Mary Berry Coffee Victoria Sandwich Recipe

Mary Berry’s Coffee Victoria Sandwich is a delightful twist on the traditional Victoria sponge. It combines the light, buttery texture of a classic sponge with the rich, aromatic flavour of coffee, creating a cake that’s elegant and indulgent yet wonderfully simple to make. Perfect for afternoon tea, birthdays, or weekend baking, this cake is a true showstopper for coffee lovers.

What is Mary Berry’s Coffee Victoria Sandwich?

A Coffee Victoria Sandwich is a soft, layered sponge cake infused with coffee essence or instant coffee, filled with a smooth coffee-flavoured buttercream or cream filling. Mary Berry’s version uses the all-in-one mixing method for ease, ensuring a consistent and moist sponge every time.

Other Popular Mary Berry Recipes

• Mary Berry 3-Egg Victoria Sponge
• Mary Berry Victoria Sponge Cupcakes
• Mary Berry Chocolate Victoria Sandwich
• Mary Berry Red Velvet Cake
• Mary Berry Red Velvet Cupcakes

Why This Recipe is Worth Trying

• Rich and aromatic – Perfect balance of sweetness and coffee depth.
• Effortless method – Uses the all-in-one mixing technique.
• Soft, moist texture – Bakes evenly and stays tender.
• Versatile – Can be filled with buttercream, cream, or frosting.
• Perfect for gatherings – A crowd-pleasing cake that looks and tastes professional.

Essential Ingredients to Make Mary Berry Coffee Victoria Sandwich

For the sponge:

• 225g self-raising flour
• 225g caster sugar
• 225g unsalted butter, softened
• 4 large eggs
• 2 tsp baking powder
• 2 tbsp milk
• 2 tbsp instant coffee, dissolved in 1 tbsp boiling water and cooled

For the coffee buttercream filling:

• 150g unsalted butter, softened
• 300g icing sugar, sifted
• 1 tbsp instant coffee, dissolved in 1 tbsp hot water and cooled

Optional topping:

• A few walnut halves for decoration (optional)
• A light dusting of icing sugar

Handy Kitchen Tools for Best Results

• Two 20cm sandwich tins, greased and lined
• Electric whisk or stand mixer
• Mixing bowls
• Cooling rack
• Offset spatula or palette knife

Step-by-Step Guide to Making Mary Berry Coffee Victoria Sandwich

Step 1: Preheat the oven

Preheat your oven to 180°C (160°C fan). Grease and line two 20cm sandwich tins with baking paper.

Step 2: Mix the sponge ingredients

Place all the sponge ingredients — flour, sugar, butter, eggs, baking powder, milk, and cooled coffee — into a large bowl. Beat together with an electric whisk for about 1 minute until smooth and creamy.

Step 3: Divide and bake

Spoon the mixture evenly into the prepared tins and level the tops. Bake for 20–25 minutes or until golden brown and springy to the touch.

Step 4: Cool completely

Leave the cakes to cool in their tins for 5 minutes before turning them out onto a wire rack to cool completely.

Step 5: Make the coffee buttercream

Beat the softened butter until pale, then gradually add sifted icing sugar. Mix in the cooled coffee until smooth and fluffy. Adjust consistency with a teaspoon of milk if needed.

Step 6: Assemble the sandwich

Spread half the buttercream evenly on one sponge layer, then place the second sponge on top. Use the remaining buttercream to decorate the top.

Step 7: Add finishing touches

Decorate with walnut halves or a light dusting of icing sugar if desired. Slice and enjoy with a cup of tea or coffee.

What I Got Wrong (And How I Fixed It)

• Used hot coffee – Melted butter slightly and changed texture. Cooling the coffee completely solved it.
• Overmixed batter – Made the sponge dense. Mixing for just 1 minute kept it light.
• Buttercream too thick – Adding a teaspoon of milk made it smooth and spreadable.

Healthier Ways to Make Mary Berry Coffee Victoria Sandwich

• Use reduced-fat butter or light spread.
• Substitute part of the sugar with coconut sugar.
• Fill with Greek yogurt and honey instead of buttercream.
• Use wholemeal self-raising flour for extra fibre.

Ingredient Substitutions for Mary Berry Coffee Victoria Sandwich

• Self-raising flour → 225g plain flour + 1 tsp baking powder.
• Instant coffee → Espresso or coffee essence for a stronger flavour.
• Butter → Dairy-free margarine for a lactose-free version.
• Icing sugar → Powdered coconut sugar for a natural option.

Pairing Ideas: What to Serve With Coffee Victoria Sandwich

• Cappuccino or latte – Complements the coffee flavour perfectly.
• Whipped cream – Adds a creamy balance.
• Vanilla ice cream – Turns it into a decadent dessert.
• Fresh berries – Lightens the richness.
• Chocolate drizzle – For extra indulgence.

Expert Tips for Coffee Victoria Sandwich Success

• Cool coffee completely – Prevents curdling and ensures even texture.
• Use quality instant coffee – Gives a deeper flavour.
• Don’t overbake – Keeps the sponge moist.
• Weigh batter evenly – Ensures uniform layers.
• Cool cakes fully before filling – Stops buttercream from melting.
• Use unsalted butter – Enhances flavour balance.

Creative Ways to Customize a Coffee Victoria Sandwich

• Add chopped walnuts to the batter for texture.
• Mix cocoa powder into the filling for mocha flavour.
• Top with espresso glaze for shine.
• Swap filling for mascarpone cream for a modern twist.
• Add a dash of coffee liqueur for an adult version.

Storing Coffee Victoria Sandwich the Right Way

• Store in an airtight container at room temperature for up to 2 days.
• Refrigerate if filled with cream (consume within 24 hours).
• Freeze unfilled sponges for up to 2 months; thaw before filling.

How to Reheat Coffee Victoria Sandwich (If Needed)

• Microwave method – Warm slices for 10 seconds to refresh.
• Oven method – Heat the unfilled sponge at 140°C for 5 minutes.
• From frozen – Defrost fully before adding the filling.

Nutritional Breakdown (per serving)

• Calories: ~420 kcal
• Protein: 6g
• Carbohydrates: 46g
• Fat: 23g
• Fibre: 1g
• Sugar: 31g

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FAQs

How do you get a strong coffee flavour in a Victoria sponge?

For a rich coffee flavour, dissolve 2–3 tablespoons of instant coffee in a small amount of boiling water and let it cool before adding to the batter and buttercream. Using espresso or coffee essence also deepens the taste.

Can I use real coffee instead of instant coffee in a cake?

Yes, you can use strong-brewed espresso or filter coffee, but reduce other liquids slightly to maintain the sponge’s texture. Always let the coffee cool before mixing it in.

Why did my coffee sponge turn out dry?

A coffee sponge can turn dry if overbaked or if too much coffee liquid is added. Bake until just golden and springy, and measure liquids carefully to keep the texture moist and light.

How do you make smooth coffee buttercream?

To achieve a smooth buttercream, beat softened butter first until pale, then gradually add sifted icing sugar and cooled coffee mixture. Whip for 2–3 minutes for a light, fluffy texture.

Wrapping It Up

Mary Berry’s Coffee Victoria Sandwich is the perfect blend of simplicity and sophistication. With its light, fluffy sponge and rich coffee buttercream, this cake is ideal for any coffee lover. Easy to make and beautifully balanced, it’s a delightful twist on the traditional Victoria sponge — timeless, elegant, and full of flavour.