If you’ve ever wanted a homemade cake that tastes like it took hours but comes together in under one hour, this is it. The Mary Berry All In One Apple Cake is a classic British bake that has earned its place in countless kitchens and for very good reason. Tender chunks of apple, a soft buttery sponge, and a gentle hint of cinnamon make every slice genuinely satisfying. Whether you’re a first-time baker or someone who bakes every weekend, this recipe delivers reliable, crowd-pleasing results every single time.
What Is Mary Berry’s All-In-One Apple Cake?
Mary Berry’s all-in-one apple cake is a classic British sponge made using what’s known as the all-in-one method a simple and quick baking technique where all the main ingredients (flour, fat, sugar, and eggs) go into a single bowl and get beaten together at once. There’s no creaming butter and sugar separately, no folding in stages. Everything gets mixed in one go, which makes it brilliantly accessible for beginner bakers.
The finished cake is moist and light, with pieces of soft apple distributed throughout the sponge. It’s the kind of bake you’d find on a cake stand at an afternoon tea, or cooling on the kitchen counter on a Sunday afternoon.
Related post: Mary Berry Slow Roast Lamb with Potatoes Recipe
Why This Recipe Is Worth Trying
There are dozens of apple cake recipes out there, but this one stands apart for a handful of reasons:
- One bowl, minimal washing up the all-in-one method keeps things simple from start to finish
- Consistently moist texture the apples release moisture as they bake, keeping the sponge from drying out
- Beginner-friendly no special skills or techniques required
- Versatile works as a casual afternoon treat, a dessert, or even a celebration cake with the right toppings
- Ready in about an hour from prep to plate in around 55–65 minutes
- Freezer-friendly bakes well in advance and freezes for up to three months
Essential Ingredients to Make Mary Berry All-In-One Apple Cake
Here’s everything you need to make one 20cm (8-inch) round cake, serving approximately 8 slices:
| Ingredient | Quantity | Notes |
| Self-raising flour | 225g | Sifted for a lighter crumb |
| Baking powder | 1 tsp | Ensures a good rise |
| Caster sugar | 175g | Fine sugar blends easily |
| Unsalted butter | 175g | Softened to room temperature |
| Eggs | 3 large | At room temperature |
| Milk | 2 tbsp | Loosens the batter slightly |
| Vanilla extract | 1 tsp | Adds depth of flavour |
| Ground cinnamon | 1 tsp | Warm spice that complements apple |
| Cooking apples | 350g (peeled, cored, diced) | Bramley is the classic choice |
| Icing sugar | For dusting | Optional, for finishing |
Apple selection tip: Bramley apples are the traditional British choice tart, slightly sharp, and they soften beautifully during baking. Granny Smith works equally well. If you prefer a milder sweetness, Cox or Fuji apples hold their shape better inside the sponge.
Handy Kitchen Tools for Best Results
You don’t need much specialist equipment, but having the right tools makes the process smoother:
- Large mixing bowl big enough to hold all ingredients comfortably
- Electric hand mixer or stand mixer speeds up the beating process significantly (a wooden spoon works too, just takes more effort)
- 20cm (8-inch) round deep cake tin the right size ensures even baking
- Baking parchment for lining the base and sides of the tin
- Spatula for folding in the apples without overworking the batter
- Skewer or cocktail stick to test whether the cake is baked through
- Wire cooling rack essential for cooling without a soggy base
Step-by-Step Guide to Making Mary Berry All-In-One Apple Cake
Follow these steps carefully for a perfectly baked result every time.
Step 1: Prep the oven and tin Preheat your oven to 180°C (160°C fan / Gas Mark 4). Grease your 20cm round cake tin thoroughly, then line the base and sides with baking parchment.
Step 2: Prepare the apples Peel, core, and dice the apples into small 1cm cubes. Toss them with a squeeze of lemon juice to prevent browning and set aside. Lightly coating them in a tablespoon of the measured flour helps them stay suspended in the batter rather than sinking to the bottom.
Step 3: Mix the batter Add the flour, baking powder, caster sugar, softened butter, eggs, milk, vanilla extract, and cinnamon into a large bowl. Beat everything together using an electric mixer for about 2 minutes until the mixture is smooth, pale, and well combined. Don’t overbeat at this stage.
