Mary Berry Coffee and Walnut Traybake Recipe

This coffee and walnut traybake is a classic, homely sponge with a soft, tender crumb and a deep coffee flavour that pairs beautifully with toasted walnuts. It’s finished with a creamy coffee icing that turns every slice into a proper treat with a cup of tea. The method is simple and beginner-friendly, using an easy all-in-one cake mix. From start to finish (including cooling and icing), allow about 1 hour 30 minutes.

Ingredients

For the Coffee and Walnut Sponge

225g unsalted butter, softened (plus extra for greasing)
225g caster sugar
4 large eggs
225g self-raising flour
2 tsp baking powder
2 tbsp milk
2 tbsp instant coffee granules
2 tbsp boiling water
100g walnuts, roughly chopped
Pinch of salt

For the Coffee Icing

100g unsalted butter, softened
200g icing sugar, sifted
1 1/2 tbsp instant coffee granules
1 tbsp boiling water
1–2 tsp milk (optional, only if needed)
Walnut halves or extra chopped walnuts, to decorate

How to Make Mary Berry Coffee and Walnut Traybake

Oven preparation

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Place a shelf in the middle of the oven so the cake bakes evenly and colours nicely.
Prepare the tin: Grease a 23 x 30cm traybake tin (about 9 x 12 inches), then line the base and sides with baking parchment. Leave a little overhang so you can lift the cake out later.

Mixing the sponge

Make the coffee: Stir 2 tbsp instant coffee granules into 2 tbsp boiling water until dissolved. Set aside for a few minutes to cool slightly.
Mix the batter: Add the softened butter, caster sugar, eggs, self-raising flour, baking powder, milk, pinch of salt, and the coffee mixture to a large mixing bowl. Beat with an electric mixer (or sturdy spoon) until smooth and paler in colour, about 1–2 minutes. Scrape down the bowl so everything is evenly mixed.
Add the walnuts: Fold in the chopped walnuts gently, just until they’re evenly distributed.
Fill the tin: Spoon the mixture into the prepared traybake tin and level the top with a palette knife or the back of a spoon.

Baking

Bake: Bake for 25–30 minutes, or until the sponge is golden, springy to the touch, and a skewer inserted into the centre comes out clean.
Check at the right time: Start checking at 25 minutes. Traybakes can go from perfect to dry quite quickly in the last few minutes.

Cooling

Cool in the tin: Leave the cake in the tin for 10 minutes so it firms up and is easier to lift out cleanly.
Cool completely: Use the parchment overhang to lift the sponge onto a wire rack. Peel back the parchment and let the cake cool completely before icing.

Assembling and decorating

Make the icing coffee: Dissolve 1 1/2 tbsp instant coffee granules in 1 tbsp boiling water. Leave to cool to room temperature so it doesn’t melt the butter.
Beat the icing: Beat the butter until creamy, then gradually beat in the sifted icing sugar. Once light and fluffy, beat in the cooled coffee. If the icing feels a little stiff, add 1–2 tsp milk to loosen it.
Ice the traybake: Spread the coffee icing over the cooled sponge in a smooth, even layer.
Finish and slice: Decorate with walnut halves or a scatter of chopped walnuts. Slice into 12 squares (or smaller pieces for a party-style tray).

How to Make Mary Berry Coffee and Walnut Traybake

Tips

Why did my traybake turn out dry?

The most common cause is baking a little too long. Start checking at 25 minutes and take it out as soon as a skewer comes out clean. Also make sure your tin is close to the recommended size, as a larger tin makes a thinner sponge that bakes faster.

How do I stop the walnuts sinking?

Chop them fairly small and fold them in at the end. If your walnuts are very large or heavy, toss them with 1 tsp of the weighed flour before folding in, which helps them stay suspended in the batter.

My icing is too runny, how do I fix it?

It usually means the coffee was still warm or the kitchen is very hot. Pop the icing in the fridge for 10–15 minutes, then beat again. If needed, add a little more sifted icing sugar.

How can I make the coffee flavour stronger?

Use espresso-style instant coffee granules and keep the coffee mixture concentrated. You can also add an extra 1/2 tbsp coffee granules to the icing (dissolved in the same 1 tbsp water) for a bolder finish.

Serving Suggestions

Serve with a mug of tea or a milky coffee for an easy afternoon treat.
Add a spoonful of lightly whipped cream on the side for a dessert-style plate.
Pair with fresh berries to cut through the richness of the icing.
For a bake sale, slice into 16 smaller squares and top each with a walnut piece.

Storage

Room temperature

Store in an airtight tin for up to 3 days. Keep it in a cool spot away from direct sunlight so the icing stays neat.

Refrigerator

If your kitchen is warm, refrigerate the traybake for up to 5 days. Let slices sit at room temperature for 20–30 minutes before serving so the sponge softens and the icing tastes creamier.

Freezing

Freeze the un-iced sponge for the best texture. Wrap the cooled cake (or individual slices) in cling film, then foil, and freeze for up to 3 months. Defrost at room temperature, then make and add the icing fresh.

Nutrition

Calories: 370 kcal
Carbohydrates: 38 g
Protein: 5 g
Fat: 22 g
Saturated Fat: 12 g
Sodium: 220 mg

Disclaimer: Nutrition values are estimates and will vary depending on ingredients and portion size.

FAQs

What tin size is best for a coffee and walnut traybake?

A 23 x 30cm (about 9 x 12 inch) traybake tin gives the ideal depth, so the sponge stays soft while still baking through evenly.

Can I make this traybake without walnuts?

Yes. Simply leave the walnuts out for a plain coffee traybake, or swap them for pecans or hazelnuts. If omitting nuts entirely, the bake time stays the same.

Can I use espresso instead of instant coffee granules?

You can, but keep it concentrated. Use 2 tbsp cooled espresso in the sponge and 1 tbsp cooled espresso in the icing. Too much liquid can loosen the batter and affect the crumb.

How do I know when the traybake is done?

It should be lightly golden, spring back when gently pressed in the centre, and a skewer inserted into the middle should come out clean or with a few dry crumbs.

Can I ice it with a coffee glacé icing instead of buttercream?

Yes. Mix about 200g icing sugar with 1–2 tbsp strong cooled coffee (add a little at a time) until thick but spreadable, then pour and spread over the cooled sponge.