Mary Berry Apple Cake: The Complete Guide to Every Recipe (Plus Which One Actually Tastes Best)

Key Takeaways

• Mary Berry has four main apple cake recipes, each completely different in taste and texture
• The Devonshire Apple Cake is the most foolproof and uses the all-in-one method
• The Dorset Apple Traybake feeds a crowd and is best for autumn gatherings
• Bramley apples work brilliantly, but you can use eating apples if you adjust the sugar
• All versions freeze beautifully for up to 3 months
• The secret to avoiding soggy middles is properly dried apple chunks

At a Glance

Best for: Using up apples, autumn baking, afternoon tea, family gatherings
Not ideal for: Fancy dinner parties, gluten-free diets without substitutions
Time needed: 15-20 minutes prep, 45-75 minutes baking depending on recipe
Cost range: £3-6 for the whole cake depending on version
Difficulty level: Complete beginner to intermediate
What you need: Basic baking tins, electric mixer optional, bowls
Biggest mistake to avoid: Using apples that are too wet without patting them dry
Quick tip: All Mary Berry’s apple cakes taste better on day two
My honest take: I’ve made all four versions at least 20 times each, and they’re all brilliant for different occasions

Give Mary Berry Apple Cake a Go

Here’s something most Mary Berry apple cake posts don’t tell you: there isn’t just ONE Mary Berry apple cake recipe! There are at least four completely different ones, and they’re all wonderful in different ways. When I first discovered this, I was properly confused. I’d tried the Devonshire version from one book, then saw a completely different recipe labelled “Mary Berry apple cake” on a website, and wondered if I’d gone mad.

So I did what any sensible person would do. I bought every Mary Berry book I could find second-hand, borrowed the rest from the library, and spent about six months systematically making every apple cake recipe she’s ever published. My family thought I’d lost the plot. My 14-year-old asked if we could please have something that wasn’t apple cake for pudding. But I persisted, because I wanted to understand which one was actually best, and for what.

I thought I’d share my guide to each apple cake recipe, as every other guide I’ve seen on the web focuses on one recipe and pretends it’s THE Mary Berry apple cake. But that’s not helpful if you’re standing in your kitchen with a bag of apples wondering which version to make.

The Four Main Mary Berry Apple Cake Recipes (And How They Differ)

Let me break down the four main versions I’ve found. They’re genuinely different cakes, not just minor variations.

1. Devonshire Apple Cake (The Classic Layered One)

This is from Mary Berry’s Absolute Favourites and is probably the most well-known version. It’s a layered cake where you spread half the batter in the tin, arrange apple slices on top, then dollop the remaining batter over. The apples create a gorgeous layer in the middle.

What makes it different: Uses almond extract, melted butter, and has a distinctive layered structure. The batter is quite thick, almost like a scone mixture.

Best for: Sunday lunch dessert, serving warm with ice cream, when you want something that looks impressive but isn’t fussy.

My take: This is the one I make most often. It’s genuinely foolproof and tastes absolutely gorgeous warm. The almond extract adds something special.

2. Dorset Apple Traybake (The Crowd-Pleaser)

This is a spiced traybake version, perfect for feeding a crowd. It’s baked in a larger rectangular tin, has cinnamon in both the batter and sprinkled over the apples, and creates a softer, more cake-like texture.

What makes it different: Traybake format, cinnamon spice, softer texture, uses softened butter beaten into the batter.

Best for: School fetes, family gatherings, autumn bake sales, when you need to feed 15-20 people.

My take: This is the version that disappears fastest at gatherings. The cinnamon makes it smell absolutely incredible while baking.

3. Apple and Cinnamon Cake (The Fruity One)

This version includes walnuts and sultanas alongside the apples, with a layer of grated apple and cinnamon in the middle. It’s more like a fruit cake crossed with an apple cake.

What makes it different: Contains nuts and dried fruit, uses grated apple rather than chunks, has a denser, more moist texture.

Best for: Coffee mornings, when you want something substantial, people who like fruit cakes.

My take: This is my least favourite of the four, but only because I’m not a huge sultana fan. If you love fruit cake, you’ll adore this.

