This Mary Berry Coffee Victoria Sandwich is perfect for coffee lovers! With its rich, creamy buttercream and soft sponge, it’s an easy bake that tastes amazing. Enjoy with a cup of your favourite coffee!
Makes 6 generous slices
Ingredients Needed
For the cake:
- 4 extra-large eggs
- 2 heaped tsp instant coffee granules
- 225g buttery spread (straight from the fridge)
- 225g granulated sugar
- 225g all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
For the filling and topping:
- 55g butter, softened
- 175g confectioners’ sugar, sifted
- 1 tbsp strong coffee
- 1 tbsp milk (optional)
How To Make Mary Berry’s Coffee Victoria Sandwich
- Preheat the oven: Set the oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Grease two 20cm (8-inch) round cake tins and line the bases with baking paper.
- Prepare the coffee mix: Break the eggs into a large bowl and beat with a fork. Stir in the instant coffee granules until fully dissolved.
- Mix the cake batter: Add all the remaining cake ingredients to the bowl. Use an electric mixer to beat everything together for about 2 minutes, until the batter is smooth and lighter in colour.
- Bake the cakes: Divide the batter evenly between the tins, smoothing the tops. Bake for about 25 minutes, until the cakes are well-risen and shrinking away from the sides of the tins.
- Cool the cakes: Let the cakes cool in the tins for a few minutes, then turn them out onto a wire rack. Peel off the baking paper and leave them to cool completely.
- Make the coffee buttercream: Blend together butter, confectioners’ sugar, and strong coffee until smooth. If needed, add 1 tbsp milk to loosen the mixture.
- Assemble the cake: Spread half the buttercream over one sponge, place the second sponge on top, then spread the remaining buttercream over the top.
Recipe Tips
- Use freshly brewed strong coffee: To make strong coffee, dissolve 1 heaped tsp instant coffee granules in 1 tbsp hot water. Let it cool before adding to the buttercream.
- Make sure the cakes are fully cooled: If the cakes are even slightly warm, the buttercream will melt and become runny. Always let them cool completely.
- Adjust the coffee strength: If you prefer a stronger flavour, increase the instant coffee slightly in the cake batter or buttercream.
- Sift the confectioners’ sugar: This helps create a smooth and creamy buttercream with no lumps.
How To Store
Storing at Room Temperature: Keep in an airtight container at room temperature for up to 2 days in a cool, dry place.
Storing in the Fridge: Keep in an airtight container and refrigerate for up to 3 days. Let it sit at room temperature for 30 minutes before serving.
Freezing: Wrap the plain cake layers in cling film and foil and freeze for up to 3 months. Defrost at room temperature for about 2 hours, then add the buttercream.
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