famous British chef, baker, and TV star, best known as a judge on The Great British Bake Off.

Her recipe is simple, reliable, and gives you the classic taste of a British tea cake.

I follow her method closely, It gives you perfect texture and wonderful flavor every time.

As I mention my version follows her method closely, so you can enjoy the same wonderful results. You don’t need to be an expert baker – just a few easy steps and you’ll have bakery-quality Mary Berry Rock Cakes Recipe right in your oven.

What are Mary Berry Rock Cakes?

Rock cakes are traditional British treats. They get their name from how they look – rough and bumpy like little rocks. But don’t worry, they are not hard at all. They are soft and crumbly inside with a slightly crispy outside.

People often serve them at afternoon tea or casual get-togethers.

Rock cakes are different from scones. Scones are smooth and often cut into neat shapes. Rock cakes are dropped onto the tray in rough mounds. They are also less rich than scones and have dried fruit mixed in.

Other tea cakes are usually softer and fluffier. Rock cakes have a heartier, more rustic feel. They are meant to be simple and homey.

Mary Berry Rock Cakes Ingredients

• Plain Flour (250g or about 2 cups + 1 tbsp): Plain flour creates the main structure for the cakes. This is also called all-purpose flour. For a substitute, use a gluten-free flour blend made for baking.
• Baking Powder (2 tsp): Baking powder makes the rock cakes rise and become light. Make sure your baking powder is fresh for the best results.
• Salt (Pinch): A small amount of salt makes all the other flavors taste better.
• Unsalted Butter (100g or 1 stick, cold and diced): Using cold butter is a key step. When you rub it into the flour, it creates little pockets of fat. This makes the baked cakes wonderfully crumbly. You can use salted butter, but then skip the extra pinch of salt.
• Caster Sugar (75g or 1/4 cup + 2 tbsp): This is a fine white sugar that dissolves easily into the mixture. If you cannot find it, just pulse regular white sugar in a blender for a few seconds to make it finer.
• Mixed Spice or Cinnamon (1/2 tsp, optional): Adds a warm flavor that makes these cakes smell amazing. You can use cinnamon only or make your own mix with nutmeg, ginger, and a pinch of cloves.
• Mixed Dried Fruit (150g or 1 cup): Commonly made with raisins and sultanas, but chopped dried cranberries or cherries also taste wonderful. You can mix in whatever dried fruits you like best.
• Buttermilk (50ml or 1/4 cup): Adds a soft and moist texture. If you don’t have buttermilk, mix 1 tablespoon of vinegar or lemon juice into regular milk and let it sit for a few minutes.
• Egg (1 large): The egg binds all the ingredients together.
• Vanilla Extract (1 tsp, optional): A little vanilla gives a lovely sweet aroma.
• Demerara Sugar (2 tbsp, for sprinkling): This coarse sugar is for the top. It gives a delicious crunchy texture and a little sparkle. You can use regular sugar, but the crunch will not be the same.

Essential Kitchen Equipment

1. Mixing Bowls – For dry and wet ingredients.
2. Fork or Whisk – To beat the egg and mix.
3. Measuring Cups and Spoons – Helps keep ingredients accurate.
4. Baking Tray – To hold the cakes in the oven.
5. Parchment Paper – Keeps the cakes from sticking.
6. Cooling Rack – Helps cool the cakes evenly.
7. Oven Mitts – For safety when removing the tray.

How To Make Mary Berry Rock Cakes

Step 1 | Preheat the Oven

Set the oven to 350°F (about 170°C). Line a baking tray with parchment paper and set it aside.

Step 2 | Mix the Dry Ingredients

In a large bowl, add the flour, baking powder, salt, and mixed spice or cinnamon. Stir them together so everything is well combined.

Step 3 | Add the Butter

Drop in the cold, diced butter. Using your fingertips, rub it into the flour until it looks like breadcrumbs. Try not to overwork it – keep it light and crumbly.

Step 4 | Add the Sugar and Dried Fruit

Stir in the caster sugar and dried fruit. Make sure the fruit is spread evenly throughout the mixture.

Step 5 | Prepare the Wet Mix

In a smaller bowl, beat the egg with buttermilk and vanilla extract. Stir until smooth.