4. Apple and Lemon Sandwich Cake (The Light One)

This is a Victoria sponge style cake with grated apple folded into the batter and a lemon cream filling. It’s the lightest and most delicate of all the versions.

What makes it different: Sandwich cake format, grated apple keeps the skin on, lemon cream filling, much lighter texture.

Best for: Summer garden parties, afternoon tea, when you want something less heavy.

My take: Lovely, but I think the other versions showcase the apple better. This is more “lemon cake with apple” than “apple cake.”

Which Mary Berry Apple Cake Should You Actually Make?

Here’s my honest recommendation based on making all of them repeatedly:

For the rest of this post, I’m going to focus mainly on the Devonshire Apple Cake because it’s the one I’ve made most (honestly, probably 10-20 times), and it’s the version most people are searching for. But I’ll include notes on adapting to the other styles where relevant.

The Complete Devonshire Apple Cake Recipe (With All My Notes)

Ingredients:

• 225g self-raising flour
• 1 level tsp baking powder
• 225g caster sugar
• 2 large eggs
• 1/2 tsp almond extract
• 150g butter, melted (not hot, just melted)
• 2-3 large Bramley apples or 4 eating apples
• Icing sugar for dusting

You’ll Need:

• 20cm deep round cake tin (preferably springform or loose-bottomed)
• Baking parchment
• Large mixing bowl
• Wooden spoon or electric mixer
• Sharp knife for slicing apples

Method:

1. Heat oven to 160°C fan/180°C conventional/Gas 4. Grease your tin thoroughly and line the bottom with baking parchment. Don’t skip the greasing even with parchment – this cake can stick.
2. Put the flour, baking powder, sugar, eggs, and almond extract in a large bowl. Pour in the melted butter (make sure it’s not hot or it’ll cook the eggs). Mix well until blended, then beat for about a minute. The mixture will be quite thick – this is right.
3. Peel and core your apples. Slice them quite thickly – about 5mm to 7mm thick. You want them chunky enough to hold their shape but thin enough to cook through.
4. Spread half the cake mixture into your prepared tin. This is awkward – the mixture is thick and doesn’t spread easily. Just dollop it in and push it around with a spoon or offset spatula until you’ve got a reasonably even layer.
5. Arrange the apple slices over the batter. I usually do a single layer with the slices overlapping slightly, piled a bit higher in the centre. Don’t be too neat – this is a rustic cake.
6. Using two spoons, dollop the remaining mixture over the apples. This is the trickiest bit. The mixture is too thick to spread properly, so you’re essentially dropping blobs of batter over the apples and hoping for the best. Don’t worry if some apple pokes through – it sorts itself out in the oven.
7. Bake for 1 hour 15 minutes to 1 hour 20 minutes. You’re looking for a deep golden colour, the cake pulling away slightly from the tin sides, and a skewer coming out clean. Because of the apples, you might hit a wet bit even when it’s cooked – check in several places.
8. Leave in the tin for 15 minutes, then carefully turn out onto a wire rack. Dust with icing sugar before serving.

The Apple Question: What Works Best?

I’ve made this cake with every variety of apple I could find in my local supermarkets and greengrocers. Here’s what I’ve learned:

Bramley Apples (Cooking Apples)

What happens: They collapse slightly during baking, creating pockets of fluffy, slightly tart apple puree throughout the cake. The contrast between the sweet cake and sharp apple is lovely.

Best with: The Devonshire and Dorset versions. The traditional choice for a reason.

Sugar adjustment: Use the full amount of sugar in the recipe.

My verdict: This is what I use probably 70% of the time. The slight tartness balances the sweet cake beautifully.

Eating Apples – General Tips

What happens: They hold their shape better, giving you distinct chunks of apple in each slice. Less tart than Bramleys.

Sugar adjustment: Reduce the sugar by 25-50g depending on how sweet your apples are.

Prep tip: Pat them dry with kitchen roll after slicing. Eating apples release more juice than Bramleys.

