Mary Berry Recipes

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There's nothing quite like the comforting aroma of a freshly baked coffee cake wafting from the kitchen, is there? And when it's a Classic Walnut Coffee Cake, well, that's just sheer perfection! This recipe has been a firm favourite in my family for generations, and I'm simply thrilled to share it with you. It's a wonderfully simple bake, yet it delivers on flavour and texture every single time, making it an absolute joy to prepare and, of course, to eat!

The delightful combination of rich, aromatic coffee and the gentle crunch of walnuts creates a symphony of taste that is truly irresistible. The sponge itself is wonderfully moist, ensuring each slice is a pure delight, and the creamy coffee buttercream adds that extra touch of indulgence that we all adore. It’s a cake that speaks of home, comfort, and those precious moments shared over a cup of tea.

So, my dear, gather your ingredients and let’s get baking! Don't be daunted; this recipe is straightforward and forgiving. Follow these steps, and you’ll soon be presenting a masterpiece that will earn you many compliments. It’s a timeless classic, and I promise you, it will quickly become one of your most requested bakes.

Why You'll Love This Recipe

The combination of coffee and walnuts is a classic pairing, offering a balanced and comforting flavour profile.
The sponge is designed to be wonderfully moist, ensuring a delightful texture with every bite.
It's a straightforward, no-fuss recipe perfect for bakers of all skill levels, delivering impressive results without complexity.

Ingredients

225g (8oz) softened butter, plus extra for greasing
225g (8oz) caster sugar
4 large eggs
225g (8oz) self-raising flour
1 tsp baking powder
2 tbsp instant coffee powder, dissolved in 2 tbsp hot water and cooled
100g (4oz) walnuts, roughly chopped
For the Coffee Buttercream:
150g (5oz) softened butter
300g (10oz) icing sugar, sifted
1-2 tbsp instant coffee powder, dissolved in 1 tbsp hot water and cooled
50g (2oz) walnuts, halved, for decoration

Equipment Needed

Two 20cm (8in) round sandwich tins • Baking parchment • Large mixing bowl • Electric hand whisk or stand mixer • Sieve • Large metal spoon • Wire cooling rack • Spatula or palette knife

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and line two 20cm (8in) round sandwich tins with baking parchment. This ensures your cakes turn out beautifully, my dear.
In a large mixing bowl, cream together the softened butter and caster sugar until the mixture is light and fluffy. This is crucial for a light sponge, so take your time.
Gradually beat in the eggs, one at a time, adding a spoonful of flour after each egg to prevent curdling. If the mixture looks a little split, don't fret, the flour will bring it back together.
Sift the self-raising flour and baking powder into the bowl. Add the cooled dissolved coffee and the roughly chopped walnuts. Gently fold everything together using a large metal spoon until just combined. Be careful not to overmix, as this can make the cake tough.
Divide the mixture evenly between the two prepared tins and gently level the tops with the back of a spoon. Pop them into the preheated oven for 30-35 minutes, or until golden brown and a skewer inserted into the centre comes out clean. Don't be tempted to open the oven door too early!
Once baked, leave 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, as a warm cake will melt your lovely buttercream.
While the cakes are cooling, prepare the coffee buttercream. In a clean bowl, beat the softened butter until creamy. Gradually add the sifted icing sugar, beating well after each addition until light and fluffy. Finally, beat in the cooled dissolved coffee until you have a smooth, spreadable consistency. Add a little more coffee if you prefer a stronger flavour.
Once the cakes are completely cold, spread about half of the buttercream over the top of one sponge. Carefully place the second sponge on top, then spread the remaining buttercream over the top of this layer.
To finish, decorate the top of the cake with the walnut halves. Arrange them prettily, my dear, for that professional touch. Slice and serve with a lovely cup of tea – sheer perfection!

Perfect Substitutions

Self-raising flour: If you only have plain flour, simply add 1 teaspoon of baking powder for every 100g (4oz) of plain flour.
Walnuts: Pecans or hazelnuts can be used as an alternative, though walnuts are traditional.
Instant coffee: For a more intense flavour, you could use a small amount of very strong espresso, cooled.
Buttercream: For a lighter option, you could use a coffee-flavoured whipped cream, but it won't keep as well.

Serving Suggestions

This Classic Walnut Coffee Cake is absolutely divine served simply with a freshly brewed cup of tea or coffee, making it the quintessential afternoon treat. For a slightly more indulgent serving, a small dollop of crème fraîche or a spoonful of plain Greek yogurt can cut through the richness beautifully. It's truly a cake that stands proudly on its own, a real star of any gathering. If you enjoyed this, you might also love our Classic Coffee and Walnut Cake and Classic Lemon Drizzle Cupcakes.

How to Store \u0026 Reheat

This cake stores wonderfully, my dear. Keep it in an airtight container at room temperature for up to 3-4 days. There's no need to refrigerate it, as that can dry out the sponge. I wouldn't recommend freezing the assembled cake with the buttercream, as the texture of the buttercream can change upon thawing. However, the un-iced sponge layers freeze beautifully for up to 1 month. Just wrap them tightly in cling film and then foil. Thaw completely at room temperature before icing.

Mary's Secrets to Success

Always ensure your butter and eggs are at room temperature before you begin; this helps them emulsify beautifully, giving you a much lighter and finer textured sponge. When folding in the flour and walnuts, use a gentle hand and stop as soon as everything is just combined to avoid overworking the gluten. And for that perfect finish, always sift your icing sugar for the buttercream – it makes all the difference to the smoothness!

Frequently Asked Questions

Can I make this cake ahead of time?

Absolutely, my dear! The un-iced sponges can be baked a day or two in advance and stored in an airtight container. You can then make the buttercream and assemble the cake on the day you wish to serve it for optimum freshness. This makes entertaining so much easier!

How do I stop the walnuts from sinking to the bottom?

A little trick I've found helpful is to lightly dust the chopped walnuts with a teaspoon of the measured flour before folding them into the batter. This light coating helps them suspend more evenly throughout the mixture, preventing them from sinking during baking. It's a simple step that makes all the difference!

Can I use decaffeinated coffee?

Yes, you certainly can! If you prefer to avoid caffeine, using decaffeinated instant coffee powder will still provide that lovely coffee flavour without the caffeine. The taste will be just as delightful, I assure you.

My buttercream isn't smooth, what should I do?

The key to a smooth buttercream is to ensure your butter is truly softened (but not melted!) and to sift your icing sugar meticulously. If it's still a bit lumpy, try beating it for a little longer with an electric whisk. If it's too stiff, add a tiny drop more cooled dissolved coffee or milk, one teaspoon at a time, until it reaches the desired consistency. Don't rush it, my dear.

What if my cake sinks in the middle?

A sinking cake can often be due to opening the oven door too early, causing a sudden drop in temperature, or sometimes from overmixing the batter. Ensure your oven is preheated correctly and resist the urge to peek until at least two-thirds of the baking time has passed. Also, make sure your baking powder isn't past its expiry date, as old leavening agents can lead to a flat cake.