Mary Berry Recipes

Home / Baking / Classic Coffee and Walnut Cake

Oh, the humble yet utterly delightful coffee and walnut cake! It's a true stalwart of the British baking tradition, a cake that evokes memories of afternoon tea with friends and family gatherings. There’s something so comforting and familiar about its distinct flavour, isn't there? It’s a recipe I’ve treasured for years, one that always brings a smile to people's faces.

This particular recipe is wonderfully straightforward, designed to give you a perfectly moist sponge every single time, with that unmistakable hint of coffee and the lovely texture from the walnuts. It’s not about fuss and bother; it’s about good, honest ingredients coming together to create something truly special. The secret, as with many bakes, lies in the quality of your ingredients and a gentle hand.

I do hope you'll enjoy baking this as much as I do. It’s a cake that truly stands the test of time, a sheer perfection that will have everyone asking for another slice. So, tie on your apron, and let's create a masterpiece together – a real family favourite that will be cherished.

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Why You'll Love This Recipe

The all-in-one method makes it wonderfully simple and practically foolproof for a consistently light sponge.
It perfectly balances the rich, aromatic coffee flavour with the earthy crunch of walnuts, creating a delightful texture and taste experience.
This recipe is easily adaptable for different occasions, from a casual afternoon tea to a more formal celebration, always impressing with its classic charm.

Ingredients

225g (8oz) self-raising flour
225g (8oz) caster sugar
225g (8oz) unsalted butter, softened
4 large eggs
1 tbsp instant coffee powder, dissolved in 2 tbsp hot water
100g (4oz) walnuts, roughly chopped, plus extra for decoration
For the Coffee Buttercream:
175g (6oz) unsalted butter, softened
350g (12oz) icing sugar, sifted
1.5 tbsp instant coffee powder, dissolved in 1.5 tbsp hot water and cooled

Equipment Needed

Two 20cm (8-inch) round sandwich tins • Baking parchment • Large mixing bowl • Electric hand mixer or stand mixer • Spatula or large spoon • Wire cooling rack • Measuring jug and spoons • Sieve (for icing sugar)

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.
In a large mixing bowl, measure the self-raising flour, caster sugar, softened butter, and eggs. Add the dissolved coffee solution.
Using an electric mixer, beat all the cake ingredients together for about 2-3 minutes until the mixture is smooth and well combined. Be careful not to overmix; just until it's light and creamy.
Gently fold in the roughly chopped walnuts with a spatula or large spoon, ensuring they are evenly distributed throughout the batter.
Divide the mixture evenly between the two prepared sandwich tins and gently level the tops.
Bake in the preheated oven 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.
Once baked, remove the cakes from the oven and let them cool in their tins for 5-10 minutes before turning them out onto a wire rack to cool completely. This is crucial for easy handling.
While the cakes are cooling, prepare the coffee buttercream. In a clean bowl, beat the softened butter until light and fluffy.
Gradually add the sifted icing sugar, beating well after each addition, until the mixture is pale and creamy.
Finally, beat in the cooled dissolved coffee solution until the buttercream is smooth, light, and spreadable.
Once the cakes are completely cold, spread about half of the buttercream over the top of one sponge. Place the second sponge on top.
Spread the remaining buttercream over the top of the second sponge, creating a lovely swirl or smooth finish.
Decorate with a few whole or half walnuts on top for that classic finish. Slice and serve!

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Perfect Substitutions

Self-raising flour: If you only have plain (all-purpose) flour, use 225g of plain flour mixed with 2 teaspoons of baking powder.
Unsalted butter: Salted butter can be used, just omit any additional salt if your recipe calls for it (this one doesn't). Margarine can also be used for a slightly lighter texture, but butter offers superior flavour.
Walnuts: Pecans could be a lovely alternative if walnuts are unavailable, though the classic flavour profile would change slightly.

Serving Suggestions

This glorious cake is truly a star on its own, but it pairs beautifully with a freshly brewed cup of strong English tea or a lovely smooth coffee. For a truly indulgent treat, a dollop of clotted cream or a light dusting of cocoa powder on the plate can elevate it further. It's simply perfect for an afternoon tea spread or as a comforting dessert after a light meal. If you enjoyed this, you might also love our Classic Savoury Cheese Scones and Perfect Cloud Meringues.

How to Store \u0026 Reheat

This coffee and walnut cake keeps wonderfully well. 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 dry out the sponge. Freezing is also an option: wrap individual slices or the whole cake (undecorated is best for freezing) tightly in cling film and then foil, and freeze for up to 1 month. Thaw at room temperature for several hours before serving. No reheating is required; it's best enjoyed at room temperature.

Mary's Secrets to Success

My dears, for a truly magnificent coffee and walnut cake, always ensure your butter and eggs are at room temperature. This helps everything combine beautifully, giving you a wonderfully light and even sponge. And remember, don't rush the cooling process; a completely cold cake is essential before you even think about applying that delicious buttercream. Patience is a virtue in baking, and it always pays off with sheer perfection!

Frequently Asked Questions

My cake sank in the middle, what went wrong?

Oh dear! This often happens if the oven door was opened too early during baking, or if the cake wasn't quite cooked through when removed. Ensure your oven is at the correct temperature and resist the urge to peek before the last 10 minutes of baking time.

Can I use decaffeinated coffee?

Absolutely, my dear! Decaffeinated instant coffee powder will work just as well, allowing everyone to enjoy this delightful cake without the caffeine. The flavour will be just as wonderful.

How do I ensure my buttercream is smooth and not gritty?

The key to a silky-smooth buttercream is to sift your icing sugar thoroughly before adding it to the butter. Also, ensure your dissolved coffee is completely cool before adding it, as any warmth can cause the butter to split. Beat it well until light and fluffy!

Can I make this cake gluten-free?

You certainly can! Simply substitute the self-raising flour with a good quality gluten-free self-raising flour blend (or a plain gluten-free flour with added baking powder). The rest of the recipe should work beautifully.

What's the best way to chop the walnuts?

For a lovely texture, I prefer to roughly chop them with a knife. You want some smaller pieces to distribute throughout the cake, but also some slightly larger chunks for that satisfying crunch. Don't process them too finely, or you'll lose that lovely texture.