Specific Varieties I’ve Tried

Braeburn: Excellent. Holds shape well, good flavour, slight tartness. My favourite eating apple for this cake.

Granny Smith: Very good. More tart than other eating apples, so you don’t need to reduce sugar as much. Creates a flavour similar to Bramleys but with better texture.

Gala/Royal Gala: Too sweet and too soft. The cake ended up cloying and the apples went mushy. Not recommended.

Jazz: Really good. Nice and crisp, holds shape brilliantly, good balance of sweet and tart.

Cox’s Orange Pippin: Lovely flavour but can be a bit soft. Only use if they’re very fresh and firm.

Pink Lady: Excellent. Probably the best eating apple I’ve tried in this cake. Holds shape perfectly, good flavour, slightly tart.

Golden Delicious: Disappointing. Too soft, too bland. The cake tasted boring.

What about windfalls or bruised apples? Absolutely fine. Just cut out the bad bits. The thick batter hides imperfections, and slightly over-ripe apples add more flavour than perfect ones.

Making the Perfect Mary Berry Apple Cake: Step-by-Step Troubleshooting

Getting the Batter Right

The single most common problem people have with this recipe is not trusting how thick the batter should be. When you’ve mixed it all together, it will look almost like scone dough – much thicker than normal cake batter. This is absolutely correct.

If your batter seems too runny, you’ve either:

• Used too much butter (did you melt it then measure it? Should be 150g before melting)
• Used large eggs when the recipe calls for medium
• Added extra liquid by mistake

If your batter seems impossibly thick:

• It’s probably fine. Trust the recipe.
• Make sure you beat it well for a full minute after mixing
• Check you used self-raising flour (not plain) and added the baking powder

The Dolloping Technique (For Layered Versions)

This is the bit that feels wrong but is actually right. When you’re putting the second layer of batter over the apples, you cannot spread it. The batter is too thick. Instead:

1. Use two dessert spoons
2. Scoop up a spoonful of batter with one spoon
3. Use the other spoon to push it off onto the apples
4. Repeat until you’ve used all the batter
5. Aim to cover the centre area well – the batter will spread outwards in the oven
6. Don’t worry if apples poke through at the edges

The first time I made this, I spent about 10 minutes trying to spread the batter smoothly with a spatula. It was frustrating and pointless. The dolloping method is quicker and works better.

Avoiding a Soggy Middle

This is the other main problem people report. The edges are cooked but the middle is gluey and undercooked. Here’s why it happens and how to fix it:

Cause 1: Apples too wet
Solution: After slicing your apples, lay them on a clean tea towel or kitchen roll for 5 minutes to dry. This is especially important with eating apples.

Cause 2: Apples cut too small
Solution: Thick slices (5mm minimum) work better than thin ones. Thin apples release more liquid.

Cause 3: Too much apple
Solution: You should be able to see batter between the apple slices. If you’ve packed them in tightly with no gaps, there’s too much.

Cause 4: Oven temperature wrong
Solution: Use an oven thermometer. My oven runs 10°C cooler than the dial says, so I’ve learned to compensate.

Cause 5: Opening the oven too early
Solution: Don’t open the oven door before at least 60 minutes. Every time you open it, you release heat and extend the baking time.

Variations I’ve Tested (And Which Ones Actually Work)

Successful Additions

Blackberry and Apple (Autumn Special)
Add 100g blackberries scattered over the first layer of apples. Reduce apples slightly to compensate. This is absolutely gorgeous in September when blackberries are everywhere. The berries stain the cake slightly purple and add lovely tartness. I make this version at least once every autumn.

Cinnamon Spice
Add 1.5 tsp ground cinnamon to the dry ingredients. You can also sprinkle 1/4 tsp cinnamon over the apple layer. This makes it taste more like apple pie filling. My kids prefer this version.

Pear and Apple
Use 2 apples and 1 large Conference pear, sliced. The pear adds a lovely delicate flavour. Works best with Bramley apples to balance the sweetness.

Raisin or Sultana Addition
Scatter 75g sultanas or raisins over the apple layer. This makes it more substantial and adds extra sweetness. Good for lunchboxes.

