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+ servings
A coffee and walnut cake on a plate
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3.98 from 109 votes

Mary Berry's Coffee and Walnut Cake

Mary Berry's Coffee and Walnut Cake, rich, decadent, with a silky coffee icing, and a moist, crunchy coffee sponge. One of my favourite desserts that makes an excellent choice for any party or celebration.
Prep Time5 minutes
Cook Time25 minutes
Course: Dessert
Cuisine: British
Servings: 8 slices
Calories: 811kcal

Equipment

  • Mixer or Kitchen Aid

Ingredients

  • 200 g self-raising flour
  • 200 g unsalted butter, soften
  • 4 eggs
  • 200 g sugar
  • 1 teaspoon baking powder
  • ½ cup chopped walnuts
  • 2 tablespoon espresso coffee ( or any instant coffee, preferably fine rather than granules)

For the icing

  • 400 g icing sugar
  • 200 g unsalted butter, soften
  • 2 teaspoon expresso coffee (or any other instant coffee, preferably fine rather than granules).
  • 4 teaspoon milk
  • walnut halves to decorate the top

Instructions

  • Start by making the sponge.
  • In a bowl, add the butter and sugar and cream until smooth.
  • Add the eggs one by one, mixing well to incorporate.
  • Add the sifted flour, instant coffee, baking powder and chopped walnuts, and mix well.
  • Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
  • Grease and flour 2 round cake tins with detachable walls (mine have 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 cakes comes out clean.
  • Transfer to a cooling rack and leave to cool completely.
  • To make the icing, sift the icing sugar, add the soften butter, expresso coffee and milk to a food processor, and blitz until smooth.
  • Spread half of the icing over the first sponge, top with the second sponge, and ice the top with the remaining buttercream.
  • Decorate with walnut halves.

Video

Notes

  • 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.
  • Always use the ingredients at room temperature - cold ingredients will result in a cold batter, than it will take longer to rise in the oven, and its texture might not be the desired one.
  • Make sure the butter for both the sponge and icing is soft, rather than cold. The buttercream will split if the butter is not the right consistency.
  • Adding milk in the buttercream helps loosening it up a bit, for an easier spread, otherwise it will be too hard to spread nicely.

Nutrition

Calories: 811kcal | Carbohydrates: 102g | Protein: 8g | Fat: 43g | Saturated Fat: 24g | Cholesterol: 176mg | Sodium: 348mg | Potassium: 214mg | Fiber: 1g | Sugar: 81g | Vitamin A: 1210IU | Calcium: 65mg | Iron: 1mg