Coffee Cake Mary Berry Recipe [FULL GUIDE]

Okay, so here’s the thing: Coffee Cake in the UK isn’t the same as American coffee cake. We’re not talking about crumbly streusel-topped cake that pairs with coffee. Nope. This is a rich, moist, sponge cake that tastes like coffee – yes, real coffee flavor – and it’s an absolute staple of teatime tables across Britain.

And who better to turn to for the quintessential coffee cake recipe than the Queen of Baking herself – Mary Berry? If you’ve ever seen her on The Great British Bake Off, you know she’s all about precision, simplicity, and fabulous flavor. Her coffee cake is:

• Light and fluffy
• Deeply flavored with coffee
• Sandwiched and topped with a velvety coffee buttercream
• And (optional but delicious) sprinkled with chopped walnuts

Whether you’re baking for afternoon tea, a cozy brunch, or just to impress yourself – this cake is going to become your new go-to.

Coffee Cake Mary Berry Recipe

Mary Berry’s coffee cake recipe is timeless and accessible. The method is classic: creaming, folding, baking, and icing – no complicated layers, no fuss. It’s old-school baking at its best.

And honestly? That’s the magic of it. It doesn’t need bells and whistles. It lets the flavors sing.

Here’s what we’re making:

• Two layers of soft coffee sponge cake
• A generous layer of coffee buttercream in the middle
• More buttercream on top (because, obviously)
• Optional walnut crunch for texture and contrast

Now let’s get into the nitty-gritty of what you need to make it happen.

Ingredients Needed

Let’s get everything on your countertop before we start. Measuring is key, and temperature matters too – room-temperature ingredients only, please!

For The Coffee Sponge Cake

• 225g (1 cup) unsalted butter, softened
• 225g (1 cup) caster sugar
• 225g (about 1¾ cups) self-raising flour
• 4 large eggs
• 2 tsp baking powder
• 2 tbsp instant coffee granules, dissolved in 1 tbsp boiling water (make it strong!)

For The Coffee Buttercream

• 100g (7 tbsp) unsalted butter, softened
• 200g (1¾ cups) icing sugar, sifted
• 1 tbsp instant coffee, dissolved in ½ tbsp boiling water

Optional Decoration

• Chopped walnuts
• A dusting of icing sugar
• Chocolate shavings (why not?)

☕ Pro Tip: Use instant espresso powder if you want a deeper, richer coffee flavor. Mary Berry keeps it approachable with regular instant, but you do you.

How To Make Coffee Cake Mary Berry Style

Let’s bake! Here’s a step-by-step guide, and I promise it’s easier than it looks. You’ll feel like a star baker in no time.

Preheat & Prep

• Set oven to 180°C (160°C fan)/350°F/Gas Mark 4.
• Grease and line two 20cm (8 inch) round cake tins with parchment.

Make The Sponge

• In a large mixing bowl, beat together the butter and sugar until pale and fluffy.
• Add the eggs one at a time, beating well after each addition.
• Sift in the self-raising flour and baking powder, folding gently.
• Pour in the dissolved coffee and mix until just combined. Don’t overmix!

Bake!

• Divide the batter evenly between the two prepared tins.
• Smooth the tops with a spatula.
• Bake for 25-30 minutes, or until a skewer comes out clean.
• Cool in the tins for 5 minutes, then transfer to wire racks.

Make The Coffee Buttercream

• Beat the butter until soft and creamy.
• Gradually add the sifted icing sugar.
• Pour in the dissolved coffee and beat until smooth and fluffy.

Assemble

• Place one sponge layer on a serving plate.
• Spread half the buttercream on top.
• Add the second sponge, then spread the rest of the buttercream on top.
• Sprinkle with chopped walnuts or your choice of toppings.

Ingredient Science Spotlight

Let’s geek out a little – because baking is chemistry, and understanding why things work will take your skills to the next level.

• Self-raising flour: Contains baking powder, giving the cake its rise. Mary uses this for ease and consistency.
• Instant coffee: Dissolving it in boiling water before adding ensures the flavor is evenly distributed – no gritty granules!
• Butter and sugar creaming: Traps air in the mixture, giving your sponge that all-important lightness.
• Baking powder: A chemical leavening agent that activates when it hits moisture and heat, lifting your cake skyward.

