If you’re on the hunt for a cake that perfectly straddles the line between nostalgic comfort and showstopping taste, let me introduce you to the Mary Berry Coffee Fudge Traybake. Imagine golden, coffee-infused sponge crowned with a dreamy cloud of coffee buttercream and the gentle crunch of walnuts. This recipe has everything you could want in a homemade treat—it’s luxurious, surprisingly simple, and full of charm. Whether you’re hosting an afternoon tea or just want a sweet pick-me-up, the Mary Berry Coffee Fudge Traybake is certain to become your new baking staple.
Ingredients You’ll Need
-
Cake:
- 225g butter (softened)
- 225g light muscovado sugar
- 275g self-raising flour
- 1 tsp baking powder
- 4 large eggs
- 4 tbsp milk
- 2 tbsp instant coffee granules mixed with 1 tbsp hot water
- 75g chopped walnuts (optional)
Icing:
- 100g butter
- 225g icing sugar
- 2 tbsp instant coffee mixed with 1 tbsp hot water
How to Make Mary Berry Coffee Fudge Traybake
Step 1: Prepare Your Tin and Preheat the Oven
Start by preheating your oven to 160°C (140°C fan) or 325°F—low and steady bakes up that delicate crumb. Grab a 30x23cm traybake tin, grease it well, then line it with baking parchment. This step might seem simple, but it’s key to ensuring your Mary Berry Coffee Fudge Traybake pops out perfectly without any sticky edges.
Step 2: Mix the Batter
Gather a large mixing bowl and beat together the softened butter, light muscovado sugar, self-raising flour, baking powder, eggs, milk, and that fragrant coffee mixture. Don’t worry about beating in any particular order—Mary Berry’s recipes are wonderfully forgiving. Just beat until you have a gorgeously smooth, coffee-speckled batter that’s free of lumps.
Step 3: Add the Walnuts
If you’re including walnuts (highly recommended for that classic café flavor!), gently fold them into the batter at this stage. Their buttery crunch works beautifully with the deep coffee notes, but if you need a nut-free bake, simply skip this step.
Step 4: Bake to Golden Perfection
Pour the batter into your prepared tin and smooth the top with the back of a spoon for an even bake. Place it in the oven and bake for 30–35 minutes. You’re looking for a golden top and a skewer that comes out clean from the center. Let your kitchen fill with that lovely freshly-baked coffee aroma—resist the urge to open the oven too early!
Step 5: Cool and Prepare the Coffee Fudge Icing
Leave the Mary Berry Coffee Fudge Traybake to cool in the tin—patience pays off as this prevents the cake from breaking. In the meantime, whip up the icing: beat the butter until soft, then gradually work in the icing sugar and coffee mixture. Keep beating until it’s fluffy, pale, and smooth.
Step 6: Ice, Slice, and Enjoy
Once your cake is cool, spread the coffee fudge icing evenly on top. Take your time—it’s worth it for that flawless, swirly finish. Allow the icing to set, then, using a sharp knife, cut the traybake into perfect little squares. Admire your handiwork before digging in!
How to Serve Mary Berry Coffee Fudge Traybake
Garnishes
A Mary Berry Coffee Fudge Traybake is stunning with just its smooth icing, but a few extra touches can make it feel truly special. Scatter a handful of walnut halves on top, or, for an indulgent twist, drizzle over a little melted chocolate. Even a sprinkle of cocoa powder is lovely for a classy finish.
Side Dishes
Pair a square of this traybake with a classic cup of tea or, for true coffee lovers, a creamy cappuccino. It’s also gorgeous alongside a scoop of vanilla ice cream or some lightly whipped cream if you want to elevate dessert time into a real occasion.
Creative Ways to Present
If you’re serving at a party, try stacking squares on a tiered cake stand or wrapping individual pieces in parchment and twine for a homemade gift. Turn it into an after-dinner treat by cutting the traybake into bite-sized cubes and serving with fresh berries for color and brightness.
Make Ahead and Storage
Storing Leftovers
Store any leftover Mary Berry Coffee Fudge Traybake in an airtight container at room temperature for up to three days. The icing helps seal in moisture, so each bite stays as delicious as the first day.
Freezing
To freeze, simply wrap the un-iced or iced traybake (cut into squares or whole) tightly in cling film, then in foil. Pop it in the freezer for up to three months. Thaw gently at room temperature—if you haven’t already iced the cake, add your coffee fudge icing after thawing for ultimate freshness.
Reheating
This cake is best enjoyed at room temperature, but if you crave a little warmth, microwave individual squares (un-iced if possible) for just 10 seconds; it’ll gently refresh the crumb without melting the icing. For iced leftover squares, allow them to sit out for 10–15 minutes to shake off any chill.
FAQs
Can I make the Mary Berry Coffee Fudge Traybake nut-free?
Absolutely! Simply leave out the chopped walnuts in both the cake and for decorating, and you’ll have a gorgeous nut-free version that everyone can enjoy.
What kind of coffee works best for the traybake?
Instant coffee granules are ideal for both the sponge and the icing, as they dissolve completely and give you robust coffee flavor with no grit. Feel free to use decaf if you prefer a caffeine-free treat.
Can I make this recipe gluten-free?
Yes! Swap the self-raising flour for a high-quality gluten-free self-raising blend and add an extra half-teaspoon of baking powder to keep the lift. Just check all your other ingredients are certified gluten-free.
How do I cut neat squares?
Allow the Mary Berry Coffee Fudge Traybake to cool completely before slicing. Use a large, sharp knife and wipe it clean between each cut for tidy, bakery-worthy squares. A ruler helps if you want everything picture-perfect!
Can I double the recipe for a larger crowd?
Definitely! Simply double all the ingredients and bake in two trays or a larger roasting tin—the cooking time might be a few minutes longer, so keep an eye on the bake and test with a skewer for doneness.
Final Thoughts
If you’re looking for a recipe that brings pure joy with every slice, the Mary Berry Coffee Fudge Traybake is a must-try. It’s a perfect blend of comforting coffee flavor, luscious fudge icing, and home-baked warmth. Give it a go—you’re going to love sharing (and sneaking seconds of) this one!
Print
Mary Berry Coffee Fudge Traybake Recipe
- Total Time: 55 minutes
- Yield: 16 squares 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of this Mary Berry Coffee Fudge Traybake. A moist and flavorful coffee-infused cake topped with a creamy coffee icing – the perfect treat for any coffee lover.
Ingredients
Cake:
- 225g butter (softened)
- 225g light muscovado sugar
- 275g self-raising flour
- 1 tsp baking powder
- 4 large eggs
- 4 tbsp milk
- 2 tbsp instant coffee granules mixed with 1 tbsp hot water
- 75g chopped walnuts (optional)
Icing:
- 100g butter
- 225g icing sugar
- 2 tbsp instant coffee mixed with 1 tbsp hot water
Instructions
- Preheat the oven: Preheat your oven to 160°C (140°C fan) or 325°F. Grease and line a 30x23cm traybake tin.
- Mix the cake batter: In a large bowl, beat together the butter, sugar, flour, baking powder, eggs, milk, and coffee until smooth. Fold in walnuts if using. Pour into the tin.
- Bake: Bake for 30–35 minutes until golden and a skewer comes out clean. Cool in tin.
- Prepare icing: Beat butter until soft. Gradually add icing sugar and coffee mixture. Spread over cooled cake.
- Serve: Once set, cut into squares and enjoy!
Notes
- You can omit the walnuts for a nut-free version.
- For extra indulgence, top with walnut halves or a drizzle of melted chocolate.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 28g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
