Mary Berry Coffee Fudge Traybake

I first made this on a rainy Friday when I was out of chocolate but desperate for something with depth. I had a little bottle of coffee extract from a forgotten baking phase, and this felt like the right time to put it to work. I expected it to be mild—a coffee flavoured bake. What I got was full-bodied, mellow, almost mocha-like thanks to the soft icing.

My first go was a bit stiff. I used cold margarine straight from the fridge and didn’t give it a chance to loosen, so the batter was lumpy and stubborn. Cake still baked, but didn’t rise evenly. Second time I gave everything a few minutes on the counter, and boom—smooth batter, lovely crumb, and that unmistakable café smell wafting through the kitchen.

WHY THIS ONE WORKS SO WELL

It’s all in the balance. The sponge is simple but carries the coffee flavour clearly, without being bitter. The icing? It’s creamy, sweet, and just strong enough to hold its own. The texture of the sponge is soft, thanks to the margarine and well-calibrated egg-to-flour ratio—nothing dry or crumbly here.

And unlike most “coffee cakes” that veer into overly sweet or artificially flavoured territory, this one keeps it honest. Coffee extract does all the heavy lifting, and the result is far better than the effort suggests.

INGREDIENTS + WHY THEY MATTER

Margarine (170g, cold) – Holds structure but softens as you beat. Gives a light sponge without butter’s richness.
Caster Sugar (175g) – Keeps it light and smooth. Granulated can be too grainy.
Eggs (3 large) – Room temperature helps the batter emulsify properly.
Coffee Extract (1 tbsp) – Gives proper café-style flavour without bitterness.
Self-Raising Flour (175g) – Keeps the sponge lifting without needing extra faff.
Baking Powder (¾ tsp) – Just enough to help the sponge rise evenly.
Butter (85g) – For the icing. Needs to be soft so it blends with the sugar smoothly.
Icing Sugar (225g) – Sweetens and lightens the icing—sifted is non-negotiable.
Milk (1 tbsp) – Softens the icing just enough to spread. Don’t overdo it.

MAKING IT YOURS (WITHOUT RUINING IT)

Want it punchier? Add an extra half-teaspoon of coffee extract to the icing.
Need it dairy-free? Use plant margarine and a splash of oat milk—works fine.
Fancy texture? Sprinkle crushed walnuts over the icing before slicing.

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

What Went Wrong	Why It Happens	How to Fix It
Icing slid off	Cake too warm when iced	Let it cool completely
Lumpy batter	Margarine too cold to mix smoothly	Let it sit out 10–15 mins first
Dry corners	Overbaked by a few minutes	Check at 35 mins, pull when springy

HOW TO MAKE MARY BERRY’S COFFEE FUDGE TRAYBAKE

1. Preheat and Prep
   Set oven to 160°C (140°C fan). Grease and line a 30x23cm traybake tin.
2. Mix the Batter
   Add margarine, sugar, eggs, coffee extract, flour, and baking powder to a bowl. Beat until smooth and evenly combined.
3. Bake
   Pour into the tin, level the top, and bake for about 40 minutes. It should spring back when lightly pressed and pull away slightly from the sides.
4. Cool
   Leave the cake to cool fully in the tin before icing.
5. Make the Icing
   Beat softened butter with sifted icing sugar, milk, and coffee extract until thick and creamy.
6. Ice and Serve
   Spread icing evenly over the cooled cake. Cut into 20 squares and serve.

TIPS FROM MY KITCHEN

I let the cake cool in the tin—makes icing easier and stops crumbs pulling into the frosting.
I always beat the icing by hand to avoid over-whipping and splitting.
If I want a neater finish, I pop it in the fridge for 15 minutes after icing—it sets cleanly for slicing.

STORAGE + SERVING

Keeps: 4–5 days in a sealed container in the fridge
Freezes: Yes—freeze un-iced or iced, well wrapped
Serve with: A proper coffee, a scoop of vanilla ice cream, or just straight from the tin with a fork

FREQUENTLY ASKED QUESTIONS

Q: Can I use instant coffee instead of extract?
You can dissolve 1 tbsp instant coffee in 1 tbsp hot water as a swap. It won’t be as smooth, but it works.

Q: Can I add chocolate chips?
Absolutely—about 75g of dark chocolate chips work beautifully in the sponge.

Q: Why is my icing too soft?
Too much milk or warm butter. Chill it a few minutes before spreading, or add a spoon more icing sugar.

Try More Recipes:

• Mary Berry Coffee and Walnut Sponge Cake
• Mary Berry Coffee Victoria Sandwich
• Mary Berry Coffee And Walnut Cupcakes