Mary Berry Coffee Victoria Sandwich

This was the cake that converted me to coffee bakes.

I wasn’t sure at first. Coffee in a sponge? I thought it would either taste like burnt toast or be too subtle to matter. But this Mary Berry Coffee Victoria Sandwich? Absolute winner. Light sponge, properly creamy buttercream, and that deep coffee flavour without any bitterness.

I’ve now baked this for everything from book clubs to birthday breakfasts (yes, cake for breakfast—no regrets). The first time, I added the coffee granules straight into the batter without dissolving them. Crunchy disaster. Lesson learned.

Let me show you how I nailed it the second time.

The Secret Behind This Bake

What makes this coffee cake so good is balance.

• You get real coffee flavour—not just a whisper—thanks to dissolving granules into the eggs first. Most recipes miss that trick.
• It’s an all-in-one batter, which keeps things fast and foolproof.
• The buttercream is just the right sweetness to mellow out the coffee edge.

And the best part? You don’t need fresh espresso or fancy beans. Instant coffee works beautifully, if you treat it right.

INGREDIENTS + WHY THEY MATTER

• 4 Extra-Large Eggs – These are key for volume. Don’t use medium or the sponge will feel thin and flat.
• 2 Heaped tsp Instant Coffee Granules – Dissolved in the eggs to ensure even flavour. Dry granules = gritty bites. Don’t skip this.
• 225g Buttery Spread (Fridge-Cold) – Mary’s signature move. It still creams up fine and gives a super soft crumb.
• 225g Granulated Sugar – Sweetens without making it sticky.
• 225g All-Purpose Flour – Provides structure. Don’t overbeat once this goes in or it’ll toughen.
• 1 tbsp Baking Powder – This might seem like a lot, but it’s perfect for lift.
• ½ tsp Salt – Balances the sweetness and enhances the coffee.

Buttercream Filling:

• 55g Butter, Softened – Needs to be at room temp or you’ll get lumpy buttercream.
• 175g Confectioners’ Sugar, Sifted – Sifting really matters here—no one wants gritty icing.
• 1 tbsp Strong Coffee – Brewed and cooled. Adds punch to the buttercream.
• 1 tbsp Milk (Optional) – Loosens the buttercream if needed.

Ingredient Swaps That Hold Up

• Dairy-Free? Flora Plant Butter and oat milk both worked well in my test run.
• Want a Stronger Kick? I’ve tried it with 1 tablespoon of instant espresso powder—deep, intense flavour.
• Add a Crunch? Walnuts between the layers give a coffee-walnut vibe without fully committing to a new recipe.

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

What Went Wrong	Why It Happens	How to Fix It
Coffee flavour was weak	Used too little coffee or didn’t dissolve it properly	Use heaped teaspoons and mix into the eggs
Buttercream too runny	Cakes were still warm or coffee was hot	Cool both cake and coffee completely first
Sponge dense or tough	Overmixed after adding flour	Beat only until combined
Uneven rise	Batter uneven in tins	Weigh or eyeball the batter for each tin

How to Make Mary Berry’s Coffee Victoria Sandwich

1. Preheat and Prepare Tins
   Set oven to 180°C (160°C fan) / 350°F / Gas 4. Grease and line two 20cm round tins.
2. Mix Coffee and Eggs
   Beat the eggs in a large bowl, then stir in the instant coffee granules until dissolved.
3. Add Remaining Ingredients
   Tip in the buttery spread, sugar, flour, baking powder, and salt. Beat for about 2 minutes until the batter is smooth and pale.
4. Bake the Cakes
   Divide the batter evenly between the tins. Bake for about 25 minutes, or until risen and just pulling from the sides. Cool in tins for 5 minutes, then transfer to a wire rack.
5. Make Coffee Buttercream
   Beat softened butter, sifted sugar, and cooled strong coffee together until fluffy. Add a splash of milk if it’s too stiff.
6. Assemble the Cake
   Once completely cool, spread half the buttercream on one sponge, top with the second, and finish with the remaining buttercream.

Tips From My Kitchen

• I use decaf instant coffee when making it for kids—it still has a lovely flavour.
• Always cool the cakes fully. Warm sponge melts the buttercream in seconds.
• If the buttercream is too sweet, a pinch of salt rounds it out beautifully.
• I dust the top with a touch of cocoa powder if I don’t want to fuss with piping or garnish.

Storage + Serving

• Room Temperature: Store in an airtight tin for up to 2 days.
• Fridge: Keeps for 3 days in a container, but bring to room temp before serving or the sponge will feel dense.
• Freezer: Freeze plain cake layers (without buttercream), wrapped in cling film and foil, for up to 3 months. Thaw at room temp, then assemble.

FREQUENTLY ASKED QUESTIONS

Q: Can I use fresh brewed coffee instead of instant?
A: Yes, but make it strong—instant coffee delivers a more concentrated flavour with less liquid, so adjust quantities carefully.

Q: Can I double the buttercream?
A: Definitely. If you like a thick layer in the middle and a generous topping, doubling the buttercream gives you more to play with.

Q: What’s the best coffee to use?
A: I use Nescafé Azera or Douwe Egberts instant—rich without bitterness. Avoid flavoured coffees; they can taste synthetic once baked.

Q: Can I make it as cupcakes?
A: Yes—makes about 18. Bake for 15–18 minutes and pipe buttercream on top when cool.

Q: Can I add a glaze instead of frosting?
A: You can. A simple coffee icing (icing sugar + strong coffee) drizzled over the top works well for a lighter finish.

Try More Recipes:

• Mary Berry All-In-One Victoria Sandwich
• Mary Berry Victoria Sandwich
• Mary Berry Lemon Victoria Sponge
• Mary Berry Orange Wholemeal Victoria Loaf