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Mary Berry’s Easy Coffee And Walnut Cake Recipe

You’ll love this easy coffee and walnut cake recipe from Mary Berry. It’s perfect for a weekend treat and so simple to make because she uses the all-in-one method. The coffee flavour is delicious, and the walnuts add a great crunch.

coffee and walnut cake uk recipe

Ingredients for coffee and walnut cake

For about 8-10 servings of this delicious cake, you will need the following:

Sponge

  • 225 g Self-Raising Flour
  • 225 g Unsalted Butter (softened)
  • 225 g Sugar
  • 4 Eggs
  • 1 tsp Baking Powder
  • ½ cup Chopped Walnuts
  • 1 tbsp Instant Coffee with 2 tbsp hot water

Coffee Icing

  • 450 g Icing Sugar
  • 150 g  Butter (softened)
  • 2 tsp Instant Coffee mixed with 1 tbsp hot water
  • 2 tbsp Milk
  • Walnut Halves (to decorate)

How to make the best coffee and walnut cake

Coffee and Walnut Sponges

  • Preheat the oven to 180°c/160°c fan/Gas 4. Grease and baseline two 20cm round sandwich tins.
  • To make the sponges add all the ingredients into the mixing bowl and mix using a food mixer until smooth and combined. Divide the batter between the tins and level the surface with the back of a spoon.
  • Bake in the oven for 25 minutes until golden. Set aside to cool completely before turning out the tins and removing the baking paper.

Buttercream

  • Measure the coffee granules into a bowl, add the boiling water and stir until smooth, then allow to cool. Add the softened butter and sifted icing sugar to the bowl and beat with an electric hand whisk until pale and fluffy.
  • To assemble the cake, spread half the buttercream on one sponge, top it with the other sponge and spread the remaining buttercream on top. Arrange the walnut halves on the buttercream slice and serve.

Coffee buttercream icing for coffee and walnut cake

Making the buttercream is really easy. You can use this buttercream for making cupcakes too. Measure the coffee granules into a bowl, add the boiling water and stir until smooth, then allow to cool. Add the softened butter and sifted icing sugar to the bowl and beat with an electric hand whisk until pale and fluffy. Try my coconut buttercream for coconut cake, it’s so good!.

slice of coffee and walnut cake with coffee buttercream

Mary Berry’s Easy Coffee And Walnut Cake Recipe

Rachel
A classic coffee and walnut cake, a great combination of flavours.
No ratings yet – be the first to rate this recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Afternoon Tea, Dessert
Cuisine British
Servings 10
Calories 671 kcal

Ingredients
  

  • 225 g Self-Raising Flour
  • 225 g Butter (softened)
  • 225 g Sugar (Caster)
  • 4 Eggs
  • 1 tsp Baking Powder
  • 45 g Chopped Walnuts
  • 1 tbsp Instant Coffee (mixed with 2 tbsp of hot water)

Buttercream Coffee Icing

  • 450 g Icing Sugar
  • 150 g Butter (softened)
  • 2 tsp Instant Coffee (mixed with 1 tbsp water)
  • 2 tbsp Milk
  • Walnut Halves (to decorate)

Instructions
 

Coffee and Walnut Sponges

  • Preheat the oven to 180°c/160°c fan/Gas 4. Grease and base line two 20cm round sandwich tins.
  • To make the sponges add all the ingredients into the mixing bowl and mix using a food mixer, until smooth and combined. Divide the batter between the tins and level the surface with the back of a spoon.
  • Bake in the oven for 25 minutes until golden. Set aside to cool completely before turning out the tins and removing the baking paper.

Buttercream

  • Measure the coffee granules into a bowl, add the boiling water and stir until smooth, then allow to cool. Add the softened butter and sifted icing sugar to the bowl and beat with an electric hand whisk until pale and fluffy.
  • To assemble the cake, spread half the buttercream on one sponge, top it with the other sponge and spread the remaining buttercream on top. Arrange the walnut halves on the buttercream slice and serve.
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Nutrition

Calories: 671kcalCarbohydrates: 85gProtein: 6gFat: 36gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 146mgSodium: 312mgPotassium: 106mgFiber: 1gSugar: 67gVitamin A: 1038IUVitamin C: 0.1mgCalcium: 55mgIron: 1mg
Keyword instant coffee recipe, walnuts
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Tips

BUTTER -Make sure the butter for the buttercream is softened so that it blends well and is easy to spread on the cake.

PREPARE AHEAD – This cake can be fully assembled up to 6 hours ahead. Once sandwiched together and kept in an airtight container, the cake will last for 2- 3 days at its best but can last up to 4 days.

BUTTERCREAM – The buttercream can be made up to 2 days ahead. Make sure you keep it covered to keep soft.

NUTS – If you don’t like walnuts, replace them with hazelnuts, they are a good alternative.

MARY BERRY RECIPE FOR COFFEE AND WALNUT CAKE UK RECIPE

FAQ’s

How do you store coffee and walnut cake?

When storing coffee and walnut cake, the best thing to do is wrap it in plastic cling film or place it in an airtight container. This will help keep the cake moist and flavourful for up to 4 days. It’s also important to store the cake at room temperature, as refrigerating can dry out the crumb of the cake.

Why did my coffee and walnut cake not rise?

There are a few reasons why your coffee and walnut cake may not rise. It could be because the oven temperature is too low, so make sure to check the oven temperature. You could also have overmixed the batter, leading to a dense cake or used baking powder or baking soda past its expiration date.

Can you freeze coffee and walnut cake with buttercream?

No, not with the buttercream. If you need to keep the cake for longer, freeze the sponges only. Wrap the cake in plastic cling film and then a layer of aluminium foil or place it in an airtight container before freezing. Defrost the cake slowly overnight in the refrigerator and ensure that it’s completely defrosted before serving.

How can I make the cake moister?

To make your coffee and walnut cake moister, try adding some sour cream or yoghurt to the batter. This will help add moisture and structure to the cake. You could also brush syrup on top of the finished cake. Make a simple syrup by heating equal parts sugar and water until melted, then brush it over the cooled cake in an even layer for an extra dose of moisture.

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