Mary Berry Sunshine Cake Recipe

This moist, dense Mary Berry Sunshine Cake is made with three hidden gems—carrot, courgette, and banana—and ready in just 50 minutes. It gets its cheerful name from the golden flecks of fruit and vegetables that keep the sponge incredibly tender without being heavy. I love making this when I want to sneak some goodness into a treat that everyone, even the fussiest eaters, will devour.

Why This Classic Works

What makes this version different from a standard carrot cake is the combination of three distinct moisture-giving ingredients. Mary Berry calls them “hidden gems” because the grated carrot, courgette (zucchini), and mashed banana blend so seamlessly into the crumb that you don’t taste them individually. Instead, they create a texture that is closer and denser than a fluffy Victoria sponge, but far more moist and keeping.

I learned quickly that the secret to the icing is balance. Because the cake itself is quite sweet from the banana and sugar, the cream cheese frosting needs to be tangy rather than sickly. Using full-fat cream cheese and ensuring your butter is perfectly soft prevents the runny icing disaster that often plagues vegetable-oil-based cakes.

Mary Berry Sunshine Cake Ingredients

For the Cake:

• 225g self-raising flour
• 175g caster sugar
• 1 tsp baking powder
• 4 large free-range eggs
• 225ml sunflower oil
• 100g grated carrot (coarsely grated)
• 100g mashed banana (overripe is best)
• 100g grated courgette (coarsely grated)
• 75g dried banana slices, broken into small pieces (optional)

For the Icing:

• 100g butter, softened
• 100g full-fat cream cheese
• 1 tsp vanilla extract
• 225g icing sugar, sifted
• Whole dried banana chips or walnuts to decorate

How To Make Mary Berry Sunshine Cake

1. Prep the oven and tins: Preheat your oven to 180°C (160°C Fan/Gas 4). Grease two 20cm (8in) loose-bottomed sandwich tins and line the bases with non-stick baking paper.
2. Mix dry ingredients: In a large mixing bowl, measure out the self-raising flour, caster sugar, and baking powder. Whisk briefly to combine and remove any large lumps.
3. Prepare the wet mixture: In a separate bowl, beat the eggs until broken up. Add the sunflower oil, grated carrot, mashed banana, and grated courgette. Stir well until the mixture is uniform.
4. Combine the batter: Pour the wet egg and vegetable mixture into the bowl with the dry ingredients. Whisk with an electric mixer (or beat vigorously with a wooden spoon) just until everything is combined and smooth. Fold in the broken dried banana pieces if using.
5. Bake the cakes: Divide the mixture evenly between the two prepared tins. Bake for 25–30 minutes until the cakes are well risen, golden, and spring back when lightly pressed in the centre.
6. Cool completely: Leave the cakes in the tins for 10 minutes to firm up, then turn them out onto a wire rack to cool completely. This is crucial as the cream cheese icing will melt if the cakes are even slightly warm.
7. Make the icing: Whisk the softened butter and cream cheese together in a bowl until smooth. Add the vanilla extract and half the icing sugar, whisking again. Add the remaining icing sugar and whisk until light, fluffy, and spreadable.
8. Assemble: Spread half the icing over one sponge layer. Place the second sponge on top. Swirl the remaining icing over the top and decorate with whole dried banana chips or walnuts.

Recipe Tips

• Don’t squeeze the courgette: Unlike some fritter recipes, you do not need to squeeze the liquid out of the courgettes here. The moisture is essential for the cake’s keeping qualities.
• Grate coarsely: Use the coarse side of your box grater for the carrots and courgettes. If you grate them too finely, they can turn to mush and make the batter heavy.
• Room temperature dairy: Ensure your butter and cream cheese are at room temperature before mixing the icing. If the butter is too hard, you’ll get lumps; if the cream cheese is too cold, it might split the mixture.
• Storage is key: Because of the fresh cream cheese in the icing, this cake needs to be stored in the fridge, but it tastes best if brought to room temperature 30 minutes before serving.

What To Serve With Sunshine Cake

This cake is a quintessential afternoon tea treat, so it pairs beautifully with a pot of Earl Grey or English Breakfast tea. If you are serving it as a dessert, a dollop of crème fraîche or Greek yoghurt on the side helps cut through the sweetness of the icing.

How To Store

Store the iced cake in an airtight container in the fridge for up to 3 days. The un-iced sponges freeze brilliantly; wrap them tightly in cling film and foil, and freeze for up to 3 months. Defrost fully at room temperature before icing.

FAQs

• Can I taste the courgette in the cake? No, the courgette (zucchini) has a very mild flavour that disappears into the sponge. It is there purely for moisture and texture, making it a great way to use up a glut from the garden.
• Can I use vegetable oil instead of sunflower oil? Yes, any flavourless oil like vegetable, rapeseed, or canola oil works perfectly in this recipe. Avoid olive oil as the flavour is too strong.
• Why is my cream cheese icing runny? This usually happens if you over-whisk the mixture or if the butter was melted rather than just softened. Once the sugar is incorporated, stop whisking to keep it firm.
• Can I make this as a traybake? Yes, you can bake this in a rectangular roasting tin (approx 30x23cm), but you will need to adjust the baking time to roughly 35–40 minutes. Check often with a skewer.

Nutrition

• Calories: 560 kcal
• Total Fat: 35g
• Saturated Fat: 12g
• Cholesterol: 115mg
• Sodium: 280mg
• Total Carbohydrate: 58g
• Protein: 6g