Mary Berry Seed Cake Recipe

Mary Berry’s Seed Cake is a traditional British bake that dates back to the 18th century. Flavoured with caraway seeds, this cake is light, buttery, and aromatic, with a unique taste that sets it apart from modern sponges. It’s the perfect accompaniment to a cup of tea or coffee, making it ideal for afternoon gatherings or as a nostalgic treat. Despite its old-fashioned origins, this cake remains a timeless recipe that captures the charm of classic British baking.

What is Mary Berry Seed Cake?

Seed cake is a classic British sponge made with butter, sugar, eggs, flour, and flavoured with caraway seeds. The seeds add a subtle aniseed-like flavour that’s distinct but not overpowering. Mary Berry’s version of the seed cake balances sweetness and spice beautifully, creating a light yet flavourful bake.

Try Other Mary Berry Cake Recipes

• Mary Berry Date and Walnut Cake
• Mary Berry Dundee Cake
• Mary Berry Boiled Fruit Cake
• Mary Berry Lemon Victoria Sponge

Why This Recipe is Worth Trying

• Traditional flavour – A nostalgic cake with a unique character.
• Simple to prepare – Straightforward method with basic ingredients.
• Perfect for teatime – Delicious with tea, coffee, or a light dessert wine.
• Keeps well – Flavours deepen if stored for a day or two.
• Elegant yet homely – Classic Mary Berry balance of taste and presentation.

Essential Ingredients to Make Mary Berry Seed Cake

• 175g butter, softened
• 175g caster sugar
• 3 large eggs
• 225g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
• 1½ tbsp caraway seeds
• Pinch of salt

Handy Kitchen Tools for Best Results

• 20cm round cake tin, lined with baking paper
• Mixing bowls
• Electric whisk or wooden spoon
• Spatula
• Cooling rack

Step-by-Step Guide to Making Mary Berry Seed Cake

Step 1: Prepare the tin

Preheat oven to 180°C (160°C fan). Grease and line a 20cm round cake tin.

Step 2: Cream butter and sugar

In a mixing bowl, beat butter and sugar together until light and fluffy.

Step 3: Add eggs

Whisk in eggs one at a time, adding a spoonful of flour if the mixture begins to curdle.

Step 4: Fold in dry ingredients

Sift flour, baking powder, and salt, then fold gently into the mixture. Stir in milk to loosen the batter.

Step 5: Add caraway seeds

Mix in the caraway seeds, ensuring they are evenly distributed.

Step 6: Bake the cake

Spoon batter into the prepared tin, smooth the top, and bake for 40–45 minutes until golden and springy to the touch.

Step 7: Cool and serve

Cool in the tin for 10 minutes, then transfer to a wire rack. Slice and serve with tea or coffee.

What I Got Wrong (And How I Fixed It)

• Added too many seeds – Overpowered the flavour. Using the correct amount kept the balance.
• Didn’t line the tin – Made the cake stick. Lining ensured easy removal.
• Overbaked slightly – Left the cake dry. Checking earlier kept it moist.

Healthier Ways to Make Mary Berry Seed Cake

• Use half wholemeal flour for extra fibre.
• Reduce sugar slightly, as caraway adds natural flavour.
• Swap butter for a light spread or part olive oil.
• Add orange zest for brightness without extra sugar.

Ingredient Substitutions for Mary Berry Seed Cake

• Caraway seeds → Fennel seeds or anise seeds for a similar flavour.
• Self-raising flour → Plain flour plus 1 tsp baking powder.
• Milk → Almond milk or oat milk for dairy-free version.
• Butter → Dairy-free spread for vegan adaptation.

Pairing Ideas: What to Serve With Seed Cake

• Afternoon tea – The classic way to enjoy it.
• Coffee – Caraway pairs well with bold flavours.
• Fruit compote – Adds sweetness and freshness.
• Whipped cream – Lightens the texture.
• Cheese board – A surprising but delicious savoury pairing.

Expert Tips for Seed Cake Success

• Measure seeds carefully – Too many will overwhelm the cake.
• Cream butter and sugar well – Keeps sponge light.
• Test with a skewer – Ensures centre is fully cooked.
• Store for a day before serving – Flavours develop and improve.
• Don’t overmix – Keeps texture soft and airy.
• Use fresh seeds – Old seeds lose flavour quickly.

Creative Ways to Customize Seed Cake

• Add a splash of brandy or sherry for festive flavour.
• Stir in dried fruit such as currants or sultanas.
• Drizzle with a citrus glaze for freshness.
• Add crushed nuts for texture.
• Top with candied peel for decoration.

Storing Seed Cake the Right Way

• Store in an airtight container for up to 5 days.
• Wrap well and freeze for up to 2 months.
• Flavour deepens if stored overnight before serving.

How to Reheat Seed Cake

• Oven method – Warm slices at 150°C for 5–7 minutes.
• Microwave method – Heat slices for 10–15 seconds.
• From frozen – Defrost at room temperature before serving.

Nutritional Breakdown (per serving)

• Calories: ~360 kcal
• Protein: 6g
• Carbohydrates: 42g
• Fat: 19g
• Fibre: 2g
• Sugar: 24g

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FAQs

What seeds are traditionally used in seed cake?

Caraway seeds are traditionally used in seed cake. They give the cake its distinct, slightly aniseed flavour that balances the sweetness of the sponge.

How do you stop seed cake from becoming dry?

To keep seed cake moist, avoid overbaking and check for doneness a few minutes early. Adding a splash of milk to the batter also helps maintain softness.

Can you use other seeds instead of caraway in seed cake?

Yes, fennel seeds or anise seeds can be used as alternatives to caraway. They provide a similar flavour profile with a subtle licorice-like taste.

Should you rest seed cake before eating?

Yes, seed cake often tastes better the next day. Resting it overnight allows the flavours of the caraway seeds to develop fully.

Wrapping It Up

Mary Berry’s Seed Cake is a delightful throwback to traditional British baking. With its buttery sponge and subtle caraway flavour, it’s a simple yet elegant cake that pairs beautifully with tea or coffee. Perfect for afternoon gatherings or as a nostalgic treat, this recipe showcases the timeless charm of heritage bakes.