Mary Berry Coffee Cake Recipe

This fluffy, nutty Mary Berry Coffee Cake is made with instant coffee, chopped walnuts, and ready in 50 minutes. Slicing through the soft sponge reveals a rich layer of sweet coffee buttercream. I love making this for afternoon tea when friends come over.

Why This Classic Works

The all-in-one method championed here saves so much washing up and always gives a tender crumb. By dissolving the instant coffee in boiling water, the flavour becomes intense without watering down the batter.

I used to skip adding walnuts to the sponge, but I quickly learned they provide an essential crunch against the soft buttercream. It is a foolproof bake that rarely sinks in the middle.

Mary Berry Coffee Cake Ingredients

For the Cake:

• 225g softened butter
• 225g caster sugar
• 225g self-raising flour
• 1 tsp baking powder
• 4 large eggs
• 2 tbsp instant coffee dissolved in 2 tbsp boiling water
• 50g chopped walnuts

For the Buttercream:

• 75g softened butter
• 225g icing sugar
• 2 tsp instant coffee dissolved in 1 tbsp boiling water
• 10 walnut halves (for decoration)

How To Make Mary Berry Coffee Cake

1. Preheat and Prep: Preheat your oven to 180°C (Fan 160°C) and line two 20cm sandwich tins with baking parchment.
2. Mix the Batter: In a large bowl, beat the softened butter, caster sugar, self-raising flour, baking powder, and eggs until completely smooth.
3. Fold in Flavours: Gently fold the cooled dissolved coffee and chopped walnuts into the cake batter until evenly distributed.
4. Bake the Sponges: Divide the mixture evenly between the prepared tins and bake for 25 to 30 minutes until golden and springy.
5. Make the Buttercream: Beat the softened butter until creamy, then gradually beat in the icing sugar and dissolved coffee until perfectly smooth.
6. Assemble the Cake: Spread half the buttercream over one cooled sponge, top with the second sponge, then spread the remaining buttercream and decorate.

Recipe Tips

• Use very soft butter: Room temperature butter blends seamlessly and prevents a heavy, dense sponge.
• Cool the coffee: Letting the dissolved coffee cool slightly prevents it from scrambling the raw eggs in the batter.
• Do not open the oven early: Wait until at least 25 minutes have passed so the sponge does not collapse in the centre.

What To Serve With Coffee Cake

This cake pairs wonderfully with a freshly brewed pot of Earl Grey or English Breakfast tea. If serving as dessert, a dollop of clotted cream balances the strong coffee notes beautifully.

How To Store

Keep the cake in an airtight container at room temperature for up to 3 days. The un-iced sponges can be frozen for up to 3 months if wrapped tightly in cling film.

FAQs

Can I use espresso powder instead of instant coffee?

Yes, espresso powder works perfectly and gives a richer flavour. You may want to use slightly less to avoid bitterness.

Why did my buttercream split?

Buttercream splits if the butter is too cold or the coffee liquid is too warm. Beating in a spoonful of extra icing sugar usually brings it back together.

Can I bake this in one large tin?

Yes, you can bake it in a deep 20cm round tin. However, you will need to increase the baking time to 40-50 minutes.

Nutrition

• Calories: 480 kcal
• Total Fat: 28g
• Saturated Fat: 14g
• Cholesterol: 105mg
• Sodium: 210mg
• Total Carbohydrate: 52g
• Protein: 6g

Try More Recipes:

• Mary Berry Coffee Walnut Cake Recipe
• Mary Berry Chocolate Loaf Cake Recipe
• Mary Berry Chocolate Sponge Cake Recipe