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Up your cake game: TrueStart Coffee cake recipe

We have Mary Berry to thank for this unbelievably good cake, it turns out her cappuccino coffee cake recipe is only improved by using TrueStart Coffee! We've had nothing but ace recipe feedback from very happy customers, so give it a go yourself!


Serves 8

  • 225g (8oz) very soft butter, plus more for the tins
  • 225g (8oz) light muscovado sugar or caster sugar
  • 225g (8oz) self-raising flour
  • 1 tsp baking powder
  • 4 large eggs
  • 4 scoops/sachets TrueStart Coffee, dissolved in 1 tbsp hot water
For the coffee icing
  • 175g (6oz) soft butter
  • 350g (12oz) icing sugar
  • 4 scoops/sachets TrueStart Coffee, dissolved in 1 tbsp hot water


    Preheat the oven to 180C/160C fan/350F/315F fan/Gas 4. Butter and line the base of two deep 20cm (8in) sandwich cake tins.

    Measure all the cake ingredients, except the TrueStart Coffee, into a large mixing bowl and beat together until smooth. Stir in the dissolved TrueStart Coffee until thoroughly blended. Divide the mixture evenly between the two prepared tins and level the tops.

    Bake in the preheated oven for about 25–30 minutes until golden brown, shrinking away from the sides of the tin and the sponge springs back when lightly pressed.

    To make the icing, mix the butter and sugar together in a mixing bowl and beat together until smooth. Beat in the dissolved TrueStart Coffee and divide into four.

    When they are cold, the original recipe says to slice each cake horizontally in half, giving four layers of cake. Sit one base on a cake stand and spread with a quarter of the mixture. Continue layering up with cake and icing so you finish with icing on top and swirl to give an attractive finish.

    My preferred time-saving option is to just sandwich the two cakes together with half the icing in the middle and half the icing on top!

    The cake can be made and iced up to two days ahead, kept covered in the fridge. Iced or un-iced, it freezes well.

    Are you going to try this epic coffee cake recipe? Let me know how you get on in the comments, pics are always welcome too!

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