Alright, dessert lovers and my fellow baking adventurers! Let me pour you a virtual cup of coffee (or maybe something a little stronger, depending on the day 😉) and talk about a cake that feels like a cozy hug from across the pond: Coffee and Walnut Cake! Inspired by the absolute queen, Mary Berry, this cake is pure, classic comfort. My Nonna Rosa was all about tiramisu, but there’s something about this British bake – the nutty crunch, that lovely coffee kick – that just feels so sophisticated yet homey. The first time I made it, my goofy husband Mike declared it “tea-riffic” (yes, really), and even my picky son Luca was intrigued by the walnuts. My little Mia? She just wanted to lick the frosting bowl, naturally!
Forget complicated techniques – this recipe delivers elegance without the stress. Get ready to fill your kitchen with the most incredible aroma and impress everyone (including yourself!) with this timeless delight!
Why Coffee and Walnut Cake Recipe Mary Berry Works
Let’s be honest, the internet is overflowing with cake recipes. So why this Coffee and Walnut Cake Recipe Mary Berry inspired version? Mamma Mia, let me count the ways:
- Queen Mary’s Touch (Inspired!): You know anything touched by Mary Berry magic is going to be reliable, delicious, and perfectly balanced. This recipe captures that spirit – classic flavors done right.
- Moisture Heaven: Dry cake? Fuggedaboutit! The coffee doesn’t just add flavor; it helps keep this cake incredibly moist and tender for days (if it magically lasts that long in your house!). Want more secrets to moist bakes? Check out these essential techniques for moist cake!
- Easy-Peasy Baking: No super fussy steps here! Even if you’re new to baking, the instructions are clear and straightforward. You got this!
- A Match Made in Flavor Heaven: Coffee and walnuts? It’s a classic pairing for a reason! Rich, nutty, slightly bitter coffee notes… chef’s kiss . If you love this, maybe you’ll also adore my Mary Berry Chocolate Cake Recipe for another classic British bake fix!
That lovely coffee infusion does more than just taste good; it works wonders in baking, often enhancing other flavors and keeping things moist. Want to dive deeper into the science? Tastingtable has a great guide to baking with coffee.
A Trip Down Memory Lane: My Coffee and Walnut Cake Story
Okay, confession time. My very first attempt at making this cake, years ago after watching way too much British baking television, was… well, let’s call it a “learning opportunity.” Think dry sponge, bitter walnuts (rookie mistake not toasting them!), and barely a whisper of coffee. Mamma Mia, it was humbling! But I was determined! Channeling my inner Nonna’s persistence (she never gave up on a tricky recipe!), I tweaked, tested, probably drank way too much coffee in the process, and finally landed on this version. It’s got that perfect balance, it’s reliably moist, and it always disappears fast. Now, it’s my go-to when I want something a little elegant but still comforting – perfect for sharing with friends over coffee here in my cozy Portland kitchen.
Ingredients: The Coffee and Walnut Dream Team
Alright, let’s gather our baking superheroes! Check your pantry – you might have most of these already!
- For the Cake Layers:
- 8 ounces (2 sticks / 1 cup) unsalted butter, softened: Really important it’s softened! Leave it on the counter for about an hour. Makes creaming so much easier.
- 8 ounces (about 1 cup + 2 tbsp) granulated sugar: For sweetness and a tender crumb.
- 4 large eggs: Room temperature, please! They mix in better.
- 8 ounces (about 1 3/4 cups) self-rising flour: This has the baking powder already included! (See notes below recipe if using all-purpose).
- 2 tablespoons strong brewed coffee, cooled: Make it strong! Espresso or strong drip coffee works great. Let it cool completely.
- 4 ounces (about 1 cup) walnuts, chopped: Roughly chopped is perfect. See my pro tip about toasting!
- For the Dreamy Coffee Buttercream:
- 6 ounces (1 1/2 sticks / 3/4 cup) unsalted butter, softened: Again, soft is key for smooth frosting!
- 12 ounces (about 2 3/4 – 3 cups) confectioners’ sugar: Sift it if it looks lumpy!
- 2-3 tablespoons strong brewed coffee, cooled: Start with 2 tbsp and add more if needed for consistency.
- 1 ounce (about 1/4 cup) walnuts, finely chopped (for decoration): Or use whole walnut halves for that classic look!
Ingredient Substitutions:
- Gluten-Free Crew: Use a good quality cup-for-cup gluten-free self-rising flour blend. If your blend doesn’t contain xanthan gum, you might want to add ½ – 1 teaspoon for better structure.
- Vegan Variation: This is trickier, but doable! Use your favorite vegan block butter substitute (sticks work best) and flax eggs (for each egg, mix 1 tbsp ground flaxseed with 3 tbsp water, let sit 5 mins). Ensure your sugar is vegan. Use a plant-based milk + vinegar instead of self-rising flour’s leavening agents might require more tweaking.
