I’ve baked this cake more times than I’ve boiled the kettle—and if you know me, that’s saying something. It was my gran’s favourite, the one she swore was the only cake worth having with coffee. First time I made it? Let’s just say I learned the hard way that coffee granules don’t dissolve themselves. Crunchy frosting disaster.
Another time, I rushed the icing and ended up with a greasy mess (turns out, “softened butter” does not mean melted). But once I got the coffee strength right, nailed the nutty texture, and whipped that buttercream just so? Total game changer.
Let me walk you through what makes this classic work so well—and how to avoid my rookie mistakes.
Why This Recipe Works
It’s sweet, nutty, and boldly coffee-flavoured—without being overly sugary or dry. Unlike other coffee cakes that taste faintly of instant coffee or fall flat, this one hits all the right nostalgic notes with a few clever tweaks.
Here’s why it delivers:
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All-in-one method keeps things simple, but whisking the eggs in last gives an even better rise.
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Strong brewed coffee (I use espresso from my stovetop moka pot) brings real depth—no weak brews here.
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Silky buttercream is key, but only if your butter is soft, not cold or melted.
Ingredient Breakdown (and Why They Matter)
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Self-raising flour – Lifts the sponge. Swapping in plain flour with baking powder works, but it’s never quite as light.
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Baking powder – A little extra lift helps balance the walnuts.
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Walnuts (100g) – Finely chopped for even texture and crunch. Toast them first for bonus flavour.
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Baking spread – Yep, even straight from the fridge. It creams better than you’d think.
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Caster sugar – Dissolves quickly for a smooth crumb.
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Eggs – Room temp helps them mix evenly.
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Very strong coffee – The soul of the bake. Brewed, not instant.
Buttercream Icing:
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Butter – Softened (but not melted!) makes or breaks your frosting.
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Icing sugar – Always sifted to avoid lumps.
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Strong coffee again – It ties everything together. Don’t skimp.
Smart Substitutes That Still Work
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No walnuts? Try pecans for a slightly softer, buttery bite.
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Gluten-free? Doves Farm self-raising GF flour works well—just handle gently.
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Dairy-free? Flora Plant Butter + almond milk in the icing does the trick.
Mistakes I’ve Made (So You Don’t Have To)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Coffee flavour too weak | Used regular brewed coffee | Brew a double espresso or use paste |
| Cake sank in the middle | Overmixed batter or overfilled tins | Mix gently and level evenly |
| Icing split | Butter was too cold | Let it come to room temp before beating |
| Walnuts sank | Chopped too coarsely | Chop finely and dust with a little flour |
How to Make Mary Berry’s Coffee & Walnut Cake
1. Prep your tins:
Grease and line two 20cm sandwich tins. I swear by metal tins—they help the cake rise better than silicone.
2. Mix the batter:
In a large bowl, combine flour, sugar, baking powder, and walnuts. Add baking spread, eggs, and coffee. Beat just until fluffy—don’t overdo it.
3. Bake:
Divide between the tins and bake at 180°C (160°C fan) for 25–30 minutes. Check at 23 if your oven runs hot. Cool in tins for 10 minutes, then transfer to a wire rack.
4. Make the icing:
Beat soft butter with half the icing sugar and coffee. Add the rest gradually and mix until smooth. If it’s too stiff, add a drop more coffee.
5. Assemble:
Place one cake upside down. Spread with half the icing. Add the second layer and top with the rest. Swirl it with a spoon for that classic home-baked charm.
Handy Tips from My Kitchen
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Toast the walnuts for 5 minutes in a dry pan—it amps up their flavour.
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Use espresso from a stovetop moka pot for full-bodied coffee punch.
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Warm your mixing bowl with hot water and dry it—it helps everything blend smoother.
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Check your bake early—my oven browns quickly, so I peek in a couple of minutes before the timer.
Storage & Serving
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Keeps for 4–5 days in a tin, or longer in the fridge (just bring it to room temp before serving).
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Freezes beautifully—either whole or sliced. Defrost overnight.
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Serve with a proper cup of coffee or milky tea. Fancy it up with whipped cream or a drizzle of coffee liqueur.
FAQs
Q: Can I use instant coffee?
A: Only if you make a strong paste. Straight granules won’t cut it.
Q: Why is my cake dry?
A: Possibly overbaked—check with an oven thermometer. Also, strong coffee adds moisture, so don’t leave it out.
Q: Can I make it as a traybake?
A: Absolutely—use a 9×13 tin and bake for about 25 mins. Perfect for slicing and freezing.
Q: Can I decorate it more?
A: Of course! Try piped icing or walnut halves for a lovely finish.
Q: Too sweet?
A: Replace 25g of icing sugar with cream cheese to tone it down and add tang.
Want More Like This?
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Mary Berry Battenberg Cake
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Lemon Yoghurt Loaf
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Coffee & Walnut Sponge
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Apple & Apricot Traybake
