Few cakes have stood the test of time quite like the classic Coffee and Walnut Sponge Cake, especially when it’s crafted following the timeless approach of Mary Berry—Britain’s baking queen. This delicious sponge is soft, fluffy, and packed with rich coffee flavor, complemented by the crunch of walnuts and a luscious buttercream filling. Whether you’re baking for a celebration or simply craving a slice with your afternoon brew, this recipe delivers sophistication with simplicity.
In this guide, you’ll discover an authentic Mary Berry-style coffee and walnut sponge cake recipe, along with professional tips, storage advice, and optional twists. Let’s dive into the world of walnut-laced goodness and coffee-kissed sponges.
Why You’ll Love This Coffee and Walnut Sponge Cake
Mary Berry’s version of the coffee and walnut cake is beloved for a reason—it balances flavor, texture, and appearance with precision. Here’s what makes it a standout:
Rich Flavor Profile
Coffee essence adds depth without overpowering.
Toasted walnuts bring an earthy, nutty crunch.
The buttercream complements without overwhelming the sponge.
Delicate Texture
Light and airy sponge, thanks to self-raising flour and careful mixing.
Moist but structured enough to layer beautifully.
Perfect for Any Occasion
A staple for afternoon tea and weekend baking.
Works beautifully as a birthday cake, too.
Easy to decorate and adapt for seasonal flavors.
"There’s something wonderfully nostalgic about a coffee and walnut cake—it's a flavour that lingers with you long after the last crumb."
Ingredients Overview
Before we begin, let’s take a closer look at the ingredients you’ll need. This cake is built on pantry staples, but the quality of each ingredient makes all the difference.
| Ingredient | Quantity | Notes |
|---|---|---|
| Self-raising flour | 225g (1¾ cups) | Sifted for extra lightness |
| Baking powder | 1 tsp | Ensures a good rise |
| Caster sugar | 225g (1 cup + 2 tbsp) | Adds sweetness and structure |
| Unsalted butter | 225g (1 cup) | Softened, for smooth creaming |
| Eggs | 4 large | Room temperature for best results |
| Instant coffee granules | 2 tbsp | Dissolved in 1 tbsp boiling water |
| Chopped walnuts | 100g (¾ cup) | Lightly toasted for extra flavor |
| Milk | 1–2 tbsp (optional) | Adjust batter consistency if needed |
Ingredients for the Coffee Buttercream Icing
| Ingredient | Quantity | Notes |
|---|---|---|
| Unsalted butter | 175g (¾ cup) | Softened |
| Icing sugar | 350g (2¾ cups) | Sifted to avoid lumps |
| Instant coffee | 1 tbsp | Dissolved in 1 tbsp boiling water |
| Walnut halves | For decoration | Optional but classic Mary Berry touch |
Ingredient Tips and Substitutions
Instant Coffee: For bold flavor, use espresso powder. Avoid using brewed coffee—it can dilute the batter.
Walnuts: Chop them finely for a uniform texture. Toasting enhances their nutty aroma.
Dairy-Free: Use plant-based butter and non-dairy milk for a lactose-free version.
Flour Substitute: If you don’t have self-raising flour, use plain flour + 2 tsp baking powder per 225g.
Equipment You’ll Need
Baking like Mary Berry doesn’t require a professional kitchen, but having the right tools ensures the best results. Here’s what you’ll need:
Essential Tools
Two 20cm (8-inch) round cake tins – ideally non-stick
Electric hand mixer or stand mixer – for creaming butter and sugar
Mixing bowls – separate for dry and wet ingredients
Spatula and wooden spoon – for folding and scraping
Cooling rack – crucial for even cooling
Baking parchment or liners – to prevent sticking
Optional but Helpful
Offset palette knife – for smooth buttercream spreading
Piping bag with star nozzle – for a decorative top
Cake leveler or serrated knife – for even layers
Step-by-Step Instructions: Mary Berry’s Method
This step-by-step guide stays faithful to Mary Berry’s original style while including tips to make it foolproof.
1. Prep Your Tins and Oven
Preheat your oven to 180°C / 160°C fan / 350°F / Gas mark 4.
Grease and line the base of the cake tins with parchment paper.
2. Mix the Batter
In a large bowl, cream the butter and sugar until pale and fluffy (3–5 minutes).
Beat in the eggs one at a time. If the mixture curdles, add a spoonful of flour.
Stir in the dissolved coffee.
Gently fold in the flour and baking powder using a spatula.
Add chopped walnuts, mixing just enough to distribute them evenly.
