Mary Berry Coffee Fudge Traybake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Add Coffee and Walnuts: Stir in the dissolved instant coffee and chopped walnuts if using, evenly distributing these flavorful components throughout the batter.
- 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.
- Cool: Allow the cake to cool completely in the tin before adding the icing to ensure it sets properly.
- 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.
- Decorate: Spread the coffee icing evenly over the cooled cake. Decorate with walnut halves if desired for an added touch of elegance and crunch.
- 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
