Mary Berry Mocha Cake Recipe

The Mary Berry Mocha Cake Recipe is a wonderfully indulgent bake that combines the rich flavours of coffee and chocolate in a light, fluffy sponge. It’s the sort of elegant cake that feels perfect for celebrations, afternoon tea or anyone who enjoys the classic pairing of coffee and cocoa.

A good mocha cake should be moist and tender with a delicate crumb and a balanced flavour where neither the coffee nor the chocolate overwhelms the other. The sponge should be light yet rich, while the creamy frosting adds a smooth finish that enhances the deep mocha flavour running through every slice.

Ingredients

For the Cake

• 225g self-raising flour
• 225g caster sugar
• 225g unsalted butter, softened
• 4 large eggs
• 3–4 tbsp cocoa powder
• 2 tbsp instant coffee granules
• 2 tbsp hot water
• 1 tsp baking powder
• 1 tsp vanilla extract
• Pinch of salt

For the Frosting

• 175g unsalted butter, softened
• 350g icing sugar, sifted
• 2 tbsp cocoa powder
• 2 tbsp instant coffee granules
• 2 tbsp hot water
• 1 tsp vanilla extract

How to Make Mary Berry Mocha Cake Recipe

Prepare the Tins and Oven

Preheat the oven to 180°C (160°C fan) and grease and line two 20cm round cake tins.

Prepare the Coffee

Dissolve the coffee granules in hot water and leave to cool slightly.

Combine the Dry Ingredients

Sift together the self-raising flour, cocoa powder, baking powder and a pinch of salt.

Cream the Butter and Sugar

Beat the butter and caster sugar together until pale and fluffy.

Add the Eggs and Vanilla

Beat in the eggs one at a time, then stir in the vanilla extract.

Make the Batter

Fold the dry ingredients into the mixture, alternating with the cooled coffee, until just combined.

Bake the Cakes

Divide the batter evenly between the prepared tins and bake for 25–30 minutes until risen and cooked through.

Cool the Cakes

Leave the cakes in the tins for 10 minutes before transferring to a wire rack to cool completely.

Make the Frosting

Dissolve the coffee granules in hot water. Beat together the butter, icing sugar, cocoa powder and vanilla extract until smooth, then mix in the cooled coffee.

Assemble the Cake

Spread frosting over one sponge, sandwich with the second sponge, then swirl the remaining frosting generously over the top, leaving the sides exposed for a rustic finish.

Final Touch

Decorate with chocolate shavings or coffee beans if desired.

Serve and Enjoy

The finished cake should be moist and fluffy with a rich mocha flavour and a smooth, creamy frosting.

Recipe Tips

• Use room temperature ingredients for the batter — this helps them blend more smoothly and evenly.
• Dissolve the coffee granules completely — undissolved granules can create bitter spots in the cake.
• Be gentle when folding in flour — overmixing can result in a dense cake.
• Check the cakes early — overbaking dries them out, so start checking at 25 minutes.
• Cool the cakes completely before frosting — warm cakes will melt the frosting.
• Sift the icing sugar for the frosting — this prevents lumps and ensures a smooth finish.
• Use a palette knife for frosting — it helps achieve a smooth, professional-looking surface.

Healthy Alternatives / Variations

• Add a layer of raspberry jam between the cakes for a fruity twist.
• Sprinkle chopped nuts over the frosting for added texture.
• Use decaf coffee if you prefer a less intense coffee flavour.
• Replace cocoa powder with melted dark chocolate for a richer taste.
• Add a splash of coffee liqueur to the frosting for an adult version.

Ingredient Substitutions

• Use margarine instead of butter for a dairy-free option.
• Swap caster sugar with light brown sugar for a deeper flavour.
• Replace self-raising flour with plain flour and 1 tsp baking soda.
• Use almond milk instead of water for a nutty undertone.

How to Serve

Serve the Mary Berry Mocha Cake Recipe as a delightful dessert after a meal. It’s also perfect for an afternoon tea spread, offering a rich, indulgent treat.

Pairing Ideas

Pair this cake with a hot cup of coffee or a glass of cold milk to complement its rich mocha flavours. A scoop of vanilla ice cream on the side also makes a lovely addition.

How to Store Leftovers

Room Temperature

Store the cake in an airtight container at room temperature for up to 3 days.

Freezer

Wrap the cake tightly in cling film and freeze for up to 2 months. Thaw at room temperature before serving.

Reheating

To refresh, warm slices in a preheated oven at 160°C for 5 minutes.

Nutrition (per serving, approx.)

• Calories: 520 kcal
• Carbohydrates: 68g
• Protein: 5g
• Fat: 28g

FAQs

Can I make this cake in advance?

Yes, you can bake the cake layers a day ahead and store them in an airtight container. Frosting can be made in advance and stored in the fridge, but bring it to room temperature before using.

What if I don’t have self-raising flour?

You can make your own by adding 2 teaspoons of baking powder to 225g of plain flour. This will give the same rise as self-raising flour.

How do I prevent the cake from sticking to the tins?

Grease the tins well and line the bases with parchment paper. This ensures the cakes release easily after baking.

Can I use a different size cake tin?

Yes, but you may need to adjust the baking time. Smaller tins will require a longer bake, while larger tins may need less time.

Mary Berry Mocha Cake Recipe

Recipe by Eleanor HayesCourse: DessertCuisine: BritishDifficulty: Intermediate

Servings

12

people

Prep time

30

minutes

Cooking time

30

minutes

Total time

60

minutes

Calories

520

kcal

1

hour 

The Mary Berry Mocha Cake Recipe is a rich, moist cake with a deep coffee and chocolate flavour, topped with creamy frosting.

Ingredients

• 225g self-raising flour

• 225g caster sugar

• 225g unsalted butter, softened

• 4 large eggs

• 3–4 tbsp cocoa powder

• 2 tbsp instant coffee granules

• 2 tbsp hot water

• 1 tsp baking powder

• 1 tsp vanilla extract

• Pinch of salt

• 175g unsalted butter, softened

• 350g icing sugar, sifted

• 2 tbsp cocoa powder

• 2 tbsp instant coffee granules

• 2 tbsp hot water

• 1 tsp vanilla extract

Directions

• Preheat the oven to 180°C (160°C fan) and line two 20cm round cake tins with parchment.
• Dissolve the coffee granules in hot water and let cool.
• Sift together the flour, cocoa powder, baking powder, and salt.
• Cream the butter and sugar until pale and fluffy.
• Beat in the eggs one at a time, then add vanilla extract.
• Fold in the dry ingredients and coffee alternately.
• Divide the batter between tins and bake for 25–30 minutes until a skewer comes out clean.
• Cool the cakes in tins for 10 minutes, then on a wire rack.
• Dissolve coffee for frosting, then beat with butter, icing sugar, cocoa, and vanilla.
• Spread frosting between and over the top of the cakes, swirling generously and leaving the sides exposed for a rustic finish.
• Decorate with chocolate shavings or coffee beans, if desired.

Notes

• Use room temperature ingredients for the batter — this helps them blend more smoothly and evenly.
• Dissolve the coffee granules completely — undissolved granules can create bitter spots in the cake.
• Be gentle when folding in flour — overmixing can result in a dense cake.
• Check the cakes early — overbaking dries them out, so start checking at 25 minutes.
• Cool the cakes completely before frosting — warm cakes will melt the frosting.
• Sift the icing sugar for the frosting — this prevents lumps and ensures a smooth finish.
• Use a palette knife for frosting — it helps achieve a smooth, professional-looking surface.