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Mary Berry Coffee and Walnut Cake

A classic British coffee and walnut cake using Mary Berry's brilliant all-in-one method. Light, fluffy sponge with a rich coffee buttercream, ready in under an hour.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course: cake, Dessert
Cuisine: British
Ingredients Method Notes

Ingredients
  

  • For the Sponge:
  • 200 g self-raising flour
  • 200 g caster sugar
  • 200 g very soft unsalted butter
  • 4 large eggs at room temperature
  • 1 teaspoon baking powder
  • 2 tablespoons strong instant coffee dissolved in 1 tablespoon boiling water cooled completely
  • 50 g walnuts finely chopped
  • For the Coffee Buttercream:
  • 200 g very soft unsalted butter
  • 400 g icing sugar sifted
  • 2 teaspoons instant coffee dissolved in 1 tablespoon boiling water cooled completely
  • 2-4 teaspoons milk
  • Walnut halves for decoration

Method
 

  1. Preheat your oven to 180°C (160°C fan)/350°F/Gas Mark 4. Grease two 20cm round cake tins and line the bases with baking parchment.
  2. Dissolve your instant coffee in boiling water and set aside to cool completely.
  3. Add all sponge ingredients except the walnuts to a large bowl. Beat with an electric hand whisk on medium speed for 2-3 minutes until smooth and creamy.
  4. Fold in the chopped walnuts with a spatula.
  5. Divide the mixture evenly between the two tins and level the tops. Bake for 20-25 minutes until golden, shrunk from the sides, and springy to the touch. A skewer inserted in the centre should come out clean.
  6. Leave in tins for 10 minutes, then turn out onto a wire rack and cool completely.
  7. Beat the butter for the buttercream until smooth. Gradually add the sifted icing sugar, beating well between each addition. Add the cooled coffee mixture and beat until smooth. Add milk a teaspoon at a time until you reach a spreadable consistency.
  8. Place the first sponge upside down on your serving plate. Spread one third of the buttercream over the top. Place the second sponge on top, also upside down. Spread the remaining buttercream over the top and sides.
  9. Decorate with walnut halves and serve.

Notes

Toast your walnuts in a dry pan for 5 minutes before adding to the batter. It makes a remarkable difference to the flavour. For the traybake version, use a 30 x 23cm tin, increase to 225g each of butter, sugar and flour plus 5 eggs, and bake for 35-40 minutes.