The Dreamy Coffee and Walnut Cake Recipe Everyone Loves

Rich, aromatic coffee and walnut cake beckons with its irresistible charm, promising a delightful culinary adventure.

Nutty walnuts intertwine seamlessly with deep espresso notes, creating a symphony of flavors.

Bakers adore this classic treat for its comforting warmth and elegant simplicity.

Every slice tells a story of tradition and indulgence, whisking you to cozy kitchen moments.

Soft crumb melts against your palate, while robust coffee undertones dance with crunchy walnut fragments.

Brewing memories becomes effortless with this straightforward yet magnificent dessert.

You’ll want to savor each decadent bite and share the magic with loved ones.

Everything You’ll Need for Mary Berry Coffee And Walnut Cake

• Butter: Provides richness and helps create a tender cake texture.
• Sugar: Adds sweetness and helps with cake's caramelization and structure.
• Eggs: Bind ingredients together and contribute to cake's structure and moisture.

• Flour: Forms the main structure of the cake.
• Baking Powder: Helps the cake rise and become light and fluffy.
• Chopped Walnuts, Walnuts: Add nutty flavor and crunchy texture to the cake.

• Coffee: Provides a deep, rich flavor throughout the cake and frosting.
• Icing Sugar: Creates a smooth, sweet frosting for the cake.

How to Bake Mary Berry Coffee And Walnut Cake

Step 1: Warm Up The Oven

Crank your oven to a toasty 180C (160C fan) or 350F. Grab two 18cm cake pans and give them a friendly coating of grease, then line with parchment paper to prevent any sticky situations.

Step 2: Create A Creamy Base

Grab your mixer and whip the butter and sugar together until they become light and fluffy like a cloud. Add eggs one by one, mixing thoroughly after each addition to create a smooth, dreamy batter.

Step 3: Blend Dry Ingredients

• All-purpose flour
• Baking powder
• Instant coffee powder
• Finely chopped walnuts

Mix until everything is just combined, being careful not to overmix.

Step 4: Prepare For Baking

Evenly distribute the cake batter between the two prepared pans. Use a spatula to smooth the tops and ensure even baking.

Step 5: Bake To Perfection

Slide the pans into the preheated oven and bake for about 20 minutes. The cakes are done when they’re golden brown and a toothpick comes out clean when inserted in the center.

Step 6: Cool Down

Remove the cakes from the oven and let them cool completely on a wire rack. Patience is key to prevent any icing mishaps.

Step 7: Whip Up The Frosting

• Softened butter
• Powdered sugar
• Strong instant coffee

Blend until the frosting is silky smooth and has a rich coffee flavor.

Step 8: Assemble And Decorate

Place one cake layer on a serving plate. Spread half the coffee frosting on top. Gently place the second cake layer over the first. Cover the entire cake with the remaining frosting. Sprinkle chopped walnuts on top for a delightful crunch and visual appeal.

Handy Tips for Mary Berry Coffee And Walnut Cake

• Boost Coffee Flavor: Add an extra tablespoon of strong instant coffee dissolved in a little hot water for a more intense coffee taste.
• Prevent Nut Sinking: Lightly coat chopped walnuts in flour before adding to the batter to ensure they stay evenly distributed throughout the cake.
• Achieve Smooth Icing: Ensure butter is at room temperature and sift icing sugar to create a silky, lump-free frosting.
• Check Cake Doneness: Insert a skewer into the center of the cake – it should come out clean with no wet batter when the cake is perfectly baked.
• Store Smartly: Keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.

Easy Variations for Mary Berry Coffee And Walnut Cake

• Gluten-Free Coffee Walnut Cake: Replace wheat flour with almond or gluten-free flour blend for a celiac-friendly version.
• Vegan Espresso Walnut Cake: Swap butter for coconut oil, eggs for flax eggs, and use dairy-free milk to create a plant-based alternative.
• Low-Sugar Coffee Cake: Substitute sugar with stevia or monk fruit sweetener and reduce overall sugar content for a diabetic-friendly option.
• Mocha Hazelnut Variation: Replace walnuts with hazelnuts and add cocoa powder to create a rich mocha-flavored cake with a nutty crunch.

Pairing Suggestions for Mary Berry Coffee And Walnut Cake

• Boost Coffee Cake Enjoyment: Pair with Rich Espresso Martini
• Create a sophisticated dessert experience by matching the cake's deep coffee notes with a smooth, boozy espresso martini that amplifies the cake's intense flavor profile.
• Complement Cake with Creamy Vanilla Mascarpone
• Serve a small dollop of vanilla-infused mascarpone alongside the cake, offering a silky, light counterpoint to the dense, nutty cake texture that refreshes the palate.
• Enhance Flavor with Caramel Whiskey Sauce
• Drizzle a warm caramel whiskey sauce over the cake, introducing a luxurious, slightly smoky element that deepens the existing coffee and walnut undertones.

