Mary Berry’s Classic Coffee Layer Cake

Mary Berry’s Coffee Victoria Sandwich: The Cake That Changed My Mind

This was the cake that converted me to coffee bakes.

At first, I was sceptical. Coffee? In a sponge? I expected it to taste either like burnt toast or be so subtle it might as well not be there. But one slice of Mary Berry’s Coffee Victoria Sandwich, and I was hooked. It’s everything a coffee cake should be—light sponge, smooth buttercream, and a deep coffee flavour that’s bold without being bitter.

Now I make it for everything—book clubs, birthday breakfasts (yes, cake for breakfast—no regrets). The first time, I threw the coffee granules straight into the batter. Crunchy mistake. Since then, I’ve learned my lesson, and the results are flawless.

Let me show you how to get it right.

Why This Coffee Cake Works

• Real Flavour, No Bitterness
  Dissolving the coffee granules into the eggs first means you get full flavour throughout—without any grainy bites or harshness.
• All-in-One Batter
  It’s a simple method: just mix and go. Foolproof, fast, and ideal for busy bakers.
• Perfectly Balanced Buttercream
  Sweet enough to soften the coffee’s edge, but not overpowering. And no fancy beans or espresso machines needed—just good ol’ instant coffee.

Ingredients & Why They Matter

For the Sponge:

• 4 Extra-Large Eggs – Bigger eggs = more lift and moisture. Medium eggs won’t cut it here.
• 2 Heaped tsp Instant Coffee Granules – Dissolved in the eggs. Undissolved granules = gritty disaster.
• 225g Buttery Spread (cold from the fridge) – Mary’s trick. It still whips up beautifully and creates a soft crumb.
• 225g Granulated Sugar – Keeps the sponge sweet but not sticky.
• 225g All-Purpose Flour – Gives the cake structure. Once it’s in, mix gently.
• 1 tbsp Baking Powder – A generous amount, but just right for that airy rise.
• ½ tsp Salt – Balances and enhances the coffee.

For the Buttercream:

• 55g Butter, Softened – Needs to be room temp to blend smoothly.
• 175g Confectioners’ Sugar, Sifted – No one likes lumpy icing. Sifting is essential.
• 1 tbsp Strong Coffee, Cooled – Adds that lovely depth to the buttercream.
• 1 tbsp Milk (Optional) – Loosens the texture if it’s too thick.

Clever Swaps & Additions

• Dairy-Free? Use a plant-based spread like Flora and swap in oat milk. Works great.
• More Intense Flavour? Try 1 tablespoon of instant espresso powder instead.
• Add a Crunch? A handful of chopped walnuts between the layers adds texture without changing the character of the cake.

Mistakes I’ve Made (and How to Avoid Them)

How to Make Mary Berry’s Coffee Victoria Sandwich

Step 1: Preheat & Prep

Preheat your oven to 180°C (160°C fan) / 350°F / Gas 4.
Grease and line two 20cm (8-inch) round cake tins.

Step 2: Mix Coffee and Eggs

Crack the eggs into a large mixing bowl. Add the instant coffee granules and whisk until fully dissolved.

Step 3: Add the Rest

Add the buttery spread, sugar, flour, baking powder, and salt. Beat everything together for about 2 minutes, until smooth and pale.

Step 4: Bake

Divide the batter evenly between the tins.
Bake for 25 minutes, or until risen and just pulling from the sides.
Cool in the tins for 5 minutes, then transfer to a wire rack.

Step 5: Make the Buttercream

Beat softened butter, sifted confectioners’ sugar, and cooled strong coffee until light and fluffy. Add a splash of milk if needed.

Step 6: Assemble

Once both cakes are completely cool, spread half the buttercream on the bottom layer.
Top with the second sponge and finish with the rest of the buttercream.

Serving & Storing

• Storage: Keeps well in an airtight container for 2–3 days at room temperature.
• Serve With: A proper cup of tea, or—if you’re feeling bold—alongside your morning coffee.
• Freezes: Yes! Freeze the sponge layers (unfilled) wrapped tightly. Defrost, then fill and frost when ready to serve.

From My Kitchen to Yours: Handy Tips

• Making it for kids? I use decaf instant coffee—it keeps the rich flavour without the caffeine.

• Be patient—always let the cakes cool completely. Even slightly warm sponge will melt the buttercream.

• Too sweet? Just a pinch of salt in the buttercream balances everything beautifully.

• No time to decorate? A light dusting of cocoa powder on top looks elegant and needs no piping.

Storing + Serving Suggestions

• At Room Temp: Keeps fresh in an airtight tin for up to 2 days.

• In the Fridge: Lasts for 3 days in a sealed container, but let it come to room temperature before serving so the sponge stays soft.

• Freezing: Freeze the plain cake layers (without buttercream), wrapped tightly in cling film and foil. They’ll keep for up to 3 months. Defrost fully at room temperature before filling and assembling.

Frequently Asked Questions

Q: Can I use brewed coffee instead of instant?
A: You can—just make sure it’s strong. Instant coffee gives intense flavour with less liquid, so if you switch, adjust carefully to avoid thinning the batter or buttercream.

Q: Is it okay to double the buttercream?
A: Absolutely. If you want extra filling and a generous top layer, doubling the buttercream works perfectly.

Q: What kind of coffee works best?
A: I like Nescafé Azera or Douwe Egberts instant for a smooth, deep flavour. Avoid flavoured varieties—they can taste artificial after baking.

Q: Can I make cupcakes instead of a sandwich cake?
A: Yes! The batter makes around 18 cupcakes. Bake for 15–18 minutes, then cool completely before adding the buttercream.

Q: Can I use a glaze instead of buttercream?
A: Definitely. A simple coffee glaze—just icing sugar mixed with strong coffee—makes a lovely, lighter topping.

Try More Delicious Mary Berry-Inspired Recipes:

• Mary Berry All-In-One Victoria Sandwich

• Mary Berry Classic Victoria Sandwich

• Mary Berry Lemon Victoria Sponge

• Mary Berry Orange Wholemeal Victoria Loaf