Mary Berry Buttermilk Cake

There’s something about the smell of brown sugar and butter warming in the oven that takes me straight back to my nan’s kitchen in Somerset. She didn’t call it a “Mary Berry buttermilk cake” — but goodness, it tasted just like one. Moist, a little tangy, and topped with that sticky, golden crust that made us fight over the corners. It was the kind of cake you’d eat warm, straight from the tin, burning your tongue because you just couldn’t wait.

Now, this buttermilk cake isn’t from Nan, it’s from the legend Mary Berry herself — but it’s got that same old-fashioned heart. Simple ingredients, no faff, but the kind of flavour that makes you breathe out and smile with the first bite. The buttermilk gives it an almost velvet crumb, and that brown sugar pecan topping? Let’s just say I’ve eaten it with a spoon.

Whether you’re making it for Sunday tea or just because the weather calls for cake, this one is a keeper.

Ingredients List

For the Cake:

• ¼ cup (60g) very soft butter — brings richness and depth.
• 1 cup (200g) light brown sugar — adds caramel warmth.
• 1 large egg
• 1 cup (240ml) buttermilk — gives the signature tang and tenderness.
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda — reacts with buttermilk for a fluffy rise.
• ½ teaspoon salt
• 1½ cups (190g) all-purpose flour

For the Topping:

• 3 tablespoons melted butter
• ½ cup light brown sugar
• 2 tablespoons half and half (or full cream if that’s what you’ve got)
• ⅛ teaspoon salt
• ¾ cup diced pecans — for crunch and nuttiness.

Note: You could swap the pecans for walnuts if you prefer. Or leave them out entirely. I won’t tell.

How To Make It (Instructions)

1. Preheat your oven to 350°F (175°C). Line a 9-inch round cake tin with parchment, and grease the sides.
2. In a large bowl, beat the butter and brown sugar until blended. It won’t be creamy — more like a sandy paste. That’s fine.
3. Add the egg and stir until smooth.
4. Pour in the buttermilk and vanilla. Give it a gentle stir until combined.
5. Sprinkle over the flour, baking soda, and salt. Mix until just combined. No aggressive whisking — treat it like a sleepy baby.
6. Pour into your tin and smooth the top.
7. Bake for 30 minutes. Go make a cuppa while the house starts smelling divine.
8. With 10 minutes left on the clock, make the topping: stir together the melted butter and sugar, then add the pecans, milk, and salt. It should look like a glossy, chunky caramel.
9. After 30 minutes of baking, remove the cake and pour the topping evenly over the surface.
10. Pop it back in the oven for another 10 minutes. The topping should be bubbling.
11. Let the cake rest in the pan for 20 minutes. Go ahead — stare at it like it’s art.
12. Serve warm or let it cool. (If flipping onto a platter, do a double flip so the topping stays on top.)

I once forgot the baking soda and ended up with a flat pancake of sadness. Don’t do that.

Common Mistakes

Why is my cake dry?
You’ve probably overbaked it. Check with a toothpick around 28–30 minutes. If it comes out clean or with a few crumbs, it’s done.

Why is the texture dense and heavy?
Overmixing is the culprit. Stir just until everything comes together — no more.

Why did my topping sink into the cake?
The topping should go on after the first 30 minutes of baking. Too early and it’ll just disappear.

Can I use regular milk instead of buttermilk?
You can — but the tang and texture won’t be the same. In a pinch, mix 1 tbsp lemon juice or vinegar into 1 cup of milk and let it sit for 10 minutes.

I forgot to line the tin — is it ruined?
Not ruined, but you may struggle to lift it out neatly. Serve it straight from the tin and pretend it was the plan.

Storage and Reheating Tips

Fridge: Store in an airtight container for up to 5 days. The topping stays lovely and chewy.

Freezer: Wrap slices tightly in clingfilm and foil. Freeze for up to 3 months. Thaw overnight in the fridge.

To Reheat:

• Microwave: 10–15 seconds per slice. Perfect for softening the topping.
• Oven: Cover loosely with foil and warm at 160°C for about 10 minutes.
• Air fryer: Yep, even this works. 160°C for 4–5 minutes.

What to Serve With It

• Vanilla ice cream — because warm cake + cold ice cream = the dream.
• Strong black tea — cuts the sweetness, especially good with Earl Grey.
• Fresh raspberries — adds a tart pop and brightens the whole dish.

Sometimes I eat it straight from the pan with a spoon. No judgement zone here.

FAQ Section

Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend. Don’t forget to check your baking soda too — some blends need extra leavening.

Can I skip the nuts?
Of course. It’s your cake. Swap for oats or coconut flakes if you want texture.

Can I use yogurt instead of buttermilk?
Yes, but loosen it with a splash of milk first so it mimics buttermilk’s consistency.

Is this good for breakfast?
Absolutely. It’s basically a muffin in disguise.

Try More Recipes:

• Mary Berry Poached Pears
• Mary Berry Chocolate And Hazelnut Cake
• Mary Berry Millionaire Shortbread Recipe