If you’re a fan of all things coffee, then the Mary Berry Coffee Cake Recipe is a must-try. This delightful cake combines a soft, fluffy sponge infused with coffee flavor and a luscious buttercream that complements every bite. It’s the perfect treat for brunches, afternoon tea, or as a homemade gift.
Why the Mary Berry Coffee Cake Recipe Is So Popular
The charm of the Mary Berry Coffee Cake Recipe lies in its simplicity and rich taste. The coffee isn’t overpowering but subtle enough to warm your taste buds. The soft texture of the sponge, layered with velvety coffee-flavored buttercream, makes it ideal for any occasion.
Ingredients for Mary Berry Coffee Cake Recipe
For the Cake
- 225g self-raising flour
- 225g unsalted butter (softened)
- 225g caster sugar
- 4 large eggs
- 2 tbsp instant coffee granules (dissolved in 1 tbsp hot water)
- 1 tsp baking powder
For the Coffee Buttercream
- 175g unsalted butter (softened)
- 350g icing sugar
- 2 tbsp instant coffee (dissolved in 1 tbsp hot water)
Optional Garnish
- Chopped walnuts or chocolate-covered coffee beans
Step-by-Step Instructions
Step 1: Preheat Your Oven
Preheat oven to 180°C (160°C fan)/350°F. Grease and line two 20cm round cake tins.
Step 2: Make the Cake Batter
Cream butter and sugar together until pale and fluffy. Add eggs one at a time, beating well. Stir in dissolved coffee. Fold in flour and baking powder.
Step 3: Bake the Cake
Divide the batter between the tins and bake for 25–30 minutes or until a skewer comes out clean. Let cakes cool completely.
Step 4: Prepare the Coffee Buttercream
Beat the butter until soft. Gradually add icing sugar and dissolved coffee. Beat until light and creamy.
Step 5: Assemble the Cake
Spread half the buttercream over one sponge. Place the second sponge on top and frost the top. Decorate with chopped walnuts or coffee beans.
Nutritional Table (Per Slice Estimate)
| Nutrient | Amount |
|---|---|
| Calories | 390 kcal |
| Fat | 22g |
| Sugar | 32g |
| Carbohydrates | 42g |
| Protein | 5g |
Tips for the Best Mary Berry Coffee Cake Recipe
Use Freshly Brewed Coffee
Always use freshly dissolved coffee granules for the most aromatic flavor.
Go Nuts
Add a handful of chopped walnuts to the batter for extra crunch.
Sift the Flour
Sifting gives a lighter sponge texture.
Variations to Try
Coffee and Walnut Cake
Stir 75g chopped walnuts into the batter for a nutty variation.
Mocha Cake
Add 1 tbsp cocoa powder to the batter and coffee buttercream.
Eggless Coffee Cake
Use flaxseed meal or applesauce as egg replacements.
Storage and Serving Tips
Storage
Store in an airtight container for up to 3 days. Refrigerate if the weather is warm.
Freezing
Wrap unfrosted sponges in cling film and freeze for up to 2 months.
Serving Suggestions
Serve with a cappuccino or latte for a full coffee experience.
External Link for Inspiration
Explore more delightful creations in BBC Good Food’s Coffee Cake Collection.
Frequently Asked Questions
Can I use decaf coffee in this recipe?
Yes, decaf coffee works just as well.
Can I make it gluten-free?
Use gluten-free self-raising flour and ensure your baking powder is gluten-free.
Is the coffee flavor strong?
It’s mild but can be adjusted by changing the amount of coffee.
Can I use instant espresso?
Yes, just ensure it’s dissolved completely before adding.
Can I frost the sides of the cake?
Absolutely! Double the buttercream if you want to cover the entire cake.
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