Mary Berry Cappuccino Cake

Mary Berry’s Cappuccino Cake is a rich, coffee-flavored treat perfect for coffee lovers. The cake has a light and fluffy texture infused with coffee flavor, and it’s often topped with a smooth coffee buttercream or cream cheese frosting for an extra layer of flavor. This cake is perfect for afternoon tea, dessert, or any occasion that calls for a coffee-infused delight.

What Is Mary Berry’s Cappuccino Cake?

Mary Berry’s Cappuccino Cake is a layered sponge cake flavored with coffee and often finished with a coffee-flavored frosting. The coffee flavor balances perfectly with the sweetness of the sponge, creating a moist, flavorful cake with a light, creamy topping. This cake is ideal for anyone who loves the rich taste of coffee.

Other Popular Recipes

• Mary Berry Chocolate Tray Bake
• Mary Berry Beetroot and Chocolate Cake
• Mary Berry Banana and Chocolate Cake

Why You’ll Love This Recipe

• Perfect Coffee Flavor: The coffee in the cake and frosting creates a delicious cappuccino-inspired taste.
• Light and Fluffy Texture: The sponge is soft and moist, thanks to the butter and eggs.
• Elegant Presentation: It’s a lovely cake that’s impressive for guests.
• Simple to Make: With straightforward ingredients, it’s easy for bakers of all levels.
• Customizable Toppings: Enjoy with a coffee buttercream, cream cheese frosting, or dusted with cocoa powder.

Ingredients Needed to Make Mary Berry’s Cappuccino Cake

For the Cake

• 225g self-raising flour – Creates a light, fluffy texture.
• 1 tsp baking powder – Helps the cake rise and become airy.
• 225g butter (softened) – Adds moisture and richness.
• 225g caster sugar – Sweetens the cake and balances the coffee flavor.
• 4 large eggs – Provides structure and lift to the cake.
• 2 tbsp instant coffee granules (dissolved in 1 tbsp hot water) – Gives the cake a rich coffee flavor.

For the Coffee Buttercream Frosting

• 100g butter (softened) – Forms the base of the buttercream.
• 200g icing sugar – Sweetens and thickens the frosting.
• 1 tbsp instant coffee granules (dissolved in 1 tbsp hot water) – Adds a coffee flavor to the buttercream.
• Cocoa powder (for dusting, optional) – Adds a decorative touch to the cake.

Instructions to Make Mary Berry’s Cappuccino Cake

Step 1: Preheat the Oven and Prepare the Tins

Preheat your oven to 180°C (350°F). Grease two 20cm round cake tins and line the bottoms with parchment paper for easy removal.

Step 2: Dissolve the Coffee

Dissolve the 2 tablespoons of instant coffee granules in 1 tablespoon of hot water. Set aside to cool slightly.

Step 3: Cream the Butter and Sugar

In a mixing bowl, cream the softened butter and caster sugar together with an electric mixer or whisk until light and fluffy, about 3-4 minutes.

Step 4: Add Eggs and Coffee

Add the eggs one at a time, beating well after each addition. Stir in the dissolved coffee mixture, mixing until evenly combined.

Step 5: Add the Dry Ingredients

Sift the self-raising flour and baking powder into the wet mixture. Gently fold the dry ingredients into the batter until just combined, being careful not to overmix.

Step 6: Pour into Tins and Smooth the Tops

Divide the batter evenly between the two prepared cake tins, smoothing the tops with a spatula.

Step 7: Bake the Cakes

Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center comes out clean. The cakes should be golden brown and springy to the touch.

Step 8: Cool the Cakes

Allow the cakes to cool in their tins for 5 minutes, then turn them out onto a wire rack to cool completely before adding the frosting.

Step 9: Make the Coffee Buttercream

In a mixing bowl, beat the softened butter until smooth. Gradually add the icing sugar, beating until light and fluffy. Add the dissolved coffee and beat until the frosting is smooth and creamy.

Step 10: Assemble the Cake

Place one of the cakes on a serving plate and spread half of the coffee buttercream evenly over the top. Place the second cake on top, then spread the remaining buttercream over the top layer.

