This Mary Berry coffee and walnut traybake is a soft, evenly baked sponge with a deep coffee flavour and a gentle crunch from chopped walnuts. The texture is light yet moist, finished with a smooth coffee buttercream that keeps every slice rich but balanced. It is an easy, reliable bake that suits beginners and experienced bakers alike. From start to finish, it takes about 1 hour and 30 minutes, including cooling and icing.
Ingredients
For the coffee sponge
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 1½ tsp baking powder
- 2 tbsp instant coffee granules
- 2 tbsp boiling water
- 100g walnuts, roughly chopped
For the coffee buttercream
- 150g unsalted butter, softened
- 300g icing sugar, sifted
- 1½ tbsp instant coffee granules
- 1½ tbsp boiling water
For decoration
- Walnut halves or chopped walnuts
How to Make Mary Berry Coffee and Walnut Traybake
- Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 23 x 30cm traybake tin with baking parchment, making sure the sides are well covered.
- Mix the coffee: Dissolve the coffee granules in the boiling water and set aside to cool slightly.
- Make the sponge: Place the butter, caster sugar, eggs, flour, baking powder, and cooled coffee into a large bowl. Beat with an electric mixer for about 2 minutes until smooth and pale.
- Add the walnuts: Fold in the chopped walnuts gently so they are evenly distributed.
- Bake: Spoon the mixture into the prepared tin and level the surface. Bake for 30 to 35 minutes until golden and a skewer inserted into the centre comes out clean.
- Cool: Leave the cake to cool in the tin for 10 minutes, then lift it out and place on a wire rack to cool completely before icing.
- Make the buttercream: Dissolve the coffee granules in the boiling water and allow to cool. Beat the butter until soft, then gradually add the icing sugar and coffee mixture until smooth and spreadable.
- Ice and finish: Spread the buttercream evenly over the cooled traybake and decorate with walnuts before slicing.
Tips for Best Results
Why did my traybake sink in the middle?
This usually happens if the oven door is opened too early or the mixture is overbeaten. Keep the oven closed until the cake has set.
How do I get a strong coffee flavour without bitterness?
Use good-quality instant coffee and dissolve it fully. Let it cool slightly before adding so it blends smoothly into the batter.
Can I make the buttercream less sweet?
You can reduce the icing sugar slightly and add a little extra butter, but keep the texture soft enough to spread easily.
Serving Suggestions
- Serve with a cup of tea or strong coffee
- Add a light dusting of cocoa powder for extra depth
- Cut into small squares for afternoon tea
Storage
Room temperature
Store in an airtight container for up to 3 days, away from direct heat.
Refrigerator
Keep chilled for up to 5 days. Allow slices to come to room temperature before serving for best flavour.
Freezing
The un-iced traybake freezes well for up to 3 months. Wrap tightly and defrost fully before adding the buttercream.
Nutrition
- Calories: 420 kcal
- Carbohydrates: 48g
- Protein: 5g
- Fat: 23g
- Saturated fat: 14g
- Sodium: 180mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I bake this as a loaf instead?
Yes, divide the mixture between two loaf tins and increase the baking time slightly. Check for doneness with a skewer.
What size tray bake tin works best?
A tin around 23 x 30cm gives the ideal depth and even baking.
Can I use wholemeal flour?
You can replace half the flour with wholemeal, but the cake will be slightly denser.
Is this cake suitable for children?
Yes, the coffee flavour is mild and balanced with sweetness, making it suitable for most children.
Mary Berry Coffee and Walnut Traybake
Course: DessertCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesSoft and moist coffee and walnut traybake with a smooth coffee buttercream topping. A classic British bake that is easy to make and perfect for sharing.
Ingredients
225g unsalted butter, softened
225g caster sugar
4 large eggs
225g self-raising flour
1½ tsp baking powder
2 tbsp instant coffee granules
2 tbsp boiling water
100g walnuts, chopped
150g unsalted butter
300g icing sugar
1½ tbsp instant coffee granules
1½ tbsp boiling water
Directions
- Preheat the oven to 180°C (160°C fan) and line a traybake tin.
- Dissolve coffee in boiling water and allow to cool slightly.
- Mix all sponge ingredients until smooth.
- Fold in walnuts and spread into the tin.
- Bake for 30 to 35 minutes until cooked through.
- Cool completely on a wire rack.
- Beat butter, icing sugar, and coffee to make buttercream.
- Spread icing over the cake and decorate with walnuts.
Notes
- Allow the cake to cool fully before icing.
- Use fresh coffee granules for best flavour.
- The un-iced cake freezes well.
