Coffee Cake

I am a big fan of coffee. There was a time in my life I had coffee running through my veins instead of blood. Unfortunately this had to change… I’m on only 3 cups a day now, it was hard work!

Anyway, let’s get to it! This is a really deep luxurious coffee cake, very delicious. The recipe serves 8 (or 6 if I’m included) and I got it from Mary Berry’s book One Step Ahead.


225g very soft butter (plus some extra to grease the tins)

225g light muscovado sugar or caster sugar

225g self-raising flour

1 tsp baking powder

4 large eggs

4 level tsp instant coffee (dissolved in 1 tbsp boiling water)

For the coffee icing

175g soft butter

350g icing sugar

4 level tsp instant coffee (again dissolved in 1 tbsp boiling water)

How to proceed

Preheat the oven to 180ºC. Butter and line the base of two deep 20cm (8in) sandwich cake tins.

Measure all the cake ingredients, except the coffee, into a large mixing bowl and beat together until smooth.

Stir in the dissolved coffee until thoroughly blended.

Divide the mixture evenly between the two prepared tins and level the tops.

Bake in the preheated oven for about 25–30 minutes until golden brown, shrinking away from the sides of the tin and the sponge springs back when lightly pressed.

To make the icing

Mix the butter and sugar together in a mixing bowl and beat together until smooth.

Beat in the dissolved coffee and divide into four.

When the cakes are cold, slice each cake horizontally in half, giving four layers of cake.

Sit one base on a cake stand and spread with a quarter of the icing mixture. Continue layering up with cake and icing so you finish with icing on top and swirl to give an attractive finish. Or of course you can pipe it in any fancy way if you prefer so, perhaps something like this?

This cake is great, it can be made and iced up to two days ahead, just kept it covered in the fridge. And iced or un-iced, it also freezes well.

It should look something like the photo below. If you are worried about cutting the cakes in half, you can just sandwich the two sponges together with half the icing in the middle and half the icing on top.


Now, where did I put my coffee pot…?


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