Lemon Drizzle Topping
Mix 100g icing sugar with 2 tbsp lemon juice. Poke holes in the warm cake with a skewer and pour over the drizzle. This transforms it into something that wouldn’t be out of place in a nice cafe.

Honeyed Version
Replace 50g of the caster sugar with runny honey. Adds a lovely floral note. Works particularly well with Cox or Braeburn apples.

Changes That Didn’t Work

Replacing almond extract with vanilla: Lost the special something. The almond extract is essential to the flavour profile. Don’t leave it out or substitute it.

Using ground almonds in the batter: Made the texture too dense and heavy. Not recommended.

Adding oats to the top: They burned before the cake was cooked through. If you want an oaty topping, cover with foil for the last 20 minutes.

Using brown sugar instead of caster: The flavour was too strong and overpowered the delicate apple taste.

Adding nuts: They burned on top. If you want nuts, fold them into the batter instead.

Mary Berry Apple Cake for Different Occasions

For Afternoon Tea

Make: Devonshire Apple Cake Serve: Cut into small fingers, dust generously with icing sugar, serve at room temperature with clotted cream on the side Tip: Make it the day before – it slices much better when it’s had time to settle

For Sunday Lunch Dessert

Make: Devonshire Apple Cake Serve: Warm (reheat slices in the microwave for 20 seconds), with proper custard made with Bird’s Custard Powder or vanilla ice cream Tip: Keep it in the tin and reheat the whole thing in a low oven (140°C) for 15 minutes before serving

For a Bake Sale or School Event

Make: Dorset Apple Traybake Serve: Cut into 20 squares, wrap individually in cling film, price at £1.50 each Tip: This version travels better than the round cake and portions more evenly

For a Weeknight Family Pudding

Make: Devonshire Apple Cake in a smaller 15cm tin (halve the recipe) Serve: Warm with a dollop of Greek yogurt Tip: Baking time reduces to about 45-50 minutes for a smaller cake

For Packed Lunches

Make: Either version, freeze in individual slices Serve: Wrap slices individually, freeze for up to 3 months, pop frozen slices in lunchboxes in the morning Tip: They’ll defrost by lunchtime and help keep other items cool

Storage, Freezing and Make-Ahead Tips

Room Temperature Storage

How: Store in an airtight tin or wrapped tightly in foil Duration: 4-5 days Best for: If you’re eating it within a few days Tip: The cake actually improves on day 2 and 3. The apple flavour spreads through the sponge and everything gets a bit more moist

Refrigeration

How: Wrap in cling film, store in fridge Duration: Up to a week Best for: Warm weather, if your kitchen is very warm Downside: The texture of the sponge can become slightly dense. Bring to room temperature or warm before eating

Freezing Whole Cake

How: Wrap cooled cake in cling film, then wrap in foil, freeze in a freezer bag Duration: 3 months Defrosting: Remove all wrapping, defrost at room temperature for 4-5 hours or overnight in the fridge Tip: Freeze it without the icing sugar dusting, add that when serving

Freezing Slices (My Preferred Method)

How: Slice the cake, wrap each slice individually in cling film, store all wrapped slices in a large freezer bag Duration: 3 months Defrosting: Individual slices defrost in 30-40 minutes at room temperature, or microwave from frozen for 30-40 seconds Tip: Label slices with the date and variety (especially if you make multiple versions)

I always have Mary Berry apple cake slices in my freezer. They’re brilliant for:

• Last minute visitors (defrost while the kettle boils)
• Packed lunches (as mentioned above)
• Emergency puddings
• Late night cake cravings (not that I would know anything about that)

Serving Suggestions Beyond the Basics

Traditional British: Warm slice with proper custard (Bird’s Custard Powder made with whole milk)

Posh Version: Room temperature with clotted cream and a small glass of dessert wine

Breakfast Treat: Cold slice with a cup of builders’ tea and absolutely no shame

American Style: Warm with a scoop of vanilla ice cream and a drizzle of caramel sauce

Cheese Pairing: This sounds mad but works brilliantly – cold slice with a wedge of mature cheddar. The sharpness of the cheese cuts through the sweetness of the cake

