Mary Berry Coffee Walnut Cake Recipe

This soft, nutty Mary Berry Coffee Walnut Cake is made with instant coffee, chopped walnuts, and buttercream, ready in 50 minutes. The sharp coffee cuts right through the sweet icing as the soft sponges sandwich together perfectly. I love making this on Sunday afternoons when I want a proper slice of comfort.

Why This Classic Works

The all-in-one method makes the sponge incredibly light without needing to cream butter and sugar for ages. I used to skip adding coffee to the buttercream, but it really balances the sweetness.

Using actual walnut pieces inside the batter gives the cake a welcome crunch against the soft crumb. It completely changed how I think about traditional afternoon bakes.

Mary Berry Coffee Walnut Cake Ingredients

For the Sponge

• 225g softened butter
• 225g caster sugar
• 225g self-raising flour
• 1 tsp baking powder
• 4 large eggs
• 2 tbsp instant coffee granules (dissolved in 1 tbsp boiling water, cooled)
• 50g walnut pieces, roughly chopped

For the Buttercream

• 125g softened butter
• 250g icing sugar
• 2 tbsp instant coffee granules (dissolved in 1 tbsp boiling water, cooled)
• 10 walnut halves (to decorate)

How To Make Mary Berry Coffee Walnut Cake

1. Prep the oven and tins: Preheat the oven to 180C or 160C Fan. Grease and line two 20cm sandwich tins with baking parchment.
2. Mix the sponge: Beat the butter, caster sugar, flour, baking powder, eggs, and cooled coffee in a large bowl until smooth. Fold in the chopped walnuts gently.
3. Bake the cakes: Divide the mixture evenly between the prepared tins and level the tops. Bake for 25 to 30 minutes until golden and shrinking slightly from the edges.
4. Cool completely: Leave the cakes in their tins for 5 minutes before turning them out onto a wire rack.
5. Make the buttercream: Beat the butter and icing sugar together until pale and fluffy. Pour in the cooled coffee mixture and blend well.
6. Assemble the cake: Spread half the buttercream over one sponge, place the second sponge on top, and spread the remaining buttercream. Decorate with walnut halves.

Recipe Tips

• Use soft butter: Your butter must be at room temperature so the all-in-one mixture blends smoothly without lumps.
• Cool the coffee: Hot coffee will melt the butter and curdle the eggs, leading to a flat cake.
• Do not overmix: Beating the batter for too long will knock the air out and make the sponge dense.

What To Serve With Coffee Walnut Cake

This rich cake pairs wonderfully with a hot pot of Earl Grey tea or an unsweetened black coffee. You can also serve it as dessert with a dollop of clotted cream on the side.

How To Store

Keep the cake in an airtight container at room temperature for up to 3 days. You can also freeze the un-iced sponges wrapped tightly in cling film for up to a month.

FAQs

Can I use espresso instead of instant coffee?

Yes, a strong shot of cooled espresso works just as well and gives a rich flavour to the sponge and icing.

Why did my sponge sink in the middle?

Opening the oven door too early or using expired baking powder can cause the cake to collapse as it bakes.

Do I have to use an electric mixer?

No, a wooden spoon works fine, but it will take a bit more elbow grease to get a smooth batter.

Nutrition

• Calories: 480 kcal
• Total Fat: 28g
• Saturated Fat: 14g
• Cholesterol: 110mg
• Sodium: 210mg
• Total Carbohydrate: 52g
• Protein: 6g

Try More Recipes:

• Mary Berry Chocolate Loaf Cake Recipe
• Mary Berry Chocolate Sponge Cake Recipe
• Mary Berry Chocolate Chip Cake Recipe