Mary Berry’s Amazing Cappuccino coffee cake recipe

Severs around 8

Ingredients

  • 225g very soft butter, plus more for the tins
  • 225g light muscovado sugar or caster sugar
  • 225g self raising flour
  • 1 teaspoon baking powder
  • 4 large eggs
  • 4 level teaspoons instant coffee, dissolved in 1 tablespoon boiling water

 

For the coffee icing

  • 175g soft butter
  • 350g icing sugar
  • 4 level teaspoons instant coffee, dissolved in 1 tablespoon boiling water

 

Method

  • 1: Preheat the oven to 180°C/160°C fan/gas mark 4. Butter and line the base of two deep 20 cm (8 inch) sandwich cake tins.
  • 2: 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.
  • 3 Divide the mixture evenly between the 2 prepared tins and level the tops.
  • 4: 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.
  • 5: To make the icing, mix the butter and sugar together in a mixing bowl and beat together until smooth.
  • 6: Beat in the dissolved coffee and divide into 4. When they are cold, slice each cake horizontally in half, giving 4 layers of cake. Sit one base on a cake stand and spread with a quarter of the mixture.
  • 7: Continue layering up with cake and icing so you finish with icing on top and swirl to give an attractive finish. If you don’t want a layer cake or if you don’t want that much icing you can just put some icing on the top or no icing at all
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