This Coffee and Walnut Sponge Cake, from Mary Berry’s Baking Bible, is a classic bake with a rich coffee flavour and crunchy walnuts. The moist sponge is perfectly balanced with a smooth coffee buttercream, making it an irresistible treat for coffee lovers. Enjoy it with a cup of tea or as a special dessert!
Ingredients Needed
For the cake:
- 115g salted butter, softened
- 115g granulated sugar
- 2 extra-large eggs
- 115g all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 55g chopped walnuts
- 1 tbsp strong coffee
For the filling and topping:
- 75g salted butter, softened
- 225g confectioners’ sugar, sifted
- 2 tsp milk
- 2 tsp strong coffee
- 6 walnut halves, to decorate
How To Make Mary Berry Coffee and Walnut Sponge Cake
- Prepare the cake tins: Preheat the oven to 180°C (350°F). Grease two 20cm (8-inch) round cake tins and line the bases with parchment paper.
- Make the batter: In a large bowl, add all the cake ingredients—softened butter, sugar, eggs, flour, baking powder, salt, walnuts, and coffee. Beat together until the mixture is smooth and well combined.
- Bake the cakes: Divide the batter evenly between the prepared tins and level the tops. Bake for 20–25 minutes, or until the cakes are well risen and spring back when lightly pressed. Let them cool in the tins for a few minutes before turning them out onto a wire rack. Peel off the parchment paper and leave to cool completely.
- Make the buttercream: In a bowl, beat together the butter, confectioners’ sugar, milk, and coffee until smooth and creamy.
- Assemble the cake: Once the cakes are fully cooled, spread half of the buttercream over one cake layer. Place the second cake on top, then spread the remaining buttercream over the top. Decorate with walnut halves.
Recipe Tips
- Making strong coffee: Dissolve 2 teaspoons of instant coffee granules in 1 tablespoon of hot water for the perfect strength.
- Even layers: Weigh the batter when dividing it between the tins to ensure both layers bake evenly.
- Extra flavour: Lightly toast the walnuts before adding them to enhance their flavour.
How To Store This Coffee and Walnut Sponge Cake
Storing at Room Temperature: Keep the cake in an airtight container for up to 2 days. If the weather is warm, store it in the fridge.
Storing in the Fridge: Place in an airtight container and refrigerate for up to 4 days. Bring to room temperature before serving.
Freezing: Freeze the cake layers (without buttercream) by wrapping them tightly in cling film. They will keep for up to 3 months. Thaw at room temperature and assemble with buttercream before serving.
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