Mary Berry’s Apple Cake

A decadent sponge with apple tart is what you get from this Mary Berry apple cake. A perfect company for your cuppa.

Mary Berry's apple cake on a wooden chopping board.

Undisputedly Delicious Apple Cake by Mary Berry

Most British, if not all, would know who Mary Berry is. She is one of the cooking and baking legends in the UK whose recipes guarantee the best yields of your effort.

So naturally, when I came across her new baking book (called Fast Cakes) at a supermarket recently at a promotional price, I did not think twice about buying it, especially after checking the recipe index that offers mouthwatering cake recipes. 

Of all the recipes, I picked this apple cake to try and test. 

A close-up of apple cake.

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Needless to say, I am all for the cake anytime. The cake was delicious, with a fine sponge texture that gave fluffiness. And the tartness of apple marries well with it. 

Without a doubt, this Mary Berry’s apple cake recipe is now my go-to recipe for when I need to make a cake with apples. 

This recipe is remarkably easy to make and yields a scrumptious cake everyone will love. It’s perfect for any time of the year, especially during the harvest season when apples are plentiful.

Why You’ll Love This Mary Berry Apple Cake

  • Moist and fluffy texture: The cake’s apple keeps it really moist and adds a delicious tart flavor.
  • Perfect fall dessert: The combination of fruits and sponge cake is ideal for autumn. 
  • Easy to make: This simple, straightforward apple dessert cake recipe requires only a few essential ingredients and minimal prep time. 
  • Versatile: You can enjoy this cake for breakfast, as a snack, or as a dessert, making it a versatile and delicious option for any time of day.
  • Great for sharing: This cake is easily shareable, making it an excellent option for potlucks, family dinner parties, or a cozy night in. 

Surprisingly simple ingredients

Yes, that is how I felt when I checked the ingredients for the first time.

Most items are almost always in your kitchen/ pantry; you only need six things to recreate this apple cake. 

  • Green apples: Mary used cooking apples (Bramley) in her recipe. I prefer Granny Smith. But you can always use any juicy apples that you like. If you choose non-green apples, I’d say Pink Lady, Gala, Fuji, and Braeburn are good choices. However, feel free to use your favorite ones. 
  • Self-raising flour: Since it already has a raising agent, you don’t need to add anything to raise the cake. If you don’t have it, you can always make your self-raising flour by mixing one teaspoon of baking powder with every 3.5 ounces/ 100 grams of all-purpose flour/ plain flour.
  • Caster sugar: This is a finer version of white sugar. Not only does it give the cake a smooth sponge texture, but it also makes the mixing process quicker as the sugar dissolves quickly in the mixture.  
  • Eggs: You can choose free-range or organic free-range eggs. 
  • Butter: Although butter is preferable, you can always use margarine or baking spread. 
  • Vanilla: I must tell you that the original recipe suggests almond extract. So, feel free to use that if you’re a fan of almond extract. You can also use a teaspoon of cinnamon powder instead to create an apple cinnamon cake that will give you a proper fall feeling. 

Equipment needed

  • Kitchen Scale: An essential gadget for baking to get precision.
  • Mixing Bowl: Any large enough bowl to mix the batter will do the job.
  • Spatula: A good spatula can make a difference to the scraping job.
  • Apple Corer: It is not urgent to use this, but it sorts the apples quicker.
  • Handheld Mixer: The stand mixer is also good. You can use whichever mixer is available.
  • 8-inch Round Cake Pan: You can use the heavy-duty one (like the one I used) or the non-stick pan.

Easy peasy methods

As the book title says, “Easy Bakes In Minutes,” making this apple cake is crazily easy. It doesn’t take much time to prepare, though it takes a little longer than an hour to make.

It only took me 15 minutes to prepare the batter and bake for about 1 ¼ hours. 

  1. Preheat the oven to gas 4 or 356 degrees Fahrenheit (180 degrees Celsius). Line the cake pan with parchment paper. 
  2. Peel, core, and slice the apples. Soak them in fresh water while you get on with other ingredients. This way, the fruits will not go brown quickly.
  3. Measure out the ingredients, then melt the butter and leave to cool.
  4. Place the sugar, eggs, and vanilla extract in a mixing bowl. Use a handheld mixer, a hand whisk, a handheld blender, or an electric hand whisk to beat everything together until the sugar dissolves and creams into soft peaks.
  5. Next, fold in the flour and melted butter. Mix again until you get a nice smooth batter.
  6. Get your baking pan ready. Drain and dry your apple slices with a kitchen towel/paper.
  7. Spread half this mixture into the prepared tin and spread it evenly using a spatula. Then, arrange half of the apples on the batter. Put and spread the remaining mixture over the apples and make sure that the mixture covers the fruits evenly.
  8. Lastly, arrange the rest of the apples on top of the batter.
  9. Bake the cake for about 1 – 1 ¼ hours in a preheated oven until a skewer comes out clean and the cake looks golden brown.

Following these easy steps, you can make a delicious apple cake that everyone will love.

Storage matter

Once you’ve baked your delicious Mary Berry’s Apple Cake, it’s essential to know how to store it properly to ensure it stays fresh for as long as possible.

If you plan to consume the cake within 4-5 days, storing it at room temperature is best. However, refrigeration is recommended to keep it fresh for over a week.

