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Mary Berry Coffee and Walnut Cake Recipe
Anna Louise

Mary Berry Coffee and Walnut Cake

A light and fluffy coffee-flavored sponge layered with smooth coffee buttercream and crunchy walnuts. This traditional Mary Berry coffee and walnut cake is a timeless British bake, ideal for tea time or elegant gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 40 minutes
Total Time 1 hour 30 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: British
Ingredients Method Notes

Ingredients
  

  • Coffee Sponge:
  • 225 g unsalted butter softened
  • 225 g caster sugar
  • 4 large eggs
  • 225 g self-raising flour sifted
  • 2 tsp baking powder
  • 2 tbsp instant espresso powder dissolved in 2 tbsp boiling water cooled
  • 100 g walnut pieces roughly chopped
  • Coffee Buttercream:
  • 175 g unsalted butter softened
  • 350 g icing sugar sifted
  • 1½ tbsp instant espresso powder dissolved in 1½ tbsp boiling water cooled
  • 2 tbsp whole milk
  • Decoration:
  • 10 walnut halves
  • Icing sugar to dust optional

Method
 

  1. Dissolve espresso powder in boiling water. Set aside to cool completely.
  2. Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line two 20cm sandwich tins.
  3. Add butter, caster sugar, eggs, flour, baking powder, and cooled coffee liquid to a large bowl. Beat with an electric whisk for 2–3 minutes until smooth and pale.
  4. Fold in chopped walnut pieces.
  5. Divide equally between tins. Bake 25–30 minutes until golden and a skewer comes out clean.
  6. Cool in tins 10 minutes, then turn out onto a wire rack. Cool completely.
  7. Beat softened butter alone for 3–4 minutes until very pale. Add icing sugar in two batches. Add cooled coffee liquid. Beat until smooth. Add a splash of milk if needed.
  8. Sandwich sponges with half the buttercream. Spread remainder on top. Decorate with walnut halves.

Notes

Always cool the coffee liquid before adding to the batter.
Beat butter alone for 3–4 minutes before making buttercream — do not rush this.
Toast walnuts in a dry pan for better flavour.
Bring refrigerated cake to room temperature 20–30 minutes before serving.
Unfrosted sponge layers freeze well for up to 3 months.
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