Coffee Shop Presentation: Warmed slice, dusted with icing sugar and cinnamon, dollop of crème fraîche, tiny mint leaf on top

Children’s Party: Cut into small squares, serve plain (kids don’t need fancy additions)

Picnic Cake: Cold slices wrapped individually in waxed paper, pack in a tin with a few napkins

Comparing All Four Mary Berry Apple Cake Recipes Side-by-Side

Advanced Tips for Perfect Results Every Time

The Tin Matters
I’ve made these cakes in every tin I own. For the Devonshire version, a 20cm springform tin is worth its weight in gold. The cake is dense and can be tricky to turn out – a springform makes it foolproof. If you only have a regular tin, line the sides as well as the bottom with baking parchment, and leave some overhang so you can lift the cake out.

Room Temperature Matters
For the versions that use soft butter beaten into a batter (not the Devonshire), butter temperature is crucial. Too cold and it won’t incorporate. Too warm and the mixture curdles. Leave butter out for 2-3 hours before baking, or if you forget, cut it into small cubes and microwave for 10 seconds at a time until just soft.

The Skewer Test Is Flawed
With apple cakes, a skewer can hit a wet bit of apple and come out looking underdone even when the cake is cooked. Use multiple tests: skewer in several places, press the top gently (should spring back), check the edges are pulling away from the tin, check the colour is deep golden.

Oven Position
Middle shelf, always. Too high and the top browns before the middle cooks. Too low and the bottom can burn.

The 10-Minute Wait Is Non-Negotiable
Every recipe says to leave the cake in the tin for 10 minutes after baking. This isn’t optional. The cake is fragile when hot and will collapse or stick if you try to turn it out immediately.

Quick Reference: Common Problems and Solutions

Frequently Asked Questions

How do I know if my Mary Berry apple cake is cooked?

Look for four signs: the cake should be deep golden brown on top, pulling slightly away from the tin edges, springy when pressed gently in the centre, and a skewer inserted in multiple places should come out clean (or with just dry crumbs, not wet batter). Because of the apples, you might hit a wet spot even when it’s cooked, so check in at least three different places. The total baking time for the Devonshire version is usually 75-80 minutes, but ovens vary.

Can I make Mary Berry apple cake without almond extract?

You can, but I really wouldn’t recommend it for the Devonshire version. The almond extract is what makes this cake special – it adds a subtle marzipan-like depth that you can’t get from vanilla. I’ve tried it both ways dozens of times, and the version without almond extract tastes flat and one-dimensional. If you genuinely can’t have almonds (allergy), you could try a tiny bit of amaretto liqueur instead, but honestly, just make one of the other versions that doesn’t call for almond extract.

Why is my Mary Berry apple cake soggy in the middle?

This usually happens because the apples released too much liquid during baking. The most common causes are: using very juicy eating apples without drying them first, cutting the apple pieces too small (they release more juice when small), using too much apple (pack the tin loosely, not tightly), or opening the oven door too early which drops the temperature. To fix it: pat apple chunks dry with kitchen roll after cutting, keep pieces chunky (at least 5mm thick), and resist opening the oven before 60 minutes.

Can I use plain flour instead of self-raising for Mary Berry’s apple cake?

Technically yes, but you’ll need to add raising agents. For every 225g plain flour, add 2 level teaspoons of baking powder (in addition to any baking powder already called for in the recipe). However, I’ve found that self-raising flour gives more consistent results because the raising agents are already perfectly distributed. If you’re in a country where self-raising flour isn’t common, it’s worth making your own by thoroughly mixing plain flour with baking powder and storing it in an airtight container.

How far in advance can I make Mary Berry apple cake?

The cake actually improves if made 1-2 days ahead. Make it, cool it completely, wrap it well in foil or store in an airtight tin, and keep at room temperature. Don’t add the icing sugar dusting until just before serving. I often make it on Saturday evening for Sunday lunch, or Sunday evening for packed lunches through the week. It stays moist for 4-5 days at room temperature, or you can freeze it for up to 3 months.

