Coffee And Walnut Cake Mary Berry Recipe [FULL GUIDE]

Oh, the magic of a classic Coffee and Walnut Cake – it’s one of those timeless treats that feels like a warm hug from the inside out. And when it comes to British baking royalty, Mary Berry is absolutely queen. This recipe isn’t just any cake; it’s a perfect balance of rich coffee flavor, the delightful crunch of walnuts, and that melt-in-your-mouth sponge that Mary Berry’s recipes are famous for.

Imagine biting into a moist, tender cake that’s generously layered with coffee-infused buttercream and scattered with crunchy toasted walnuts. Whether it’s for a cozy afternoon tea, a birthday celebration, or just a ’treat myself’ moment, this cake hits all the right notes.

Why does this cake stand out?

• It’s a perfect blend of subtle coffee aroma with a nutty crunch.
• Mary Berry’s recipe offers foolproof techniques for a moist, fluffy sponge.
• The coffee buttercream frosting is creamy and rich without being overpowering.
• It’s approachable for bakers of all skill levels – even if you’re a novice, this recipe will have you feeling like a pro.

Ready to impress your friends, family, or even just yourself? Let’s get into the nitty-gritty!

Coffee And Walnut Cake Mary Berry Recipe

This recipe from Mary Berry’s treasure trove is a straightforward yet sophisticated cake. What makes it special is how the flavors are balanced and layered thoughtfully:

• Sponge: A buttery, fluffy base infused with finely ground coffee, ensuring every bite has that gentle coffee essence.
• Walnuts: Toasted to bring out their natural oils and crunch, adding texture and a warm, nutty depth.
• Coffee Buttercream: The crown jewel – buttery, smooth, and subtly coffee-flavored, complementing the sponge perfectly.

The end result is an elegant cake that’s not too sweet, with a lovely combination of textures and flavors that keep you coming back for more.

Ingredients Needed

Now, let’s talk about what you’ll need before you start whisking, folding, and baking:

For The Cake Sponge

• 225g unsalted butter, softened – The foundation of your sponge’s richness.
• 225g caster sugar – For that perfect level of sweetness.
• 4 large eggs – To bind and aerate the cake.
• 225g self-raising flour – The secret to that soft, fluffy crumb.
• 2 tbsp instant coffee granules – Dissolved in 2 tbsp hot water to release all that coffee goodness.
• 50g chopped walnuts – Toasted, to add crunch and flavor.

For The Coffee Buttercream

• 150g unsalted butter, softened – This will become the luscious frosting base.
• 300g icing sugar, sifted – For smooth sweetness.
• 2 tbsp strong brewed coffee – This gives the buttercream its signature flavor.
• Extra walnuts, chopped – For decorating the top of the cake.

Tools You’ll Want

• Two 20cm (8-inch) round cake tins
• Mixing bowls
• Electric hand whisk or stand mixer
• Spatula
• Cooling racks

How To Make Coffee And Walnut Cake Mary Berry

Let’s break this down step-by-step, so you can follow along easily and confidently:

Step 1: Prepare Your Ingredients

• Preheat your oven to 180°C (350°F).
• Grease and line your cake tins with baking paper.
• Toast the walnuts gently in a dry pan until golden and fragrant, then set aside.

Step 2: Mix The Sponge Batter

• In a large bowl, cream the softened butter and caster sugar together until pale and fluffy – this is crucial for a light texture.
• Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
• Stir the dissolved coffee into the batter.
• Fold in the self-raising flour gently but thoroughly.
• Finally, fold in the toasted walnuts.

Step 3: Bake

• Divide the batter evenly between your prepared cake tins.
• Bake for 25-30 minutes or until a skewer inserted in the middle comes out clean.
• Let the cakes cool in the tins for 10 minutes before transferring them to a wire rack.

Step 4: Make The Coffee Buttercream

• Beat the softened butter until smooth.
• Gradually add icing sugar, beating well after each addition.
• Slowly add the brewed coffee, beating continuously until you get a creamy, spreadable consistency.

Step 5: Assemble

• Place one sponge layer on your serving plate.
• Spread a generous layer of coffee buttercream on top.
• Sandwich with the second cake layer.
• Use the remaining buttercream to frost the top and sides.
• Sprinkle chopped walnuts on top for a finishing touch.

Ingredient Science Spotlight

Here’s where things get fascinating – why these ingredients work so well together:

• Butter & Sugar Creaming: Creaming butter and sugar traps air bubbles, giving the cake a light and airy texture.
• Eggs: Eggs act as emulsifiers and leaveners, binding ingredients while helping the cake rise.
• Self-raising Flour: Contains baking powder, which produces carbon dioxide bubbles, making the cake sponge rise evenly.
• Instant Coffee Granules: Dissolved coffee ensures an even, subtle coffee flavor without gritty bits.
• Toasted Walnuts: Toasting walnuts releases essential oils, intensifying their flavor and adding crunch, which contrasts beautifully with the soft cake.
• Buttercream: The butterfat creates a smooth, rich texture, while the icing sugar stabilizes the mixture and adds sweetness. Coffee gives a sophisticated depth without bitterness.

