Mary Berry Recipes

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There's something truly comforting and utterly delightful about a beautifully baked Coffee and Walnut Cake, isn't there? This recipe, dear reader, is a real family favourite in my household and for good reason. It’s wonderfully simple to make, yet delivers an utterly sophisticated flavour that perfectly complements a quiet afternoon tea or a lively gathering with friends.

The combination of a moist, tender sponge infused with the aromatic warmth of coffee, crowned with a rich, velvety coffee buttercream and scattered with the satisfying crunch of walnuts, is simply irresistible. It’s a classic for a reason, a testament to the timeless appeal of well-balanced flavours and textures that everyone adores.

For me, baking should always be a joy, and this cake certainly brings that. You don't need to be an experienced baker to achieve sheer perfection with this one. Just follow my simple steps, use good quality ingredients, and you'll have a triumph on your hands that will have everyone asking for another slice. Let’s get baking!

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Why You'll Love This Recipe

It uses the 'all-in-one' method for the sponge, making it wonderfully simple and quick to prepare.
The balance of strong coffee flavour in both the sponge and the buttercream is absolutely delicious.
The addition of walnuts provides a delightful crunch and nutty flavour that complements the coffee beautifully.
It's a classic British bake that appeals to everyone, perfect for any occasion from a casual cuppa to a special celebration.
The result is a beautifully moist and tender cake that keeps well, ensuring every slice is a treat.

Ingredients

225g (8oz) self-raising flour
225g (8oz) caster sugar
225g (8oz) softened butter (or baking spread)
4 large eggs
2 tbsp instant coffee powder, dissolved in 2 tbsp hot water and cooled
50g (2oz) walnuts, finely chopped (plus extra for decoration)
For the Coffee Buttercream:
175g (6oz) softened butter
350g (12oz) icing sugar, sifted
1 tbsp instant coffee powder, dissolved in 1 tbsp hot water and cooled

Equipment Needed

2 x 20cm (8-inch) round sandwich tins • Baking parchment • Large mixing bowl • Electric mixer (handheld or stand mixer) • Rubber spatula or wooden spoon • Wire cooling rack • Palette knife or butter knife for spreading

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and line two 20cm (8-inch) round sandwich tins with baking parchment. This ensures your cakes will turn out beautifully and won't stick.
In a large mixing bowl, combine the self-raising flour, caster sugar, softened butter, and eggs. Add the cooled dissolved coffee. Using an electric mixer, beat all the ingredients together until they are light, fluffy, and well combined. Be careful not to overmix, dear reader, just until everything is incorporated and looks lovely.
Gently fold in the finely chopped walnuts. This adds that delightful crunch and texture we're looking for.
Divide the mixture evenly between the two prepared sandwich tins. Smooth the tops with the back of a spoon or a palette knife to ensure an even bake.
Bake in the preheated oven for 25-30 minutes, or until the cakes are golden brown, spring back when lightly touched in the centre, and a skewer inserted into the middle comes out clean. This is the secret to a perfectly cooked sponge!
Allow the cakes to cool in their tins for 5-10 minutes before turning them out onto a wire rack to cool completely. Patience is a virtue here; attempting to ice a warm cake will lead to a rather messy affair.
While the cakes are cooling, prepare the coffee buttercream. In a clean mixing bowl, beat the softened butter until it's light and creamy. Gradually add the sifted icing sugar, beating until smooth. Finally, beat in the cooled dissolved coffee until you have a wonderfully smooth and rich buttercream.
Once the cakes are entirely cool, spread half of the coffee buttercream over the top of one sponge. Carefully place the second sponge on top. Spread the remaining buttercream over the top of the second sponge, creating a lovely, generous layer.
To finish, decorate with extra walnut halves or a scattering of chopped walnuts. Slice and serve with a lovely cup of tea. Absolutely delicious!

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Perfect Substitutions

**Self-raising flour:** If you only have plain flour, simply add 2 teaspoons of baking powder for every 150g (6oz) of plain flour.
**Butter:** A good quality baking spread can be used for a slightly lighter texture, though I do prefer the flavour of real butter.
**Walnuts:** For a nut-free version, you could omit the walnuts entirely, or perhaps add a touch of cocoa powder to the sponge for a coffee and chocolate flavour.
**Instant coffee:** For a more intense flavour, you could use a strong espresso shot, cooled, but instant coffee works wonderfully well here.

Serving Suggestions

This exquisite Coffee and Walnut Cake is simply divine served with a steaming cup of freshly brewed tea – Earl Grey or a classic English Breakfast are my favourites. A mug of good quality coffee would also be a perfect accompaniment, of course. For a special treat, a small dollop of crème fraîche or plain Greek yogurt on the side can offer a lovely tangy contrast to the sweetness of the cake. If you enjoyed this, you might also love our Light Farmhouse Fruit Cake and Simply Delicious Rhubarb Crumble Cake.

How to Store \u0026 Reheat

To keep your beautiful cake at its best, store it in an airtight container at room temperature for up to 3-4 days. There's no need to refrigerate it, as this can sometimes dry out the sponge. If you wish to keep it longer, slices can be wrapped individually in cling film and then foil, and frozen for up to 1 month. Thaw at room temperature for a few hours before serving. Reheating is not typically recommended for sponge cakes, as it can alter the texture, but it's utterly delicious at room temperature.

Mary's Secrets to Success

My dear bakers, for this delightful cake, remember these few secrets to success: **Firstly**, ensure all your ingredients, especially the butter and eggs, are at room temperature. This helps them combine beautifully for a smooth, even batter. **Secondly**, don't be tempted to overmix the cake batter; once everything is just combined and looks light and fluffy, stop! Overmixing can lead to a tougher sponge. **Thirdly**, always allow your cakes to cool completely on a wire rack before attempting to ice them. Warm cake plus buttercream equals a very unhappy, sliding mess! And finally, for that truly professional finish, sieve your icing sugar for the buttercream – it makes all the difference to the texture. Happy baking!

Frequently Asked Questions

Can I make this cake ahead of time?

Absolutely, dear! This cake is wonderful for making a day in advance. The flavours often meld and deepen beautifully overnight, making it even more delicious. Just store it in an airtight container at room temperature once it's completely cooled and iced.

My cake sank in the middle, what went wrong?

Oh, that can be a little disheartening, can't it? Often, a cake sinks if the oven door is opened too early during baking, or if the oven temperature isn't quite right. It can also happen if the mixture was over-mixed, or if there was too much raising agent. Make sure your oven is preheated properly and try not to peek until at least two-thirds of the baking time has passed.

How can I make sure my buttercream isn't too runny?

The key to a perfect buttercream is using softened, but not melted, butter and ensuring your dissolved coffee is completely cool before adding it. If it still seems a little too soft, you can gradually beat in a little more sifted icing sugar until it reaches a lovely, spreadable consistency. If it's very warm in your kitchen, a quick stint in the fridge for 10-15 minutes can also help it firm up.

Can I use ground coffee instead of instant coffee?

For this particular recipe, instant coffee is ideal as it dissolves easily into a strong liquid without adding extra moisture or texture from coffee grounds. If you were to use ground coffee, you'd need to brew a very strong espresso or filter coffee, let it cool completely, and then use that liquid, ensuring no grounds are included. But for simplicity and consistent flavour, instant coffee is my preferred choice here.

What's the best way to chop the walnuts?

For a lovely texture, I prefer to give the walnuts a quick chop by hand with a sharp knife. This allows for a mix of finer pieces and slightly larger, satisfying chunks. If you're in a hurry, a food processor can work, but be careful not to process them too finely into a powder – we want that delightful crunch!