This Mary Berry Coffee and Mascarpone Cake is rich and creamy, which includes strong coffee and mascarpone cheese. It’s a classic, foolproof recipe, ready in about 1 hour.
Mary Berry Coffee and Mascarpone Cake Ingredients
For the cake:
- 1 tbsp strong coffee granules
- 225g (8oz) self-raising flour
- 4 eggs
- 225g (8oz) baking spread, straight from the fridge
- 225g (8oz) caster sugar
- 2 level tsp baking powder
- 10g (¼oz) dark chocolate, grated
For the mascarpone icing:
- 1 level tbsp strong coffee granules
- 115g (4oz) butter, softened
- 225g (8oz) icing sugar, sifted
- 250g (9oz) full-fat mascarpone cheese
How To Make Mary Berry Coffee and Mascarpone Cake
- Preheat and prepare tins: Set oven to 180°C/160°C Fan/Gas 4. Grease and line two 20cm sandwich tins.
- Make the cake batter: Dissolve coffee in 2 tbsp hot water. Add flour, eggs, baking spread, sugar, and baking powder. Beat with an electric whisk for 2 minutes until fluffy.
- Bake the cakes: Divide batter evenly between tins and bake for 25–30 minutes until risen and springy. Cool on wire racks.
- Make the icing: Dissolve coffee in hot water. Beat with butter and icing sugar until fluffy. Add mascarpone and whisk until smooth.
- Assemble and decorate: Sandwich cakes with half the icing. Spread remaining icing on top and swirl. Sprinkle with grated chocolate.
Recipe Tips
- Can I make it ahead? Yes, up to one day in advance.
- Does it freeze well? Yes, this cake freezes well even when iced.
- Why use mascarpone? It creates a silky, slightly tangy frosting that balances the coffee flavor.
- Can I use instant espresso powder? Yes, for a stronger coffee flavor.
What To Serve With Coffee and Mascarpone Cake
Perfect pairings include:
- A hot cappuccino or latte
- A scoop of vanilla or hazelnut ice cream
- Fresh raspberries or strawberries
- A drizzle of chocolate sauce
How To Store Coffee and Mascarpone Cake
Refrigerate: Store in the fridge in an airtight container for up to 3 days. Bring to room temperature before serving.
Freeze: Freeze the fully assembled cake for up to 1 month. Thaw overnight in the fridge.
Coffee and Mascarpone Cake Nutrition Facts
- Calories: ~420 kcal per slice
- Fat: 26g
- Carbohydrates: 42g
- Protein: 5g
- Sugar: 30g
- Fiber: 1g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use cream cheese instead of mascarpone?
Yes, though it will have a tangier flavor and slightly different texture.
How do I get smooth icing?
Make sure butter is fully softened and beat well before adding mascarpone.
Why is my cake dense?
Ensure ingredients are at room temperature and beat the batter just until fluffy.
Can I use decaf coffee?
Absolutely—use decaf granules if preferred.
Mary Berry Coffee and Mascarpone Cake
Description
A rich and indulgent coffee-flavored sponge cake layered with smooth mascarpone icing and finished with dark chocolate shavings.
Ingredients
Instructions
- Preheat oven to 180°C/160°C Fan. Line two 20cm tins.
- Dissolve coffee in 2 tbsp hot water. Add all cake ingredients and beat 2 mins until fluffy.
- Divide into tins and bake 25–30 mins. Cool on rack.
- For icing, dissolve coffee in 2 tbsp hot water. Beat with butter and icing sugar. Add mascarpone and whisk until smooth.
- Sandwich cakes with half the icing. Spread rest on top. Sprinkle with chocolate.
Notes
- Store chilled for up to 3 days.
- Freeze fully iced for up to 1 month.
- Use instant espresso for deeper coffee flavor.
- Soften butter fully before mixing icing.