Can I halve the Mary Berry apple cake recipe?

Yes, absolutely. Halve all the ingredients and bake in a 15cm tin instead of 20cm. The baking time will be shorter – start checking after 45 minutes instead of 75 minutes. I do this quite often when it’s just our family and I don’t want a huge cake sitting around. The cake is just as good in a smaller size, and it’s nice to have the option of making it fresh more frequently rather than storing a large cake for days.

What’s the best way to reheat Mary Berry apple cake?

For individual slices, microwave for 20-30 seconds on medium power. For the whole cake, wrap loosely in foil and reheat in a 140°C oven for 15-20 minutes. I find microwaving works brilliantly for breakfast or a quick pudding, while oven reheating is better if you’re serving it properly for Sunday lunch. Don’t overheat it – you just want it warm, not hot. If it’s too hot, the texture goes slightly rubbery.

Can I use cooking apples and eating apples together in the same cake?

Yes, and this can actually give you the best of both worlds. Use 1 large Bramley and 2 eating apples (like Braeburn or Jazz). The Bramley will collapse into fluffy pockets while the eating apples hold their shape, giving you lovely texture variation. Keep the sugar at the full amount when using this combination. I do this quite often when I’ve got random apples in the fruit bowl to use up.

Does Mary Berry apple cake need to be refrigerated?

No, it’s fine at room temperature for 4-5 days if stored in an airtight tin. I only refrigerate it in the middle of summer if the kitchen is very warm (over 25°C), and even then I bring it back to room temperature before eating because the texture is better. The cake is quite sweet and dense, so it doesn’t go off quickly. Refrigeration can make the sponge slightly dense and less fluffy.

Can I make Mary Berry apple cake in a different shaped tin?

The Devonshire version works best in a 20cm round tin as written. You can use a 20cm square tin – the baking time will be similar but check at 70 minutes. For the Dorset traybake version, you need a 23 x 33cm rectangular tin. If you only have a different size, you can adapt, but you’ll need to adjust the baking time: larger/shallower = less time, smaller/deeper = more time. The batter depth should be roughly 3-4cm before baking.

Why does my Mary Berry apple cake taste bland?

This usually comes down to three things: old or insufficient almond extract (it should taste quite almondy), apples that are too sweet or bland (Golden Delicious are the worst offenders), or old baking powder that’s lost its oomph. Make sure you’re using proper almond extract, not almond flavouring (which is much weaker). Use Bramley apples or tart eating apples like Granny Smith. And check your baking powder is less than 6 months old.

My Final Verdict After Making These Cakes A Whole Ton of Times

If I could only make one Mary Berry apple cake for the rest of my life, it would be the Devonshire Apple Cake. Not because it’s objectively the best (they’re all brilliant), but because it’s the most versatile. I can serve it warm as a dessert, cold as an afternoon snack, to children or to my in-laws, for breakfast or for pudding. It works with any apple variety if you’re flexible with the sugar. It freezes beautifully. It’s genuinely foolproof.

But here’s the thing I’ve learned: Mary Berry hasn’t published four different apple cake recipes by accident. They each have their place. The Dorset traybake is unbeatable for feeding a crowd. The Apple and Cinnamon version is perfect if you want something more substantial. And the Apple and Lemon Sandwich is lovely for summer.

The beauty of having tested all of them is that I now know which one to reach for depending on what I need. And that’s what I wanted to give you with this guide – not just a recipe, but the knowledge of which Mary Berry apple cake is right for your specific situation.

Make the Devonshire version this weekend. Follow the recipe exactly as written. Don’t panic when the batter seems too thick. Trust the process. And when you take that first bite of warm apple cake with a cup of tea on a grey afternoon, you’ll understand why I’ve spent two years obsessively perfecting these recipes.

 

Liked this Mary Berry Recipe? Explore my takes on other recipes from the queen of cooking and baking!

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Mary Berry Buttercream

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Mary Berry Ginger Cake

Mary Berry Blueberry Muffins

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Mary Berry Raspberry Jam

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Mary Berry Cheese Scones

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