The ULTIMATE Pimms Cake Recipe (2024)

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The perfect summer cake recipe! This Pimms Cake recipe issurprising easy, looks impressive and tastes absolutely delicious. Towering with strawberries and drizzled with Pimms syrup, this is a show stopping afternoon tea bake.

The ULTIMATE Pimms Cake Recipe (1)Being everso slightly food obsessed almost all of my plans for any event or occasion revolve around the food. Summer is no exception. HELLO Pimms Cake!

If there’s a holiday coming up, I will be thinking of the baklava or the Greek salad long before I plan the beach outings.But summer, when the talk turns to Pimms, honestly? I’m not the biggest fan.

Barbeques, mojitos, fresh fruit, I am all over that seasonal summer eating. But the Pimms? I can’t quite love it as much as I want to. It’s just too sweet for my boozing tastes, so, I ask you, what treat cannot be improved by putting it into a giant cake?!

The ULTIMATE Pimms Cake Recipe (2)I made this Pimms Cake recipe for our first barbeque of the year and everyone loved it. Perhaps something about piles of fruit on top helped us to convince ourselves that it was the healthy option for pudding?

Anyway, it really is a simple to make show-stopper. Just the way I like ’em.

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How do you make a Pimms Cake?

This Pimms Cake recipe is based around a simple sponge batter, baked in 3 layers, drizzled with a Pimms syrup and decorated with light fluffy lemon frosting and fresh fruit.

I love a homemade cake more than most people but here’s a secret, in you’re in a push you could construct a cheat’s version of this cake. Buy a ready made Victoria Sponge and a tub of ready made icing, make your syrup and decorate with fruit. Bob’s your uncle, Pimms Cake there you go.

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Tips for making the Pimms Cake recipe:

  • Add the fruit to the top of the Pimms cake just before serving if possible, this stops it from going soggy.
  • The cream cheese in the icing is optional as it’s only a small amount, but it does add a soft, silky smoothness to the icing. Just be sure to stir in carefully so that the icing doesn’t go runny.
  • If you don’t have piping bags, you can slather the icing on with a knife or palette knife. I love this handy little helper for decorating cakes: Cake Knife on Amazon (plus a bargain buy at £2.99).
  • Serve this sponge cake as fresh as possible. No more than two days after baking for it to taste as good as possible.
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Useful tools for making the Pimms Cake recipe:

  • Piping bags – If you buy one thing for making pretty cakes, let it be disposable piping bags! I know we are all reducing plastic, but the volume of washing up liquid it takes to get reusable ones clean, I am sure the damage to the environment it worse.
  • Palette knife – If you’re not using piping bags, this nifty little helper is so useful for decorating cakes (and lifting big cakes). Once you have one, you’ll find that you use it ALL the time. Plus a bargain at £2.99.
  • Baking tins – Good quality baking tins will revolutionise your baking. They don’t need to be expensive, but sturdy. They make sure that your sponge cooks evenly and not too quickly. I like these tins as they have loose bottoms too. They are also the deep size that I use for most of my cheesecake recipes.
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Fancy some other easy cake recipes? How about my Gin and Tonic Cake Barsor my Nutella Cake?

Hope you enjoy this recipe as much as we do.I’d love to know how you got on and what you thought of it if you make this Easy Pimms Cakerecipe.Please rate the recipe and leave me a comment below if you do.

Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.

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How to make the Pimms Cake recipe:

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Pimms Cake

By Sarah Rossi

A perfect summer sweet treat. A layer cake drenched in Pimms and fresh fruit.

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 12 People


  • 350 g Unsalted butter
  • 350 g Caster sugar
  • 6 Free range eggs
  • 350 g Self raising flour
  • 2 Lemons, Zest only
  • For the syrup:
  • 300 ml Pimms
  • 100 g Caster sugar
  • For the icing:
  • 150 g Unsalted butter
  • 300 g Icing sugar
  • 2 tsp Lemon extract
  • 100 g Full fat cream cheese, Optional
  • To decorate:
  • Half a cucumber, sliced and chopped into small pieces
  • 2 Oranges, peeled and cut into small pieces
  • 350 g Strawberries, hulled and cut into small pieces
  • A handful of small sprigs of mint


  • Grease 3 x 7″ round sandwich tins (or 2 x 8″).

  • Preheat the oven to 180C.

  • Cream your room temperature butter with your sugar until it’s pale, light and fluffy.

  • Mix in the eggs, one at a time, beating really well after each egg. Don’t worry if it starts to look a bit curdled, it’ll all come good.

  • Mix in your flour and lemon zest. If you’ve been using a mixer, do this bit by hand. It helps to keep the sponge light.

