Pimms Cake

May 14, 2021Sew White

Hands up who wants a slice of this incredible Pimms Cake! This is a gorgeous citrus cake with a Pimm’s syrup drizzle, topped with a cream cheese buttercream and studded with all the iconic Pimm’s fruit. This impressive cake is easy to make and a perfect summer cake for summer events and summer parties. It is also a brilliant showstopper cake to serve during Wimbledon fortnight as a tennis party cake.

the finished pimms cake with 4 layers and cream cheese buttercream

What do I need for a Pimms cake?

It might seem like you need a lot of ingredients for this Pimm’s cake recipe but actually most of the items are storecupabord and normal ingredients which are easy to pick up form the supermarket.

beautiful golden brown impressive cake with layers of buttercream and topped with pimm's fruit
the top of the pimms cake with lots of pimms fruit includnig strawberries, orange and cucumber

For the cake

  • 500 g unsalted butter (or a baking butter like Stork)
  • 450 g caster sugar / superfine sugar
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • 500 g plain flour / all purpose flour
  • small pinch salt
  • 0.5 teaspoon baking powder
  • 300 ml semi-skimmed milk

Pimm’s drizzle

  • 150 ml Pimm’s
  • 3 tablespoons sugar
  • 100 ml water
A slice of pimms cake with 4 layers of cake and cream cheese buttercream

Cream cheese buttercream frosting

  • 250 g unsalted butter
  • 300 g icing sugar / confectioners sugar
  • 340 g cream cheese (full fat Philadelphia)
  • 1 teaspoon vanilla extract

Cake decorative garnish

  • 400 g Strawberries
  • 0.5 cucumber
  • 1 orange
  • 30 g fresh mint (a handful)
Pimms cake surrounded by fresh pimms fruit.

What fruit goes in Pimm’s?

The classic fruit choices to go into a jug of Pimm’s (and a few smaller pieces to decorate the glasses) include;

  • Strawberries
  • Orange slices
  • Lemon slices

Other ingredients that go into Pimm’s have to include;

  • Fresh mint
  • Cucumber

How do I make a Pimm’s drizzle cake?

Making this Pimms cake is easy. I promise. It looks like an impressive cake but it is really simple and I have written out all the instructions in the recipe below – keep scrolling for the full recipe.

You start by creating a basic vanilla cake which you divide between two tins and bake until golden brown. Allow this cake to cool and then level off and slice horriozontally in half to make the layers.

Next comes the Pimm’s drizzle syrup. Take the measure of Pimm’s in the recipe card below and add the water and sugar. Add it to a saucepan and on a medium heat bring it up a simmer and allow the mixture to reduce. After a few minutes the mix will start to thicken up.

Brush the liquid over each layer of the cake allowing the Pimm’s syrup to drizzle through. This will help the cake stay moist and pack in even more of that iconic Pimm’s flavour.

Make the delicious cream cheese buttercream. Definitely lick the bowl when you’re done! Pipe the cream cheese buttercream on to the first layer and smooth over. Add the next cake layer and reapeat for all layers.

Finally top the cream cheese buttercream layer with a mix of strawberries, orange slices, cucumber and fresh mint – all the delicious flavours you would find in a glass of a Pimm’s.

Close up of the cake layers with the cream cheese buttercream filling. Topped with Pimms fruit cake including strawberries, orange slices, cucumber slices and fresh mint.

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What flavours go in to a Pimms cake?

The great part of a Pimm’s cake is the iconic summer flavours. A Pimm’s cake has the delicious flavours including “delicate combination of herbal botanicals, caramelised orange and warm spices” taken from the Pimm’s website. The Pimm’s flavours are so iconic and combining them into a cake where flavour can really be highlighted is definitely a good idea.

This Pimm’s drizzle cake is soft and light while also packed full of flavour and topped with a creamy but not too sweet but cream and of course all the iconic fruits and herbs you would find in a Pimm’s.

View my other recipes you might enjoy this summer

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What is in Pimm’s?

Pimm’s is an iconic English brand of alcholic drink associated with summer. The drink itself is a gin-based fruit cup and the essential summer drink is made by adding lemonade and a mix of cucumber, orange, lemon, fresh mint and fresh strawberries. Pimm’s can be considered a liqueur and often used in cocktails. Find out more about Pimm’s from their website.

A close up slice of layer cake made with Pimms and the pimms cake in the background

How do you make light and fluffy cakes?

The best way to get light and fluffy cakes is by really creaming the sugar and butter together. You can either cream the butter and sugar together by hand (with a lot of elbow grease) or using a hand or electric mixer. Creaming the butter and sugar together helps trap tiny air bubbles into the mix.

The air bubbles you’re adding through this method of cake making, plus the carbon dioxide released by raising agents in the cake, will expand as they heat up, and the cake will rise making them light and fluffy.

Pimm's layer cake being cut into with fhres fruit on top of the layers
A slice of a pimms cake with the Pimm's cake in the background.

What gas mark do you cook cakes on?

Most of my recipes have ºC oven temperature but I have been asked to include gas mark numbers on too. For most cakes I preheat the oven to 180°C which is 160°C fan and gas mark 4. Some people say use gas mark 5 but I find that too hot to use for cakes. It tends to make the cakes rise too fast and can result in the cakes imploding once they’re out of the oven. I prefer to bake cakes low-and-slower.

How do I make the Pimm’s drizzle syrup for the Pimms cake?

