Coffee and Walnut Cake Recipe Mary Berry
Bake a comforting and impressive Coffee and Walnut Cake, inspired by Mary Berry! This classic recipe delivers a moist and tender crumb with the perfect balance of coffee and walnut flavors. Perfect for afternoon tea or any special occasion.
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.
