Mary Berry’s Walnut and Coffee Sandwich Cake is a light yet indulgent British layer cake, packed with the nutty richness of walnuts and the bold depth of coffee. Typically made as a two-tiered sponge cake, it features soft, fluffy coffee-flavored sponge layers that sandwich a smooth coffee-flavored buttercream frosting, with chopped walnuts folded into the sponge and often sprinkled on top for a decorative crunch.
This cake is a classic at afternoon teas, Sunday gatherings, and special celebrations across the UK. It beautifully marries the earthy, buttery crunch of walnuts with the invigorating aroma of coffee. The result? A balanced cake that’s not too sweet, yet deeply satisfying. It’s a nostalgic nod to vintage baking and perfect for those who prefer a more grown-up flavor profile in their desserts.
Mary Berry’s Walnut And Coffee Sandwich Cake Recipe
Ingredients Needed
Here’s everything you’ll need to recreate Mary Berry’s delightful Walnut and Coffee Sandwich Cake. The ingredients are simple but play beautifully together to create a cake that’s rich in flavor and texture.
For The Cake
- 100g (3.5 oz) softened unsalted butter – brings richness and moisture to the sponge.
- 100g (3.5 oz) caster sugar – for sweetness and structure.
- 2 large free-range eggs – helps bind the ingredients and provide lightness.
- 100g (3.5 oz) self-raising flour – gives the cake its rise and soft crumb.
- 1 tsp baking powder – boosts the rise, ensuring a light texture.
- 50g (1.75 oz) chopped walnuts – add texture and a nutty undertone.
- 1 tbsp instant coffee dissolved in 1 tbsp hot water – infuses the sponge with coffee flavor.
For The Buttercream Filling And Topping
- 75g (2.5 oz) unsalted butter, softened – the base for a silky frosting.
- 150g (5 oz) icing sugar – for sweetness and smoothness.
- 1 tbsp instant coffee dissolved in 1 tbsp hot water – mirrors the flavor in the sponge.
- A handful of walnut halves – for decoration and an extra nutty crunch.
Equipment Needed
To create this cake with Mary Berry-style precision, having the right tools makes a big difference. Here’s what you’ll want on hand:
- 2 x 18cm (7-inch) sandwich cake tins – classic for making a layered sponge cake.
- Mixing bowls – for combining dry and wet ingredients.
- Electric hand mixer or stand mixer – helps whip the butter and eggs to a light consistency.
- Spatula or wooden spoon – to gently fold ingredients and smooth batters.
- Baking parchment or non-stick baking spray – ensures your cake releases cleanly.
- Cooling rack – to cool the cakes evenly and quickly.
- Palette knife or regular knife – to spread buttercream smoothly.
- Sieve – optional, but great for lump-free icing sugar.
Instructions To Make Mary Berry’s Walnut And Coffee Sandwich Cake
Let’s walk through the steps, just like Mary would, with attention to detail and a light hand.
Step 1: Prepare The Cake Tins And Preheat The Oven
Preheat your oven to 180°C (160°C fan)/350°F/Gas 4. Grease and line the base of both 18cm sandwich tins with parchment paper. This prevents sticking and ensures easy removal once baked.
Step 2: Make The Coffee Mixture
Dissolve 1 tbsp of instant coffee in 1 tbsp of hot water and allow it to cool slightly. This is your magic flavor base!
Step 3: Cream The Butter And Sugar
In a large mixing bowl, beat together the butter and caster sugar until pale and fluffy. This should take about 3-4 minutes with an electric mixer and is key to creating an airy sponge.
Step 4: Add The Eggs
Add the eggs, one at a time, beating well after each addition. If the mixture begins to curdle, add a spoonful of the flour to help bring it back together.
Step 5: Fold In Dry Ingredients And Coffee
Sift in the self-raising flour and baking powder, then gently fold it in with a spatula. Pour in your cooled coffee mixture and add the chopped walnuts, folding everything until just combined.
Step 6: Bake The Cakes
Divide the mixture evenly between the two prepared tins. Smooth the tops and place in the oven for 20-25 minutes, or until golden and springy to the touch. A skewer inserted into the center should come out clean.
