Mary Berry Coffee and Walnut Cake Recipe

The delightful aroma of coffee intertwined with the earthy taste of walnuts makes Mary Berry’s coffee and walnut cake truly divine.

This scrumptious dessert has garnered attention and praise for its moist and fluffy sponge

For me, it’s that little satisfying crunch the addition of the walnut pieces adds to every bite.

How to Make Mary Berry Coffee and Walnut Cake

Ingredients List

To make Mary Berry’s Coffee and Walnut Cake, you’ll need the following ingredients:

• 200g baking spread or unsalted butter, softened
• 200g caster sugar
• 4 free-range eggs
• 200g self-raising flour
• 2 level teaspoons baking powder
• 2 tbsp coffee granules dissolved in 1 tbsp boiling water
• 100g walnut pieces, roughly chopped

For the icing:

• 75g unsalted butter, softened
• 225g icing sugar
• 2 tbsp coffee granules dissolved in 1 tbsp boiling water
• Walnuts for decoration

Step-by-step process

Step 1

Preheat your oven to 180°C/Fan 160°C/Gas 4.

Grease two 20cm (8in) diameter sandwich tins with baking spread or unsalted butter, and line the base of the tins with baking parchment.

Step 2

In a large mixing bowl, combine the baking spread or softened unsalted butter, caster sugar, eggs, self-raising flour, baking powder, and dissolved coffee granules.

Use an electric hand whisk or stand mixer to mix until the ingredients are well blended, and the mixture is smooth.

Gently fold the chopped walnut pieces into the cake batter.

Divide the batter evenly between the two prepared sandwich tins and spread it out using a spatula, leveling the surface.

Step 3

Place the tins in the preheated oven and bake for 20-25 minutes, or until the cakes are golden brown, spring back when pressed lightly, and a sharp knife inserted into the center of each cake comes out clean.

Once the cakes are done, let them cool in the tins for a few minutes before turning them out onto a wire rack.

Remove the baking parchment and let the cakes cool completely.

While the cakes are cooling, prepare the icing.

Step 4

In a mixing bowl, combine the softened unsalted butter, icing sugar, and dissolved coffee granules.

Mix until smooth and creamy.

Step 5

Once the cakes are completely cool, spread half of the icing on top of one cake layer and place the second cake layer on top.

Spread the remaining icing on top of the second layer, and decorate with whole or chopped walnuts as desired.

Enjoy your Mary Berry Coffee and Walnut Cake with a cup of coffee or tea, and share it with friends and family for a delightful treat!

Side Dishes for Mary Berry Coffee and Walnut Cake

Vanilla Ice Cream:

An all-time favorite, vanilla ice cream pairs well with almost any dessert.

Serving a scoop of creamy, smooth vanilla ice cream alongside Mary Berry’s coffee and walnut cake enhances the overall dessert experience.

The cool and velvety texture of the ice cream offsets the warmth and crunchiness of the cake, creating a harmonious combination.

Chocolate-dipped Strawberries:

For an extra touch of sophistication, try serving chocolate-dipped strawberries with the coffee and walnut cake.

Gently dip clean, dry strawberries in melted dark, milk, or white chocolate and allow to cool on wax paper.

These elegant treats add a touch of romance and indulgence to the dessert, making it perfect for a special occasion or dinner party.

Whipped Cream and Fresh Berries:

If you prefer a lighter side option, consider serving a dollop of freshly whipped cream alongside a few fresh berries.

Raspberries, blackberries, and blueberries all pair wonderfully with the coffee and walnut flavors of the cake.

The whipped cream adds a velvety texture and mild sweetness that lifts the cake’s richness, while the berries provide a burst of vibrant flavor.

Ingredients Substitutes

Here is a possible substitute you can consider using in place of the designated ingredients:

Light Muscovado Sugar

If you don’t have caster sugar on hand, you can use light muscovado sugar as a substitute.

It will give your cake a slightly more robust flavor and darker color.

Just make sure to measure out the same amount as you would with caster sugar for consistent results.

How to Store Mary Berry Coffee and Walnut Cake

Storing your freshly baked Mary Berry coffee and walnut cake is essential to ensure taste and freshness.

Here is a guide on how to safely store the cake:

Refrigerating the Cake

To keep the cake fresh for up to a week, store it in the refrigerator.

Before putting the cake in the fridge, wrap it in plastic wrap or aluminum foil to prevent it from drying out or absorbing any odor.

Place the wrapped cake in an airtight container for extra protection.

Freezing the Cake

If you plan to store the coffee and walnut cake for a more extended period, freezing it is your best option.

Wrap each slice individually in plastic wrap or aluminum foil, then place the slices into an airtight container or a sealable plastic bag.

Label the container or bag with the date and contents.

By freezing the cake, you can enjoy Mary Berry’s delicious recipe for up to three months.

Common Mistakes to Avoid

Using Hard Butter Instead of Softened Butter

In order to get that perfect creamy frosting, make sure to use soft butter.

Hard butter can result in a lumpy frosting, while softened butter helps create a smooth, spreadable texture.

Adding Too Much Coffee Icing

While the coffee icing adds a rich flavor to the cake, adding too much can overpower the taste of the walnuts.

Be careful not to use more than the recipe calls for, and evenly spread the icing over the cake layers.

Not Sifting the Icing Sugar

Sifting the icing sugar is important to achieve a smooth finish on your cake.

Unsifted icing sugar can create lumps in the frosting and make it difficult to spread evenly with a palette knife.

Not Being Gentle with the Sponge Layers

When assembling the cake, be gentle when handling the sponge layers.

Rough handling can cause the layers to break or crumble, making it difficult to achieve a professional-looking finish.