Name: Mary Berry All in One Apple Cake Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: Self-raising flour; Sugar; Butter; Eggs; Baking powder; Milk; Apples (sliced)

Mary Berry all-in-one apple cake recipe: a quick and easy homemade cake with fresh apples, simple ingredients, and a soft, moist texture—perfect for any occasion.

Mary Berry, one of Britain’s most beloved baking legends, has long championed recipes that are both approachable and delicious. In this guide, you’ll find the full ingredient list, step-by-step instructions, helpful tips for a perfectly moist apple cake, variations to keep things interesting, and answers to the questions people ask most often. Let’s get started.

Ingredients for Mary Berry All in One Apple Cake

Here’s what you’ll need to make one 8-inch round cake — enough for about 8 generous slices:

225g (1¾ cups) self-raising flour
175g (¾ cup + 2 tbsp) caster sugar
175g (¾ cup) soft butter or baking margarine
3 large eggs
2 medium cooking or eating apples (about 300g / 10.5 oz peeled weight)
1 tsp baking powder
1 tsp ground cinnamon (optional, but highly recommended)
½ tsp vanilla extract (optional)
A small handful of demerara sugar for sprinkling on top

Simple, right? Most of these are probably already sitting in your kitchen right now.

Best Apples for Baking

Not all apples behave the same way in the oven, so it’s worth choosing wisely. Bramley apples are the classic British choice — they’re tart, they break down into soft chunks as they bake, and they balance the sweetness of the sponge beautifully. Granny Smith apples work in much the same way and are easier to find internationally. If you prefer a slightly firmer texture inside the cake, Fuji or Cox apples hold their shape a little better and add a mild sweetness. Whatever you choose, avoid overly watery varieties — they’ll throw off the batter consistency.

Equipment You’ll Need

The good news is that you don’t need anything special for this one. Here’s the basic kit:

A large mixing bowl
Electric hand mixer or stand mixer (a wooden spoon works in a pinch, just add some elbow grease)
Measuring scales and measuring spoons
A sharp knife and a vegetable peeler
An 8-inch (20cm) round cake tin, at least 3 inches deep
Baking parchment
A wire cooling rack

That’s all you need—nothing intimidating or obscure.

Step-by-Step Instructions (All-in-One Method)

how to make mary berry all in one apple cake recipes, these are all methos stsep by step explained.

Step 1 – Preheat the Oven

Set your oven to 180°C (160°C fan / 350°F / Gas Mark 4). Getting the oven up to the right temperature before the batter goes in is one of those non-negotiable steps that makes a real difference to the final rise.

Step 2 – Cake Tin Prep

First, give the inside of your cake tin a quick coating of butter. Next, cut a circle of baking parchment to fit the bottom and press it in. This two-step method – butter and parchment – guarantees a clean release every time. No need to hope for the best.

Step 3 – Apple Prep

Peel, core, and then chop your apples into small pieces. Aim for roughly 1cm cubes; that size works nicely.
You want them small enough to distribute evenly throughout the batter, but not so small that they completely disappear during baking. Set them aside while you make the sponge.

Step 4 – Combine Everything

This is the beauty of the all-in-one approach. Dump the flour, sugar, softened butter, eggs, baking powder, and cinnamon (if you’re using it) into your mixing bowl simultaneously. Then beat the mixture with an electric mixer for about 2 minutes, or until smooth and thick.
Scrape down the sides of the bowl halfway through to make sure nothing is hiding. The batter should appear pale, creamy, and lump-free.

Step 5 – Incorporating the Apples

Next, using a spatula or a large spoon, carefully fold the apple chunks into the batter. This isn’t the time to beat; instead, use slow, gentle folds to evenly distribute the apples without collapsing the batter you’ve already created.

Step 6 – Baking the Cake

Transfer the batter to your prepared tin, smoothing the surface with the back of a spoon.
Scatter a little demerara sugar over the surface for a lovely golden crunch. Bake on the middle shelf for 40 to 50 minutes. The cake is ready when it’s golden brown on top, and a skewer inserted into the centre comes out clean. If the top is browning a little too fast, loosely lay a piece of foil over it for the last 10 minutes.

Step 7 – Cool and Serve

Let the cake sit in the pan for roughly ten minutes. This brief pause allows it to set, reducing the risk of it falling apart during transfer. After it’s completely cool, a light dusting of icing sugar is a nice touch, offering a simple yet elegant final flourish.

Tips for the Easy Apple Cake Recipe

A few small habits that make a real difference:

Use room-temperature butter and eggs. Cold butter doesn’t mix smoothly, and cold eggs can cause the batter to split. Take them out of the fridge at least 30 minutes before you start.
Don’t overmix. Two minutes with an electric mixer is enough. Overworking the batter develops too much gluten, leading to a tough, dense sponge — not what you want here.
Go slightly tart with your apples. Sweet apples can make the whole cake feel cloying. A bit of sharpness from the fruit is exactly what cuts through the buttery sponge.
Add spices freely. Cinnamon is the obvious choice, but a pinch of nutmeg or mixed spice works just as well. Don’t be shy.
Check the cake a few minutes early. Every oven is slightly different. Start checking at the 38-minute mark to avoid overbaking.