Step 4: Fold in the apples Using a spatula, gently fold the prepared apple pieces into the batter. Distribute them evenly without overmixing overmixing can make the sponge tough.
Step 5: Bake Spoon the batter into the prepared tin and smooth the surface level. Place on the middle shelf of the oven and bake for 45–50 minutes, or until the top is golden and a skewer inserted into the centre comes out clean.
Step 6: Cool and serve Leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack. Once fully cooled, dust with icing sugar before serving.
What I Got Wrong (And How I Fixed It)
The first time I made this cake, a few things didn’t go to plan. Here’s what happened and how I sorted it:
- Soggy centre: My apple pieces were too large and released too much moisture in one spot. Cutting them smaller around 1cm fixed it completely.
- Apples sinking to the bottom: I hadn’t tossed them in flour first. A quick coat of flour before folding them in made all the difference.
- Dry edges: My oven ran a little hot. Dropping the temperature by 10°C and checking at the 40-minute mark solved this.
- Uneven rise: I hadn’t levelled the batter before putting the tin in the oven. A quick smooth with the back of a spoon ensures a more even bake.
These are small mistakes that are easy to avoid once you know to look for them.
Healthier Version of Mary Berry All-In-One Apple Cake
You can lighten this cake without compromising too much on flavour:
- Reduce the sugar to 140g the natural sweetness of the apples takes up some of the slack
- Swap half the butter for Greek yoghurt or unsweetened apple sauce to cut saturated fat
- Use wholemeal self-raising flour for half the flour quantity this adds fibre and a slightly nuttier flavour, though the cake will be a touch denser
- Skip the icing sugar on top it’s purely decorative and adds empty calories
- Add nuts or seeds like chopped walnuts or pumpkin seeds for healthy fats and texture
Ingredient Substitutions for Mary Berry All-In-One Apple Cake
| Original Ingredient | Substitution | Notes |
| Self-raising flour | Plain flour + 3 tsp baking powder | Sift together well |
| Caster sugar | Light brown sugar | Adds a slight caramel depth |
| Butter | Baking margarine | Makes it dairy-free |
| Milk | Almond or oat milk | Works well without altering texture much |
| Eggs | Flax eggs (1 tbsp ground flax + 3 tbsp water each) | For a vegan version |
| Cinnamon | Mixed spice or nutmeg | Slightly different but equally warm |
| Bramley apples | Granny Smith, Cox, or Fuji apples | Adjust sugar slightly for sweeter varieties |
Pairing Ideas: What to Serve With Mary Berry All-In-One Apple Cake
This cake is versatile enough to serve in several different ways depending on the occasion:
- Afternoon tea: A simple dusting of icing sugar and a pot of Earl Grey tea is all you need
- Dessert: Serve a warm slice with a generous scoop of vanilla ice cream or a spoonful of clotted cream
- Weekend brunch: Pair with a spiced chai latte or a flat white the cinnamon in the cake plays beautifully with both
- Special occasion: Drizzle with a simple lemon glacé icing and top with thin sliced apple for a more polished presentation
- Cosy evening: Warm a slice and serve with custard deeply comforting on a cold evening
Expert Tips to Make Perfect Mary Berry All-In-One Apple Cake
- Use room temperature butter and eggs cold butter won’t blend smoothly into the batter
- Don’t skip the baking parchment it guarantees a clean release from the tin every time
- Beat the batter for the full 2 minutes this incorporates air and gives the sponge its light texture
- Level the batter in the tin before baking for an even rise
- Place the tin on the middle shelf so the cake bakes evenly without the top browning too fast
- Don’t open the oven door in the first 30 minutes this can cause the cake to sink in the middle
- Test with a skewer at the 45-minute mark if it comes out clean, the cake is done
- Cool completely before slicing for cleaner cuts and a better texture
Creative Ways to Customize Mary Berry All-In-One Apple Cake
Once you’ve mastered the base recipe, there’s plenty of room to put your own stamp on it:
- Add almond extract (½ tsp) alongside the vanilla for a classic Mary Berry twist it adds a subtle nuttiness that works beautifully with apple
- Stir in a handful of raisins or sultanas for extra sweetness and texture
- Top with flaked almonds and demerara sugar before baking for a crunchy, caramelised crust
- Add lemon zest to the batter for a brighter, fresher flavour
- Swirl in a tablespoon of cinnamon sugar through the batter before baking for a marbled effect
- Bake as a traybake in a 23x30cm tin for easier slicing and serving at parties
- Make it in two loaf tins slightly increase the baking time and check with a skewer
Storing Mary Berry All-In-One Apple Cake the Right Way
| Storage Method | Duration | Tips |
| Room temperature (airtight container) | Up to 3 days | Keep away from direct sunlight |
| Refrigerator | Up to 5 days | Bring to room temperature before serving |
| Freezer | Up to 3 months | Wrap individual slices in cling film, then foil |
Avoid storing the cake uncovered it will dry out quickly. If you’ve dusted it with icing sugar, add a fresh dusting after taking it out of the fridge or freezer, as the icing sugar tends to absorb into the surface.
