Mary Berry’s Coffee and Walnut Cake is made with unsalted butter, caster sugar, free-range eggs, self-raising flour, baking powder, coffee granules, and walnuts. This traditional Coffee and Walnut Cake recipe creates a delicious dessert that takes about 45 minutes to prepare and can serve up to 6-8 people.
Ingredients Needed
For the cake:
- 225g / 8oz unsalted butter (softened), plus extra for greasing
- 225g / 8oz caster sugar
- 4 large free-range eggs
- 225g / 8oz self-raising flour
- ½ level tsp baking powder
- 1 tbsp coffee granules (dissolved in 1 tbsp boiling water)
- 50g / 1¾oz walnuts (finely chopped)
For the filling and topping:
- 125g / 4½oz unsalted butter (softened)
- 225g / 8oz icing sugar (sifted)
- 1 tbsp coffee granules (dissolved in 1 tbsp boiling water)
- 8 walnut halves (to decorate)
How To Make Coffee And Walnut Cake
- Preheat the oven: Preheat to 180C / 160C Fan / Gas 4 / 350F. Grease two 20cm / 8in sandwich tins and line the bases with baking paper.
- Make the cake batter: Put the butter, sugar, eggs, flour, baking powder, and dissolved coffee into a large mixing bowl. Beat until well combined and smooth, then fold in the finely chopped walnuts.
- Divide and bake: Evenly divide the mixture between the prepared tins. Smooth the tops with a spatula or the back of a spoon. Bake for 25-28 minutes or until a skewer inserted comes out clean.
- Cool the cakes: Leave the cakes in the tins for 5 minutes. Run a knife around the edges and turn them out onto a wire rack to cool completely.
- Prepare the coffee buttercream: Beat the butter until soft, then gradually add the sifted icing sugar. Pour in the dissolved coffee and continue to beat until smooth and creamy.
- Assemble the cake: Choose the cake with the best top and place the other one upside-down on a serving plate. Spread half of the coffee buttercream over the base, then sandwich with the second cake.
- Finish and decorate: Spread the remaining buttercream on top and decorate with the walnut halves.
Recipe Tips
- Use softened butter: Ensure the butter is soft before mixing to make it easier to blend with the other ingredients and create a smooth batter.
- Dissolve coffee fully: Make sure the coffee granules are completely dissolved in boiling water to avoid lumps in the cake and icing.
- Fold walnuts gently: When adding the chopped walnuts to the batter, fold them in gently to avoid overmixing, which can make the cake dense.
- Cool cakes completely before icing: Let the cakes cool completely on the wire rack to prevent the buttercream from melting and sliding off.
- Sift icing sugar: Sifting the icing sugar ensures the buttercream is smooth and free from lumps, giving it a perfect texture for spreading.
How To Store Leftovers?
- Refrigerate: First, let the leftover Coffee and Walnut Cake cool to room temperature. Once cooled, store it in an airtight container and refrigerate. The cake will stay fresh for up to 3 days in the fridge.
- Freeze: After cooling, wrap the cake tightly in plastic wrap and then in foil to prevent freezer burn. Freeze for up to 2 months. To thaw, remove from the freezer and let it sit at room temperature for a few hours before serving.
Nutrition Facts
Serving Size: 1 slice (based on 6-8 slices)
- Calories: 811
- Total Fat: 43g
- Saturated Fat: 24g
- Cholesterol: 176mg
- Sodium: 348mg
- Potassium: 214mg
- Total Carbohydrate: 102g
- Dietary Fiber: 1g
- Sugars: 81g
- Protein: 8g
Try More Mary Berry Recipes:
- Mary Berry Salmon Mousse
- Mary Berry Beetroot Soup
- Mary Berry Steak And Kidney Pudding
- Mary Berry Lemon Mousse Recipe
Mary Berry Coffee And Walnut Cake
Description
Mary Berry’s Coffee and Walnut Cake is made with unsalted butter, caster sugar, free-range eggs, self-raising flour, baking powder, coffee granules, and walnuts. This traditional Coffee and Walnut Cake recipe creates a delicious dessert that takes about 45 minutes to prepare and can serve up to 6-8 people.
Ingredients
For the cake:
For the filling and topping:
Instructions
- Preheat the oven: Preheat to 180C / 160C Fan / Gas 4 / 350F. Grease two 20cm / 8in sandwich tins and line the bases with baking paper.
- Make the cake batter: Put the butter, sugar, eggs, flour, baking powder, and dissolved coffee into a large mixing bowl. Beat until well combined and smooth, then fold in the finely chopped walnuts.
- Divide and bake: Evenly divide the mixture between the prepared tins. Smooth the tops with a spatula or the back of a spoon. Bake for 25-28 minutes or until a skewer inserted comes out clean.
- Cool the cakes: Leave the cakes in the tins for 5 minutes. Run a knife around the edges and turn them out onto a wire rack to cool completely.
- Prepare the coffee buttercream: Beat the butter until soft, then gradually add the sifted icing sugar. Pour in the dissolved coffee and continue to beat until smooth and creamy.
- Assemble the cake: Choose the cake with the best top and place the other one upside-down on a serving plate. Spread half of the coffee buttercream over the base, then sandwich with the second cake.
- Finish and decorate: Spread the remaining buttercream on top and decorate with the walnut halves.
Notes
- Use softened butter: Ensure the butter is soft before mixing to make it easier to blend with the other ingredients and create a smooth batter.
- Dissolve coffee fully: Make sure the coffee granules are completely dissolved in boiling water to avoid lumps in the cake and icing.
- Fold walnuts gently: When adding the chopped walnuts to the batter, fold them in gently to avoid overmixing, which can make the cake dense.
- Cool cakes completely before icing: Let the cakes cool completely on the wire rack to prevent the buttercream from melting and sliding off.
- Sift icing sugar: Sifting the icing sugar ensures the buttercream is smooth and free from lumps, giving it a perfect texture for spreading.
Mary Berry Coffee And Walnut Cake