Coffee-Flavoured Victoria Sponge


Flavouring plain cakes is extremely easy with the wealth of extracts that can be bought in the supermarket, or by using dissolved coffee granules as here. Always add your flavouring to the creamed butter and sugar – the fat traps the flavour and distributes it evenly throughout your cake.

Prep 25 minutes plus cooling
Bake 30 minutes
Oven 160°C (fan)/180°C/350°F/Gas Mark 4



  • 250 g (9 oz) very soft butter, plus a little extra for greasing
  • 250 g (9 oz) caster (superfine) sugar
  • 1 tsp instant coffee, dissolved in 2 tbsp boiling water
  • 4 eggs, large
  • 250 g (9 oz) self-raising (-rising) flour


  • 200 ml (7 fl oz) double (heavy) cream
  • 2 tbsp icing (confectioners) sugar
  • 1 tsp instant coffee, dissolved in 2 tbsp boiling water.
  • A little icing (confectioners) sugar to dust


  • 2 × 20 cm (8 in) round sandwich tins (layer cake pans)
  • Baking (parchment) paper
  • Electric hand-held whisk or food mixer
  • Piping bag fitted with 1 cm (⅜in) round nozzle (optional)
  • Icing sugar sifter


  1. Follow the same method as Victoria Sponge, but omit the vanilla extract and add the coffee flavouring (1 tsp instant coffee dissolved in 2 tbsp boiling water) by whisking it into the creamed butter and sugar, before adding the eggs.
  2. For the filling make yourself some coffee cream by placing all the filling ingredients in a bowl and whisking to soft peaks. Use just as the cream in the Victoria Sponge recipe.