Mary Berry’s Coffee & Walnut cake recipe is all about the perfect combo of rich coffee flavour and the satisfying crunch of walnuts. It’s a cake that’s so moist and heavenly, you won’t be able to resist going back for seconds (or thirds!). Perfect if you have last-minute guests popping at home or hungry kids who want a treat, this Coffee and Walnut cake by Mary Berry is an absolute must-try!
Prep: 10 mins Total: 30 mins Yields: 8
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Why you’ll like it
Why you should absolutely gotta give Mary Berry’s Coffee & Walnut cake a whirl?
- Taste. The combo of coffee and walnuts is a match made in dessert heaven. You’ve got that rich coffee aroma playing off the nutty, earthy taste of walnuts.
- Texture. The sponge is moist and fluffy, like a little cloud of happiness. And then you’ve got those walnuts adding a satisfying crunch to every bite. And oh my, let’s not forget about that luscious coffee buttercream icing! It’s like a creamy, dreamy blanket that ties everything together in the most delicious way.
- Classic. This Coffee and walnut cake is a total classic. It’s been loved by generations of Brits, and once you take a bite, you’ll understand why. It’s like a slice of culinary history that’s gonna have you craving for more!
Best British coffee & walnut cake recipe
What is the coffee & walnut sponge cake?
So, what’s the deal with Mary Berry’s Coffee & Walnut cake? It’s a classic British dessert that brings together a light and fluffy coffee-infused sponge with loads of chopped walnuts. And we can’t forget about that dreamy coffee-flavoured buttercream icing that gets slathered between the layers. Seriously, it’s like a creamy, velvety masterpiece!
To whip up this delightful cake, you’ll need self-raising flour, unsalted butter, caster sugar, eggs, instant coffee granules, walnuts, and milk. The method is a piece of cake. You start by creaming the butter and sugar, then add in the eggs, fold in the dry stuff and coffee, and finally mix in those heavenly chopped walnuts. Pop it all into cake tins, bake ’em ’til they’re golden and smell like heaven, and you’re good to go!
Ingredients
- Unsalted butter – 100g/3½oz softened unsalted butter. We would also need around 1 teaspoon for greasing.
- Caster sugar – 100g/3½oz
- Eggs – 2 free-range eggs.
- Self-raising flour – 100g/3½oz
- Baking powder – ½ teaspoon
- Coffee granules – 1 tablespoon of coffee granules dissolved in 1 tablespoon of boiling water
- Walnuts – 50g/1¾oz chopped walnuts
For the filling & topping
- Unsalted butter – 125g/4½oz unsalted softened butter
- Icing sugar – 225g/8oz sifted icing sugar
- Coffee granules – 1 tablespoon instant coffee granules dissolved in 1 tablespoon of boiling water
- Walnuts – 8 walnut halves to decorate
How to make Mary Berry’s coffee and walnut cake recipe
- Warm the oven to 180C/160C Fan/Gas 4.
- Butter the two 18cm/7inch sandwich tins and line each base with baking paper.
- Mix the butter, sugar, eggs, flour, baking powder, and coffee in a mixing bowl using an electric hand whisk if you have one handy. Combine until smooth.
- Fold gently the walnuts.
- Split the mixture evenly between the tins.
- Smooth out the surface with a spatula or the back of a spoon. We want it nice and level.
- Place those tins in the oven and let them bake for about 15-20 minutes keeping an eye on them. Check when to pull them out by inserting a skewer.
- Pull them out to cool for around 5 minutes when the skewers come out clean.
- Gently loosen the edges by using a rounded butter knife and gently loosen the edges.
- Carefully turn the cakes out onto a wire rack.
- Peel off that baking paper and let ’em cool completely.
For the filling and topping
- Beat the butter and gradually add the icing sugar. Keep on beating.
- Add that coffee and keep going until it’s all smooth.
For assembling the coffee and walnut cake.
- Pick the cake with the best-looking top.
- Place the other cake upside-down on a fancy serving plate and cover it with half of the coffee icing.
- Plop the other cake right on top and press gently.
- Cover the top of the cake with the coffee icing and get creative with some walnut pieces as decoration.
- Serve and enjoy the scrumptiousness!
Tips
- Level the cake batter in the tins to ensure even baking and a uniform texture.
- Allow the cakes to cool completely before frosting to prevent the icing from melting.
