Mary Berry Coffee and Walnut Cake Recipe

The Mary Berry Coffee and Walnut Cake is a timeless British classic—rich, aromatic, and wonderfully moist. This delicious cake brings together soft coffee-infused sponge layers with crunchy walnuts and a smooth, creamy coffee buttercream. It’s perfect for afternoon tea, celebrations, or whenever you’re craving a comforting homemade bake. With simple ingredients and an easy method, this recipe delivers bakery-quality results in true Mary Berry style.

What Is Mary Berry’s Coffee and Walnut Cake?

Mary Berry’s Coffee and Walnut Cake is a soft layered sponge cake flavored with instant coffee and studded with chopped walnuts. The cake is sandwiched and topped with a silky coffee buttercream that intensifies the aroma and sweetness. It’s known for its light texture, balanced flavor, and signature nutty crunch.

Other Popular Mary Berry Recipes

• Mary Berry Strawberry Pavlova
• Mary Berry Banoffee Pie
• Mary Berry Lemon Posset
• Mary Berry No-Bake Cheesecake

Why This Recipe Is Worth Trying

• Classic British favorite – A cake that never goes out of style.
• Perfect balance of sweetness and bitterness – Coffee cuts the richness beautifully.
• Soft, moist texture – The walnuts add natural crunch.
• Simple to prepare – Great for both beginners and experienced bakers.
• Ideal for celebrations – Looks elegant with minimal effort.

Essential Ingredients to Make Mary Berry Coffee and Walnut Cake

For the cake:

• 225g self-raising flour
• 225g unsalted butter (softened)
• 225g caster sugar
• 4 large eggs
• 1 tsp baking powder
• 2 tbsp instant coffee (dissolved in 1 tbsp boiling water)
• 75g chopped walnuts
• A pinch of salt

For the coffee buttercream:

• 150g unsalted butter (softened)
• 300g icing sugar
• 2 tsp instant coffee (dissolved in 1 tbsp hot water)
• 1 tbsp milk (if needed for consistency)

For decoration:

• Walnut halves
• A dusting of icing sugar (optional)

Handy Kitchen Tools for Best Results

• Two 20cm (8-inch) round cake tins
• Electric mixer or hand whisk
• Mixing bowls
• Spatula
• Baking parchment
• Cooling rack
• Small bowl for dissolving coffee

Step-by-Step Guide to Making Mary Berry Coffee and Walnut Cake

Step 1: Prepare the Cake Tins

Grease and line the bases of your cake tins with parchment paper. Preheat your oven to 180°C (160°C fan) / 350°F.

Step 2: Mix the Batter

In a large bowl, beat together butter and caster sugar until light and creamy. Add the eggs one at a time, beating well after each addition.

Step 3: Add Dry Ingredients

Sift in the self-raising flour, baking powder, and a pinch of salt. Fold gently using a spatula until the mixture is smooth.

Step 4: Add Coffee and Walnuts

Stir the dissolved coffee into the batter, making sure it blends evenly. Fold in the chopped walnuts for added texture.

Step 5: Bake the Cakes

Divide the batter evenly between both tins. Smooth the tops and bake for 25–30 minutes or until the cakes spring back when touched. Allow them to cool in the tins for 10 minutes before transferring to a wire rack.

Step 6: Make the Coffee Buttercream

Beat the softened butter until smooth. Gradually add icing sugar and beat until fluffy. Pour in the dissolved coffee and mix until creamy. Add a splash of milk if needed to loosen the mixture.

Step 7: Assemble the Cake

Place one sponge layer on a plate and spread half the buttercream over it. Add the second layer and spread the remaining buttercream neatly on top. Decorate with walnut halves.

Step 8: Serve and Enjoy

Slice and serve with tea, coffee, or as a dessert after dinner. The cake stays moist for days when stored properly.