You can freeze the cake for up to 2 months for longer storage. But remember, once you thaw the cake, you must not refreeze it. Once it has thawed, consume it within 2-3 days.

Apple cake made with Mary Berry's recipe on a chopping board.

What To Serve This Mary Berry Apple Cake With

This cake is delicious to enjoy as it is. However, if you need extra indulgence with this best apple dessert cake, a drizzle of custard over a slice of cake will do the job. 

Or, you can warm up your cake in the microwave and serve it with a dollop of ice cream or crème fraîche.

More Indulgent Apple Recipes

Looking for more ways to use up your apples? Try out some of these delicious apple recipes:

These recipes are perfect for any occasion, whether a cozy night in or a special gathering with friends and family. With a variety of options to choose from, you can find the perfect recipe to satisfy your sweet tooth. So why not try one of these recipes and impress your loved ones with your baking skills?

Thank you for checking this Mary Berry apple cake recipe. I hope you’ll try it. Please let me know how you like it.

Lastly, please follow me on Facebook, Instagram, and Pinterest. To sneak a look at what’s cooking in my kitchen. 

Take care and all the best.

Frequently Asked Questions

What are some desserts that can be made using apples?

Apples are a versatile fruit that can be used in many desserts. Some popular ones include apple pie, apple crisp, apple turnovers, apple crumble cake, and apple cake. 

What type of apples are best for making a cake?

It’s best to use firm and slightly tart apples when making apple cake. Granny Smith apples are a popular choice because they hold their shape well when baked and have a tangy flavor that complements the sweetness of the cake. Other good options include Pink Lady, Honeycrisp, Braeburn, and Jonathan apples.

Can apple cake be frozen?

Apple cake can be frozen for up to three months. To freeze the cake, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container or freezer bag. When you’re ready to serve the cake, let it thaw at room temperature for a few hours before slicing and serving.

Mary Berry's apple cake on a wooden chopping board.
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4.33 from 108 votes

Mary Berry’s Apple Cake

A decadent sponge with apple tart is what you get from this Mary Berry apple cake. A perfect company for your cuppa.
Author: Devy Dar
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Sweets & Desserts
Cuisine: International
Servings: 12 portions


  • Apple corer
  • Grater
  • Mixing bowls.
  • Handheld mixer or
  • Stand mixer
  • Spatula
  • 8 inch round cake pan
  • Parchment paper


  • 2 large green apples I use granny smith.
  • 6 ounces self-raising flour.
  • 6 ounces caster sugar.
  • 2 large eggs.
  • 1 stick salted butter melted.
  • 1 teaspoon vanilla extract.



  • Preheat the oven to gas 4/ 180℃/ 356℉. Line the sides and bottom of a round 20-cm/ 8-in baking pan. 
  • Peel, core and thinly slice apples. Soak them in water, and set them aside.
  • In a mixing bowl, place the eggs, sugar, and vanilla extract. Beat them with a wooden spoon, a handheld mixer, or a hand whisk until the sugar dissolves. 
  • Fold in the flour, followed by the melted butter. Stir well until there are no lumps in the batter.
  • Drain the sliced apples and dry them with a kitchen towel/ paper. 
  • Pour half of the batter into the prepared pan. Then arrange apple slices on the top, leaving some apples for decoration.
  • Put the other half of the batter over the apples and spread it as evenly as possible. It may be tricky as the batter is sticky. 
  • Lastly, arrange the remaining apple over the batter.
  • Bake the cake for about 1 ¼ hours.
  • Once the cake is baked – you can spring test it – leave it to cool for 15 minutes in the pan, before taking it out of the pan.


  • I prefer the flavour of green apples in desserts as they have a fresh tanginess. But you are free to use any other types of apples for this recipe. Red gala apples can be a good choice.
  • The idea of soaking the apples in water is to prevent them from going brown quickly. However, I notice that if you use ripe apples, they go brown quickly anyway. So, another option is that you sprinkle a little fresh lemon juice over the apples. 


Serving: 1g | Calories: 192kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 49mg | Sodium: 240mg | Fiber: 1g | Sugar: 17g


Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.

Author: Devy Dar

Title: Food Writer, Recipe Developer, and Digital Content Creator.


Devy Dar founded So Yummy Recipes and Drizzling Flavor to share her love of food after exploring various cultures and cuisines for more than two decades. Her mission is to help others easily recreate traditional and non-traditional food with readily available ingredients. Her works have been featured in Reader’s Digest, Al Jazeera, MSN, Yahoo, Bon Appetit, and more. 

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  1. Drusilla forsdick says:

    will make this lovely recipe and let you know am sure it’s lovely ta
    muchly drus

  2. 5 stars
    This apple cake is gorgeous, I used granny Smith and pink lady apples, plus used the almond essence, sprinkle of cinnamon on the apples, and drizzled the top with icing 😋 delicious .

    1. Yaay. You picked the best choices there. I too love granny smith and pink lady. Your extras sound like another level of indulgence. I want a slice of your apple cake too 🙂

  3. Mark Vanderbrink says:

    I’m a lover of food from the Indian continent but have not tried Indonesian I will be looking forward to trying some of your recipes

    1. Please do and share what you think about it. Hope you like it.

  4. How much is in a stick of butter??

    1. 1 stick of butter is about 100 grams/ 3.5 ounces. You can choose the Metric option. It is right under “Ingredients” title.

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