Step 11: Dust with Cocoa Powder (Optional)

For a finishing touch, dust the top of the cake with cocoa powder to give it an authentic cappuccino look.

What Goes Well with Mary Berry’s Cappuccino Cake

• Fresh Berries: Adds a burst of color and freshness.
• Whipped Cream: Light and airy, balancing the richness of the cake.
• Dark Chocolate Shavings: Adds extra chocolate flavor and elegance.
• Vanilla Ice Cream: A classic pairing that complements the coffee flavor.
• Caramel Sauce Drizzle: Adds a sweet, rich contrast to the coffee.

Expert Tips for the Best Cappuccino Cake

• Use Good-Quality Coffee: A strong, high-quality instant coffee will give the best flavor.
• Do Not Overmix: Fold in the flour gently to keep the sponge light and airy.
• Cool Completely Before Frosting: Ensure the cakes are fully cooled before adding the frosting to prevent melting.
• Serve Fresh: This cake is best enjoyed fresh but can be stored for later.

Easy Variations of Mary Berry’s Cappuccino Cake

• Mocha Cappuccino Cake: Add 1 tablespoon of cocoa powder to the batter for a hint of chocolate.
• Cinnamon Cappuccino Cake: Add ½ teaspoon of ground cinnamon to the batter for a warm, spiced flavor.
• Chocolate Ganache Topping: Drizzle chocolate ganache over the top for a decadent twist.
• Nutty Cappuccino Cake: Add a handful of chopped walnuts to the batter for added texture.
• Cream Cheese Frosting: Substitute coffee buttercream with a coffee-flavored cream cheese frosting.

Best Practices to Store Mary Berry’s Cappuccino Cake

• Room Temperature: Store in an airtight container at room temperature for up to 2 days.
• Refrigerate for Longer Storage: Keeps well in the refrigerator for up to a week. Let it come to room temperature before serving.
• Freeze for Future Enjoyment: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

How Can I Make Mary Berry’s Cappuccino Cake Healthier?

• Reduce Sugar: Use a little less sugar or a natural sweetener in the batter.
• Use Greek Yogurt: Substitute half of the butter with Greek yogurt for a lighter option.
• Skip the Buttercream: Enjoy the cake plain or with a dusting of cocoa powder for a lower-calorie version.
• Whole Wheat Flour: Substitute part of the self-raising flour with whole wheat flour for added fiber.

Nutrition Value (Per Serving)

• Calories: 320 kcal
• Fat: 18g
• Carbohydrates: 36g
• Protein: 4g
• Fiber: 1g

FAQs

Can I Use Espresso Instead of Instant Coffee in Cappuccino Cake?

Yes, you can use a shot of espresso in place of instant coffee. Simply replace the dissolved instant coffee with an equivalent amount of strong, cooled espresso for a rich, bold coffee flavor.

How Do I Keep the Cappuccino Cake Moist?

To keep the cake moist, avoid overbaking and measure ingredients accurately. Using softened butter and ensuring the eggs are at room temperature can also help create a tender crumb. Storing the cake in an airtight container helps retain its moisture.

Can I Freeze Mary Berry’s Cappuccino Cake?

Yes, you can freeze this cappuccino cake. Allow it to cool completely, then wrap it in plastic wrap and store it in a freezer-safe container or bag for up to 3 months. Thaw at room temperature before serving, and add any fresh toppings after thawing.

Can I Make Cappuccino Cake Without Coffee Buttercream?

Yes, you can enjoy the cake without coffee and buttercream. Simply dust the cake with icing sugar or cocoa powder for a lighter option, or use a simple vanilla or cream cheese frosting if you prefer.

Final Words

Mary Berry’s Cappuccino Cake is an elegant and flavorful dessert that’s perfect for coffee lovers. With its soft sponge, rich coffee flavor, and creamy coffee buttercream, this cake is a delightful treat for any occasion. Serve it with a dusting of cocoa powder and enjoy a slice of cappuccino-inspired heaven!

More Recipes By British Baking Recipes

• Mary Berry Battenberg Cake
• Mary Berry Gingerbread
• Mary Berry Chocolate Swiss Roll

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