Step 7: Cool And Prepare The Buttercream
Turn the cakes out onto a cooling rack and let them cool completely. Meanwhile, beat the softened butter until smooth and gradually add the icing sugar, followed by the coffee mixture. Beat until light, fluffy, and coffee-colored.
Step 8: Assemble The Cake
Once the cakes are cool, place one layer on a serving plate. Spread half the buttercream over the top. Place the second cake layer on top and use the remaining buttercream on top, smoothing it with a palette knife.
Step 9: Decorate
Finish with a few elegant walnut halves arranged on top. Keep it classic, just like Mary would.
Tips And Tricks
Want to elevate your cake from good to great? Here are some insider tips straight from the baking trenches:
- Use room temperature ingredients: This ensures everything mixes evenly and prevents curdling.
- Don’t overmix: Once the flour goes in, mix gently to avoid a tough sponge.
- Toast the walnuts: For an extra depth of flavor, lightly toast the chopped walnuts before adding them to the batter.
- Customize the coffee strength: Use more or less coffee to suit your taste-just be sure it’s dissolved fully before adding.
- Chill the buttercream: If your frosting feels too soft, pop it in the fridge for 10 minutes before assembling.
- Neaten with a knife: Dip your palette knife in hot water, dry it off, then use it to get a silky smooth finish on the frosting.
Mary Berry’s Walnut and Coffee Sandwich Cake is a timeless testament to the elegance of British baking. It’s rich without being overpowering, refined but approachable, and utterly satisfying with every bite. Whether you’re baking it for a birthday, a teatime treat, or just to indulge in a bit of classic home baking, this cake delivers both flavor and nostalgia in spades.
So roll up your sleeves, brew a fresh cup of coffee, and let your kitchen fill with the warm aroma of roasting nuts and sweet buttercream. You’ll soon see why this cake has earned its place in the hearts (and bellies) of so many.
Easy Recipe Variations For Mary Berry’s Walnut And Coffee Sandwich Cake
While the traditional Mary Berry recipe is a masterpiece in its own right, it’s always exciting to play with flavors, textures, and presentation. Here are some creative but easy-to-execute twists that elevate this classic cake into something uniquely yours:
1. Chocolate Twist
Coffee and chocolate are soulmates. Simply add 1-2 tablespoons of cocoa powder to the sponge mix and a handful of chocolate chips into the batter for a mocha-flavored delight. You can even melt a bit of dark chocolate into the buttercream for a richer filling.
2. Maple-Walnut Dream
Substitute some of the sugar in the batter with pure maple syrup (about 2-3 tablespoons) and enhance the buttercream with a drizzle of maple extract. The natural sweetness of maple pairs gorgeously with the earthy walnut undertones.
3. Espresso Kick
If you’re a true coffee lover, use a shot of espresso instead of instant coffee granules. The espresso not only deepens the flavor but adds a slightly more sophisticated bitterness to contrast the sweetness of the frosting.
4. Spiced Autumn Edition
Warm spices like cinnamon, nutmeg, and a pinch of clove can be folded into the cake batter for a cozy, autumnal version. Add a cinnamon swirl to the buttercream to complete the seasonal feel.
5. Vegan Version
Yes, you can veganize this beauty! Use plant-based butter, a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water), and a dairy-free milk (like almond or oat). The texture might be slightly denser, but with a nutty, flavorful punch.
6. Boozy Coffee Walnut Cake
For an adult version, soak the sponge with a coffee liqueur like Kahlúa or Tia Maria. A tablespoon or two brushed over each layer will add a deep, indulgent note that’s perfect for special occasions.
Storing Leftovers
So, you’ve somehow resisted devouring the entire cake in one sitting-well done! Storing your Walnut and Coffee Sandwich Cake properly will preserve its lovely texture and flavor:
Short-Term Storage (1-3 Days)
Keep the cake in an airtight container at room temperature if your environment isn’t too warm. This maintains the sponge’s moisture without causing the buttercream to harden.
If it’s particularly hot or humid, it’s better to refrigerate the cake to prevent the buttercream from melting. In this case, make sure the cake is in a sealed container or wrapped tightly in clingfilm to prevent it from drying out.