Pimm’s drizzle

  • Add the Pimm’s , sugar and water to a saucepan set on a medium heat. Allow the mixture it to bubble and thicken slightly (it should only take a few minutes). Keep stirring, and remember to give it your full attention as it could bubble over if the saucepan gets too hot.
  • Once thickened, remove from the heat and set aside.
Pimms drizzle cake decorated with strawberries, oranges, cucumber and fresh mint and start sparklers

What can I serve with this delicious Pimm’s cake?

The best things I can think of serving with this Pimm’s cake is of course a tall glass of Pimm’s. That has to be the top of the list. The Pimm’s cake works so well with summer events and as a delicious summer party food. For a summer party I would serve the Pimm’s cake as the show stopper but I would also include;

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Linked up to this week’s #CookBlogShare hosted by me – click here for week 19 Summer Fruit Desserts

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Pimms Cake

Sisley White
Hands up who wants a slice of this incredible Pimms Cake! This is a gorgeous citrus cake with a Pimm's syrup drizzle, topped with a cream cheese buttercream and studded with all the iconic Pimm's fruit. This impressive cake is easy to make and a perfect summer cake for summer events and summer parties. It is also a brilliant showstopper cake to serve during Wimbledon fortnight as a tennis party cake.
5 from 7 votes
Prep Time 30 mins
Cook Time 45 mins
Decorating 45 mins
Total Time 2 hrs
Course Bakes, Cakes, Dessert, Party Food, Sweet Treats
Cuisine American, British, English, International
Servings 16 slices
Calories 765 kcal

Equipment

  • 2x 8 inch round cake tin

Ingredients
  

For the cake

  • 500 g unsalted butter (or a baking butter like Stork)
  • 450 g caster sugar / superfine sugar
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • 500 g plain flour / all purpose flour
  • small pinch salt
  • 0.5 teaspoon baking powder
  • 300 ml semi-skimmed milk

Pimm’s drizzle

  • 150 ml Pimm’s
  • 3 tablespoons sugar
  • 100 ml water

Cake decorative garnish

  • 400 g Strawberries
  • 0.5 cucumber
  • 1 orange
  • 30 g fresh mint (a handful)

Cream cheese frosting

  • 250 g unsalted butter
  • 300 g icing sugar / confectioners sugar
  • 340 g cream cheese (full fat Philadelphia)
  • 1 teaspoon vanilla extract

Instructions
 

Sponge

  • Preheat the oven to 180ºC / 160ºC fan / 356ºF / gas mark 4.
  • Grease and line two 8-inch cake tins with parchment paper.
  • Cream together the butter and the sugar until smooth.
  • Mix in the eggs, one at a time, followed by the vanilla extract.
  • Sieve in the flour, pinch of salt and half a teaspoon of baking powder.
  • Gently stir in the milk.
  • Divide the mixture between the two cake tins and bake for around 45-minutes until golden brown. Use a cake tester to make sure the middle is baked through.
  • Once baked, remove from the oven and leave to cool in the tins.
  • Trim to level the tops and slice the two pieces to make 4 equal layers.

Buttercream filling

  • In a mixer (or using a hand mixer), beat the butter and sugar together to make a smooth buttercream.
  • Drain off any excess water in the cream cheese and add it to the buttercream mix along with the vanilla extract.
  • Beat again until smooth and pop it in the fridge to set slightly (this is essential if it’s a particularly warm day).

Pimm’s drizzle

  • Add the Pimm’s , sugar and water to a saucepan set on a medium heat. Allow the mixture it to bubble and thicken slightly (it should only take a few minutes). Keep stirring, and remember to give it your full attention as it could bubble over if the saucepan gets too hot.
  • Once thickened, remove from the heat and set aside.

Putting it all together

  • To assemble, take a cake stand or plate and position the first cake layer. Using a pastry brush quickly brush over the Pimm’s drizzle. Be careful to not add too much, this should only be light drizzle.
  • Either pipe with a large circular nozzle, the buttercream onto the cake, or use a knife to covering the sponge with a thick layer it on thickly with a knife. You will need a quarter of the buttercream for each layer. Repeat with the remaining layers finishing with a buttercream cream cheese layer on top.
  • Pop it somewhere cool or in the fridge until ready to serve (don't leave it in the fridge for more than a few hours. If it's a hot day the fridge will help keep the icing from melting too much before it's served).
  • Remove from the fridge for an hour to bring the cake to room temperature.
  • Complete the cake, simply add the iconic Pimm’s toppings – strawberries, orange slices, cucumber and some fresh mint leaves.

Video

Notes

• Store somewhere cool but not in the fridge if possible once cut.
• You can make the cake ahead of time (1 or 2 days before you need it. Once cool wrap in clingfilm and leave somewhere cool) but leave making the cream cheese buttercream until the day you need it.
• If you have a larger tin you can do this in 2 x 10inch cake tins. It would make the cake bigger and the layers thinner but it would feed more for a summer birthday or summer event.

Nutrition

Calories: 765kcalCarbohydrates: 78gProtein: 8gFat: 48gSaturated Fat: 29gTrans Fat: 2gCholesterol: 195mgSodium: 125mgPotassium: 204mgFiber: 2gSugar: 53gVitamin A: 1685IUVitamin C: 20mgCalcium: 91mgIron: 2mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.

Keyword alcohol cake, Pimm’s, Pimm’s Cake, Pimm’s layer cake, Pimms cake recipe, Pimms drizzle cake, summer cake
Tried this recipe?Let us know how it was!

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