- Nut-Free Necessity: Walnuts are key here, but if allergies are a concern, try substituting toasted pumpkin seeds (pepitas) or sunflower seeds for crunch. The flavor profile will change significantly, though.
Step-by-Step: Baking Bliss
Okay, put on some music (I highly recommend some Dean Martin or maybe even some Italian pop!), take a deep breath, and let’s bake this beauty!
- Prep Your Station!: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans really well with butter or baking spray, then dust them lightly with flour, tapping out any excess. For extra insurance (my favorite trick!), line the bottoms with circles of parchment paper.
- Cream Like a Dream: In a large bowl (or the bowl of your stand mixer fitted with the paddle attachment), beat the softened butter and granulated sugar together on medium-high speed until the mixture is pale, light, and fluffy. This takes a good 3-5 minutes – don’t skimp! This step incorporates air, which makes the cake tender.
- Egg Time!: Add the room temperature eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl occasionally. If the mixture looks like it’s starting to curdle or separate (sometimes happens if eggs are cold), don’t panic! Just add a tablespoon of your measured flour along with the last egg and mix briefly.
- Fold Gently: Add the self-rising flour to the wet ingredients. Using a rubber spatula or mixing on the lowest speed, gently fold or mix the flour in until it’s just combined. Stop as soon as you don’t see major streaks of flour. Overmixing = tough cake! Mamma Mia, be gentle!
- Coffee & Nuts In!: Pour in the cooled strong coffee and add the chopped walnuts. Gently fold these in until they’re just evenly distributed throughout the batter. It should smell amazing right now!
- Bake it Beautiful: Divide the batter evenly between your two prepared cake pans. Smooth the tops gently with your spatula. Bake in the preheated oven for 25-30 minutes. How do you know it’s done? A wooden skewer or toothpick inserted into the center should come out clean (or with a few moist crumbs attached, no wet batter). The cake should also spring back lightly when gently pressed.
- Cool it Down: Let the cakes cool in their pans on a wire rack for about 10 minutes. Then, carefully run a thin knife or spatula around the edges and invert the cakes onto the wire rack to cool completely. Make sure they are 100% cool before frosting!
Making the Coffee Buttercream
While those gorgeous cake layers are cooling, let’s whip up the frosting that ties it all together!
- Butter Base: In a large bowl (using a hand mixer or stand mixer with the paddle attachment), beat the softened butter on medium-high speed until it’s super smooth and creamy, about 2-3 minutes.
- Sugar Shower (Slowly!): With the mixer on low speed, gradually add the sifted confectioners’ sugar, about half a cup at a time, mixing until just combined after each addition. This prevents a sugar cloud explosion in your kitchen! Once all the sugar is in, increase the speed to medium-high and beat for another 2-3 minutes until the frosting is light, fluffy, and smooth.
- Coffee Kick: Add 2 tablespoons of the cooled strong coffee and beat on low speed until combined, then increase the speed and beat until smooth and creamy. If the frosting seems too thick, add the remaining tablespoon of coffee (or even a tiny splash of milk) until it reaches a nice, spreadable consistency.
- Assemble Your Masterpiece: Place one completely cooled cake layer on your serving plate or cake stand. Spread about half of the coffee buttercream evenly over the top. Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining buttercream. You can make smooth sides or go for pretty swirls!
- Decorate with Nuts!: Sprinkle the finely chopped walnuts around the edge or over the entire top of the cake. Or, arrange whole walnut halves beautifully around the top edge for that classic Mary Berry look. Bellissima!
Pro Tips for Coffee and Walnut Cake Perfection
Want to channel your inner Mary Berry and bake a truly perfect Coffee and Walnut Cake? Here are my secrets:
- Toast Those Walnuts!: This is a game-changer! Spread the chopped walnuts on a baking sheet and toast them lightly in the oven (around 325°F for 5-8 minutes) until they smell nutty and fragrant. Let them cool completely before adding to the batter. It removes any bitterness and brings out their amazing flavor.
- Strong Coffee is Key: Don’t use weak, sad coffee! Brew it strong, or use cooled espresso. You want that coffee flavor to really come through in both the cake and the frosting.
- The Enemy: Overbaking: Dry cake is a tragedy! Start checking for doneness a few minutes before the recipe suggests. Remember the toothpick test – clean or a few moist crumbs is perfect!
- Chill Before Slicing (If You Can Wait!): While delicious warm, letting the frosted cake chill in the fridge for about 30 minutes firms up the buttercream and makes slicing much neater.
- Espresso Powder Power-Up: Want an even more intense coffee punch? Dissolve ½ to 1 teaspoon of instant espresso powder in the cooled brewed coffee before adding it to the batter and the frosting. Wowza!
