Coffee Cake with Mascarpone Cream

Prep: 00:10

Cook: 00:25

A delicious coffee cake with a twist. Perfect for all the family to enjoy.

The twist with mascarpone cream makes a great alternative to your average coffee cake.



  • 225g self raising flour
  • 1 tsp baking powder
  • 225g light brown muscovado sugar
  • 225ml sunflower oil
  • 2 large free range eggs
  • 6 tsp espresso coffee or 5 tsp instant coffee granules mixed with 1 tbsp water
  • 75ml whole milk


For the filling

  • 100g butter, at room temperature
  • 100g light brown muscovado sugar
  • 250g pot Mascarpone
  • 50g walnut pieces, roughly chopped
  1. Preheat the oven to 180°C, gas mark 4. Grease and baseline 2x20cm cake tins.
  2. Place the flour, baking powder and sugar in a mixing bowl and mix well. Beat in the oil, eggs, 4 tsp of the coffee and the milk. Divide the mixture evenly between the tins and bake for 25-30 minutes until a skewer comes out clean.
  3. Remove from the oven and allow to cool for 5 minutes before turning out upside down onto a wire rack, remove the paper and leave to cool.
  4. For the mascarpone cream, put the butter in a bowl, add the sugar then use an electric whisk to beat together until light and creamy. Slowly add the mascarpone then gradually beat in the remaining coffee.
  5. Use half the mascarpone to fill the cake, then ice the top with the remaining half. Sprinkle with the walnut pieces and serve. Will keep for 2 days if kept covered and cool.
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