Mary Berry Coffee Fudge Traybake Recipe

Introduction

Mary Berry’s Coffee Fudge Traybake is a delightful treat combining rich coffee flavor with a soft, tender cake base. Finished with a creamy coffee frosting and optional walnuts, it’s perfect for coffee lovers and makes a lovely snack or dessert.

Ingredients

• 100g unsalted butter (softened)
• 100g light brown sugar
• 2 large eggs
• 100g self-raising flour
• 1 level teaspoon baking powder
• 50g chopped walnuts (optional)
• 1 tablespoon instant coffee granules (dissolved in 1 tablespoon hot water)
• 75g unsalted butter
• 150g icing sugar
• 1 tablespoon instant coffee (dissolved in 1 tablespoon hot water)
• 1 tablespoon milk (if needed to loosen)
• Walnut halves for decoration (optional)

Instructions

1. Step 1: Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line a 9×9-inch square or rectangular traybake tin to prevent sticking.
2. Step 2: In a large bowl, beat together the softened butter and light brown sugar until the mixture is light and fluffy.
3. Step 3: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
4. Step 4: Sift the self-raising flour and baking powder together, then gently fold into the wet ingredients, avoiding overmixing.
5. Step 5: Stir in the dissolved coffee and chopped walnuts, if using, evenly through the batter.
6. Step 6: Pour the batter into the prepared tin and smooth the surface. Bake for 25–30 minutes until golden and springy to the touch.
7. Step 7: Allow the cake to cool completely in the tin before icing.
8. Step 8: To make the icing, beat the softened butter with icing sugar until smooth and fluffy. Stir in the dissolved coffee. Add milk little by little if needed to loosen.
9. Step 9: Spread the coffee icing evenly over the cooled cake and decorate with walnut halves if desired.
10. Step 10: Cut into 16 squares and serve.

Tips & Variations

• For a stronger coffee flavor, increase the instant coffee slightly or use espresso granules.
• Substitute walnuts with pecans or hazelnuts for a different nutty taste.
• If you prefer a smoother icing, sift the icing sugar before mixing to avoid lumps.

Storage

Store the traybake in an airtight container at room temperature for up to 4 days. It can also be refrigerated to extend freshness; allow to come to room temperature before serving. The icing may firm up when chilled but softens nicely after warming slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of instant coffee granules?

Instant coffee granules dissolve easily and give a concentrated coffee flavor, which works best in the batter and icing. Using brewed coffee may add too much liquid and affect the texture.

Can I make this traybake gluten-free?

Yes, substitute the self-raising flour with a gluten-free self-raising blend and ensure your baking powder is gluten-free. The texture may vary slightly but the flavor will remain delicious.

Mary Berry Coffee Fudge Traybake Recipe

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★★★★★

4.7 from 80 reviews

Mary Berry’s Coffee Fudge Traybake is a delightful and moist cake infused with the rich flavor of coffee, topped with a luscious coffee buttercream icing. This traybake is perfect for coffee lovers looking for an easy yet elegant treat, featuring optional crunchy walnuts both inside the cake and as decoration.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 25 to 30 minutes
• Total Time: 40 to 45 minutes
• Yield: 16 squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: British
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake

• 100g unsalted butter (softened)
• 100g light brown sugar
• 2 large eggs
• 100g self-raising flour
• 1 level teaspoon baking powder
• 50g chopped walnuts (optional)
• 1 tablespoon instant coffee granules (dissolved in 1 tablespoon hot water)

Icing

• 75g unsalted butter
• 150g icing sugar
• 1 tablespoon instant coffee (dissolved in 1 tablespoon hot water)
• 1 tablespoon milk (if needed to loosen)
• Walnut halves for decoration (optional)

Instructions

1. Preheat and Prepare Tin: Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line a 9×9-inch square or rectangular traybake tin to prevent the cake from sticking.
2. Mix Butter and Sugar: In a large mixing bowl, beat together the softened butter and light brown sugar until the mixture is light and fluffy, which will help create a tender texture in the cake.
3. Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. This adds structure to the batter.
4. Incorporate Dry Ingredients: Sift together the self-raising flour and baking powder, then gently fold into the wet ingredients to keep the batter airy. Avoid overmixing to maintain a light texture.
5. Add Coffee and Walnuts: Stir in the dissolved instant coffee and chopped walnuts if using, evenly distributing these flavorful components throughout the batter.
6. Bake the Cake: Pour the batter into the prepared traybake tin and smooth the surface. Bake in the preheated oven for 25–30 minutes, or until the cake is golden and springs back when gently pressed.
7. Cool: Allow the cake to cool completely in the tin before adding the icing to ensure it sets properly.
8. Make the Icing: Beat the softened butter with icing sugar until smooth and fluffy. Stir in the dissolved coffee. If the icing is too thick, add milk a little at a time to reach spreading consistency.
9. Decorate: Spread the coffee icing evenly over the cooled cake. Decorate with walnut halves if desired for an added touch of elegance and crunch.
10. Serve: Cut the traybake into 16 squares and serve. Store any leftovers in an airtight container for up to 4 days.

Notes

• This cake can be made without walnuts for a nut-free option.
• Ensure the cake is fully cooled before applying the icing to prevent melting.
• If you prefer a stronger coffee flavor, increase the instant coffee slightly in the batter and icing.
• Store the traybake in an airtight container at room temperature for up to 4 days.
• You can substitute milk with cream or a milk alternative if preferred for loosening the icing.

Keywords: coffee fudge traybake, Mary Berry cake, coffee cake, traybake recipe, easy dessert, walnut coffee cake