Mary Berry Apple Sandwich Cake Recipe

This soft, spiced Mary Berry Apple Sandwich Cake is made with fresh dessert apples, cinnamon, and self-raising flour, ready in 55 minutes. Biting into the light sponge reveals sweet pockets of tender apple and layers of freshly whipped double cream. I always bake this when autumn arrives and I need a comforting weekend treat.

Why This Classic Works

I initially worried that adding fresh fruit directly to a classic sponge would make the batter too heavy. Thankfully, tossing the apple pieces in a little flour before folding them in keeps the layers perfectly light.

The combination of traditional British baking with spiced fruit feels both familiar and special. I learned that using crisp eating apples rather than wet cooking apples prevents the cake from turning soggy in the oven.

Mary Berry Apple Sandwich Cake Ingredients

• 225g baking spread or softened butter
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 2 crisp dessert apples (like Cox or Braeburn), peeled and diced
• 300ml double cream, whipped (for filling)
• 2 tbsp icing sugar (for dusting)

How To Make Mary Berry Apple Sandwich Cake

1. Prep The Tins: Preheat your oven to 180°C (160°C fan) and line two 20cm (8-inch) sandwich tins with baking parchment.
2. Mix The Batter: Beat the butter, caster sugar, eggs, flour, baking powder, and cinnamon together in a large bowl until smooth.
3. Fold In Apples: Gently fold the diced apples into the cake mixture, ensuring they are evenly distributed throughout the batter.
4. Bake The Sponges: Divide the mixture evenly between the prepared tins and bake for 25-30 minutes until golden and springy.
5. Cool Completely: Leave the cakes in their tins for 5 minutes before turning them out onto a wire rack to cool completely.
6. Assemble The Cake: Spread the whipped double cream over one sponge, place the second sponge on top, and dust with icing sugar.

Recipe Tips

• Choose the right apples: Use firm dessert apples rather than cooking apples, as they hold their shape and release less water.
• Check for doneness: Insert a skewer into the centre of the sponge; it should come out clean when the cakes are ready.
• Whip the cream softly: Over-whipping the cream will make it grainy, so stop as soon as it holds soft peaks.

What To Serve With Apple Sandwich Cake

Serve this Apple Sandwich Cake with a hot pot of English breakfast tea or a freshly brewed coffee. For a comforting dessert, offer a jug of warm vanilla custard on the side to pour over individual slices.

How To Store

Store the assembled cake in an airtight container in the fridge for up to 3 days due to the fresh cream filling. The uncreamed sponges can be wrapped well in cling film and frozen for up to 3 months. Let them defrost at room temperature before filling.

FAQs

Can I use cooking apples instead?

It is best to avoid cooking apples like Bramleys for the sponge because they break down into mush. They also add too much moisture to the delicate cake batter. Stick to crisp eating apples for the best texture.

Why did my apples sink to the bottom?

Your apple pieces might have been too large or the batter too warm. Toss the diced apples in a teaspoon of flour before folding them in. This helps them stay suspended while baking.

Can I use buttercream instead of fresh cream?

Yes, a simple vanilla or cinnamon buttercream works wonderfully. Using buttercream also allows you to store the cake safely at room temperature instead of the fridge.

Nutrition

• Calories: 410 kcal
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 115mg
• Sodium: 280mg
• Total Carbohydrate: 36g
• Protein: 5g

Try More Recipes:

• Mary Berry Dutch Apple Cake Recipe
• Mary Berry White Chocolate Cake Recipe
• Mary Berry Carrot and Banana Cake Recipe