Understanding this science helps you troubleshoot and get better results – for example, over-beating can collapse the air bubbles, making a dense cake.

Expert Tips

Let me spill some secrets to help you master this cake:

• Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for smoother mixing.
• Don’t Overmix the Flour: Fold the flour gently to avoid developing gluten, which can make your cake tough.
• Use Fresh Coffee: Brew your coffee fresh and cool it before adding – hot coffee can cook the eggs prematurely.
• Toast Walnuts Carefully: Watch closely when toasting nuts; they can burn quickly and turn bitter.
• Chill the Cake: If your buttercream gets too soft, pop the cake in the fridge for 15 minutes – it helps set the frosting beautifully.
• Cake Layers: Level your cakes with a serrated knife if the tops domed during baking to ensure even stacking.

Recipe Variations

Feeling adventurous or want to tweak the classic? Here are some fun variations:

• Chocolate Coffee Walnut Cake: Add cocoa powder to the sponge or swirl melted chocolate into the buttercream.
• Gluten-Free: Substitute self-raising flour with a gluten-free baking mix.
• Vegan Version: Use vegan butter and a flax egg substitute; swap dairy milk with plant-based milk.
• Caramel Drizzle: Add a caramel drizzle over the frosting for an extra indulgent touch.
• Espresso Syrup: Brush cake layers with espresso syrup before frosting for an intense coffee kick.
• Walnut Praline: Sprinkle crushed walnut praline on top for added crunch and sweetness.

Final Words

Baking Mary Berry’s Coffee and Walnut Cake is more than just following a recipe – it’s about embracing a classic, comforting tradition and making it your own. The balance of flavors and textures in this cake makes it a real crowd-pleaser, perfect for any occasion where you want to impress with something homemade but without stress.

Every step of the process, from creaming butter to toasting walnuts, contributes to a symphony of flavors that sing when you take that first bite. And honestly, isn’t that what baking is all about? Creating joy in simple, delicious moments.

FAQs

What Are The Main Ingredients For Mary Berry’s Coffee And Walnut Cake?

The main ingredients for Mary Berry’s coffee and walnut cake include self-raising flour, unsalted butter, caster sugar, eggs, ground coffee, walnuts, and a little baking powder. The recipe also calls for a coffee essence or strong brewed coffee for flavor.

Can I Use A Different Type Of Flour For Mary Berry’s Coffee And Walnut Cake?

For best results, it is recommended to use self-raising flour as it provides the necessary rise for the cake. However, you can substitute with plain flour and add a teaspoon of baking powder per 100g of flour if self-raising flour isn’t available.

How Do I Make The Coffee Flavor Stronger In The Cake?

To make the coffee flavor more pronounced, you can increase the amount of instant coffee or brewed coffee used in the recipe. Additionally, adding a splash of coffee liqueur like Kahlúa can enhance the flavor.

What Type Of Walnuts Should I Use For This Recipe?

For Mary Berry’s coffee and walnut cake, you should use fresh, unsalted walnuts. You can chop them roughly or leave them whole for texture. Toasting them lightly beforehand can enhance their flavor.

How Long Should I Bake Mary Berry’s Coffee And Walnut Cake?

The cake should be baked for approximately 25-30 minutes at 180°C (350°F) in a preheated oven. It’s ready when a skewer inserted into the center comes out clean.

Can I Make This Cake In Advance?

Yes, you can make Mary Berry’s coffee and walnut cake in advance. Once baked, allow the cake to cool completely before storing it in an airtight container. It will stay fresh for up to 3 days. You can also freeze the cake for up to a month.

How Do I Frost Mary Berry’s Coffee And Walnut Cake?

Mary Berry typically uses a coffee buttercream for frosting. To make it, beat together unsalted butter, icing sugar, a little strong brewed coffee, and a splash of milk until smooth and fluffy. You can also decorate with chopped walnuts on top.

Can I Substitute The Butter In The Recipe?

You can substitute the unsalted butter with margarine or a dairy-free butter alternative if you prefer. Keep in mind that the texture and flavor may slightly differ.

What Can I Use Instead Of Eggs In Mary Berry’s Coffee And Walnut Cake?

If you need an egg-free version, you can substitute eggs with a plant-based egg replacement like flaxseed mixed with water or a commercial egg replacer. However, this may alter the texture slightly.

Can I Add Chocolate To Mary Berry’s Coffee And Walnut Cake Recipe?

Yes, you can add chocolate to the recipe. Adding a handful of chopped dark chocolate or chocolate chips to the cake batter can complement the coffee and walnut flavors. You can also drizzle melted chocolate over the cake for extra richness.