3. Bake the Sponge
Divide the batter evenly between the tins and level the tops.
Bake for 25–30 minutes until golden and springy to the touch.
A skewer inserted in the center should come out clean.
4. Cool and Prepare the Icing
Leave cakes in tins for 5 minutes, then turn onto a wire rack to cool.
To make the icing, beat the butter and icing sugar until smooth and creamy.
Add the dissolved coffee and beat again until fully incorporated.
5. Assemble the Cake
Place one sponge on a serving plate.
Spread half the buttercream on top.
Place the second sponge over it and top with the remaining buttercream.
Decorate with walnut halves for that classic look.
Mary Berry’s Signature Tips
Mary Berry is known for simple yet effective techniques. Here are a few of her most important baking principles, especially relevant for this recipe:
“The key to a light sponge is not to overwork the flour once it’s in—just fold it gently.”
Expert Baking Tips
Room temperature ingredients help your batter emulsify properly.
Don’t overmix once you add the flour. It preserves the sponge’s airiness.
For uniform rise, tap the tins lightly on the counter before baking.
Cool completely before frosting or the buttercream will melt.
Troubleshooting & FAQs
Why did my sponge sink in the middle?
Usually from overmixing or underbaking. Ensure your oven is preheated and avoid opening the door early.
Can I use freshly brewed coffee instead of instant?
No, brewed coffee adds excess liquid. Stick to instant granules dissolved in minimal water.
How long does the cake stay fresh?
Stored in an airtight container, it lasts up to 3 days at room temperature or 5 days in the fridge.
Can I make it gluten-free?
Yes! Use a good-quality gluten-free self-raising flour and check that your baking powder is gluten-free.
Variations and Add-Ons
Once you’ve mastered the classic version, try these easy twists:
Delicious Variations
Coffee & Chocolate Twist: Add 50g dark chocolate chips to the batter.
Cream Cheese Frosting: Swap buttercream for a tangy cream cheese version.
Cupcake Version: Divide batter into muffin tins and reduce baking time to 18–20 minutes.
Festive Add-Ons
Drizzle with coffee syrup or espresso glaze.
Add a dusting of cocoa powder on top.
Layer with a thin mocha ganache for decadence.
Serving Suggestions
Pair your cake with beverages that enhance its rich, nutty flavor:
| Drink Pairing | Why It Works |
|---|---|
| Freshly brewed coffee | Enhances the cake’s espresso notes |
| Black tea (Earl Grey) | Balances sweetness with citrusy bitterness |
| Cappuccino | Creamy and complements buttercream texture |
| Dessert wine | For special occasions and elegant pairing |
Serve the cake at room temperature for best texture and flavor. For presentation, garnish with coffee beans, walnut crumbs, or a swirl of buttercream using a star nozzle.
Storing and Freezing Instructions
Proper storage preserves both taste and texture.
Storage Tips
Store in an airtight container in a cool spot.
Avoid humid areas—it can affect the buttercream.
Can be refrigerated but bring to room temp before serving.
Freezing Instructions
Freeze unfrosted sponges tightly wrapped for up to 2 months.
Thaw overnight in the fridge or at room temperature before icing.
Avoid freezing fully frosted cakes—texture of the icing can change.
Printable Recipe Card
Coffee and Walnut Sponge Cake Mary Berry
8-10
servings20
minutes25
minutes300
kcalLearn how to make Mary Berry's Coffee and Walnut Sponge Cake with this rich, fluffy, easy recipe. Perfect for afternoon tea or any special occasion!
Ingredients
225g self-raising flour
225g butter (softened)
225g caster sugar
4 eggs
2 tbsp instant coffee (dissolved)
1 tsp baking powder
100g walnuts (chopped)
- Buttercream:
175g butter
350g icing sugar
1 tbsp instant coffee (dissolved)
Instructions
- Preheat oven and prep tins.
- Cream butter and sugar, add eggs and coffee.
- Fold in dry ingredients and walnuts.
- Bake, cool, and frost.
- Decorate and serve.
Final Thoughts
The Coffee and Walnut Sponge Cake recipe Mary Berry style offers everything a home baker could want—ease, elegance, and exceptional flavor. Whether you’re new to baking or a seasoned pro, this timeless recipe never disappoints.
Try it for your next afternoon tea or special occasion, and don’t forget to share your results in the comments! If you love traditional bakes, check out our other recipes inspired by Mary Berry and classic British desserts.
Have a question or a twist of your own? Drop it below—we’d love to hear from you.
