Mary Berry Coffee and Walnut Sponge Cake

If there’s one cake that’s always been a bit of a family divider in my kitchen, it’s this one. Coffee and walnut? You either love it… or you say, “That’s a cake for old people.” (That was my cousin. She’s wrong.)

But this one—Mary Berry’s Coffee and Walnut Sponge—changed a few minds at my last Sunday lunch. Even my teenage nephew, who normally thinks a ‘classic sponge’ is code for boring, had seconds. But there are plenty of fun twists out there—Mary Berry Chocolate Victoria Sandwich is one that feels both familiar and indulgent. It’s rich without being heavy, and that buttercream? Smooth, not too sweet, with just the right amount of coffee kick. Another coffee-forward option is Mary Berry Coffee Victoria Sandwich, which keeps things light but flavourful

The first time I made it, though, I overbaked the sponges slightly and didn’t wait for them to cool fully before icing—cue sliding layers and a slightly melted top. I fixed that on the second go, and now it’s one of my go-tos when I need a reliable but impressive bake.

What Makes This Recipe Special

There are loads of coffee and walnut cakes out there, but this one works better than most for a few reasons:

• All-in-one method: No faff—just chuck it all in and beat. But it still turns out light and fluffy—just like Mary Berry All-In-One Victoria Sandwich, which follows the same no-fuss approach
• Just enough coffee: The sponge has a mellow, grown-up flavour—not overpowering, not fake.
• Walnuts inside, not just on top: That crunch in the sponge gives it real texture—don’t skip them. If you love that nutty depth, Mary Berry Carrot And Walnut Cake is another richly textured bake worth trying
• Buttercream that spreads like a dream: The extra milk makes it smooth without being greasy.

Also, let’s be real—this is a cake that looks like you’ve made an effort, even though it’s secretly very low stress.

INGREDIENTS + WHY THEY MATTER

• Salted butter (115g + 75g for icing) – Salted gives it more flavour (Mary does this often). I tried unsalted once—it tasted flat.
• Granulated sugar (115g) – Keeps the crumb light. I’ve tried caster sugar—works too, slightly finer.
• Extra-large eggs (2) – These give enough lift on their own, thanks to the extra volume. Mediums don’t quite cut it.
• All-purpose flour (115g) – Aka plain flour. No self-raising here—baking powder handles the rise.
• Baking powder (2 tsp) – Don’t skimp. This is your leavening power.
• Salt (¼ tsp) – Balances the sweet and brings out the nuttiness.
• Chopped walnuts (55g) – Toast them lightly for bonus flavour. Raw ones are fine, but less fragrant.
• Strong coffee (1 tbsp) – I use instant granules + hot water. Espresso works too, just don’t overdo it.

For the icing:

• Salted butter (75g) – Again, that salty edge cuts the sweetness.
• Confectioners’ sugar (225g) – Sift it, always. Lumps ruin your buttercream.
• Milk (2 tsp) – Makes it spreadable.
• Strong coffee (2 tsp) – Adjust to taste—I’ve gone up to 3 tsp when I wanted more punch.
• Walnut halves (6) – Classic, but feel free to add more if you’re a decoration maximalist.

Ingredient Swaps That Hold Up

• Dairy-free? I tested this with a dairy-free baking spread (Flora Plant Butter)—worked a treat. Just make sure it’s one that firms up in the fridge for good icing texture.
• No nuts? It won’t be quite the same, but you can leave the walnuts out or swap for pecans. Hazelnuts didn’t work as well—too sweet and oily.
• Caffeine-free version? Use decaf instant coffee—tastes the same. I’ve done this for kids and it passed the test.

Don’t try it with brewed coffee alone—it’s too watery and dulls the flavour.

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	Cool completely before assembling
Sponge was dry	Overbaked by just 5 mins	Set a timer + test at 20 minutes
Buttercream split	Used cold butter + overmixed	Use room temp butter + beat just until smooth
Bitter coffee taste	Used too much undissolved granules	Dissolve coffee fully before adding

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HOW TO MAKE MARY BERRY’S COFFEE AND WALNUT SPONGE CAKE

1. Prep the tins: Grease and line two 8-inch round cake tins. Oven at 180°C (160°C fan).
2. Mix the batter: Add all cake ingredients (butter, sugar, eggs, flour, baking powder, salt, chopped walnuts, and coffee) to a bowl. Beat until smooth—about 1–2 minutes.
3. Bake: Divide between tins, level the tops, and bake for 20–25 minutes. They’re done when golden and springy.
4. Cool: Let sit in the tins 5 minutes, then turn out onto a rack. Peel off paper. Cool completely.
5. Make icing: Beat butter until creamy, then add sifted sugar, milk, and coffee. Beat until smooth and fluffy.
6. Assemble: Spread half the buttercream on one sponge, top with the other, and finish with buttercream and walnut halves on top.

TIPS FROM MY KITCHEN

• I use kitchen scales to divide batter exactly between tins—helps them bake evenly.
• Toast the chopped walnuts in a dry pan for 2–3 mins first. Makes a big difference.
• Don’t rush the cooling—assemble too early and the icing turns gloopy.
• I chill the cake for 10 minutes before slicing for cleaner layers.

STORAGE + SERVING

• Room temp: Keeps 2 days in a tin, unless it’s warm—then fridge it.
• Fridge: Up to 4 days, airtight container. Bring to room temp before serving so the buttercream softens.
• Freezer: Freeze cake layers only, tightly wrapped, for up to 3 months. Don’t freeze with buttercream—texture suffers.
• Pair with: A strong cup of tea or—if you’re feeling fancy—a scoop of vanilla ice cream.

FAQs

Q: Can I make this as one big cake instead of two layers?
A: You can, but you’ll need to bake it longer (around 30–35 mins) and check the centre with a skewer.

Q: What kind of coffee should I use?
A: Instant granules dissolved in a bit of hot water are easiest. Espresso works, but keep the volume small or it messes with texture.

Q: Can I use self-raising flour?
A: Yes—just leave out the baking powder. I tested it once and the rise was good, but the crumb was slightly looser.

Q: Why is my buttercream gritty?
A: Confectioners’ sugar wasn’t sifted, or the butter was too cold. Beat longer if needed.

Q: Can I add more walnuts?
A: Absolutely. I sometimes scatter a handful on top with the walnut halves for crunch.