Lucy M. This Mary Berry’s Coffee Victoria Sandwich is a rich, coffee-infused twist on the classic Victoria sponge, perfect for coffee lovers and afternoon tea alike.
If you’re a coffee lover like me, you’ll fall head over heels for Mary Berry’s Coffee Victoria Sandwich. This cake is light, fluffy, and infused with just the right amount of coffee to make it the perfect afternoon pick-me-up. The creamy coffee filling is the icing on the cake—literally! It’s one of those desserts that feels fancy but is super easy to make. Let’s get baking!
Ingredients
For the sponge:
- 4 extra-large eggs
- 2 heaped tsp instant coffee granules dissolved in 2 tbsps hot water
- 1 cup + 1 tbsp (225g) buttery spread straight from the fridge
- 1 cup + 2 tbsps (225g) granulated sugar
- 1¾ cups (225g) all-purpose flour
- ½ tsp salt
- 1 tbsp baking powder
For the filling and topping:
- ¼ cup (55g) butter, softened
- 1 cup + 6 tbsps (175g) confectioners’ sugar, sifted
- 1 tbsp strong coffee
- 1 tbsp milk (optional)
Instructions
1. Get the oven ready:
First things first, preheat your oven to 350°F (175°C). Grab two 8-inch round cake pans, grease them up, and line the bottoms with parchment paper so nothing sticks.
2. Mix up the coffee:
Dissolve the instant coffee in a couple of tablespoons of hot water. Let it cool while you work on the rest of the batter—no one wants scrambled eggs in their cake!
3. Cream it up:
In a big bowl, beat the butter and sugar together until it looks pale and fluffy. This part is where the magic happens, so don’t rush it.
4. Add the eggs and coffee:
Crack in the eggs one at a time, mixing well after each one. Pour in the cooled coffee and give it all a good stir until it’s nice and smooth.
5. Stir in the dry stuff:
In another bowl, combine the flour, baking powder, and salt. Sift it into the wet mix a little at a time, folding gently as you go. You don’t need to overdo it—just mix until everything’s combined.
6. Bake the cakes:
Divide the batter between your two pans, smoothing out the tops with a spatula. Pop them in the oven for 25–30 minutes or until the cakes are golden and a toothpick comes out clean. Let them cool in the pans for about 10 minutes before moving them to a rack to cool completely.
7. Whip up the buttercream:
While the cakes cool, beat the softened butter in a bowl until it’s creamy. Add the powdered sugar little by little (so you don’t end up in a sugar cloud), and mix until smooth. Stir in the strong coffee and a splash of milk if the buttercream feels too thick.
8. Assemble your masterpiece:
Place one cake layer on a plate and spread half the buttercream on top. Pop the second cake layer on top and spread the rest of the buttercream over it. Keep the sides bare for that classic Victoria sponge vibe.
9. Serve and enjoy:
Slice it up, serve with a big smile, and enjoy the coffee goodness. This cake is as good as it smells!
For those who enjoy timeless desserts, you won’t want to miss our recipe for Mary Berry’s Battenberg Cake. It’s as comforting as the iconic Mary Berry’s Coffee Victoria Sandwich.
Mary Berry’s Coffee Victoria Sandwich
Ingredients
Method
- First things first, preheat your oven to 350°F (175°C). Grab two 8-inch round cake pans, grease them up, and line the bottoms with parchment paper so nothing sticks.
- Dissolve the instant coffee in a couple of tablespoons of hot water. Let it cool while you work on the rest of the batter—no one wants scrambled eggs in their cake!
- In a big bowl, beat the butter and sugar together until it looks pale and fluffy. This part is where the magic happens, so don’t rush it.
- Crack in the eggs one at a time, mixing well after each one. Pour in the cooled coffee and give it all a good stir until it’s nice and smooth.
- In another bowl, combine the flour, baking powder, and salt. Sift it into the wet mix a little at a time, folding gently as you go. You don’t need to overdo it—just mix until everything’s combined.
- Divide the batter between your two pans, smoothing out the tops with a spatula. Pop them in the oven for 25–30 minutes or until the cakes are golden and a toothpick comes out clean. Let them cool in the pans for about 10 minutes before moving them to a rack to cool completely.
- While the cakes cool, beat the softened butter in a bowl until it’s creamy. Add the powdered sugar little by little (so you don’t end up in a sugar cloud), and mix until smooth. Stir in the strong coffee and a splash of milk if the buttercream feels too thick.
- Place one cake layer on a plate and spread half the buttercream on top. Pop the second cake layer on top and spread the rest of the buttercream over it. Keep the sides bare for that classic Victoria sponge vibe.
- Slice it up, serve with a big smile, and enjoy the coffee goodness. This cake is as good as it smells!
Nutritional Value (Per Serving)
- Calories: 360 kcal
- Protein: 5g
- Carbohydrates: 46g
- Fat: 18g
- Fiber: 1g
- Sugar: 30g
Conclusion
Mary Berry’s Coffee Victoria Sandwich is a cake that never fails to impress. The rich coffee flavor and creamy buttercream make it a dessert that’s both comforting and indulgent. Whether it’s for a special occasion or just because this cake is always a hit. I hope you enjoy baking and savoring it as much as I do!