Step 6 | Combine Wet and Dry Mix

Pour the wet mix into the dry ingredients. Use a fork to gently stir until the dough comes together. It should look rough and slightly sticky. Do not knead it.

Step 7 | Shape the Cakes

Scoop out small portions with a spoon or fork and drop them onto the baking tray. Leave space between each one because they will spread a bit. Do not flatten them – keep their natural shape.

Step 8 | Add Sugar on Top

Sprinkle the demerara sugar over each cake. This will give a lovely golden crunch after baking.

Step 9 | Bake

Place the tray in the oven and bake for about 15 minutes or until golden brown. Keep an eye on them so they don’t overbake.

Step 10 | Cool and Serve

Remove the tray and let the cakes sit for a few minutes before transferring them to a cooling rack. They can be eaten warm or once cooled. Serve the homemade Mary Berry Rock Cakes Recipe with butter or a cup of tea.

Chef Notes & Tips

• Keep Everything Cold: Make sure your butter stays cold while you work with it. Cold butter helps create that crumbly, rustic texture. Some bakers even chill the flour for 10 minutes before starting.
• Size Matters: Try to make all your rock cakes about the same size. This helps them bake evenly – no burnt or undercooked cakes.
• Test for Doneness: After baking, gently press the top of a cake. It should feel firm but springy. A toothpick in the center should come out clean or with just a few crumbs.
• Adjust the Sweetness: If you prefer less sweet cakes, reduce the caster sugar in the dough to 50g. The demerara sugar on top will still give a nice sweet crunch.

What to Serve with Mary Berry Rock Cakes

I love serving Mary Berry’s rock cakes at afternoon tea. They go perfectly with a hot cup of English breakfast tea or Earl Grey, as the slight bitterness of the tea balances the sweetness of the cakes.

Warm them slightly and spread a thin layer of butter, which melts in beautifully, or try clotted cream or jam for a scone-like treat.

They’re also great for breakfast with coffee, in lunchboxes, or on road trips since they travel well and don’t squash easily.

For a special touch, serve with fresh berries to add color and freshness to the table.

Storage and Make-Ahead Tips

You can store these in an airtight container for 2 to 3 days. They stay soft, but the top may lose some crunch.

To warm them again, heat them in the oven at a low temperature for a few minutes.

They freeze well, too. Freeze them in a sealed bag and thaw when needed. A short warmup in the oven brings back their texture.

Mary Berry Rock Cakes Recipe FAQs

1. How do I keep rock cakes from turning dry?

Rock cakes turn dry when the dough is mixed too long or the oven heat is too high. Stir only until the dough comes together. Cold butter helps hold moisture, and buttermilk adds softness.

Storing them in a container once cooled also keeps them from drying out. Even a short warm-up in the oven can help regain moisture.

2. Can I use different fruits in this recipe?

Yes, many fruits work well. You can use raisins, dried cranberries, cherries, chopped apricots, or even mixed peel. Just keep the total amount the same so the texture stays balanced.

Some fruits, like dried cherries, add a softer chew, while raisins add a classic flavor. The recipe stays stable with any dried fruit blend.

3. Why do my rock cakes spread too much?

Too much spread usually comes from warm butter or very soft dough. Cold butter helps the cakes hold their shape. Also, adding too much buttermilk can loosen the dough. A sticky dough is good, but it should not be runny.

Placing the shaped dough in the fridge for a few minutes before baking can help keep their rocky look.

4. How do I know when the rock cakes are fully baked?

They should be golden on top with slightly darker edges. The tops will feel firm when you touch them. A toothpick pushed into the center should come out clean or with a few dry crumbs.

Start checking around 12 minutes so they don’t get too dark. They’re ready when they smell sweet and look lightly golden.

5. Why are my rock cakes spreading too much and going flat?

They usually spread when the butter is too warm, so make sure it’s cold before mixing. Too much liquid can also make the dough runny – rock cake dough should be sticky but able to hold its shape.

Check that your baking powder is fresh, and don’t press the dough down on the tray. Drop rough spoonful onto a fully preheated oven tray and bake.

Mary Berry Rock Cakes Recipe offers a perfect combination of crumbly texture and fruity sweetness.

With careful steps and simple ingredients, you can enjoy authentic, bakery-quality rock cakes right in your own kitchen.