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+ servings
3.64 from 76 votes
A red cake stand with a coffee and walnut cake
Mary Berry's Coffee and Walnut Cake
Prep Time
5 mins
Cook Time
25 mins

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.

Course: Dessert
Cuisine: British
Keyword: best cakes recipes
Servings: 8 slices
Calories: 811 kcal
Author: Daniela Apostol
  • 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)
For the icing
  • 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
  1. Start by making the sponge.

  2. In a bowl, add the butter and sugar and cream until smooth.

  3. Add the eggs, and mix well to incorporate.

  4. Add the flour, instant coffee, vanilla extract, baking powder and chopped walnuts, and mix well.

  5. Preheat the oven to 180 degrees Celsius (350 Fahrenheit).

  6. Grease and flour a round cake tin with detachable walls (mine has a diameter of 20 cm /8 inches).

  7. Pour the batter in, and level it with the back of a spoon or a spatula.

  8. Bake for 20-25 minutes or until a skewer inserted in the middle of the cake comes out clean.

  9. Transfer to a cooling wrack and leave to cool completely.

  10. Use a sharp knife to cut the cake in half horizontally.

  11. 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.

  12. 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.

  13. Decorate with walnut halves.

Recipe Video

Recipe 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.
  • 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.
Nutrition Facts
Mary Berry's Coffee and Walnut Cake
Amount Per Serving
Calories 811 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 24g120%
Cholesterol 176mg59%
Sodium 348mg15%
Potassium 214mg6%
Carbohydrates 102g34%
Fiber 1g4%
Sugar 81g90%
Protein 8g16%
Vitamin A 1210IU24%
Calcium 65mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.