Pimm's layer cake

(69 ratings)

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Pimm's layer cake
Pimm's layer cake
  • Serves: 6-8

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

This delicious Pimm's layer cake is easier to make than it may look. With an impressive 3 layers, it's perfect for special occasions or summer parties in the sunshine. Ready in just 50 mins, this cake combines Pimm's with butter and icing sugar to make a sweet and creamy buttercream which sandwiches each layer together nicely. Topped with freshly prepared fruit and garnished with sprigs of mint leaves, this Pimm's layer cake is a slice (or 10) of summer.


For 3 sponges/layers:
  • 350g self-raising flour
  • 350g caster sugar
  • 350g butter
  • 6 med eggs
  • 2tsp baking powder
  • 3-4tbsp Pimm's

For the Pimm's buttercream:

  • 450g icing sugar
  • 150g butter
  • 4tbsp Pimms

For decorating:

  • 5 strawberries, chopped into small pieces
  • Half a small cucumber, chopped into small pieces
  • 1 med orange, chopped into small pieces
  • Sprigs of mint leaves

If you don't fancy assembling this cake with Pimm's buttercream you could always use whipping cream instead for a luxurious finish


  1. Preheat oven 180C/350F/Gas mark 4 and line 3x20cm round cake tins with greaseproof paper or spray with cake release spray.
  2. In a large mixing bowl whisk with an electric hand whisk all the cake ingredients together using an all in on method.
  3. Once completely combined, spoon the mixture into the 3 tins making sure you get an even amount in each tin. Bake the cakes for 15-20 mins until golden and springy to touch.
  4. Leave to cool for about 5 mins and then pop out onto a wire rack to cool further.
  5. Meanwhile, make the buttercream by whisking all the ingredients together with an electric hand whisk.
  6. Assemble your cake on a cake board or plate that youd like to display it on. Put a bit of the buttercream on the board or plate before stacking your cakes to keep the base in place. Pop your base cake onto the board or plate and cover in the light layer of buttercream.
  7. Stack the second layer and cover this layer with buttercream too. Pop the top layer of cake onto the stack and cover in buttercream making sure its as smooth as possible. You can use a palette knife or spatula for this.
  8. Leave to set a little and prepare your fresh fruit - dab with kitchen roll to take off any excess moisture. Sprinkle your chopped fruit in the centre of the cake. Garnish with mint and serve.

With special thanks to Baker and Maker, Sainsbury's and Lakeland

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