Can you freeze coffee and walnut cake?

The iced cake will keep for 2-3 days in an airtight container in a cool place. FREEZE: The un-iced cake layers can be frozen on the day of baking, each wrapped in a double layer of clingfilm and a layer of foil, for up to 3 months .

Is coffee cake American?

American Coffee cake —also referred to as gugelhupf or Austrian German: kaffekuchen—evolved from other sweet dishes from Vienna. In the 17th century, Northern/Central Europeans are thought to have come up with the idea of eating sweet cakes while drinking coffee.

How do you wrap a coffee cake to freeze it?

Wrapping Techniques: For the best results, wrap the coffee cake tightly in a layer of plastic wrap, ensuring all sides are sealed. Afterward, wrap it in a layer of aluminum foil or place it in an airtight container . This double-layered approach protects the cake from freezer odors and helps maintain its freshness.

Can you freeze cake in a ziplock?

If you need to freeze the cake longer than a month, place each layer in a large Ziploc bag. Remove as much air as you can then seal the bag . Ziploc bags will keep out moisture from the cake better than just plastic wrap. Cakes frozen this way will stay fresh for up to 3 months.

What is Mary Berry's most famous recipe?

Some of Mary Berry's most popular recipes include Lemon Drizzle Cake, Beef Wellington, Chicken and Mushroom Pie, and Victoria Sponge.

What does lemon juice do to a cake?

Lemon juice naturally contains citric acid which quickly reacts with the base present in the baking powder producing CO2 and sodium citrate. This may lead to undesirable flavors and poor crust color due to lower pH of the product after baking.

Can I use lemon juice instead of water in cake mix?

Sprinkle in lemon or orange zest to give your box cake batter a hint of zing. You can also replace the water with lemon, orange or lime juice or soda . Use this method with any type of cake mix, but it works best with lemon, yellow and white cake.

What is coffee and cake slang for?

A trivial amount of money ; peanuts .

Why is a coffee cake called a buckle?

A buckle is a funny name for an old fashioned fruit studded coffee cake. Like many other desserts in the extended cobbler family buckles take their name from their appearance—grunts grunt as they cook, slumps slump when served, buckles—you guessed it—buckle .

Why does my coffee cake fall in the middle?

Your cake is often subject to sinking in the middle due to various factors, including inaccurate oven temperature, excessive or insufficient leavening agent, overmixing of the batter, or premature opening of the oven door . Moisture loss or incorrect ingredient ratios may also play a role.

Can you freeze cakes with nuts in them?

Nigella's Coffee And Walnut Layer Cake (from KITCHEN) will freeze well but we recommend that you freeze the sponge layers without any icing on them.

Can you freeze coffee and walnut traybake?

Keep in an airtight container for up to 5 days, or freeze for up to 1 month .

Is it OK to freeze coffee cake?

So be sure to cover it well, and that coffee cake will taste just as good after being frozen for a few months as it did when it was first made . Although it will still be safe to eat after the three-month mark, the flavor might start to degrade if it's left in there much longer than that.

Can you freeze coffee cake with icing?

Even cakes with frosting hold up well as long as you give the spread about an hour to firm up before wrapping . Freezing can increase the shelf life from a few weeks to about three months, and though it could be safe to eat when frozen for even longer, the flavor and texture of the cake may degrade.

Mary Berry's Coffee and Walnut Cake - My Gorgeous Recipes (2024)

Jump to Recipe Jump to Video Print Recipe

Mary Berry's Coffee and Walnut Cake, rich, decadent, with a silky coffee icing, and a moist, crunchy coffee sponge. One of my favourite desserts that makes an excellent choice for any party or celebration.

Mary Berry's Coffee and Walnut Cake - My Gorgeous Recipes (1)

Another fabulous dessert by the queen of desserts, the one and only, Mary Berry. After the ever so popularMary Berry's Moist Lemon Drizzle Cake Recipe and Victoria Sandwich Cake, I fell in love with her simple, but awesome cakes that scream perfection.

I say simple because they are so easy to make, you really don't need any baking experience. But trust me, when it comes to taste, they are anything but simple. Pure heaven, that's more like it.

As much as I love to drink English tea, I love the taste of coffee in desserts. And its bitterness certainly balances well the sweetness of the icing.

Walnuts are absolutely fantastic in cakes, they taste great and add some nice crunch to the texture. It might sound complicated, but, trust me, it's one of the easiest cakes to bake. Let's see how to make a scrumptious coffee and walnut cake!