Tip: Let refrigerated slices come to room temperature before serving to allow the frosting to soften for that melt-in-the-mouth experience.
Long-Term Storage (Up To 3 Months)
Yes, you can freeze it! Wrap individual slices or the whole (unfrosted) cake layers tightly in clingfilm and a layer of foil. The buttercream can be frozen too, but it’s best whipped fresh for optimal texture.
To thaw, leave it in the fridge overnight, then bring it to room temp before assembling or serving.
What To Eat With Mary Berry’s Walnut And Coffee Sandwich Cake?
Mary Berry’s Walnut and Coffee Sandwich Cake is lovely all on its own, but pairing it with the right food and drinks can turn a slice into a full-on experience. Think of it as curating a flavor symphony-here’s how to make it sing:
Beverage Pairings
- Coffee (obviously!): A cappuccino or flat white mirrors the flavor beautifully, especially if using the same beans you used in the recipe.
- Earl Grey Tea: The delicate citrusy notes from the bergamot complement the nuttiness of the walnuts wonderfully.
- Dessert Wine: A glass of Vin Santo or tawny port adds a lovely richness and sweetness that pairs fantastically with the cake’s flavors.
Savory Accompaniments
If you’re serving the cake at a tea party or brunch, consider light savory bites on the side:
- Cheese board: Mild cheeses like brie or goat cheese offer a creamy contrast, especially with a few walnuts scattered alongside.
- Mini quiches or egg tarts: These savory bites won’t overwhelm the palate and offer a nice balance before diving into dessert.
Fruit Pairings
- Fresh berries: Raspberries or blackberries add a tangy brightness that cuts through the richness of the buttercream.
- Poached pears or stewed apples: Serve these warm with a drizzle of syrup for a rustic, autumn-inspired contrast.
Conclusion
Mary Berry’s Walnut and Coffee Sandwich Cake is a timeless treat-a tender, nut-speckled sponge bound together by a luscious coffee-flavored buttercream that’s as comforting as a cozy Sunday afternoon. Whether you follow her original recipe to the letter or take a bold step into variations-adding chocolate, spices, or even a splash of booze-this cake remains endlessly versatile.
From the first crack of a walnut shell to the last buttery forkful, every bite tells a story of British baking tradition, laced with opportunities for modern flair. Pair it with the right drink, share it with good company, and savor every bite. And don’t worry if there are leftovers-this cake is just as delightful the next day, perhaps even better.
So roll up those sleeves, preheat the oven, and let the aroma of coffee and walnuts fill your kitchen. Happy baking!
FAQs
What Are The Key Ingredients For Mary Berry’s Walnut And Coffee Sandwich Cake?
The key ingredients for Mary Berry’s walnut and coffee sandwich cake include self-raising flour, unsalted butter, caster sugar, eggs, walnuts, instant coffee powder, and a generous amount of double cream. The coffee flavor is incorporated both into the cake batter and the buttercream filling, giving the cake its distinct coffee-walnut flavor. The walnuts are usually chopped and added into the cake batter, while the filling uses finely ground walnuts for added texture.
How Do You Make The Coffee-flavored Buttercream For Mary Berry’s Walnut And Coffee Sandwich Cake?
To make the coffee-flavored buttercream for the walnut and coffee sandwich cake, you first need to dissolve a tablespoon of instant coffee powder in a small amount of boiling water. Once cooled, mix this coffee solution with softened butter, icing sugar, and a little bit of vanilla extract. Whisk the mixture until smooth and fluffy. This buttercream will be spread between the layers of the cake and on top for a creamy, coffee-infused finish.
How Do I Ensure My Mary Berry Walnut And Coffee Sandwich Cake Is Moist And Fluffy?
To ensure your walnut and coffee sandwich cake is moist and fluffy, be sure not to overmix the batter as this can lead to a dense cake. Also, use room-temperature ingredients like butter and eggs to help them incorporate better. Additionally, fold the dry ingredients into the wet ingredients gently and evenly to prevent deflating the batter. When baking, check the cake’s doneness by inserting a skewer into the center-if it comes out clean, the cake is ready. Finally, allow the cakes to cool completely before applying the buttercream to prevent it from melting.