How to Reheat Mary Berry All-In-One Apple Cake
- Oven method (best results): Preheat the oven to 160°C and warm slices for 5–10 minutes. This refreshes the texture without drying it out.
- Microwave (quick option): Heat individual slices for 20–30 seconds on medium power. Cover with a damp piece of kitchen paper to retain moisture.
- From frozen: Thaw at room temperature for 2–3 hours, then warm in the oven if desired.
Avoid overheating the sponge can become dry and tough if reheated at too high a temperature or for too long.
Nutritional Breakdown (Per Serving)
Based on 8 servings. Values are approximate and will vary depending on specific ingredients used.
| Nutrient | Per Serving |
| Calories | ~320 kcal |
| Carbohydrates | ~42g |
| Sugar | ~24g |
| Fat | ~14g |
| Saturated Fat | ~8g |
| Protein | ~5g |
| Fibre | ~1.5g |
| Salt | ~0.3g |
Mary Berry All In One Apple Cake Recipe
Prep time: 15 minutes Cook time: 45–50 minutes Total time: ~65 minutes Servings: 8 slices Tin size: 20cm (8-inch) round deep cake tin
Ingredients
For the cake:
- 225g self-raising flour, sifted
- 1 tsp baking powder
- 175g caster sugar
- 175g unsalted butter, softened
- 3 large eggs, at room temperature
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 350g cooking apples (approx. 2 medium), peeled, cored, and diced into 1cm pieces
- 1 tbsp lemon juice (to toss with apples)
To finish:
- Icing sugar, for dusting
Instructions
- Preheat and prepare. Heat the oven to 180°C (160°C fan / Gas Mark 4). Grease a 20cm round deep cake tin and line the base and sides with baking parchment.
- Prep the apples. Peel, core, and dice the apples into small 1cm pieces. Toss them in the lemon juice and then lightly coat in one tablespoon of the measured flour. Set aside.
- Make the batter. Add the flour, baking powder, caster sugar, softened butter, eggs, milk, vanilla extract, and cinnamon into a large mixing bowl. Beat with an electric hand mixer for about 2 minutes until the mixture is smooth, pale, and well combined.
- Fold in the apples. Using a spatula, gently fold the apple pieces into the batter until evenly distributed. Do not overmix.
- Fill the tin. Spoon the batter into the prepared tin and smooth the top level with the back of a spoon.
- Bake. Place on the middle shelf of the oven and bake for 45–50 minutes, until golden brown on top and a skewer inserted into the centre comes out clean.
- Cool. Allow the cake to cool in the tin for 10 minutes, then carefully turn out onto a wire rack and leave to cool completely.
- Serve. Dust generously with icing sugar before slicing and serving.
Did You Make This Recipe?
Leave a comment below and let us know how it turned out! Did you try any substitutions or add your own twist? We’d love to hear about it. Share a photo on social media and tag us nothing makes us happier than seeing your bakes.
Conclusion
The Mary Berry All In One Apple Cake is the kind of recipe that earns its place as a permanent fixture in your baking repertoire. It’s quick, it’s reliable, and the results speak for themselves a beautifully moist, golden sponge with pockets of tender apple in every slice. The all-in-one method removes any fuss from the process, making it just as achievable on a busy weeknight as it is on a leisurely Sunday afternoon.
Whether you serve it simply dusted with icing sugar alongside a cup of tea, or dress it up with cream and a drizzle of icing for something a little more special, this cake consistently delivers. Preheat your oven, grab your apples, and give it a go you might find it becomes the most-requested bake in your kitchen.