Jump to:

Ingredients needed to make coffee and walnut cake
Step-by-step photos and instructions
For the icing
Expert tips
Recipe FAQs
Other desserts from Mary Berry
Mary Berry's Coffee and Walnut Cake

Ingredients needed to make coffee and walnut cake

For the sponge

Mary Berry's Coffee and Walnut Cake - My Gorgeous Recipes (2)

butter - soften, unsalted butter works best
sugar - I used granulated sugar, but caster sugar also ok
self-raising flour - it helps the sponge rise nicely
baking powder - still use it even if you add self-raising flour, as it helps with the fluffy texture
eggs - at room temperature
instant coffee - just add it as it is
walnuts - chop the up for a more even sponge

For the coffee buttercream icing

Mary Berry's Coffee and Walnut Cake - My Gorgeous Recipes (3)

icing sugar - or confectioner's sugar, sifted
butter - soften, unsalted works best
instant coffee
milk - full fat works best

Step-by-step photos and instructions

Depending on the size of your cake tin, you can either bake it as one cake, and cut it in half horizontally, or bake it in two batches or 2 separate cake tins of the same size.

If your cake tin is smaller, it's best to bake 2 separate cakes, otherwise the middle of the cake may not bake properly, while the edges turn brown if left to bake for too long.

For the sponge

beat the soften butter with the sugar, add the eggs one by one, and beat well until you get a smooth paste

If you have a kitchen aid, that's great, otherwise a good old hand mixer will do. Just make sure the butter is soft, but not melted, so that it can be beaten well.

add the flour, instant coffee, baking powder and chopped walnuts

Mary Berry's Coffee and Walnut Cake - My Gorgeous Recipes (4)

grease and flour 2 round baking tins (mine have a diameter of 20 cm, 8 inches)
transfer the batter evenly between the cake tins, and level it with the back of a spoon or a spatula
bake at 180 degrees Celsius (350 Fahrenheit) for about 20-25 minutes or until a skewer inserted in the middle of the cake comes out clean

Mary Berry's Coffee and Walnut Cake - My Gorgeous Recipes (5)

leave to cool down completely, then spread half of the icing over the first sponge, top with the second sponge, spread the remaining buttercream, and decorate with walnut walnuts

Mary Berry's Coffee and Walnut Cake - My Gorgeous Recipes (6)

For the icing

This coffee icing really is lush. It's smooth, silky, and tastes amazing. And it's just a matter of mixing all the ingredients together. A few points here:

sift the icing sugar before adding it to the butter

As fine as the icing sugar is, sometimes it becomes lumpy in the packaging. And a lumpy icing sugar makes a lumpy icing. Not very nice, so always a good idea to sift it.

either use a mixer or a kitchen aid to ensure a smooth icing

A spatula can't really beat the icing as well, and you are likely to have have butter bits left in the icing. The smoother, the better. Use half of the icing to spread over the first sponge, and the remaining one to top the cake.

Mary Berry's Coffee and Walnut Cake - My Gorgeous Recipes (7)

Expert tips

Always use the ingredients at room temperature - cold ingredients will result in a cold batter, than it will take longer to rise in the oven, and its texture might not be the desired one.

Make sure the butter for both the sponge and icing is soft, rather than cold. The buttercream will split if the butter is not the right consistency.

Adding milk in the buttercream helps loosening it up a bit, for an easier spread, otherwise it will be too hard to spread nicely.

Recipe FAQs

How do you store the coffee and walnut cake?

Once the cake is assembled, it is best to leave to cake in a cool room. If it's too warm, the icing will be too soft. I once tried refrigerating the cake, but the texture changes, as the icing and sponge harden in the fridge, so not my first choice.
However, if you want to make the cake in advance, I would recommend baking the sponge first, that keeps well at room temperature for at least 3-4 days. You can then make the icing just before serving.

Why did my coffee and walnut cake not rise?

Using plain flour without any raising agents will result in a dense sponge that doesn't rise much. I always go for the combo self-raising flour + baking powder. Also, overmixing the sponge can also result in a dense sponge.

Other desserts from Mary Berry

Mary Berry's Moist Lemon Drizzle Cake Recipe
Mary Berry's Victoria Sponge Cake
Mary Berry's Madeira Cake
Mary Berry's Fruit Scones

If you’ve liked the MARY BERRY'S COFFEE AND WALNUT CAKE or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can alsoFOLLOW MEonFACEBOOK, andPINTERESTto see more delicious food and what I’m getting up to.