Mary Berry’s Coffee and Walnut Cake, rich, decadent, with a silky coffee icing, and a moist, crunchy sponge. One of my favourite desserts that makes an excellent choice for any party or celebration.
Another fabulous dessert by the queen of desserts, the one and only, Mary Berry. After the ever so popular Mary Berry’s Moist Lemon Drizzle Cake Recipe and Victoria Sandwich Cake, I fell in love with her simple, but awesome cakes that scream perfection.
I say simple because they are so easy to make, you really don’t need any baking experience. But trust me, when it comes to taste, they are anything but simple. Pure heaven, that’s more like it.
As much as I love to drink English tea, I love the taste of coffee in desserts. And its bitterness certainly balances well the sweetness of the icing.
Walnuts are absolutely fantastic in cakes, they taste great and add some nice crunch to the texture. It might sound complicated, but, trust me, it’s one of the easiest cakes to bake. Let’s see how!
How to make the sponge for a coffee and walnut cake
Depending on the size of your cake tin, you can either bake it as one cake, and cut it in half horizontally, or bake it in two batches or 2 separate cake tins of the same size.
If your cake tin is smaller, it’s best to bake 2 separate cakes, otherwise the middle of the cake may not bake properly, while the edges turn brown if left to bake for too long.
- beat the soften butter with the sugar, add the eggs and beat well until you get a smooth paste
If you have a kitchen aid, that’s great, otherwise a good old hand mixer will do. Just make sure the butter is soft, but not melted, so that it can be beaten well.
- add the flour, instant coffee, baking powder, chopped walnuts and vanilla extract
- grease and flour a round baking tin (mine has a diameter of 20 cm, 8 inches)
- transfer the batter to the cake tin, and level it with the back of a spoon or a spatula
- bake at 180 degrees Celsius (350 Fahrenheit) for about 20-25 minutes or until a skewer inserted in the middle of the cake comes out clean
- leave to cool, then use a sharp knife to cut the cake in half horizontally
How to make a coffee icing
This coffee icing really is lush. It’s smooth, silky, and tastes amazing. And it’s just a matter of mixing all the ingredients together. A few points here:
- sift the icing sugar before adding it to the butter
As fine as the icing sugar is, sometimes it becomes lumpy in the packaging. And a lumpy icing sugar makes a lumpy icing. Not very nice, so always a good idea to sift it.
- either use a mixer or a kitchen aid to ensure a smooth icing
A spatula can’t really beat the icing as well, and you are likely to have have butter bits left in the icing. The smoother, the better. Use half of the icing to spread over the first sponge, and the remaining one to top the cake.
How to store a coffee and walnut cake
Once the cake is assembled, it is best to leave to cake in a cool room. If it’s too warm, the icing will be too soft. I once tried refrigerating the cake, but the texture changes, as the icing and sponge harden in the fridge, so not my first choice.
However, if you want to make the cake in advance, I would recommend baking the sponge first, that keeps well at room temperature for at least 3-4 days. You can then make the icing just before serving.
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Mary Berry's Coffee and Walnut Cake, rich, decadent, with a silky coffee icing, and a moist, crunchy sponge. One of my favourite desserts that makes an excellent choice for any party or celebration. This coffee cake is so beautifully rich, that is hard not to have one too many slices. No need for a syrup for the sponge, the icing makes it so moist, and perfect even after a few days.
- 200 g self-raising flour
- 200 g unsalted butter, soften
- 4 eggs
- 200 g sugar
- 1 tsp baking powder
- 1/2 cup chopped walnuts
- 1 tbsp vanilla extract
- 2 tbsp expresso coffee ( or any instant coffee, preferably fine rather than granules)
- 450 g icing sugar
- 150 g unsalted butter, soften
- 2 tsp expresso coffee (or any other instant coffee, preferably fine rather than granules).
- 4 tsp milk
- walnut halves to decorate the top
Start by making the sponge.
In a bowl, add the butter and sugar and cream until smooth.
Add the eggs, and mix well to incorporate.
Add the flour, instant coffee, vanilla extract, baking powder and chopped walnuts, and mix well.
Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
Grease and flour a round cake tin with detachable walls (mine has a diameter of 20 cm /8 inches).
Pour the batter in, and level it with the back of a spoon or a spatula.
Bake for 20-25 minutes or until a skewer inserted in the middle of the cake comes out clean.
Transfer to a cooling wrack and leave to cool completely.
Use a sharp knife to cut the cake in half horizontally.
To make the icing, sift the icing sugar, add the soften butter, vanilla extract, expresso coffee and milk, and mix well with a mixer until smooth.
Spread half of the icing over the first half of the sponge, top with the second half of the sponge, and ice the top with the remaining icing.
Decorate with walnut halves.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- If your cake tin is smaller, it is best to bake half of the batter first, otherwise the middle of the cake might not bake well, while the edges dry out.
- Once the first cake is ready, bake the remaining batter the same way.
- Spread half of the icing over one cake, top with the second cake, and spread the remaining icing before decorating with walnuts.