Coffee and Walnut Cake Recipe Mary Berry
Ingredients
For the Cake:
- 8 ounces 2 sticks unsalted butter, softened
- 8 ounces granulated sugar
- 4 large eggs
- 8 ounces self-rising flour or all-purpose flour + 1 teaspoon baking powder
- 2 tablespoons strong brewed coffee cooled
- 4 ounces walnuts chopped
For the Coffee Buttercream Frosting:
- 6 ounces 1 1/2 sticks unsalted butter, softened
- 12 ounces confectioners’ sugar
- 2-3 tablespoons strong brewed coffee cooled
- 1 ounce walnuts finely chopped (for decoration)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. You can also line the bottoms with parchment paper for easy removal.
- Cream the Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the Eggs: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. If the mixture looks curdled, add a tablespoon of flour.
- Fold in the Dry Ingredients: Gradually fold in the self-rising flour until just combined. Be careful not to overmix, as this can result in a tough cake.
- Add the Coffee and Walnuts: Stir in the cooled coffee and chopped walnuts until evenly distributed. The batter should be smooth and fragrant.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Make the Coffee Buttercream: In a large bowl, cream the softened butter until light and fluffy. Gradually add the confectioners’ sugar, beating on low speed until combined. Then, increase the speed and beat for 2-3 minutes until light and airy. Slowly add the cooled coffee, beating until smooth and creamy.
- Frost the Cake: Once the cakes are completely cool, spread a generous layer of coffee buttercream over one cake layer, top with the second cake layer, and frost the entire cake.
- Decorate: Sprinkle the finely chopped walnuts over the top of the cake for a beautiful finishing touch.
Notes
- Toast the Walnuts: Toasting the walnuts before adding them to the cake batter intensifies their flavor and adds a delightful crunch.
- Use Good Quality Coffee: The quality of your coffee will directly impact the flavor of the cake, so choose a good quality, strong brewed coffee.
- Don’t Overbake: Overbaking will result in a dry cake, so keep a close eye on it and test for doneness with a wooden skewer.
- Chill Before Serving: Chilling the cake for at least 30 minutes before serving allows the flavors to meld together and makes it easier to slice.
- Espresso Powder Boost: For an even bolder coffee flavor, add a teaspoon of espresso powder to both the cake batter and the buttercream frosting.
Frequently Asked Questions (FAQ)
Got cake quandaries? Don’t worry, amici, I’ve got answers!
Can I make this cake ahead of time?
You absolutely can! Bake the cake layers a day ahead, let them cool completely, then wrap them tightly in plastic wrap and keep them at room temperature. Make the buttercream ahead too and store it covered in the fridge. Just let the buttercream soften at room temp for 30-60 mins and give it a good re-whip before frosting the cake on the day you plan to serve.
How long will the cake last?
This cake is lovely and moist! Store it in an airtight cake container at room temperature, and it should stay delicious for about 3 days. Any longer than that, I’d pop it in the fridge (though cake can dry out a bit in there).
Can I freeze this cake?
Yes! The unfrosted cake layers freeze beautifully. Wrap the completely cooled layers individually and tightly in plastic wrap, then in a layer of foil or a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before frosting. You *can* freeze the frosted cake too, but sometimes the buttercream texture changes slightly upon thawing.
Can I use instant coffee granules?
While freshly brewed strong coffee gives the best, most nuanced flavor, you *can* use instant coffee granules in a pinch. Dissolve about 1-2 teaspoons of instant coffee granules (depending on desired strength) in the 2-3 tablespoons of *hot* water called for in the recipe steps (adjusting amount as needed), then let it cool completely before adding to the batter or frosting.
What if I don’t have self-rising flour?
No problem! You can easily make your own. For every 1 cup of all-purpose flour, whisk in 1 ½ teaspoons of baking powder and ¼ teaspoon of salt. So for this recipe (which uses 8 oz / approx 1 ¾ cups), you’d use 1 ¾ cups all-purpose flour whisked with about 2 ½ tsp baking powder and a generous pinch of salt (adjusting the salt added later in the recipe if needed).
And there you have it, my baking beauties! My take on a perfectly comforting, utterly delicious Coffee and Walnut Cake , channeling the spirit of Mary Berry herself. I hope you adore making (and eating!) this classic treat. It’s the kind of cake that makes my kids Luca and Mia actually sit still for five minutes, and Mike happily offers to do the dishes for another slice! If you try it, please snap a picture and let me know how it turned out! Tag us or leave a comment below – I love seeing your kitchen magic! If you’re looking for another delightful cake, perhaps try my White German Chocolate Cake for something different!
Happy baking, amici! May your cakes always rise and your coffee always be strong!