Mary Berry Walnut Coffee Cake Recipe

This classic Mary Berry Walnut Coffee Cake is a teatime favorite as well as being incredibly nostalgic. Dissolving the coffee in boiling water makes the sponge go moist and aromatic, which along with the crunchy chopped walnuts adds a textural depth to this cake that is so comforting with a hot cuppa.

Mary Berry Walnut Coffee Cake Recipe Ingredients

• The Sponge:
  • 225g (8 oz) butter, softened (plus extra for greasing)
  • 225g (8 oz) caster sugar
  • 225g (8 oz) self-raising flour
  • 1 tsp baking powder
  • 4 large eggs
  • 1 tbsp instant coffee granules (dissolved in 1 tbsp boiling water)
  • 75g (3 oz) walnuts, chopped
• The Coffee Buttercream:
  • 125g (4 ½ oz) butter, softened
  • 350g (12 oz) icing sugar, sifted
  • 1 tbsp instant coffee granules (dissolved in 1 tbsp boiling water)
  • 1-2 tsp milk (optional, if needed)
• The Decoration:
  • 10-12 walnut halves

How To Make Mary Berry Walnut Coffee Cake Recipe

1. Prep the oven: Preheat your oven to 180°C (160°C fan/350°F/Gas 4). Grease two 20cm (8 inch) sandwich tins and line the bases with baking parchment.
2. Make the coffee paste: In a small cup, dissolve the instant coffee granules in the boiling water. Let it cool slightly so it doesn’t scramble the eggs later.
3. Mix the batter: In a large bowl, add the softened butter, caster sugar, flour, baking powder, eggs, and the cooled coffee mixture. Beat well (using an electric mixer or wooden spoon) for about 2 minutes until the mixture is smooth and blended.
4. Fold in the nuts: Gently fold the chopped walnuts into the batter until evenly distributed.
5. Bake: Divide the batter evenly between the two prepared tins. Smooth the tops. Bake for 25–30 minutes until the cakes are well-risen, golden brown, and spring back when lightly pressed in the center.
6. Cool: Leave the cakes in the tins for a few minutes, then run a knife around the edge and turn them out onto a wire rack. Peel off the parchment and let them cool completely.
7. Make the icing: Beat the softened butter in a bowl until smooth. Gradually beat in the sifted icing sugar. Add the dissolved coffee and beat until smooth and creamy. If it feels too stiff, add a teaspoon of milk.
8. Assemble: Place one sponge layer upside down on a serving plate. Spread half of the buttercream over it. Place the second sponge on top (right side up). Spread the remaining buttercream over the top (and sides if you wish).
9. Decorate: Arrange the walnut halves in a circle around the edge of the cake.

Recipe Tips!

• The All-in-One: Mary Berry is famous for the “all-in-one” method. You don’t need to cream the butter and sugar first! Just dump everything in and mix, but ensure your butter is very soft for this to work.
• Coffee Strength: Use granules, not ground coffee beans (which will be gritty). You want a strong paste, so use minimal water. If you make it too watery, the batter will be too loose.
• Walnut Crunch: For extra flavor, toast the walnut halves for the decoration in a dry pan for 2 minutes. It brings out the oils and makes them look glossy!
• Cooling is Crucial: Do not attempt to ice the cake until it is stone cold. Buttercream melts instantly on warm cake, turning your beautiful frosting into a coffee puddle.

What To Serve With Mary Berry Walnut Coffee Cake Recipe?

This Mary Berry Walnut Coffee Cake Recipe is the undisputed king of afternoon tea! A hot mug of English Breakfast Tea or a fresh Cafetière of coffee is absolutely mandatory for dipping or sipping alongside. If you are serving this for a birthday, a glass of coffee liqueur like Tia Maria on ice makes for a cheeky adult accompaniment! It also looks stunning on a cake stand surrounded by simple shortbread biscuits.

How To Store Mary Berry Walnut Coffee Cake Recipe

• Store: Keep the cake in an airtight tin or cake dome at room temperature. It keeps well for up to 5 days.
• Refrigerate: If your kitchen is very warm, you can refrigerate it to stop the buttercream melting, but bring it back to room temp before eating for the best sponge texture.
• Freeze: You can freeze the sponges (without icing) for up to 3 months. Wrap them individually in cling film.

Mary Berry Walnut Coffee Cake Recipe Nutrition Facts

• Calories: 580 kcal
• Fat: 32g
• Carbohydrates: 65g
• Protein: 6g

Nutrition information is estimated per slice (8 servings).

FAQs

Try More Recipes:

• Mary Berry Apple and Lemon Curd Cake Recipe
• Mary Berry Apple and Walnut Cake Recipe
• Mary Berry Bramley Apple Cake Recipe

Mary Berry Walnut Coffee Cake Recipe

Author: Chloe Saidani Cooking Method:Baking Cuisine:British Courses:Dessert

Difficulty:BeginnerPrep time: 20 minutesCook time: 30 minutesRest time: 30 minutesTotal time:1 hour 20 minutesCooking Temp:100 CServings:8 servingsEstimated Cost:25 $Calories:580 kcal Best Season:Available

Description

The ultimate British classic. A light, coffee-infused sponge packed with crunchy walnuts and sandwiched with a smooth, sweet coffee buttercream.

Ingredients

• 225g butter, sugar, flour (self-raising)
• 4 eggs
• 2 tbsp instant coffee (divided)
• 75g chopped walnuts + halves for top
• 1 tsp baking powder
• Icing: 125g butter, 350g icing sugar

Instructions

1. Dissolve coffee in minimal boiling water; cool.
2. Beat butter, sugar, eggs, flour, baking powder, and coffee.
3. Fold in chopped walnuts.
4. Bake in two tins at 180°C for 25-30 mins.
5. Beat butter, icing sugar, and coffee for filling.
6. Sandwich cakes with cream; top with walnuts.

Notes

• Ensure butter is very soft for the all-in-one method.
• Toast the walnut halves for extra flavor.
• Let the coffee paste cool so it doesn’t cook the eggs.

Keywords:Mary Berry Walnut Coffee Cake Recipe