Pimms Cake

Pimms Cake // www.scarletscorchdroppers.com

Pimms Cake – A delicious three layer sponge filled with mascarpone cream and strawberries, topped with strawberries, orange, and mint, and drizzled with Pimms syrup. All the elements of your favourite summer drink in a cake!

After a strange and busy couple of weeks, I find myself unexpectedly relocated back to the UK. We were always planning the big move later in the summer, but here I am, a little earlier than planned. I’ve said goodbye to the skyscrapers, beaches and fried rice of Hong Kong, and I’m back in the rolling hills and fields of England. And what a time it is to come back! I’ve been welcomed back home to blue skies and warm days, with the promise of a glorious weekend just around the corner. I adore summer in the UK. Yes, the weather can be unpredictable, but theres something really magical about those sunny days when they do make their appearance. They are so different from the humid, wet, thundery summer days of Hong Kong. Its made me very excited for a summer spent outside in the garden. A summer of barbecues, picnics and ice creams.

Pimms Cake // www.scarletscorchdroppers.comPimms Cake // www.scarletscorchdroppers.com

It is therefore very appropriate that this month’s theme for the Bumpkin Betty Baking Club, is alfresco dining; cakes and bakes suitable for outdoor eating, picnics, summer parties, barbecues. Anything that would just taste better eaten outside on the grass, on the beach under sunny skies, or sat in the garden in the glowing golden summer evening light.

Pimms Cake // www.scarletscorchdroppers.comPimms Cake // www.scarletscorchdroppers.com

I think this Pimms cake fits the bill perfectly. It combines a lovely light summery sponge with the classic summer outdoor drink, Pimms. The cake has three layers of light vanilla sponge, drizzled with a Pimms syrup. It’s layered up with creamy mascarpone and fresh strawberries, and the whole cake is topped with a mountain of strawberries, orange slices and mint, and drizzled with more Pimms syrup. The Pimms syrup gives a delicious hint of Pimms, without being over powering. I’ve left the final key ingredient to a jug of Pimms, cucumber, off my cake as my family aren’t huge fans of cucumber in Pimms, and I couldn’t bring myself to put it on top of a cake. However if you would like to add it on go ahead and complete the flavour combination!

Pimms Cake // www.scarletscorchdroppers.comPimms Cake // www.scarletscorchdroppers.com

I think this would be the perfect cake to finish off a barbecue, and would make a fantastic centre piece to a summer garden party.

What are your favourite summer cakes?


  • The BB baking club is run by Jaclyn of Bumpkin Betty. Each month we have a different theme, and the group comes up with some beautiful, inspiring bakes. If you’d like to join you can find more information here, or join on Facebook here.
  • I used three 20cm cake tins to make a three layer cake. If you wanted to make a two layer cake you can use 2 x 25cm tins. You’ll need to extend the bake time.
  • Looking for more summery recipes? How about my eton mess cheesecake, cheats lemon tarts, or strawberry poppy seed cake?

Pimms Cake
Pimms Cake - A delicious three layer sponge filled with mascarpone cream and strawberries, topped with strawberries, orange and mint, and drizzled with Pimms syrup. All the elements of your favourite summer drink in a cake!
Recipe type: Cake
  • ---- for the cake
  • 285g stork or unsalted butter
  • 285g caster sugar
  • 2 teaspoons vanilla extract
  • 5 large eggs
  • 285g self raising flour
  • ---- for the Pimms syrup
  • 250ml Pimms
  • juice 1 orange
  • 100g caster sugar
  • ---- for the filling and toppings
  • 500g mascarpone
  • 100g icing sugar
  • 170g strawberries, sliced
  • strawberries, oranges and fresh mint, to decorate
  1. Start by making the cake layers. Grease and line 3 x 20cm cake tins, and preheat your oven to 180C/ 160C fan/ 350F.
  2. Cream together your stork or unsalted butter with the caster sugar and vanilla extract until the mixture if pale and creamy.
  3. Add in three of the eggs, along with half the flour and beat to combine. Repeat with the remaining eggs and flour. Divide evenly between your three cake tins. Bake for about 22 minutes, or until the cakes are risen, golden and firm to the touch. All ovens vary so keep an eye on your cakes as they bake. An inserted skewer should come out clean. Cool for a few minutes in the tins, then turn out on a wire rack to cool completely.
  4. Meanwhile, make the Pimms syrup. Put the Pimms, orange juice and caster sugar into a pan and heat gently until the sugar has dissolved. Let the syrup bubble gently, stirring occasionally, for about 15 minutes, until the syrup has thicken and reduced by about half. Take off the heat and allow to cool.
  5. To make the mascarpone cream, beat together the icing sugar with the mascarpone.
  6. Finally, assemble the cake. You might want to level your cakes if they have domed in the oven. Take your first cake and put it on the cake plate or stand you plan to serve it on. Drizzle over a couple of tablespoons of the Pimms syrup. Spread over a third of the mascarpone cream, and top with a layer of sliced strawberries. Repeat with the second layer. Top with the final layer of cake and spread over the remaining mascarpone. Pile on strawberries, slices of orange, and mint sprigs. Drizzle over the remaining Pimms syrup.
  7. Store in the fridge, and bring out about 30 minutes before you want to serve to bring it back to room temperature.


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