If you have ever wanted a homemade cake that feels impressive but takes almost no effort, this is it. The All In One Apple Cake Mary Berry Recipe is a timeless British bake that delivers a soft, moist sponge packed with tender pieces of fresh apple in every single slice. There is no creaming, no fuss, and no complicated steps. Everything goes into one bowl and comes out of the oven beautifully golden and fragrant.
Whether you are baking for afternoon tea, a casual weekend treat, or a last-minute dessert, this foolproof recipe delivers consistently great results every time.
Ingredients
For the cake
- 225g self-raising flour
- 1 tsp baking powder
- 225g caster sugar
- 225g unsalted butter, softened
- 4 large eggs, at room temperature
- 2 tbsp whole milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- A pinch of salt
For the apples
- 300g eating apples (Braeburn or Cox work best), peeled, cored, and cut into small 1cm chunks
- 1 tbsp lemon juice
- 1 tbsp plain flour (for tossing the apples)
For finishing
- 2 tbsp demerara sugar (for topping)
- Icing sugar for dusting, to serve
How to Make Mary Berry All In One Apple Cake
Follow these straightforward steps for a perfectly baked cake every time:
- Preheat the oven to 180°C (160°C fan / Gas Mark 4). Grease a 20cm round deep cake tin and line it with baking parchment.
- Prepare the apples. Toss the chopped apple pieces in lemon juice to stop them from browning. Then lightly coat them in a tablespoon of plain flour and set aside. This step is key for keeping the apple pieces suspended throughout the batter.
- Make the batter. Place the self-raising flour, baking powder, caster sugar, softened butter, eggs, milk, vanilla extract, cinnamon, and salt into a large mixing bowl. Beat with an electric hand mixer or wooden spoon for about 2 minutes until the batter is smooth, pale, and well combined.
- Fold in the apples. Using a spatula, gently fold the prepared apple pieces into the batter. Try not to overmix at this stage so the apples stay evenly distributed without breaking up.
- Fill the tin. Spoon the mixture into the prepared tin and level the top with the back of a spoon. Scatter demerara sugar evenly over the surface for a lovely crunchy top.
- Bake for 45 to 50 minutes until the cake is golden, well risen, and a skewer inserted into the centre comes out clean.
- Cool. Leave the cake in the tin for 10 minutes before turning it out onto a wire rack to cool completely. Dust with icing sugar just before serving.
Tips for the Best Apple Cake
Getting an apple cake just right comes down to a few small but important details. Here are the most common questions home bakers ask, with simple solutions.
Why did my cake sink in the middle?
A sunken centre is almost always caused by one of two things: the cake was underbaked, or the oven door was opened too early during baking. Always keep the oven door closed for at least the first 35 minutes. Before removing the cake, insert a skewer into the deepest part of the centre. If it comes out with wet batter, give the cake another 5 to 10 minutes.
How do I keep the apples from sinking?
Cut the apple into small, even 1cm pieces rather than large chunks. Larger pieces are heavier and will pull straight through the batter. Tossing them in a tablespoon of plain flour before folding them in helps the batter grip the apple, keeping the fruit evenly spread through every slice.
Can I make this cake extra moist?
Yes. Use eating apples such as Braeburn, Cox, or Fuji rather than cooking apples. These varieties hold their shape during baking while releasing just enough natural juice to keep the crumb beautifully tender. You can also add an extra tablespoon of milk to the batter if it looks slightly stiff before baking.
Serving Suggestions
This apple cake is incredibly versatile and suits many occasions:
- Serve warm with a generous scoop of vanilla ice cream for a comforting dessert.
- Add a dollop of clotted cream or creme fraiche for a classic British finish.
- Pair a slice with a hot cup of Earl Grey or a spiced chai latte for an afternoon tea spread.
- Dust generously with icing sugar and serve cold as part of a cake platter.
- For a more indulgent finish, drizzle with a simple lemon glaze made from icing sugar and a little lemon juice.
Storage
Room temperature
Store the cooled cake in an airtight container at room temperature for up to 3 days. Keeping it sealed helps retain the natural moisture from the apples.
Refrigerator
If you need the cake to last longer, transfer it to the fridge in an airtight container. It will keep well for up to 5 days. Allow it to come back to room temperature for about 20 minutes before serving, as this restores the soft texture.
Freezing
This cake freezes exceptionally well. Wrap individual slices or the whole cake tightly in cling film and then a layer of foil. Freeze for up to 3 months. To serve, thaw at room temperature for a few hours. Do not refreeze once thawed.
Nutrition
The following values are estimates per serving (based on 8 slices):
| Nutrient | Per Slice (approx.) |
| Calories | 420 kcal |
| Carbohydrates | 52g |
| Fat | 21g |
| Protein | 6g |
| Sugar | 32g |
| Fibre | 1.5g |
Nutritional values will vary depending on the exact ingredients and portion size used.
FAQ’s
What is the all-in-one method in baking?
It is a technique where all the main cake ingredients such as butter, sugar, eggs, and flour are placed into one bowl and beaten together at the same time, skipping the traditional creaming step. Mary Berry popularized this approach for its speed and simplicity.
Can I use plain flour instead of self-raising flour?
Yes. Use 225g of plain flour and add 3 teaspoons of baking powder. Sift them together thoroughly before adding the other ingredients.
What are the best apples for this recipe?
Braeburn, Cox, or Granny Smith apples work best. They hold their shape during baking and add a lovely tartness that balances the sweetness of the sponge.
Can I add spices to this cake?
Absolutely. A teaspoon of ground cinnamon or mixed spice adds warm depth of flavour. Sift the spice in with the flour so it distributes evenly throughout the batter.
Can I make this cake gluten-free?
Yes. Substitute the self-raising flour with a good-quality gluten-free self-raising flour blend and check that your baking powder is also gluten-free.
How do I know when the cake is done?
Insert a thin skewer or cocktail stick into the centre of the cake. If it comes out clean with no wet batter, the cake is fully baked.
Final Thoughts
The All In One Apple Cake Mary Berry Recipe is everything a home baker could want: simple, reliable, and genuinely delicious. The one-bowl method means less washing up and more time enjoying a proper slice with a good cup of tea. Whether you are an experienced baker or trying a homemade cake for the very first time, this recipe gives you consistent, bakery-quality results without any stress.
The combination of a soft, buttery sponge, pockets of tender apple, and that satisfying crunch from the demerara sugar top makes this cake one you will come back to again and again. Try it once, and it will earn a permanent spot in your baking rotation.
