If you’re looking for a rich, nutty, and delightfully moist cake, the Mary Berry Coffee and Walnut Cake Recipe is just the treat your kitchen needs. Known for her traditional and easy-to-follow baking style, Mary Berry has crafted a timeless cake that combines the bold flavor of coffee with the crunch of walnuts. Perfect for tea time, birthdays, or weekend baking, this cake is both indulgent and incredibly easy to prepare.
Why Everyone Loves This Cake
There’s something comforting about the combination of coffee and walnuts. This classic recipe brings out the best of both ingredients in a soft sponge layered with creamy coffee-flavored buttercream. The Mary Berry Coffee and Walnut Cake Recipe is beloved for its simplicity, stunning presentation, and delicious flavor profile.
Ingredients for Mary Berry Coffee and Walnut Cake Recipe
For the Cake:
- 225g self-raising flour
- 225g butter (softened)
- 225g caster sugar
- 4 large eggs
- 2 tbsp strong instant coffee (dissolved in 1 tbsp hot water)
- 100g chopped walnuts
For the Buttercream:
- 175g unsalted butter (softened)
- 350g icing sugar
- 1 tbsp strong instant coffee (dissolved in 1 tsp hot water)
- Walnut halves for decoration
How to Make Mary Berry Coffee and Walnut Cake
Step 1: Preheat the Oven
Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line two 20cm round cake tins.
Step 2: Cream Butter and Sugar
In a large bowl, beat the butter and sugar together until light and fluffy.
Step 3: Add Eggs and Coffee
Beat in the eggs one at a time, adding a spoonful of flour with each to prevent curdling. Stir in the dissolved coffee.
Step 4: Fold in the Dry Ingredients
Gently fold in the remaining flour and chopped walnuts until well combined.
Step 5: Bake
Divide the mixture between the two tins and smooth the tops. Bake for 25–30 minutes until golden and a skewer comes out clean. Cool in tins for 5 minutes before transferring to a wire rack.
Step 6: Prepare the Buttercream
Beat the butter until soft, then gradually add the icing sugar and coffee. Beat until smooth and fluffy.
Step 7: Assemble the Cake
Spread half the buttercream on one sponge, sandwich the second sponge on top, and cover the top with the remaining buttercream. Decorate with walnut halves.
Tips for Success
Use Room Temperature Ingredients
This helps everything blend smoothly and creates a light sponge.
Strong Coffee is Key
Use espresso or instant coffee for a bold flavor that shines through.
Don’t Overmix
Mix just until combined to keep the cake light and airy.
Nutritional Information (Approx. per Slice)
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Fat | 28g |
| Carbs | 40g |
| Sugar | 28g |
| Protein | 5g |
| Fiber | 1g |
Storage and Freezing Tips
Storing the Cake
Keep the cake in an airtight container at room temperature for up to 3 days.
Freezing
Wrap individual slices in cling film and freeze for up to 1 month. Thaw at room temperature.
Perfect Pairings
- A hot cup of strong coffee or espresso
- Fresh whipped cream on the side
- Served warm with a scoop of vanilla ice cream
Fun Variations of Mary Berry Coffee and Walnut Cake Recipe
Mocha Cake
Add a tablespoon of cocoa powder to the batter for a chocolate-coffee twist.
Coffee Cupcakes
Use the same batter and bake in muffin tins for 18–20 minutes. Top with coffee buttercream.
Add a Drizzle
Drizzle melted chocolate or coffee glaze over the top for extra flair.
Common Mistakes to Avoid
Using Cold Butter
Cold butter doesn’t cream well and affects the texture.
Skipping the Coffee Dissolving Step
Always dissolve the coffee first for even distribution and full flavor.
Not Cooling the Cake
Let the cake cool completely before icing to prevent melting the buttercream.
External Inspiration
Explore even more British baking favorites like this by visiting BBC Good Food’s Coffee Cake Recipes and discover a variety of mouth-watering options.
FAQs About Mary Berry Coffee and Walnut Cake Recipe
Can I use decaf coffee?
Yes, just make sure it’s strong enough to give the desired flavor.
What if I don’t have self-raising flour?
You can use plain flour and add 2 tsp of baking powder.
Can I make this in one tin?
Yes, use a deep 20cm tin and adjust the baking time to 40–45 minutes.
Is this cake suitable for freezing?
Absolutely. Wrap tightly and freeze for up to one month.
How do I make the cake nut-free?
Simply omit the walnuts, and add a little extra flour to keep the texture.
