Mary Berry Cappuccino Cake Recipe

This fluffy creamy Mary Berry Cappuccino Cake is made with instant espresso, double cream, and ready in 45 minutes. The moment the rich coffee sponge meets the thick blanket of whipped cream and a heavy dusting of cocoa is pure joy. I find myself making it for every weekend gathering.

Why This Classic Works

At first, I worried the all in one method would result in a dense sponge. I was happily surprised when the cake baked up perfectly light and airy.

The real trick I learned is ensuring your dissolved coffee is completely cooled before adding it to the batter. If it is too warm, it melts the butter and changes the texture entirely.

Mary Berry Cappuccino Cake Ingredients

For the Sponge:

• 225g baking spread or soft unsalted butter
• 225g caster sugar
• 225g self-raising flour
• 1 tsp baking powder
• 4 large eggs
• 2 tbsp instant coffee granules (dissolved in 1 tbsp boiling water, cooled)

For the Topping:

• 300ml double cream
• 1 tbsp icing sugar
• 1 tbsp cocoa powder (for dusting)

How To Make Mary Berry Cappuccino Cake

1. Prepare The Tins: Preheat the oven to 180C (160C fan) and line two 20cm sandwich tins with baking paper.
2. Mix The Batter: Place the butter, sugar, flour, baking powder, eggs, and cooled coffee mixture into a large bowl. Beat with an electric mixer until smooth and blended.
3. Bake The Sponges: Divide the batter evenly between the prepared tins and smooth the tops. Bake for 25 to 30 minutes until golden and springing back to the touch.
4. Cool Completely: Leave the cakes in their tins for 5 minutes before turning them out onto a wire rack to cool completely.
5. Whip The Cream: In a clean bowl, whip the double cream and icing sugar until it holds soft peaks.
6. Assemble And Dust: Sandwich the sponges with half the cream, spread the rest on top, and dust generously with cocoa powder.

Recipe Tips

• Cool the coffee: Adding hot coffee liquid will melt your butter and ruin the sponge structure.
• Watch the cream: Whip the double cream just to soft peaks so it stays luscious and spreadable.
• Use baking spread: For an extra light all-in-one sponge, margarine or baking spread works even better than butter.

What To Serve With Cappuccino Cake

A fresh pot of Earl Grey tea or a strong Americano cuts right through the richness. If you want something cooler, serve it alongside a simple scoop of vanilla bean ice cream.

How To Store

Keep this cake covered in the fridge for up to 3 days because of the fresh cream topping. If you want to freeze the un-iced sponges, wrap them tightly in cling film and freeze for up to three months.

FAQs

Can I use espresso powder instead of instant coffee?

Yes, espresso powder works beautifully and gives a richer flavor. Just use half the amount to avoid bitterness.

Why did my sponge sink in the middle?

Opening the oven door too early or over-mixing the batter can cause the cake to sink. Make sure to blend just until smooth.

Can I make this a day ahead?

I recommend baking the sponges a day ahead, but wait to whip the cream and assemble until serving day.

Nutrition

• Calories: 450 kcal
• Total Fat: 32g
• Saturated Fat: 18g
• Cholesterol: 135mg
• Sodium: 210mg
• Total Carbohydrate: 35g
• Protein: 5g

Try More Recipes:

• Mary Berry Caramel Cake Recipe
• Mary Berry Lemon Cupcakes Recipe
• Mary Berry Pound Cake Recipe