Lucy M. This Coffee and Walnut Sponge Cake is a classic indulgence, combining the nutty crunch of walnuts with the rich flavor of coffee in a light, fluffy sponge.
The Coffee and Walnut Sponge Cake Mary Berry is one of those timeless recipes that never fails to impress. I’ve baked it countless times, and it’s always a crowd-pleaser. The rich coffee flavor blends perfectly with the buttery sponge and crunchy walnuts, making it a great choice for a special occasion or a casual tea-time treat. If you’re a fan of coffee and love a good nutty texture, this is the cake for you.
Ingredients
For the sponge:
- ¾ cup (175g) salted butter, softened
- ¾ cup + 2 tbsps (175g) granulated sugar
- ½ tsp salt
- 1½ cups (175g) all-purpose flour
- 2½ tsps baking powder
- 3 extra-large eggs
- ¾ cup (85g) chopped walnuts
- 1½ tbsps strong coffee (cooled)
For the filling and topping:
- ½ cup (115g) salted butter, softened
- 3 tsps strong coffee (cooled)
- 3 tsps milk
- 2¼ cups (275g) confectioners’ sugar, sifted
- 8 walnut halves, for decoration
Instructions
Prepare the oven and pans: Preheat the oven to 350°F (175°C). Grease two 8-inch round pans and line the bottoms with parchment paper for easy removal.
Mix the batter: Combine all the cake ingredients in a large bowl and beat until smooth and well blended.
Bake the cakes: Divide the batter evenly between the pans, smoothing the tops. Bake for 20–25 minutes, or until the cakes are risen and spring back when gently pressed. Cool in the pans briefly, then transfer to a wire rack after removing the parchment paper.
Make the buttercream: Beat together the butter, confectioners’ sugar, milk, and coffee until creamy and smooth.
Assemble the cake: Spread half the buttercream on one cake layer, place the second layer on top, and use the remaining buttercream to coat the top. Garnish with walnut halves for a finishing touch.
Coffee and Walnut Sponge Cake Mary Berry
Ingredients
Method
- Prepare the oven and pans: Preheat the oven to 350°F (175°C). Grease two 8-inch round pans and line the bottoms with parchment paper for easy removal.
- Mix the batter: Combine all the cake ingredients in a large bowl and beat until smooth and well blended.
- Bake the cakes: Divide the batter evenly between the pans, smoothing the tops. Bake for 20–25 minutes, or until the cakes are risen and spring back when gently pressed. Cool in the pans briefly, then transfer to a wire rack after removing the parchment paper.
- Make the buttercream: Beat together the butter, confectioners’ sugar, milk, and coffee until creamy and smooth.
- Assemble the cake: Spread half the buttercream on one cake layer, place the second layer on top, and use the remaining buttercream to coat the top. Garnish with walnut halves for a finishing touch.
Nutritional Value (Per Serving)
- Calories: 430 kcal
- Protein: 5g
- Carbohydrates: 52g
- Fat: 24g
- Fiber: 1g
- Sugar: 38g
If you love a classic treat, make sure to explore our irresistible Swiss Roll Recipe. It’s just as decadent as the crowd-pleasing Coffee and Walnut Sponge Cake Mary Berry.
Conclusion
This Coffee and Walnut Sponge Cake Mary Berry is a perfect balance of flavors and textures. The creamy coffee buttercream complements the soft sponge and crunchy walnuts beautifully. Whether you’re baking for family or friends, this cake will always steal the show. Happy baking, and enjoy every bite!
