Mary Berry Coffee And Walnut Cake

Mary Berry’s Coffee and Walnut Cake isn’t just a recipe: it’s a warm nod to Britain’s café heritage, reimagined for the modern baker. With its tender sponge laced with real coffee and scattered with earthy walnuts, it evokes memories of linen-draped tea tables, yet earns its keep at any dinner party.

This is the cake Mary Berry built her legend on: a perfectly balanced creation with buttery crumb, smooth coffee buttercream, and just enough crunch to keep every bite interesting. Whether you’re baking for a birthday, a rainy-day treat, or simply craving something nostalgic with your afternoon tea, this one delivers every time.

Why You’ll Love This Cake

• Balanced sweetness and bitterness: Coffee and walnuts strike a deeply satisfying harmony.
• Buttery, moist texture: Achieved without faff — no syrups or overcomplications.
• Great for make-ahead: Improves overnight as the flavours meld.
• Stands tall on a tea tray or at a celebration table.
• Mary Berry-tested: Straight from Britain’s baking matriarch, it’s practically foolproof.

Ingredients That Matter

For the sponge:

• 100g unsalted butter, softened — gives richness and helps form a moist crumb.
• 100g caster sugar
• 2 large eggs
• 100g self-raising flour
• ½ tsp baking powder — supports rise without making it too airy.
• 1 tbsp instant coffee granules dissolved in 1 tbsp boiling water — key for that deep coffee flavour.
• 50g chopped walnuts — toasted if you want a deeper nuttiness.

For the buttercream filling and topping:

• 125g unsalted butter, softened
• 225g icing sugar, sifted
• 1 tbsp instant coffee granules dissolved in 1 tbsp boiling water
• 8 walnut halves — classic decoration with a tactile crunch.

How to Make Mary Berry’s Coffee and Walnut Cake

Step-by-step:

1. Prep tins and oven: Preheat to 180°C (160°C fan) / 350°F. Grease and line two 18cm (7-inch) sandwich tins.
2. Cream the wet base: Beat the softened butter and caster sugar until pale and fluffy.
3. Add eggs gradually: Beat in the eggs one at a time, mixing well after each.
4. Incorporate dry ingredients: Sift in the flour and baking powder. Gently fold until almost fully combined.
5. Add flavour: Mix in the coffee solution, then fold in the chopped walnuts.
6. Divide and bake: Spoon evenly into both tins. Level off and bake for 20 minutes or until a skewer comes out clean.
7. Cool completely: Let cakes rest in tins for 5 mins, then turn out onto racks and peel off the parchment.
8. Make buttercream: Beat butter and icing sugar until light. Mix in the coffee solution and beat until smooth.
9. Assemble: Use half the buttercream to sandwich the cakes together. Spread the rest on top. Decorate with walnut halves.

Common Mistakes to Avoid

• Using hot buttercream: Let your cakes cool completely — or the icing melts.
• Skipping the coffee dissolving step: Undissolved granules ruin texture and flavor distribution.
• Overmixing the batter: Leads to dense sponge. Fold gently once flour is in.
• Ignoring tin prep: This cake can stick — line your tins properly.
• Not toasting walnuts (optional but powerful): Toast for 5 mins to deepen their flavour.

What To Serve With

• Black coffee or espresso
• Earl Grey tea
• Whipped cream
• Vanilla ice cream
• Fresh berries

Storage and Reheating

• Store: Keep covered at room temperature for up to 3 days. Refrigerate only if the room is warm.
• Freeze: Wrap un-iced sponges in clingfilm and freeze for up to 3 months. Thaw fully before icing.
• Reheat: Not typically reheated, but individual slices can be warmed in a low oven if desired.

FAQs

Q: Can I make this cake without nuts?
A: Yes. Simply omit the walnuts — the coffee sponge stands on its own.

Q: What coffee is best?
A: Use a good quality instant coffee granule (not ground). Espresso powder also works for a punchier flavor.

Q: Why did my sponge sink in the middle?
A: Likely underbaked or the oven door was opened too early. Use a skewer test at 20 minutes.

Q: Can I use a different icing?
A: You can use cream cheese frosting or whipped cream, but it loses that nostalgic Mary Berry signature.

Nutrition Facts (per serving)

• Calories: 512
• Total Fat: 30.2g
• Saturated Fat: 13.5g
• Carbohydrates: 58.1g
• Sugar: 46.3g
• Protein: 5.4g
• Sodium: 22mg

Try More Recipes:

• Mary Berry Date Slices
• Mary Berry Key Lime Pie
• Mary Berry Hummingbird Cake