Mary berry All-In-One Coffee Cake
Mary berry All-In-One Coffee Cake is a classic and easy-to-make cake recipe that requires minimal effort. This light and fluffy cake is made with just one bowl and combines the flavors of coffee, vanilla, and chocolate to create a perfect afternoon treat or dessert. The combination of self-raising flour and baking powder ensures that the cake rises beautifully, while the butter and sugar give it a rich and indulgent flavor. This cake can be served on its own or with whipped cream and fresh berries.
Why people also love Mary berry All-In-One Coffee Cake
People love Mary Berry’s All-In-One Coffee Cake for its simplicity, moist and airy texture, and the rich blend of coffee, vanilla, and chocolate flavors. This recipe is easy to follow, even for novice bakers, and requires minimal time and effort. Many people appreciate the cake’s versatility as a treat to enjoy with a cup of tea or coffee or as an elegant dessert to serve to guests. It’s a classic recipe that stands the test of time and is sure to impress all who taste it.
Ingredients:
- 225g self-raising flour
- 1 tsp baking powder
- 225g butter or margarine, softened
- 225g caster sugar
- 4 eggs
- 2 tbsp instant coffee granules dissolved in 1 tbsp boiling water
- 50g walnuts (optional)
- For the icing:
- 100g unsalted butter, softened
- 200g icing sugar
- 1 tbsp instant coffee granules dissolved in 1 tbsp boiling water
- Chocolate curls, to decorate
Instructions:
- Preheat the oven to 180°C/fan 160°C/gas mark 4.
- Grease two 20cm sandwich tins and line with baking parchment.
- Put all the cake ingredients in a large mixing bowl and beat with an electric mixer until smooth.
- Add the dissolved coffee and beat again until well combined.
- After this,Stir in the chopped walnuts (if using).
- Pour the mixture evenly into the prepared tins.
- Bake in the preheated oven for 20-25 minutes or until golden brown and springy to the touch.
- Remove from the oven and leave to cool in the tins for 5 minutes before turning out onto a wire rack to cool completely.
To make the icing:
- Mix the butter and icing sugar until it’s light and fluffy.
- Add the dissolved coffee and beat again until well combined.
- Spread one sponge with half of the icing.
- Sandwich the other sponge on top, then spread the remaining icing over the top and decorate with chocolate curls.
Quick Facts
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Difficulty: Easy
- Yield: 8-10 servings
Servings Suggestions:
This cake is perfect to enjoy with a cup of tea or coffee, as a mid-afternoon treat, or as a dessert for any occasion.
Expert Tips & Tricks:
- Make sure to dissolve the coffee granules in boiling water before adding them to the batter.
- If you don’t like walnuts, you can substitute them with other nuts such as hazelnuts or pecans.
- To make chocolate curls for decorating the cake, use a vegetable peeler to shave thin strips off a block of chocolate.
Nutrition Information (per serving):
- Calories: 485kcal
- Fat: 28.6g
- Saturated Fat: 16.5g
- Carbohydrates: 54g
- Sugar: 40.8g
- Fiber: 0.9g
- Protein: 5g
- Sodium: 271mg
Presentation:
To present the cake, you can place it on a cake stand and dust with icing sugar or cocoa powder for an elegant finish. You can also decorate with whipped cream, fresh berries, or chocolate curls for a more elaborate presentation. The layers of moist sponge and coffee-flavored frosting make for a beautiful display when cut open, so be sure to show off your baking skills!
Variations and substitutions you can make for Mary berry All-In-One Coffee Cake:
Variations:
- Mocha cake: Add 50g of cocoa powder to the flour mixture for a delicious mocha-flavored cake.
- Cappuccino cake: Use espresso instead of instant coffee and add a layer of frothy milk on top of the icing for a cappuccino-inspired twist.
- Hazelnut cake: Substitute the walnuts with chopped hazelnuts or use Nutella in the icing for a nutty and chocolaty flavor.
Substitutions:
- Self-raising flour: If you don’t have self-raising flour, you can substitute it with plain flour and baking powder. For this recipe, use 225g of plain flour and 2 teaspoons of baking powder.
- Butter or margarine: You can use either butter or margarine in this recipe, but make sure it is at room temperature before using.
- Walnuts: If you don’t like walnuts, you can substitute them with pecans, hazelnuts, or almonds.
- Coffee granules: Instant coffee granules work best in this recipe, but you can also use freshly brewed coffee instead. Just make sure to reduce the amount of water used in the recipe accordingly.
- Icing sugar: If you don’t have icing sugar, you can make your own by blending granulated sugar in a food processor until it becomes a fine powder.
Recommendations and notices:
Recommendations:
- Choose high-quality ingredients for better flavor.
- Make sure all ingredients are at room temperature before using to ensure an even bake.
- Be careful not to overmix the batter as this can result in a tough cake.
- Allow the cake to cool completely before icing to avoid the frosting melting.
Notices:
- This recipe contains walnuts, which may cause allergies in some people. If you or anyone eating the cake has a nut allergy, omit the walnuts or substitute them with another ingredient.
- The icing in this recipe contains caffeine from the coffee granules. Be aware of this if you are sensitive to caffeine or should limit your caffeine intake.
- The nutrition information provided is per serving and may vary depending on the size of the slices and any additional toppings or decorations added.
FAQ for Mary berry All-In-One Coffee Cake
Yes, you can make the cake a day ahead and store it in an airtight container. However, it’s best to frost the cake on the same day you plan to serve it for the freshest taste.
Yes, you can freeze the cake without the icing for up to 3 months. Leave it out at room temperature overnight to thaw before frosting and serving.
Yes, you can use decaf coffee granules to make this cake if you prefer to avoid caffeine.
Yes, you can use other nuts such as pecans, hazelnuts, or almonds instead of walnuts if you prefer.
Yes, you can use other flavors such as vanilla, chocolate, or almond extract to flavor the cake. Just be sure to adjust the amounts accordingly and taste test the batter to ensure the desired flavor is achieved.
Leftovers should be stored in an airtight container at room temperature for up to 3 days. If you’ve frosted the cake, you can store it in the refrigerator for up to 5 days, but allow it to come to room temperature before serving for best results.
Conclusion
Mary Berry’s All-In-One Coffee Cake is a classic recipe that is easy to make and has a delicious combination of coffee, vanilla, and chocolate flavors. The cake is light and fluffy with a moist texture and is perfect for enjoying with a cup of tea or coffee. The simple icing made with butter, icing sugar, and dissolved coffee adds the perfect finishing touch to this classic cake. Whether you’re a novice baker or an experienced one, this recipe is sure to be a crowd-pleaser and will become a favorite in your recipe collection.
