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Side photo of Pimms cake topped with piped buttercream icing, cucumber, strawberries, orange segments and mint on a white plate in a garden with green grass in background to demonstrate pimms cake recipe.

Pimms Cake

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

Course Dessert
Cuisine Family Food
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 People
Calories 710 kcal
Author Sarah Barnes

Ingredients

  • 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

Instructions

  1. Grease 3 x 7″ round sandwich tins (or 2 x 8″).
  2. Preheat the oven to 180C.
  3. Cream your room temperature butter with your sugar until it’s pale, light and fluffy.
  4. 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.
  5. 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.

  6. 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.

  7. 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:

  1. 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:

  1. Beat your butter until it’s pale, light and fluffy.
  2. Beat in your icing sugar, beating for at leave 5 or 10 minutes until very fluffy and pale. 

  3. Mix in the lemon extract and cream cheese if using.

Put it together:

  1. 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.
  2. Drizzle a couple of dessert spoonfuls of syrup over each layer of sponge cake.
  3. Sandwich each layer together with some of your buttercream and some of the fruit (reserving plenty of fruit, and the mint, for the top).
  4. Put a dollop of icing on top of the cake and pile on the fruit. Drizzle the remaining syrup and decorate with mint leaves.
Nutrition Facts
Pimms Cake
Amount Per Serving
Calories 710 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 22g138%
Cholesterol 171mg57%
Sodium 38mg2%
Potassium 157mg4%
Carbohydrates 91g30%
Fiber 1g4%
Sugar 68g76%
Protein 7g14%
Vitamin A 1210IU24%
Vitamin C 39.4mg48%
Calcium 40mg4%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.