Expert Tips

Want to make this cake so good people ask if you bought it from a posh bakery? Follow these!

• Room temperature ingredients: This helps the batter emulsify smoothly – no curdling!
• Don’t overmix: Overworking the flour can make your cake dense. Fold gently.
• Use cake strips: Wrap damp baking strips around your tins to get flat, even layers.
• Cool completely before icing: If the cake is warm, the buttercream will melt into a sad puddle.

Recipe Variations

Feeling creative? Mary Berry would approve of a little flair – as long as you keep it tasteful.

• Mocha Madness: Add 2 tbsp of cocoa powder to the sponge batter and use chocolate-covered coffee beans to decorate.
• Nutty Vibes: Fold chopped toasted hazelnuts or pecans into the batter.
• Vanilla Latte Cake: Add 1 tsp of vanilla extract to the buttercream for a latte-inspired twist.
• Boozy Boost: A tablespoon of coffee liqueur (like Kahlúa) in the buttercream takes this to adult-dessert territory.

Final Words

Mary Berry’s coffee cake is what I’d call a “forever recipe”. It’s:

• Comforting
• Classic
• Infinitely customizable
• Easy enough for beginners, but impressive enough for a party

This isn’t just a cake. It’s a hug in sponge form. It’s the kind of bake that makes people go quiet when they take the first bite. You know the look – eyes close, shoulders drop, they sigh softly.

And that’s the magic of Mary.

FAQs

What Ingredients Are Needed For Mary Berry’s Coffee Cake Recipe?

Mary Berry’s coffee cake recipe typically requires the following ingredients: self-raising flour, baking powder, unsalted butter, caster sugar, eggs, milk, ground coffee, and a few teaspoons of instant coffee for flavor. For the topping, you’ll need more butter, caster sugar, and walnuts.

Can I Make Mary Berry’s Coffee Cake Recipe Without Walnuts?

Yes, you can make the coffee cake without walnuts. You can substitute with other nuts like pecans or almonds, or simply omit the nuts if you’re looking for a nut-free version.

How Do I Prepare The Coffee Flavor In Mary Berry’s Coffee Cake Recipe?

To get the coffee flavor in Mary Berry’s cake, you dissolve a few teaspoons of instant coffee in hot water. This mixture is then added to the batter to create a rich, coffee-flavored cake.

How Long Does Mary Berry’s Coffee Cake Need To Bake?

Mary Berry’s coffee cake typically bakes for around 25-30 minutes at 180°C (350°F) in a preheated oven, or until a skewer inserted into the center comes out clean.

What Type Of Pan Is Best For Baking Mary Berry’s Coffee Cake?

Mary Berry suggests using a round 8-inch (20cm) cake pan. However, you can use any similar-sized cake tin as long as it’s properly greased or lined with parchment paper.

How Can I Make Mary Berry’s Coffee Cake More Moist?

To make the cake more moist, you can add a tablespoon of sour cream or yogurt to the batter. Alternatively, you can ensure you don’t overbake the cake, as this can dry it out.

Can I Use A Different Type Of Flour For Mary Berry’s Coffee Cake Recipe?

The recipe calls for self-raising flour, which is essential for the cake’s light texture. If you don’t have self-raising flour, you can make your own by adding 2 teaspoons of baking powder to every 150g of plain flour.

How Do I Make The Coffee Icing For Mary Berry’s Coffee Cake?

For the coffee icing, mix powdered sugar with a bit of hot water to dissolve it. Then, add instant coffee dissolved in hot water to create a coffee-flavored glaze. Pour it over the cooled cake and top with walnuts or a decoration of your choice.

Can I Freeze Mary Berry’s Coffee Cake?

Yes, you can freeze Mary Berry’s coffee cake. Let it cool completely before wrapping it tightly in plastic wrap and foil. It can be stored in the freezer for up to 3 months. Allow it to thaw at room temperature before serving.

How Can I Make Mary Berry’s Coffee Cake Recipe Gluten-free?

To make Mary Berry’s coffee cake gluten-free, substitute the self-raising flour with a gluten-free flour blend. Be sure to also use a gluten-free baking powder, and check that your coffee and other ingredients are gluten-free.