Mary Berry Recipes

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There's something so utterly comforting and inviting about a beautifully baked coffee and walnut cake, isn't there? It truly is a British classic, a cake that evokes memories of cozy afternoon teas and shared moments with loved ones. This recipe is one I've cherished for many years, perfected over countless bakes, and it never fails to bring a smile to faces.

The combination of the rich, aromatic coffee and the earthy crunch of walnuts is simply a match made in heaven. It's a flavour profile that is both sophisticated and wonderfully homely, making it suitable for a special occasion or just a lovely treat to enjoy with a cup of tea. And the best part? It's surprisingly straightforward to make, even for those who might be new to baking.

My aim with this recipe is to guide you to create a cake that is moist, flavourful, and utterly delightful. With a tender sponge and a generous swirl of creamy coffee buttercream, it's a sheer perfection that I know you'll be proud to serve. So, let's tie on our aprons and get baking, shall we?

Why You'll Love This Recipe

The 'all-in-one' method for the sponge makes it wonderfully simple and ensures a consistent, moist texture.
The balance of strong coffee flavour in both the cake and the buttercream creates a harmonious and indulgent taste.
The addition of walnuts provides a delightful crunch, contrasting beautifully with the soft sponge and smooth icing.

Ingredients

For the Cake:
225g (8oz) self-raising flour
225g (8oz) caster sugar
225g (8oz) softened butter or baking margarine
4 large eggs
2 tbsp instant coffee powder, dissolved in 1 tbsp hot water and cooled
100g (4oz) walnuts, roughly chopped
For the Coffee Buttercream:
175g (6oz) softened butter
350g (12oz) icing sugar, sifted
2 tbsp instant coffee powder, dissolved in 1 tbsp hot water and cooled
For Decoration:
A few whole walnut halves

Equipment Needed

Two 20cm (8-inch) round sandwich tins • Baking parchment • Large mixing bowl • Electric mixer (handheld or stand mixer) • Spatula or wooden spoon • Wire cooling rack • Small bowl for dissolving coffee • Palette knife or butter knife for spreading icing

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Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and line two 20cm (8-inch) sandwich tins with baking parchment. This ensures your cakes release beautifully, dear.
For the cake, place the self-raising flour, caster sugar, softened butter, and eggs into a large mixing bowl. Add the cooled dissolved coffee. Using an electric mixer, beat all the ingredients together until they are thoroughly combined and light and fluffy. Don't overmix, just until everything is incorporated.
Gently fold in the roughly chopped walnuts. This adds that lovely crunch we're looking for!
Divide the mixture evenly between the two prepared sandwich tins. Smooth the tops with the back of a spoon.
Bake for 25-30 minutes, or until the cakes are golden brown, well risen, and spring back when lightly touched in the centre. A skewer inserted into the middle should come out clean.
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, as a cool cake is essential for perfect icing.
While the cakes are cooling, prepare the coffee buttercream. In a clean bowl, beat the softened butter until it is light and creamy. Gradually add the sifted icing sugar, beating well after each addition, until the mixture is smooth and fluffy.
Finally, beat in the cooled dissolved coffee until the buttercream is light, smooth, and wonderfully aromatic.
Once the cakes are completely cold, spread about one-third of the 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 swirl pattern with a palette knife or the back of a spoon.
Decorate with a few whole walnut halves. Now, isn't that a picture of sheer perfection?

Perfect Substitutions

Self-raising flour: If you only have plain flour, add 2 teaspoons of baking powder for every 225g (8oz) of flour.
Walnuts: Pecans or almonds could be used, but the classic flavour truly comes from walnuts.
Instant coffee: For a richer flavour, you can use 1-2 shots of cooled espresso instead of instant coffee, adjusting the quantity to taste.

Serving Suggestions

This delightful Walnut Coffee Cake is, of course, absolutely splendid on its own with a lovely cup of tea or freshly brewed coffee. For a truly indulgent treat, a small dollop of clotted cream or a scoop of vanilla bean ice cream would be simply divine alongside a slice. It's also a wonderful centrepiece for an afternoon tea spread. If you enjoyed this, you might also love our Classic Vanilla Cupcakes and Perfectly Moist Banana Muffins.

How to Store \u0026 Reheat

This cake keeps beautifully in an airtight container at room temperature for up to 3-4 days. There's no need to refrigerate it, as that can sometimes dry out the sponge. If you wish to freeze it, you can freeze the undecorated sponges wrapped tightly in cling film for up to 2 months. Thaw completely at room temperature before icing. The finished cake with buttercream does not freeze well, as the texture of the buttercream can change upon thawing.

Mary's Secrets to Success

Room Temperature Ingredients: Always ensure your butter and eggs are at room temperature. This helps them combine much more easily, creating a smoother, more emulsified batter and a lighter cake. Don't Overmix: Once you've added the flour and other dry ingredients, mix only until just combined. Overmixing can develop the gluten, leading to a tougher cake. Cool Completely: It's absolutely crucial that your cakes are completely cold before you attempt to ice them. Any warmth will melt the buttercream, leading to a very messy situation indeed! Sift Your Icing Sugar: For the smoothest, most luxurious buttercream, always sift your icing sugar. It removes any lumps and ensures a silky texture.

Frequently Asked Questions

My walnuts always sink to the bottom of the cake. How can I prevent this?

Ah, a common query! The trick is to lightly dust your chopped walnuts with a little flour before folding them into the batter. This helps them suspend in the mixture rather than sinking. Make sure your batter isn't too thin either; a good, thick batter holds them better.

Can I use decaffeinated coffee for this recipe?

Absolutely, dear! If you prefer to avoid caffeine, using decaffeinated instant coffee or espresso will work perfectly well. You'll still achieve that wonderful coffee flavour without the caffeine kick.

My buttercream often turns out lumpy. What am I doing wrong?

The key to a smooth buttercream is to ensure your butter is truly softened, but not melted, and that your icing sugar is well sifted. Beat the butter until very light and fluffy before gradually adding the sifted icing sugar. If it still feels a little stiff, you can add a tiny drop of milk (half a teaspoon at a time) to loosen it, but be careful not to add too much!

Can I make this cake ahead of time for a special occasion?

Yes, you certainly can! The undecorated sponges can be baked a day or two in advance, wrapped well, and stored at room temperature. Then, you can prepare the buttercream and assemble the cake on the day you plan to serve it. This allows you to spread out the baking process and enjoy your special day.

What if I don't have self-raising flour?

Not to worry at all! If you only have plain (all-purpose) flour, simply add 2 teaspoons of baking powder to the 225g of plain flour and sift them together. This will give you the necessary lift for a beautifully light sponge.