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What is Mary Berry Coffee Cake Recipe?

Mary Berry’s Coffee Cake is a rich, moist cake infused with coffee flavor and often topped with a smooth coffee buttercream. This traditional British cake pairs the robust flavor of coffee with a light, fluffy sponge, creating a delightful treat perfect for coffee lovers. It’s often layered and topped with chopped walnuts for added texture.

What Goes Best with Mary Berry Coffee Cake Recipe?

Coffee Cake pairs well with:

• Black coffee: Enhance the coffee flavor by pairing it with a strong cup of black coffee or espresso.
• Tea: The richness of the cake complements a lighter tea like Earl Grey or English Breakfast.
• Whipped cream: A dollop of unsweetened whipped cream balances the cake’s sweetness.
• Vanilla ice cream: For a cooling contrast, serve the cake with a scoop of vanilla ice cream.
• Chopped nuts: Garnish with extra walnuts for added crunch and nutty flavor.

Ingredients

For the cake:

• 225g self-raising flour
• 225g caster sugar
• 225g unsalted butter, softened
• 4 large eggs
• 1 tsp baking powder
• 2 tbsp instant coffee granules dissolved in 1 tbsp hot water
• 75g walnuts, chopped (optional)

For the coffee buttercream:

• 100g unsalted butter, softened
• 225g icing sugar
• 1 tbsp instant coffee granules dissolved in 1 tbsp hot water
• 1 tsp vanilla extract (optional)

How to Prepare Mary Berry Coffee Cake Recipe

1. Preheat the oven: Preheat the oven to 180°C (350°F). Grease and line two 20cm round cake tins.
2. Mix the cake batter: In a large bowl, beat together the butter, sugar, eggs, and dissolved coffee until smooth. Sift in the flour and baking powder, then gently fold them into the mixture until well combined. Stir in the chopped walnuts if using.
3. Bake the cake: Divide the mixture evenly between the two tins and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean. Allow the cakes to cool in their tins for 10 minutes before transferring them to a wire rack.
4. Prepare the buttercream: Beat the butter until soft and creamy, then gradually add the icing sugar. Once fully combined, add the dissolved coffee and vanilla extract, if using.
5. Assemble the cake: Once the cakes have cooled, spread a layer of coffee buttercream on one of the cakes, place the other cake on top, and frost the top and sides. Decorate with additional chopped walnuts if desired.

Mary Berry Coffee Cake Recipe – Detailed Recipe

Ingredients

See the ingredient list above.

Instructions

1. Preheat the oven and prepare the cake tins.
2. Prepare the cake batter, bake the layers, and allow them to cool.
3. Make the coffee buttercream and assemble the cake.

Notes

• Coffee strength: Adjust the amount of coffee granules based on how strong you want the flavor to be.
• Walnuts optional: While walnuts are a traditional addition, you can omit them if you prefer a nut-free cake.
• Make ahead: The cake can be made a day ahead and stored in an airtight container to keep it fresh.
• Coffee buttercream variations: You can add a touch of cocoa powder to the buttercream for a mocha twist.

How to Serve Mary Berry Coffee Cake Recipe

• With coffee or tea: Serve a slice alongside your favorite coffee or tea to enhance the flavors.
• As a dessert: Serve with a side of vanilla ice cream or whipped cream for an indulgent dessert.
• Garnished with nuts: Sprinkle chopped walnuts or even grated chocolate on top for added texture and visual appeal.
• With caramel sauce: Drizzle a little caramel sauce over the cake for extra sweetness.

How to Reheat Mary Berry Coffee Cake Recipe

• In the microwave: Warm individual slices in the microwave for 10-15 seconds. Be careful not to overheat, as this may cause the buttercream to melt.
• In the oven: Wrap the cake or slices in foil and heat in a preheated oven at 150°C (300°F) for about 5-7 minutes to maintain its moisture.

How to Store Leftovers of Mary Berry Coffee Cake Recipe

• At room temperature: The cake can be stored in an airtight container at room temperature for up to 2 days.
• In the fridge: Store the cake in the fridge for up to 5 days. Bring it to room temperature before serving for the best texture and flavor.
• In the freezer: Freeze the coffee cake (without the buttercream) by wrapping it tightly in cling film and foil for up to 3 months. Thaw overnight in the fridge, then frost before serving.

Frequently Asked Questions Regarding Mary Berry Coffee Cake Recipe

1. Can I use decaf coffee in the recipe?
   Yes, decaf coffee granules work just as well if you want a caffeine-free version.
2. Can I add chocolate to the coffee cake?
   Yes, you can add chocolate chips to the batter or drizzle melted chocolate on top for a mocha twist.
3. Can I make the cake without walnuts?
   Yes, walnuts are optional. The cake is just as delicious without them.
4. Can I make the cake gluten-free?
   Yes, substitute the self-raising flour with a gluten-free flour blend for a gluten-free version.
5. Can I freeze the coffee buttercream?
   Yes, the buttercream can be frozen separately for up to 3 months. Thaw it in the fridge and whip it before using.
6. How do I prevent my coffee cake from drying out?
   Avoid overbaking, and make sure to store the cake in an airtight container to retain its moisture.
7. Can I make this cake as cupcakes?
   Yes, you can divide the batter into a muffin tin and bake for 15-18 minutes for individual coffee cupcakes.
8. Can I use espresso instead of instant coffee granules?
   Yes, espresso works well, but reduce the liquid elsewhere in the recipe to avoid making the batter too thin.
9. What’s the best way to decorate the cake?
   You can decorate it with extra walnuts, a dusting of icing sugar, or drizzle with melted chocolate.
10. How strong is the coffee flavor?
    The coffee flavor is present but not overpowering. You can adjust the strength by adding more or less coffee granules.

Nutritional Information of Mary Berry Coffee Cake Recipe (per 100g serving)

• Calories: 420 kcal
• Total Fat: 21g
  • Saturated Fat: 12g
• Cholesterol: 95mg
• Sodium: 150mg
• Total Carbohydrates: 50g
  • Sugars: 38g
• Dietary Fiber: 1g
• Protein: 4g