Variations
- Coffee & walnut cake with espresso flavour: Use espresso from a coffee machine for a robust coffee flavour.
- Coffee & walnut cake with a nutty kick: Toast the walnuts before adding them to the batter to enhance their nuttiness.
- Gluten-Free coffee & walnut cake: Substitute the self-raising flour with gluten-free flour blend and ensure all other ingredients used are gluten-free.
- Vegan coffee & walnut cake: Replace butter with vegan margarine or coconut oil, use a plant-based milk, and replace eggs with a suitable egg substitute like applesauce or flaxseed meal.
- Mocha coffee & walnut cake: Add cocoa powder to the cake batter to create a delicious mocha flavour. You can also incorporate chocolate chips into the cake for extra richness.
- Coffee & walnut cupcakes: Transform the recipe into delightful cupcakes by portioning the batter into cupcake liners. Adjust the baking time accordingly.
- Boozy coffee & walnut cake: Add a splash of your favourite liqueur, such as Irish cream or coffee liqueur, to the cake batter or frosting for a grown-up twist.
- Coffee & walnut loaf cake: Use a loaf tin instead of sandwich tins for a more rustic presentation. Adjust the baking time accordingly.
- Coffee & walnut cake with cream cheese frosting: Replace the buttercream icing with a luscious cream cheese frosting for a tangy and creamy flavour combination.
How to serve the easy walnut and coffee cake
Wanna take this cake to the next level?
- Add a dollop of whipped cream or a scoop of vanilla ice cream on the side. Trust me, it’s pure indulgence!
- Pair it up with a piping hot cup of coffee or tea for a match made in caffeine heaven.
- Sprinkle some cocoa powder or icing sugar on top for a fancy finishing touch.
This cake is perfect for a chill afternoon tea or to impress your pals at a special gathering. So, grab a slice and dig in!
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Or some of our readers’ favourite Mary Berry dessert recipes:
Mary Berry's Coffee & Walnut Cake
Mary Berry's Coffee & Walnut cake recipe is all about the perfect combo of rich coffee flavour and the satisfying crunch of walnuts. It's a cake that's so moist and heavenly, you won't be able to resist going back for seconds (or thirds!). Perfect if you have last-minute guests popping at home or hungry kids who want a treat, this Coffee and Walnut cake by Mary Berry is an absolute must-try!
Ingredients
- Unsalted butter - 100g/3½oz softened unsalted butter. We would also need around 1 teaspoon for greasing.
- Caster sugar - 100g/3½oz
- Eggs - 2 free-range eggs.
- Self-raising flour - 100g/3½oz
- Baking powder - ½ teaspoon
- Coffee granules - 1 tablespoon of coffee granules dissolved in 1 tablespoon of boiling water5
- Walnuts - 50g/1¾oz chopped walnuts
For the topping
- Unsalted butter - 125g/4½oz unsalted softened butter
- Icing sugar - 225g/8oz sifted icing sugar
- Coffee granules - 1 tablespoon instant coffee granules dissolved in 1 tablespoon of boiling water
- Walnuts - 8 walnut halves to decorate
Instructions
- Warm the oven to 180C/160C Fan/Gas 4.
- Butter the two 18cm/7inch sandwich tins and line each base with baking paper.
- Mix the butter, sugar, eggs, flour, baking powder, and coffee in a mixing bowl using an electric hand whisk if you have one handy. Combine until smooth.
- Fold gently the walnuts.
- Split the mixture evenly between the tins.
- Smooth out the surface with a spatula or the back of a spoon. We want it nice and level.
- Place those tins in the oven and let them bake for about 15-20 minutes keeping an eye on them. Check when to pull them out by inserting a skewer.
- Pull them out to cool for around 5 minutes when the skewers come out clean.
- Gently loosen the edges by using a rounded butter knife and gently loosen the edges.
- Carefully turn the cakes out onto a wire rack.
- Peel off that baking paper and let 'em cool completely.
For the filling and topping
- Beat the butter and gradually add the icing sugar. Keep on beating.
- Add that coffee and keep going until it's all smooth.
For assembling the coffee and walnut cake.
- Pick the cake with the best-looking top.
- Place the other cake upside-down on a fancy serving plate and cover it with half of the coffee icing.
- Plop the other cake right on top and press gently.
- Cover the top of the cake with the coffee icing and get creative with some walnut pieces as decoration.
- Serve and enjoy the scrumptiousness!
