Go Back
Coffee and Walnut Sponge Cake Mary Berry

Coffee and Walnut Sponge Cake Mary Berry

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.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Dessert
Cuisine: British
Calories: 430
Ingredients Method

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

Method
 

  1. 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.
  2. Mix the batter: Combine all the cake ingredients in a large bowl and beat until smooth and well blended.
  3. 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.
  4. Make the buttercream: Beat together the butter, confectioners' sugar, milk, and coffee until creamy and smooth.
  5. 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.