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Mary Berry Seed Cake Recipe

Mary Berry Seed Cake recipe
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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.

Ingredients

Scale

  • 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

Instructions

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.

Find it online: https://maryberrycooks.co.uk/mary-berry-seed-cake/