Coffee and walnut is a pairing many bakers love, and this Mary Berry coffee and walnut traybake brings it together in a single tin. It has a light sponge with a rich coffee flavour, topped with creamy coffee-spiked icing and chopped walnuts that add a pleasant crunch. It is an easy bake that suits bakers of all skill levels.
It works well for afternoon tea, family gatherings or a simple dessert after a meal. Below you’ll find the ingredients, the equipment, and the step-by-step method, followed by serving ideas, storage and freezing advice, answers to common questions and the nutrition information.
If you’re looking for more inspiration, explore our Mary Berry Traybake Recipes guide for more delicious traybake recipes from across the collection.
Equipment
Equipments for Mary Berry coffee and walnut traybake Recipe:
To make this coffee walnut traybake successfully, you will need a few basic baking tools. Each item helps create an even bake, smooth icing, and a neat finished cake that is easy to prepare and serve.
- 30 x 23cm (12 x 9in) traybake tin – used to bake the cake evenly and create the classic traybake shape.
- Large bowl – useful for mixing the sponge ingredients together.
- Electric hand whisk – helps blend the mixture smoothly and quickly.
- Non-stick baking paper – prevents the cake from sticking and makes removal easier.
- Palette knife – helps spread the coffee icing evenly over the cooled cake.
- Oven – needed to bake the traybake at the correct temperature.
Table of Contents
Ingredients
Ingredients for Mary Berry coffee and walnut traybake Recipe:
This Mary Berry Coffee and Walnut Traybake Recipe uses simple baking ingredients to create a light sponge with a rich coffee flavour and crunchy walnut topping. The combination of self-raising flour, coffee, and walnuts gives the cake its classic taste, while the creamy icing adds a smooth finish. All ingredients are easy to measure and prepare before baking.
| Ingredient | Quantity |
| Baking spread | 225g (8oz) |
| Light muscovado sugar | 225g (8oz) |
| Self-raising flour | 275g (10oz) |
| Baking powder | 1 level tsp |
| Large eggs | 4 large |
| Milk | 2 tbsp |
| Strong coffee | 2 tbsp |
| Chopped walnuts | 75g (3oz) |
| Butter, softened | 75g (3oz) |
| Icing sugar, sifted | 225g (8oz) |
| Milk | 2 tsp |
| Strong coffee | 2 tsp |
| Walnuts | 30g (1oz) |
How to Make Mary Berry coffee and walnut traybake
- Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease a 30 x 23cm (12 x 9in) traybake tin and line the base with non-stick baking paper.
- Measure all the sponge ingredients into a large bowl. Use an electric hand whisk to mix everything together until the mixture is well blended and smooth.
- Transfer the mixture into the prepared tin. Spread it evenly and level the surface before placing it in the oven.
- Bake the traybake for 35–40 minutes until the cake has shrunk slightly from the sides. It should spring back when gently pressed in the centre with your fingertips.
- Leave the cake to cool in the tin. Once cool, turn it out carefully and peel off the baking paper.
- To make the icing, beat together the softened butter, sifted icing sugar, milk, and coffee until smooth. Spread the icing evenly over the cold cake using a palette knife.
- Decorate the traybake with chopped walnuts. For extra coffee flavour, mix 2 teaspoons coffee granules with 2 tablespoons water before adding to the icing mixture.
Expert Tips for Mary Berry coffee and walnut traybake
These practical tips help you achieve a soft coffee walnut traybake with a smooth finish. From preparing the butter correctly to balancing the coffee flavour, small details can make a big difference when baking this classic recipe.
- Use softened butter at room temperature so the icing becomes smooth and easy to spread.
- Make sure the icing sugar is sifted to avoid lumps in the coffee icing.
- Use strong coffee to create a deeper coffee flavour without adding too much liquid.
- Allow the cake to cool completely before adding icing, as a warm cake can cause the topping to melt.
- Do not overmix the sponge mixture after combining the ingredients, as this can affect the light texture.
- Check that the cake springs back when pressed gently to avoid underbaking.
- Add chopped walnuts evenly across the top so each slice has a good crunch.
- If you prefer variety, other nuts can be used while keeping the classic flavour balance.
- Use an electric hand whisk carefully to create a smooth and well-combined mixture.
- Keep the cake surface level before baking to achieve an even traybake.
Serving Suggestions
How to serve Mary Berry coffee and walnut traybake:
This coffee walnut traybake is a delicious coffee-flavoured cake that cuts into 16 pieces and works beautifully for many occasions. Serve the cake slices with creamy coffee icing and a walnut topping as a classic British bake, afternoon tea treat, or simple dessert after a family meal.
- Serve with a cup of tea or freshly brewed coffee for a traditional afternoon tea experience.
- Add extra chopped walnuts on top as a simple garnish for more texture and flavour.
- Enjoy the cake slices as a tea time treat with friends and family.
- Pair with vanilla ice cream or whipped cream for a richer dessert option.
- Serve the cold cake during birthdays, gatherings, or weekend baking occasions.
- Present alongside other cake recipes for a homemade dessert table.
- Enjoy as a classic British bake with a warm drink on relaxing evenings.
Storage
How to store Mary Berry coffee and walnut traybake:
Room Temperature
- Keep the coffee walnut traybake in an airtight container at room temperature.
- Store for up to 3 days in a cool place away from direct sunlight.
- Keep the cake covered to prevent the icing and sponge from drying out.
Refrigerator
- Place covered cake pieces in the refrigerator if your kitchen is warm.
- Store for up to 5 days in an airtight container.
- Allow slices to come to room temperature before serving for the best texture.
Freezer
- Freeze the traybake without icing if possible for the best results.
- Wrap cake pieces tightly in baking paper and a freezer-safe container.
- Store for up to 3 months.
- Thaw at room temperature before adding icing or serving.
FAQs
Q: Can I make this Mary Berry recipe without walnuts?
Yes, you can leave out the walnuts if needed. You can also replace them with other nuts, but the classic coffee and walnut cake flavour will change slightly.
Q: Can I use a roasting tin instead of a traybake tin?
Yes, a similar-sized roasting tin can be used if you do not have a traybake tin. Make sure the depth and size are suitable for even baking.
Q: How do I get a strong coffee flavour in the cake?
Use strong coffee or coffee granules mixed correctly to create a rich coffee taste. Avoid adding too much liquid, as it can affect the cake texture.
Q: Why is my traybake dry?
A dry cake may happen if it is overbaked or the ingredients are not measured correctly. Follow the baking time of 35–40 minutes and check the cake before removing it from the oven.
Q: Can I freeze the Coffee and Walnut Traybake?
Yes, the cake can be frozen for up to 3 months. Freezing it without icing usually gives the best texture when thawed.
Q: How can I make the icing smooth?
Use softened butter and sifted icing sugar for a smooth finish. An electric hand whisk can help create a creamy coffee icing.
Q: Can I prepare this cake ahead of time?
Yes, you can bake the cake a day before serving. Store it properly and add the final decoration before serving if needed.
Nutrition
The following nutrition information is an estimate based on the ingredients used in this coffee walnut traybake recipe. Values can vary depending on brands, portion sizes, and ingredient choices. The recipe is a vegetarian cake containing walnuts, coffee, butter, sugar, milk, eggs, and flour.
| Nutrient | Amount Per Serving |
| Calories | 320 kcal |
| Protein | 5g |
| Carbohydrates | 38g |
| Sugars | 24g |
| Fat | 17g |
| Saturated Fat | 8g |
| Fibre | 2g |
| Sodium/Salt | 0.3g |
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