Mary Berry’s Cappuccino Cake Recipe

What is Mary Berry Cappuccino Cake Recipe?

Mary Berry’s Cappuccino Cake is a delightful coffee-flavored cake that combines the richness of espresso with a light, airy sponge. It’s typically topped with a creamy coffee-flavored icing or frosting, creating a delicious treat that mimics the flavor profile of a cappuccino.

What Goes Best with Mary Berry Cappuccino Cake Recipe?

Cappuccino Cake pairs well with:

• Coffee or espresso: Enhances the cake’s rich coffee flavor.
• Whipped cream: A light dollop of whipped cream adds richness and complements the coffee notes.
• Chocolate shavings: Sprinkle chocolate shavings or dust cocoa powder on top for a luxurious touch.
• Vanilla ice cream: The creamy texture of ice cream balances the coffee flavor of the cake.

Ingredients

For the cake:

• 225g self-raising flour
• 225g caster sugar
• 225g softened butter
• 4 large eggs
• 1½ tsp baking powder
• 2 tbsp instant coffee granules dissolved in 1 tbsp hot water
• 1 tsp vanilla extract

For the coffee buttercream icing:

• 100g softened butter
• 225g icing sugar, sifted
• 1 tbsp instant coffee granules dissolved in 1 tbsp hot water
• 1 tsp vanilla extract

Optional toppings:

• Chocolate shavings
• Cocoa powder dusting

How to Prepare Mary Cappuccino Cake Recipe

1. Preheat the oven: Preheat the oven to 180°C (350°F). Grease and line two 20cm round cake tins.
2. Mix the cake batter: In a large bowl, beat together the butter and sugar until light and fluffy. Gradually beat in the eggs, one at a time, followed by the dissolved coffee and vanilla extract.
3. Add the dry ingredients: Sift in the self-raising flour and baking powder, then gently fold the dry ingredients into the wet mixture until fully combined.
4. Bake the cake: Divide the batter between the two tins and bake for 25-30 minutes or until a skewer inserted into the center comes out clean.
5. Prepare the buttercream icing: Beat the butter until soft, then gradually add the icing sugar. Add the dissolved coffee and vanilla extract, and mix until smooth.
6. Assemble the cake: Once the cakes have cooled, sandwich them together with half the buttercream. Use the remaining buttercream to ice the top and sides of the cake. Optionally, garnish with chocolate shavings or a dusting of cocoa powder.

Mary Berry Cappuccino Cake Recipe – Detailed Recipe

Ingredients

See the full ingredient list above.

Instructions

1. Preheat the oven and prepare the tins.
2. Mix the butter, sugar, and eggs. Add coffee and vanilla.
3. Fold in dry ingredients and bake.
4. Prepare the coffee buttercream and assemble the cake.

Notes

• Strength of coffee flavor: Adjust the amount of coffee to your preference for a stronger or milder flavor.
• Alternative icing: If you’re not a fan of coffee buttercream, you can use a chocolate ganache for a mocha-flavored twist.
• Make ahead: The cakes can be made in advance and frozen, then iced on the day of serving.
• Decorating: Top with coffee beans, chocolate curls, or a light dusting of cocoa powder for a classic cappuccino presentation.
• Serving size: This recipe serves 8-10 people.

How to Serve Mary Berry Cappuccino Cake Recipe

• With coffee: Serve with a hot cup of coffee, cappuccino, or espresso for a perfectly matched pairing.
• With ice cream: Add a scoop of vanilla or coffee ice cream on the side for a decadent dessert.
• At room temperature: Allow the cake to come to room temperature for the best texture and flavor.
• Garnished: Top with chocolate curls, a dusting of cocoa powder, or a sprinkle of cinnamon for extra flavor.

How to Reheat Mary Berry Cappuccino Cake Recipe

• In the microwave: Heat individual slices for 10-15 seconds if you’d like to warm them slightly.
• In the oven: Warm slices in the oven at 150°C (300°F) for 5-7 minutes if you’d prefer a warm cake.

How to Store Leftovers of Mary Berry Cappuccino Cake Recipe

• At room temperature: Store the cake in an airtight container at room temperature for up to 3 days.
• In the fridge: If frosted, the cake can be stored in the fridge for up to 5 days. Allow it to come to room temperature before serving.
• In the freezer: The unfrosted cake can be frozen for up to 3 months. Thaw it overnight in the fridge before frosting and serving.

Frequently Asked Questions Regarding Mary Berry Cappuccino Cake Recipe

1. Can I use decaf coffee in the recipe?
   Yes, decaf coffee works well if you prefer a caffeine-free version.
2. Can I use espresso powder instead of instant coffee granules?
   Yes, espresso powder can provide a stronger, richer coffee flavor.
3. How can I make the cake gluten-free?
   Substitute the self-raising flour with a gluten-free flour blend.
4. What type of butter is best for this cake?
   Use unsalted butter to control the salt content and for a smoother buttercream.
5. Can I add chocolate to the batter?
   Yes, you can add chocolate chips or a swirl of melted chocolate for a mocha-flavored cake.
6. Can I use a different frosting?
   Yes, a chocolate ganache or vanilla buttercream can be used if you want to change up the flavor.
7. How do I adjust the recipe for cupcakes?
   Simply divide the batter into cupcake liners and bake for 15-18 minutes at the same temperature.
8. Can I make this cake dairy-free?
   Substitute the butter with a dairy-free alternative and use a dairy-free cream for the buttercream.
9. Can I use this recipe for a layered cake?
   Yes, the batter works well for multiple layers if you double the recipe.
10. How long does the cake stay fresh?
    The cake stays fresh for 3 days at room temperature and up to 5 days when refrigerated.

Nutritional Information of Mary Berry Cappuccino Cake Recipe (per 100g serving)

• Calories: 380 kcal
• Total Fat: 22g
  • Saturated Fat: 12g
• Cholesterol: 85mg
• Sodium: 180mg
• Total Carbohydrates: 45g
  • Sugars: 32g
• Dietary Fiber: 1g
• Protein: 4g