What I Got Wrong (And How I Fixed It)

• Cake too dense: Creamed the butter and sugar longer to incorporate more air.
• Buttercream too thick: Added a splash of milk to loosen it.
• Strong coffee flavor: Reduced coffee slightly for a milder taste.
• Cake cracked on top: Lowered oven temperature for even baking.

Healthier Version of Mary Berry Coffee and Walnut Cake

Use half wholemeal flour for added fiber, replace butter with light spread, reduce sugar by 20%, or swap some icing sugar for Greek yogurt in the frosting. The result is lighter but still delicious.

Ingredient Substitutions for Mary Berry Coffee and Walnut Cake

• Walnuts: Swap with pecans or almonds.
• Self-raising flour: Use plain flour + 2 tsp baking powder.
• Butter: Replace with margarine or vegetable oil spread.
• Coffee: Use espresso powder for a stronger flavor.

Pairing Ideas: What to Serve With Mary Berry Coffee and Walnut Cake

• Whipped cream – Adds softness and lightness.
• Latte or cappuccino – Perfect for a coffee-themed treat.
• Vanilla ice cream – Great contrast to the deep coffee flavor.
• Fresh berries – Add freshness and color.
• Warm caramel sauce – For an indulgent touch.

Expert Tips for Perfect Mary Berry Coffee and Walnut Cake

• Use room-temperature ingredients for smooth blending.
• Dissolve coffee completely to avoid bitter granules.
• Weigh batter into tins for even layers.
• Don’t overmix once flour is added to keep the sponge soft.
• Let cakes cool fully before frosting to prevent buttercream from melting.
• Toast the walnuts lightly for more flavor.
• Sift icing sugar to keep buttercream smooth.

Creative Ways to Customize Mary Berry Coffee and Walnut Cake

• Add chocolate chips for a mocha twist.
• Make a three-layer cake for special occasions.
• Add caramel filling between the layers.
• Make cupcakes instead of cake layers.
• Add rum or coffee liqueur for an adult version.
• Top with toasted coconut for extra crunch.

Storing Mary Berry Coffee and Walnut Cake the Right Way

• Store covered at room temperature for 2–3 days.
• Refrigerate for up to 5 days if your kitchen is warm.
• Freeze cake layers (unfrosted) for up to 2 months.
• Wrap tightly to prevent drying out.

How to Reheat Coffee and Walnut Cake (If Needed)

• Microwave slices for 10–15 seconds for a warm treat.
• Oven method: Warm at 140°C (285°F) for 5 minutes.
• Avoid overheating to prevent drying the sponge.

Nutritional Breakdown (per serving)

• Calories: 420
• Protein: 6g
• Fat: 23g
• Carbohydrates: 50g
• Sugar: 34g
• Fiber: 2g
• Sodium: 210mg

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FAQs

Why is my coffee and walnut cake dense instead of light and fluffy?

A dense cake usually means the butter and sugar weren’t creamed long enough. Cream them until pale and fluffy to incorporate enough air. Also, avoid overmixing once the flour goes in—this prevents the sponge from becoming heavy.

How do I make the coffee flavor stronger in the cake?

For a bolder flavor, dissolve extra instant coffee in a small amount of boiling water and add it to both the sponge and buttercream. Using espresso powder instead of regular instant coffee also intensifies the taste without adding extra liquid.

Why does my buttercream split when I add the coffee?

Buttercream splits when the coffee is too warm. Always allow the dissolved coffee to cool completely before adding it. If it still splits, keep whipping or add a spoonful of icing sugar to bring it back together.

Can I bake this cake in one tin instead of two layers?

Yes, you can bake the batter in a single deep tin, but you’ll need to increase the baking time to 45–50 minutes. Check doneness by inserting a skewer into the center—it should come out clean before removing it from the oven.

Wrapping It Up

The Mary Berry Coffee and Walnut Cake is a classic for a reason—rich, aromatic, comforting, and beautifully balanced. With its fluffy sponge, smooth coffee buttercream, and crunchy walnuts, it delivers a perfect harmony of textures and flavors.