  • Spoon into a your tins, smooth out with the back of a spoon. Make a bit of a dip in the middle to account for rising.

  • Bake for about 30 minutes or until a skewer comes out clean. You might need to adjust the time by 5 minutes either way depending on your oven.

Make the syrup:

  • Pop the Pimms in a pan with the sugar and bring to the boil. Continue to let it bubble for about 6 or 7 minutes until it has thickened. Allow to cool (it will get thicker as it cools).

Make your icing:

Put it together:

  • When your cakes are completely cold, use a carving knife to level them. Just trim the top crust off. This is important, it’s not a waste of cake (taste testing compulsory). If you don’t do this, with a cake this size it will be wonky.

  • Drizzle a couple of dessert spoonfuls of syrup over each layer of sponge cake.

  • Sandwich each layer together with some of your buttercream and some of the fruit (reserving plenty of fruit, and the mint, for the top).

  • Put a dollop of icing on top of the cake and pile on the fruit. Drizzle the remaining syrup and decorate with mint leaves.


Calories: 710kcalCarbohydrates: 91gProtein: 7gFat: 36gSaturated Fat: 22gCholesterol: 171mgSodium: 38mgPotassium: 157mgFiber: 1gSugar: 68gVitamin A: 1210IUVitamin C: 39.4mgCalcium: 40mgIron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: Family Food

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Categorized as:
Cakes, Celebration Cakes, Recipes, Sweet Things

The ULTIMATE Pimms Cake Recipe (9)

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The ULTIMATE Pimms Cake Recipe (2024)


How do you make a box cake taste richer? ›

Using your Mad Hungry Spurtle Set, sift and stir your eggs, fats, and liquids, to achieve that velvety batter we all know and love.
  1. Replace Water with Milk or Buttermilk.
  2. Substitute Oil for Butter.
  3. Use More Eggs.
  4. Add Vanilla Extract.
  5. Make It a Chocolate Lovers' Cake. ...
  6. Decorate Your Cake Like A Pro.

What to do with flop cake? ›

Liquid-based desserts such as trifle, tiramisu, bread-and-butter pudding and deliciously moist tres leches cake are all great solves for a flopped cake. They involve deconstructing it and dousing it in a generous amount of liqueur, coffee or cream. Let your creativity run wild with this one!

What happens when you add sour cream to cake mix? ›

Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.

What's the secret to a moist cake? ›

Seven Bakery Secrets to Incredibly Moist Cakes Every Time
  1. Use Buttermilk Instead of Milk.
  2. Add Vegetable Oil.
  3. Use Instant Clearjel or Instant Pudding Mix.
  4. Use the Right Recipe.
  5. Don't Overbake.
  6. Bake in Sheet Pans Instead of individual Cake Pans.
  7. Use a Simple Syrup or Glaze.
Apr 23, 2021

Why is it called a dump cake? ›

A dump cake is an American dessert similar to a cobbler but with a cake-like topping. It is so named because it is prepared by "dumping" ingredients (typically canned fruit or pie filling, followed by a boxed cake mix) into a cake pan without mixing.

What is the biggest mistake to avoid when making a dump cake? ›

However, anyone well-versed in the ways of the dump cake will tell you that there is one rule you should never break when making a dump cake. Since it's not a step that you'll ever see in most other cake recipes, it can be easily missed. The mistake to avoid is simple: Don't mix it.

What do bakeries do with leftover cakes? ›

Some bakeries may throw away leftover cake from weddings or parties, while others may donate it to local charities or food banks. Some bakeries may also give leftover cake to employees or sell it at a discounted price.

What can I add to cake mix to make it richer? ›

Enrich with fat.

Mix in room-temperature cream cheese, ricotta, sour cream, whole-fat yogurt, or peanut butter in addition to the fat called for on the box to yield even richer cakes.

How to make a box cake taste like a bakery? ›

Step 1: Look at the directions on the cake mix. Step 2: Add one more egg (or add 2 if you want it to be very rich). Step 3: Use melted butter instead of oil and double the amount. Step 4: Instead of water, use whole milk.

How do you make a box cake moist and dense? ›

How To Make Boxed Cake Denser
  1. Add 2 extra egg yolks. ...
  2. Swap out oil for melted butter. ...
  3. Add 2 mashed ripe bananas, fold in just before baking. ...
  4. Add 1 cup pumpkin purée, fold in just before baking. ...
  5. Swap out water for coconut milk. ...
  6. Swap out oil for ricotta cheese. ...
  7. Add 4 ounces of chocolate, melted. ...
  8. Swap out water for heavy cream.
May 16, 2023

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