Mary Berry Coffee and Walnut Traybake

I made this on a grey Sunday thinking, “Just a quick bake for the week.” But what came out of the oven was so good I didn’t even wait for the icing to set before slicing into it. Big mistake—icing everywhere. Worth it.

The second time, I let it cool, took my time with the topping, and it turned out like something straight from a village café. That light coffee sponge, buttery icing, and crunch of walnuts—it’s comforting, a little nostalgic, and ridiculously easy to pull off.

This is the traybake you pull out when someone says they “don’t really like cake”—and then ask for the recipe after their second piece.

WHY THIS ONE WORKS SO WELL

The coffee is subtle and smooth—it flavours the cake and icing without being bitter. The all-in-one batter keeps it simple, and the walnuts cut through the sweetness with a soft crunch.

Adding the coffee directly into the batter (and the icing) gives you that layered café flavour, and the icing is thick enough to spread but not overly sweet. Honestly? It’s hard to mess this one up—Mary’s done all the thinking for you.

INGREDIENTS + WHY THEY MATTER

• Instant Coffee (2 tbsp + 1 tbsp) – Adds flavour to both the cake and icing. Make sure it’s fully dissolved or you’ll get gritty bits.
• Boiling Water (3 tbsp total) – Dissolves the coffee and helps it mix smoothly into the batter and icing.
• Margarine (225g, cold) – Straight from the fridge. Gives the sponge structure and fluffiness.
• Superfine Sugar (225g) – Dissolves easily for a smooth, even crumb.
• Self-Raising Flour (275g) – Lifts the sponge without needing extra raising agents.
• Baking Powder (1 tsp) – Helps boost the rise for a lighter sponge.
• Eggs (4 large) – Add richness, structure, and help bind everything together.
• Milk (4 tbsp in cake + 1 tbsp in icing) – Loosens the batter and softens the icing for spreadability.
• Butter (114g, softened) – For the icing. Make sure it’s soft enough to whip smooth.
• Icing Sugar (175g, sifted) – Sweetens the icing and creates that signature café-style topping.
• Walnuts (50g, chopped) – Toasted if you want extra flavour. Adds texture and earthiness.

MAKING IT YOURS (WITHOUT RUINING IT)

• No walnuts? Pecans work well. Or leave them out entirely if you prefer it smooth.
• Want more punch? Add a touch of coffee extract to the icing for a stronger flavour.
• Going extra? Swap some of the icing for mascarpone for a slightly tangier topping.
• Gluten-free? Use a GF self-raising blend and add an extra splash of milk.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Gritty coffee taste	Didn’t dissolve granules fully	Mix with boiling water and cool first
Icing slid off	Cake was still warm	Cool completely before icing
Sponge too dense	Margarine too soft or overmixed	Use cold block margarine and mix just enough
Walnuts sank	Added to batter instead of on top	Always sprinkle over the icing instead

HOW TO MAKE MARY BERRY’S COFFEE AND WALNUT TRAYBAKE

1. Preheat oven to 180°C (160°C fan) / 350°F. Grease and line a 30 × 22.5cm (12 × 9in) traybake tin with baking paper.
2. Make the coffee: Dissolve 2 tablespoons of instant coffee in 2 tablespoons of boiling water. Let it cool for a few minutes.
3. Make the batter: Add margarine, sugar, flour, baking powder, eggs, milk, and the cooled coffee to a large mixing bowl. Beat with an electric mixer until smooth and fluffy—about 2–3 minutes.
4. Bake: Pour the batter into the tin, level it out, and bake for 30–35 minutes. It’s done when it’s golden, springy, and just pulling away from the sides.
5. Cool completely in the tin before icing.
6. Make the icing: Dissolve 1 tablespoon of coffee in 1 tablespoon of boiling water. Let it cool. Beat the softened butter, icing sugar, milk, and cooled coffee together until pale and creamy.
7. Decorate: Spread the icing over the cooled sponge, scatter with chopped walnuts, and cut into 16 squares.

TIPS FROM MY KITCHEN

• I cool the coffee on the windowsill for a few minutes before adding it to the batter—speeds things up.
• For extra depth, I toast the walnuts in a dry pan for 2–3 minutes before chopping.
• If you want really clean slices, chill the cake for 10 minutes before cutting.
• Don’t skip the baking paper—it makes lifting and slicing so much easier.

STORAGE + REHEATING

• Fridge: Store in an airtight container for up to 3 days. Bring to room temp before serving if you like the icing soft.
• Freeze: Freeze slices individually, well wrapped. Best eaten within 3 months.
• Thaw: Leave at room temp for a few hours or defrost overnight in the fridge.

FREQUENTLY ASKED QUESTIONS

Q: Can I use butter instead of margarine?
A: You can, but the sponge will be slightly denser. Still delicious—just different.

Q: Can I leave out the coffee?
A: You could, but then it’s just a walnut cake. The coffee is what makes this one sing.

Q: Can I make this in advance?
A: Yes. It’s actually better the next day as the icing sets and the flavours mellow.

Q: What kind of coffee works best?
A: I use regular instant granules—no need for fancy barista blends. Just make sure they’re fully dissolved.

Q: Can I double this recipe?
A: Absolutely. Just use two tins or a larger roasting tray. You may need a few more minutes in the oven.

Try More Recipes:

• Mary Berry Coffee Victoria Sandwich
• Mary Berry Coffee And Walnut Cupcakes
• Mary Berry Coffee Fudge Traybake