Mary Berry Walnut Cake Recipe

This buttery, crunchy Mary Berry Walnut Cake is made with chopped walnuts, self-raising flour, and fresh eggs, ready in just under an hour. The contrast between the feather-light vanilla sponge and the toasted nutty bite creates a texture that is simply irresistible. I love baking this for afternoon tea because it delivers that nostalgic British bakery flavour with minimal fuss.

Why This Classic Works

I used to think making a proper layer cake required endless bowls and complex folding techniques, but Mary Berry’s all-in-one method changed that for me. By adding all the sponge ingredients together at once, you avoid the risk of overworking the batter, resulting in a consistently light crumb that holds the walnuts perfectly in suspension.

One surprise I found when testing this recipe was how much difference chopping the walnuts to the right size makes. If they are too large, they sink to the bottom; if they are too fine, you lose that satisfying crunch. Getting them to the size of small peas ensures every mouthful has that perfect balance of soft cake and nutty texture.

Mary Berry Walnut Cake Ingredients

• Butter: 225g softened unsalted butter (plus extra for greasing).
• Sugar: 225g caster sugar.
• Eggs: 4 large free-range eggs, beaten.
• Flour: 225g self-raising flour.
• Baking Powder: 1 teaspoon baking powder.
• Walnuts: 100g shelled walnuts, chopped into small pieces.

For the Buttercream Filling & Topping:

• Butter: 150g softened unsalted butter.
• Icing Sugar: 300g icing sugar, sifted.
• Milk: 2 tablespoons whole milk.
• Vanilla: 1 teaspoon vanilla extract.
• Decoration: 8-10 walnut halves (optional: toast them briefly).

How To Make Mary Berry Walnut Cake

1. Prep the Tins: Preheat your oven to 160°C (140°C fan/Gas 3). Grease two 20cm (8-inch) round sandwich tins generously with butter and line the bases with baking parchment to prevent sticking.
2. Mix the Sponge: Place the softened butter, caster sugar, beaten eggs, self-raising flour, and baking powder into a large mixing bowl. Using an electric mixer, beat for about 2 minutes until the batter is smooth and well combined, but be careful not to overbeat.
3. Add the Walnuts: Gently fold in the 100g of chopped walnuts using a large metal spoon or spatula. Ensure they are evenly distributed throughout the batter without knocking out too much air.
4. Bake the Cakes: Divide the mixture evenly between the two prepared tins and level the tops with a spatula. Bake in the centre of the oven for 25–30 minutes, or until the cakes are golden brown, well-risen, and springing back when lightly pressed with a finger.
5. Cool Completely: Leave the cakes in their tins for 5 minutes to firm up, then run a round-bladed knife around the edges and turn them out onto a wire rack. Peel off the parchment paper and let them cool completely before frosting.
6. Make the Buttercream: While the cakes cool, beat the 150g softened butter in a bowl until pale and creamy. Gradually beat in the sifted icing sugar, vanilla extract, and milk until the mixture is smooth, spreadable, and fluffy.
7. Assemble the Cake: Place one sponge upside down on a serving plate. Spread half the buttercream over it, then place the second sponge on top (right side up). Use the remaining buttercream to swirl over the top and decorate with the walnut halves.

Recipe Tips

• Toast the walnuts: For a deeper flavour, lightly toast the walnut pieces in a dry pan for 2-3 minutes before adding them to the batter. Let them cool completely so they don’t melt the butter in the mix.
• Don’t overmix: As soon as the flour and eggs are combined, stop the electric mixer. Overbeating develops the gluten and leads to a heavy, rubbery sponge rather than a light one.
• Room temperature ingredients: Ensure your butter and eggs are at room temperature before you start. Cold eggs can curdle the batter, which affects the rise of the sponge.
• Weigh the batter: To get perfectly even layers, place your tins on the scales and weigh the batter as you divide it. This ensures both sponges bake at the exact same rate.

What To Serve With Walnut Cake

A slice of this cake is best enjoyed with a pot of hot Earl Grey tea, as the bergamot notes cut through the rich buttercream beautifully. For a dessert option, serve it with a dollop of crème fraîche or unsweetened Greek yoghurt to balance the sweetness of the sponge.

How To Store

Store the cake in an airtight container or cake tin at room temperature for up to 3 days. If you want to make it ahead, the un-iced sponges freeze brilliantly for up to 3 months; just wrap them tightly in cling film and foil before freezing.

FAQs

• Can I add coffee to this recipe? Yes, you can easily turn this into a coffee and walnut cake by dissolving 1 tablespoon of instant coffee granules in 1 tablespoon of boiling water and adding it to the sponge batter.
• Why did my walnuts sink to the bottom? This usually happens if the walnut pieces are too heavy or the batter is too thin. Chop the nuts smaller and ensure your butter is soft but not oily to keep the batter thick enough to suspend them.
• Can I use plain flour instead of self-raising? If you only have plain flour, add 2 level teaspoons of baking powder to 225g of plain flour to mimic self-raising flour.
• Do I have to use an electric mixer? No, you can use a wooden spoon and plenty of elbow grease, but an electric mixer makes the all-in-one method much faster and ensures a lighter texture.

Nutrition

• Calories: 500 kcal
• Total Fat: 28g
• Saturated Fat: 14g
• Cholesterol: 105mg
• Sodium: 220mg
• Total Carbohydrate: 58g
• Protein: 6g

Try More Recipes:

• Mary Berry Baked Cheesecake Recipe
• Mary Berry Chocolate Birthday Cake Recipe
• Mary Berry Date and Walnut Cake Recipe