If you’re looking for a foolproof bake that turns a handful of pantry staples into a soft, apple-studded sponge, this Mary Berry all in one apple cake recipe is exactly what you need. It’s built on Mary Berry’s signature “all-in-one” method no creaming, no separate steps, just one bowl, one mix, and a beautifully moist result every time. Whether you’re baking for afternoon tea, a lunchbox treat, or a lazy Sunday dessert, this cake delivers comfort in every slice.
Below you’ll find the full ingredient breakdown, step-by-step method, troubleshooting tips, storage advice, and answers to the most common questions bakers ask about this classic British recipe.
Recipe Overview
This apple cake uses the all-in-one technique, where flour, butter, sugar, and eggs go into a single bowl and are beaten together rather than creamed separately. Fresh apples are folded through the batter, softening as they bake and creating little pockets of moisture throughout the sponge.
| Detail | Information |
| Prep time | 20 minutes |
| Bake time | 45–55 minutes |
| Total time | About 1 hour 15 minutes |
| Servings | 8 slices |
| Difficulty | Easy, beginner-friendly |
| Cake tin | 20cm (8-inch) round, deep |
| Oven temperature | 180°C / 160°C fan / Gas Mark 4 |
Ingredients
For the cake
- 225g self-raising flour
- 2 tsp baking powder
- 225g caster sugar
- 225g softened butter (or margarine)
- 4 large eggs
- 1 tsp vanilla extract
- 1–2 tbsp milk (if needed to loosen the batter)
- A pinch of salt
For the apples
- 2–3 medium cooking apples (Bramley works best) or firm eating apples
- 1 tbsp lemon juice
- 1 tsp ground cinnamon (optional, for warmth)
- 1 tbsp plain flour, for tossing the apples
For finishing
- 1 tbsp demerara sugar, for a crunchy top
- Icing sugar, for dusting
- Optional: a few thin apple slices arranged on top before baking
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How to Make Mary Berry All In One Apple Cake
- Prepare the oven and tin. Preheat your oven to 180°C (160°C fan). Grease a 20cm round cake tin and line the base with baking parchment.
- Prep the apples. Peel, core, and chop the apples into small pieces, roughly 1cm cubes. Toss them with lemon juice to prevent browning, then coat lightly in the tablespoon of flour this helps stop them sinking to the bottom.
- Make the batter. Put the flour, baking powder, sugar, softened butter, eggs, vanilla extract, and salt into a large mixing bowl. Beat with an electric mixer or wooden spoon for about two minutes, until smooth, pale, and fully combined. Add a splash of milk if the mixture feels too stiff.
- Fold in the apples. Gently fold the prepared apple pieces into the batter using a spatula. Avoid overmixing, as this can knock out air and make the sponge dense.
- Fill the tin. Spoon the mixture into the prepared tin and smooth the top with the back of a spoon. If using, arrange a few apple slices decoratively over the surface and sprinkle with demerara sugar.
- Bake. Place the tin on the middle shelf and bake for 45–55 minutes, until golden and well risen. A skewer inserted into the centre should come out clean.
- Cool. Leave the cake in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
- Finish. Once cool, dust with icing sugar before slicing and serving.
Tips for the Best Apple Cake
- Use apples that hold their shape when baked, such as Bramley, Braeburn, or Cox they soften without turning to mush.
- Don’t skip tossing the apples in flour; it genuinely helps distribute the fruit evenly through the sponge.
- Check the cake at the 40-minute mark, since ovens vary, and cover loosely with foil if the top is browning too quickly.
- Bring butter and eggs to room temperature before mixing for a smoother, more even batter.
- Avoid overfilling the tin the batter should come no higher than two-thirds up the sides to allow room for rising.
Why did my cake sink in the middle?
This usually happens when the cake is underbaked, the oven door is opened too early, or too much raising agent is used. Always bake for the full time and test with a skewer before removing it from the oven.
How do I keep the apples from sinking?
Toss the chopped apples in a little flour before folding them into the batter. This coats the surface and helps suspend the pieces evenly throughout the sponge instead of settling at the base.
Can I make this cake extra moist?
Yes use slightly more apple than the recipe states, add a tablespoon of natural yogurt or soured cream to the batter, and avoid overbaking, which is the most common cause of a dry sponge.
Serving Suggestions
This apple cake is versatile enough to serve warm or cold, plain or dressed up:
- Serve warm with a scoop of vanilla ice cream or a spoonful of custard.
- Pair with a dollop of lightly whipped cream for an afternoon tea treat.
- Enjoy a plain slice alongside a cup of tea or coffee.
- Drizzle with a simple lemon glaze for extra sweetness and shine.
- Add a sprinkle of toasted nuts, such as walnuts or pecans, for texture.
Storage
Room temperature
Store the cooled cake in an airtight container at room temperature for up to 3 days. Keeping it covered helps it stay soft and moist.
Refrigerator
If your kitchen is warm or the cake contains cream or yogurt, refrigerate it in an airtight container for up to 5 days. Bring slices to room temperature before serving for the best texture.
Freezing
Wrap the cake tightly in cling film and foil, or slice it and freeze individual portions. It will keep well for up to 3 months. Thaw at room temperature, then warm gently in a low oven if you’d like to serve it freshly baked.
Nutrition
Approximate values per slice (based on 8 servings):
| Nutrient | Approximate Amount |
| Calories | 310–350 kcal |
| Carbohydrates | 40g |
| Sugars | 24g |
| Fat | 16g |
| Saturated fat | 9g |
| Protein | 4g |
| Fibre | 1.5g |
Note: Nutritional values are estimates and will vary depending on exact ingredients and portion sizes used.
Conclusion
Mary Berry all in one apple cake proves that a truly great bake doesn’t need complicated techniques or a long list of ingredients. With one bowl, a handful of pantry staples, and a couple of fresh apples, you can create a sponge that’s moist, gently spiced, and packed with comforting flavour in every bite. It’s a recipe that rewards beginners and experienced bakers alike, coming together quickly without sacrificing texture or taste.
Whether you serve it warm with custard on a chilly afternoon or pack a slice for a weekday lunchbox, this cake fits effortlessly into everyday life. Keep the tips above in mind especially tossing your apples in flour and resisting the urge to open the oven door too soon and you’ll end up with a reliable bake you’ll want to make again and again. Give it a try this weekend and see why it remains such a beloved classic.