How to Store Mary Berry Coffee And Walnut Cake

• Seal cake in an airtight container and keep in the refrigerator for up to 4 days. Cover with plastic wrap to prevent drying out and maintain moisture.
• Wrap individual cake slices or whole cake tightly in plastic wrap, then place in a freezer-safe container. Freeze for maximum 2-3 months without losing quality or taste.
• Keep cake covered with a cake dome or loose foil at room temperature for 1-2 days. Ensure space is cool and away from direct sunlight to prevent spoiling.
• Gently warm refrigerated cake slices in microwave for 15-20 seconds. For frozen cake, thaw overnight in refrigerator before serving at room temperature or warming slightly.

FAQs for Mary Berry Coffee And Walnut Cake

• How strong is the coffee flavor in this cake?

The coffee flavor is moderate and distinct, achieved by using instant coffee powder mixed directly into the cake batter and buttercream, providing a rich but not overpowering taste.

• Can I use fresh brewed coffee instead of instant coffee?

No, instant coffee powder works best as it dissolves easily and provides concentrated flavor without adding extra liquid that could affect the cake’s texture.

• Are walnuts necessary for the recipe?

Walnuts add a nutty crunch and complement the coffee flavor, but you can omit them if you have nut allergies or prefer a smoother cake texture.

• Is this cake suitable for advanced bakers?

This recipe is beginner-friendly with straightforward steps, making it perfect for home bakers with basic baking skills who want to create a delicious coffee-flavored dessert.

What’s So Great About Mary Berry Coffee And Walnut Cake

• Craft a Delightful Dessert: This coffee and walnut cake brings together rich, robust flavors that dance perfectly on your taste buds, creating a sophisticated treat for serious cake lovers.
• Impress Guests Instantly: The combination of deep coffee notes and crunchy walnuts transforms an ordinary cake into a showstopping dessert that will have everyone asking for your secret recipe.
• Master Baker's Dream: Surprisingly simple to prepare, this recipe requires basic baking skills, making it accessible for both novice and experienced home bakers who want to create something special.
• Versatile Celebration Cake: Perfect for afternoon tea, family gatherings, or a weekend treat, this cake works brilliantly for multiple occasions and always delivers a delicious impact.

Coffee And Walnut Cake Recipe

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4.7 from 13 reviews

• Total Time: 35 mins
• Yield: 8 1x

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Description

Rich coffee and walnut cake brings classic British comfort to dessert tables with deep, aromatic flavors. Moist layers of nutty goodness merge perfectly, promising delightful moments of pure indulgence for coffee enthusiasts and cake lovers alike.

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Ingredients

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Cake Ingredients:

• 100 grams (3.5 ounces) unsalted butter
• 100 grams (3.5 ounces) caster sugar
• 2 free-range eggs
• 100 grams (3.5 ounces) self-raising flour
• 1/2 level teaspoon baking powder
• 1 tablespoon coffee granules
• 50 grams (1.75 ounces) chopped walnuts

Frosting Ingredients:

• 125 grams (4.5 ounces) unsalted butter
• 225 grams (8 ounces) icing sugar
• 1 tablespoon coffee granules

Decoration Ingredients:

• 8 walnut halves

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Instructions

1. Warm the oven to 180°C (160°C fan) / 350°F and prepare two 18cm cake tins by greasing and lining with parchment paper.
2. Using an electric mixer, whip the butter and sugar until light and fluffy, creating a creamy base for the cake.
3. Gradually incorporate eggs into the butter mixture, mixing thoroughly after each addition to ensure a smooth, homogeneous batter.
4. Gently fold in the flour, baking powder, instant coffee powder, and finely chopped walnuts, creating a rich, aromatic mixture.
5. Evenly distribute the batter between the prepared cake tins, ensuring a smooth surface for consistent baking.
6. Bake in the preheated oven for approximately 20 minutes, or until a skewer inserted into the center comes out clean.
7. Remove from the oven and allow the cakes to cool completely on a wire rack, which prevents soggy bottoms and ensures proper texture.
8. Prepare the coffee buttercream by beating butter, icing sugar, and instant coffee powder until the mixture becomes smooth and creamy.
9. Once cooled, sandwich the two sponge layers together with half of the coffee buttercream, creating a delectable filling.
10. Spread the remaining buttercream over the top of the cake, creating an even, glossy finish.
11. Garnish with additional chopped walnuts around the edges or on top for a decorative and crunchy touch.

Notes

• Grinding whole coffee beans just before mixing ensures maximum flavor intensity and aromatic richness in the cake.
• Toasting walnuts briefly before chopping enhances their nutty flavor and adds delightful crunch to the cake’s texture.
• Using room temperature eggs and butter helps create a smoother, more evenly mixed batter with better rising potential.
• For gluten-free adaptation, substitute wheat flour with a high-quality gluten-free blend and add xanthan gum for better structure.

• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 354 kcal
• Sugar: 33 g
• Sodium: 110 mg
• Fat: 25 g
• Saturated Fat: 9 g
• Unsaturated Fat: 15 g
• Trans Fat: 0.2 g
• Carbohydrates: 29 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 55 mg