If there’s one cake that’s caused a bit of a stir in my kitchen, it’s this one. Coffee and walnut cake? People either love it or say, “That’s a cake for old people.” (My cousin’s words—she’s wrong, of course.)
But this—Mary Berry’s Coffee and Walnut Sponge—changed a few minds at my last Sunday lunch. Even my teenage nephew, who thinks a “classic sponge” is code for boring, went back for seconds. Of course, there are other fun variations—like Mary Berry’s Chocolate Victoria Sandwich, which feels indulgent yet light, and her Coffee Victoria Sandwich that keeps things flavourful but airy.
The first time I made this cake, I overbaked the sponges slightly and didn’t wait for them to cool completely before icing (cue sliding layers and a melted top). After tweaking it, though, this cake has become my go-to for a reliable yet impressive bake.
Why This Cake Works
Many coffee and walnut cakes are tasty, but this one stands out for a few key reasons:
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All-in-One Method: No fuss—just throw everything in and beat. Yet, the result is still a light and fluffy cake, much like Mary Berry’s All-In-One Victoria Sandwich, which follows the same simple approach.
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Balanced Coffee Flavour: The sponge has just the right amount of coffee—a mellow, grown-up taste that isn’t overpowering or artificial.
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Walnuts Inside: The walnuts aren’t just for decoration—they’re mixed right into the batter, giving the cake texture and crunch. (Trust me, don’t skip this step!)
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Perfect Buttercream: The buttercream is smooth and spreadable without being greasy. The extra milk helps achieve that dreamy consistency.
Plus, this cake looks like it took a lot of effort—even though it’s secretly low-stress to make.
Ingredients + Why They Matter
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Salted Butter (115g + 75g for icing): Salted butter gives the cake more flavour (Mary Berry often uses it). I tried unsalted once, and the flavour fell flat.
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Granulated Sugar (115g): This keeps the crumb light. I’ve tried caster sugar as well, which works too but is slightly finer.
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Extra-Large Eggs (2): These provide lift and structure, and the larger size helps create a fluffier cake.
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All-Purpose Flour (115g): Plain flour works perfectly—no need for self-raising flour as baking powder does the job here.
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Baking Powder (2 tsp): Essential for lift, making the cake fluffy and airy.
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Salt (¼ tsp): Helps balance the sweetness and enhances the nuttiness.
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Chopped Walnuts (55g): Toast them lightly for bonus flavour. Raw walnuts are fine, but they’re less fragrant.
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Strong Coffee (1 tbsp): Instant granules dissolved in hot water work best. Espresso is also great, but don’t overdo it.
For the icing:
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Salted Butter (75g): Again, salted butter helps cut through the sweetness.
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Confectioners’ Sugar (225g): Sift it to avoid lumps that can ruin the buttercream.
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Milk (2 tsp): Makes the icing spreadable and smooth.
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Strong Coffee (2 tsp): Adjust based on your preferred coffee punch.
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Walnut Halves (6): For decoration. Feel free to add more if you’re into the “maximalist” look.
Ingredient Swaps That Work
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Dairy-Free? I tested this with a dairy-free spread (like Flora Plant Butter), and it worked just fine. Just make sure it firms up in the fridge to give your icing the right texture.
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No Nuts? While walnuts are key to this cake, you can skip them or substitute with pecans. Hazelnuts, though, are too sweet and oily for this cake.
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Caffeine-Free Version? Use decaf instant coffee. It works just as well without the caffeine punch.
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Don’t Use Brewed Coffee: It’s too watery and won’t give the cake the full, rich flavour you want.
Mistakes I’ve Made (And How to Avoid Them)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Icing slid off the cake | Cakes were still warm | Always let the cakes cool completely before icing. |
| Sponge turned out dry | Overbaked by just 5 minutes | Set a timer and check at 20 minutes to avoid overbaking. |
| Buttercream split | Cold butter + overmixing | Use room-temperature butter and mix only until smooth. |
| Bitter coffee taste | Undissolved coffee granules | Fully dissolve the coffee granules before adding them. |
How to Make Mary Berry’s Coffee and Walnut Sponge Cake
1. Prep the Tins
Grease and line two 8-inch round cake tins, and preheat the oven to 180°C (160°C for fan ovens).
2. Mix the Batter
Add all the cake ingredients (butter, sugar, eggs, flour, baking powder, salt, chopped walnuts, and coffee) to a large bowl. Beat until smooth, about 1–2 minutes.
3. Bake
Divide the batter between the two tins and level the tops. Bake for 20–25 minutes, or until golden and springy to the touch. The cakes are done when a skewer comes out clean.
4. Cool
Let the cakes sit in the tins for 5 minutes, then turn them out onto a wire rack to cool. Peel off the lining paper and let them cool completely.
5. Make the Icing
Beat the butter until creamy. Gradually add sifted confectioners’ sugar, milk, and coffee, and continue beating until smooth and fluffy.
6. Assemble
Spread half of the buttercream on one sponge, top with the second sponge, and then spread the remaining buttercream on top. Decorate with walnut halves (or more if you like).
Storage + Serving Tips
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Keeps: The cake stays fresh for 3–4 days if stored in an airtight container.
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Freezes: You can freeze the cake layers (before icing) by wrapping them tightly in cling film. Just thaw them before icing.
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Serve With: A hot cup of coffee or tea—this cake is perfect for pairing with your favourite brew!
Frequently Asked Questions
Q: Can I use brewed coffee instead of instant?
A: I wouldn’t recommend it, as brewed coffee is too watery and may dull the cake’s flavour. Stick with instant coffee for the best results.
Q: Can I make this dairy-free?
A: Yes! I’ve tested this cake with a dairy-free spread (Flora Plant Butter) and it works just as well. Make sure it firms up in the fridge so the icing sets correctly.
