appuccino cake recipe mary berry
Coffee-flavoured sponge and smooth buttercream come together in this Mary Berry–style cappuccino cake. Its two layers, creamy filling, and cocoa-dusted finish make it an inviting cake to share over afternoon tea.
This cappuccino cake begins with softened butter, caster sugar, eggs, self-raising flour, baking powder, instant coffee, and a little milk. The butter and sugar are beaten until pale and fluffy before the eggs are added gradually. Flour is gently folded through, followed by cooled dissolved coffee and milk, giving the mixture an even coffee flavour.
The flavour combines buttery sponge with the deeper taste of coffee and the sweetness of the icing. Dissolving the instant coffee before adding it helps distribute it throughout the batter. The mixture is divided between two prepared 20 cm round tins and baked until risen, lightly springy, and cooked through in the centre.
Once the sponges have cooled completely, they are filled and topped with coffee buttercream made from softened butter, sifted icing sugar, and cooled dissolved coffee. A little milk can loosen the icing if needed. Half the buttercream is spread between the layers, with the remainder swirled over the top before a light dusting of cocoa adds the finishing touch.
Whether you’re preparing an afternoon tea, planning a weekend bake, or bringing a homemade cake to a family gathering, this cappuccino cake makes an attractive centrepiece. It serves approximately 12 and pairs well with tea or coffee. Decaffeinated instant coffee can be used in the same quantities, or the coffee can be reduced for a milder flavour.
Soft sponge, smooth coffee icing, and a simple cocoa finish give this cake its character without elaborate decoration. Bake the layers ahead if needed, let them cool thoroughly, and assemble when ready. This recipe follows the culinaryhill.co.uk infographic and is a Mary Berry–style interpretation, rather than her official recipe.