Simple Variations You Can Try

Once you’ve nailed the base recipe, it’s fun to play around with it. Here are five ideas worth trying:

Apple & Cinnamon Cake – Double the cinnamon and add a pinch of mixed spice. Classic, warming, and incredibly easy to eat.
Apple & Walnut Cake – Fold in a handful of roughly chopped walnuts alongside the apple. The crunch adds great texture.
Vegan Apple Cake – Swap butter for dairy-free spread and eggs for flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg). It works surprisingly well.
Gluten-Free Apple Cake – Replace the self-raising flour with a good-quality gluten-free self-raising blend. Add half a teaspoon of xanthan gum if it isn’t already in the mix.
Caramel Apple Cake – Drizzle a homemade or shop-bought salted caramel sauce over the cooled cake. It takes all of 30 seconds and transforms the whole thing.

Serving Suggestions

This cake is wonderfully versatile. A few ways to enjoy it:

Warm from the oven with a generous pour of vanilla custard — pure comfort.
Alongside a cup of strong tea or a flat white — the classic British afternoon treat.
With a scoop of vanilla ice cream for something a little more indulgent.
Topped with a dollop of lightly whipped cream and a sprinkle of cinnamon for a dinner-party-worthy dessert.

Common Mistakes to Avoid

Even straightforward recipes have their pitfalls. Watch out for these:

Overmixing the batter. It’s the most common reason for a heavy, rubbery sponge. Mix just until smooth and stop there.
Using too many apples. More isn’t always more. Too much fruit can weigh down the batter and prevent it from rising properly. Stick to the suggested amount.
Not preheating the oven. Putting the cake into a cold or under-temperature oven throws off the baking chemistry entirely.
Opening the oven door too early. Resist the urge to check before 35 minutes. Opening the door in the first half of baking causes the centre to sink.
Using the wrong tin size. A tin that’s too small will overflow; one that’s too large will give you a flat, overcooked result. An 8-inch round or a 2lb loaf tin are both reliable options.

FAQs

Can I use plain flour instead of self-raising flour?

Yes, you can. Just add 2 teaspoons of baking powder to 225g of plain flour, then mix it in well before combining everything else.

What apples are best for apple cake?

Bramley, Granny Smith, and Cox apples all work well. Slightly tart varieties give a better balance of flavour against the sweet sponge.

How should I store apple cake?

Keep it in an airtight container at room temperature for up to 3 days. If your kitchen is warm, store it in the fridge and bring it back to room temperature before serving.

Can I freeze apple cake?

Absolutely. Wrap individual slices in cling film and then foil, and freeze for up to 3 months. Defrost at room temperature for a couple of hours before eating.

Why is my cake dense or dry?

Dense cake usually means the batter was overmixed or the butter was too cold. Dry cake usually means it was overbaked. Check it a few minutes before the suggested time and use the skewer test to be sure.

Mary Berry All in One Apple Cake Recipe

Recipe by Sophia DaviesCourse: CakeCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

Self-raising flour
Sugar
Butter
Eggs
Baking powder
Milk
Apples (sliced)

Directions

Mix all ingredients (except apples) into a smooth batter.
Fold in sliced apples.
Pour into a greased tin.
Bake at 180°C for 40–45 minutes.
Cool and serve.

Notes

Use slightly tart apples for better flavor.
Don’t overmix the batter.
Check doneness with a skewer.
Tastes best slightly warm.
Optional: add a pinch of cinnamon for extra taste.

Storage & Shelf Life

Once cooled completely, store the cake in an airtight tin or container at room temperature. It’ll stay moist and delicious for 2 to 3 days — though in most households it doesn’t last that long.

If you’d like to keep it longer, wrap the whole cake or individual slices tightly in cling film and refrigerate for up to 5 days. Take it out about 30 minutes before you want to eat it so it comes back to room temperature.

For longer storage, this cake freezes really well. Slice it first, wrap each piece individually, and freeze for up to 3 months. This is handy if you want to bake in bulk and pull out a slice whenever the craving hits.

Conclusion

Mary Berry’s all-in-one apple cake is one of those recipes that genuinely deserves a permanent place in your baking rotation. It’s quick to put together, forgiving to make, and produces a beautifully moist, flavourful cake that feels a little bit special without asking too much of you. Whether you’re a complete beginner who’s never baked a cake in your life, or someone who just wants a reliable recipe they can rely on time after time, this is it.

Go on — preheat that oven, grab your apples, and give it a go. You might just surprise yourself.