Mary Berry Pumpkin Cake Recipe

The Mary Berry Pumpkin Cake is a soft, moist, and warmly spiced cake perfect for autumn and festive gatherings. It’s beautifully balanced — the sweetness of pumpkin blends perfectly with cinnamon, nutmeg, and ginger, while the light cream cheese frosting adds a luscious finish.

This cake is easy to prepare, wonderfully aromatic, and a great way to celebrate the comforting flavours of the season.

What is Mary Berry Pumpkin Cake?

Mary Berry’s pumpkin cake is a moist sponge made with pumpkin purée, warm spices, and a rich cream cheese frosting. It’s simple to bake yet has the depth and texture of a bakery-quality dessert. Perfect for tea-time, celebrations, or as a show-stopping centrepiece, it captures the essence of autumn in every bite.

Other Popular Recipes

• Jamie Oliver Slow-Cooked Beef Stew
• James Martin’s Pumpkin Pie
• Jamie Oliver Christmas Gravy
• Jamie Oliver’s Gluten-Free Christmas Cake

Why You Should Try This Recipe

• Rich autumn flavour – Perfect blend of pumpkin, cinnamon, and nutmeg.
• Soft and moist texture – Pumpkin keeps the sponge light and tender.
• Simple to make – Easy mixing method with minimal fuss.
• Beautifully spiced – Ideal for cosy fall gatherings or holidays.
• Versatile – Works as a loaf, traybake, or layer cake.

Ingredients Needed for Mary Berry Pumpkin Cake

For the cake:

• 250g self-raising flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• 200g light brown sugar
• 200g unsalted butter, softened
• 3 large eggs
• 250g pumpkin purée (fresh or canned)
• 1 tsp vanilla extract
• 100g chopped walnuts or pecans (optional)

For the frosting:

• 200g cream cheese
• 100g unsalted butter, softened
• 200g icing sugar, sifted
• 1 tsp vanilla extract

Kitchen Equipment Needed

• Large mixing bowl
• Electric hand mixer or stand mixer
• Spatula
• 20cm (8-inch) round cake tin or loaf tin
• Baking parchment
• Wire rack
• Oven

Instructions to Make Mary Berry Pumpkin Cake

Step 1: Prepare the oven and tin

Preheat oven to 180°C (350°F). Grease and line your cake tin with baking parchment.

Step 2: Mix the dry ingredients

In a large bowl, sift together the flour, baking powder, cinnamon, nutmeg, and ginger.

Step 3: Cream butter and sugar

In a separate bowl, beat butter and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.

Step 4: Combine with pumpkin

Stir in the pumpkin purée and vanilla extract until smooth. Gradually fold in the dry ingredients and nuts (if using) until just combined.

Step 5: Bake the cake

Pour the batter into the prepared tin and smooth the top. Bake for 40–45 minutes, or until a skewer inserted in the centre comes out clean.

Step 6: Cool completely

Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool fully before frosting.

Step 7: Make the frosting

Beat the cream cheese and butter together until creamy. Add icing sugar and vanilla extract, then whisk until smooth.

Step 8: Frost and serve

Spread the frosting evenly over the cooled cake. Decorate with chopped nuts or a dusting of cinnamon if desired.

What to Serve With Mary Berry Pumpkin Cake

• Hot coffee or spiced tea – Complements the warm autumn flavours.
• Vanilla ice cream – Adds a creamy, chilled contrast.
• Whipped cream – Lightens each bite beautifully.
• Fresh berries – Adds colour and a refreshing tang.

Pro Tips for Making the Best Mary Berry Pumpkin Cake

• Use room-temperature ingredients – Helps the batter mix evenly.
• Avoid over-mixing – Keeps the cake light and fluffy.
• Drain fresh pumpkin – Remove excess water to prevent sogginess.
• Add citrus zest – A hint of orange zest enhances the flavour.
• Frost when cool – Warm cake will melt the frosting.
• Toast the nuts – Deepens their flavour and adds crunch.

What are the Variations of Mary Berry’s Pumpkin Cake

• Pumpkin loaf – Bake in a loaf tin and drizzle with icing.
• Pumpkin cupcakes – Divide the batter into muffin tins for individual treats.
• Chocolate pumpkin cake – Add cocoa powder for a rich twist.
• Gluten-free version – Use gluten-free flour with a teaspoon of xanthan gum.

How Do I Store Mary Berry Pumpkin Cake

• In the fridge – Store frosted cake in an airtight container for up to 5 days.
• At room temperature – Unfrosted cake keeps for 2–3 days.
• In the freezer – Wrap slices in cling film and freeze for up to 2 months.

How Do I Reheat Mary Berry Pumpkin Cake

• In the microwave – Heat slices for 15–20 seconds for a soft, just-baked texture.
• In the oven – Warm at 150°C (300°F) for 8–10 minutes.
• Avoid frosting reheating – It can melt and lose texture.

How Can I Make Mary Berry Pumpkin Cake Healthier?

Use half butter and half Greek yoghurt to cut down on fat. Reduce sugar slightly or replace it with maple syrup. Skip the frosting or use light cream cheese for fewer calories without losing flavour.

Nutrition Value (per serving)

• Calories: ~380 kcal
• Protein: 6g
• Fat: 20g
• Carbohydrates: 42g
• Fibre: 2g

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FAQs

How do you make pumpkin cake moist and soft?

To keep pumpkin cake moist and soft, use pumpkin purée instead of grated pumpkin, as it adds natural moisture. Avoid over-mixing the batter, and bake just until a skewer comes out clean — overbaking can make the cake dry.

Can I use fresh pumpkin instead of canned in pumpkin cake?

Yes, you can use fresh pumpkin. Steam or roast it until tender, then mash and strain any excess water before adding to the batter. This gives a fresher flavour and the same smooth texture as canned purée.

Why does my pumpkin cake sink in the middle?

Pumpkin cake may sink if the oven temperature is too low, if too much batter is in the tin, or if the cake is underbaked. Always preheat the oven and avoid opening the door too early during baking.

Can I make pumpkin cake ahead of time?

Yes, pumpkin cake can be made a day ahead. Store it unfrosted in an airtight container at room temperature, then add the frosting just before serving to keep it fresh and moist.

Final Words

The Mary Berry Pumpkin Cake is a deliciously spiced, moist dessert that’s easy to prepare and impossible to resist. With its soft crumb, fragrant spices, and creamy frosting, it’s a perfect bake for autumn celebrations or weekend treats. Each slice brings a warm, comforting sweetness — just as Mary Berry would approve.