Name: Mary Berry Coffee Fudge Traybake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: British
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)

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If you’re searching for a treat that’s both classic and indulgent, the Mary Berry Coffee Fudge Traybake is about to become your new favorite. Imagine a soft, golden sponge infused with rich coffee and crowned with a thick, creamy coffee fudge icing—it’s the kind of cake that’s perfect for sharing with friends over a pot of tea, or sneaking a square with your morning coffee. This recipe is wonderfully straightforward, yet delivers a flavor that’s anything but ordinary. Whether you’re baking for a special occasion or just want to bring a little British baking magic into your kitchen, the Mary Berry Coffee Fudge Traybake won’t let you down.

Mary Berry Coffee Fudge Traybake Recipe - Recipe Image

Ingredients You’ll Need

The secret to this traybake’s irresistible taste lies in its simple, everyday ingredients. Each one brings something special—whether it’s flavor, texture, or that signature coffee kick. Let’s break down what you’ll need to whip up your own Mary Berry Coffee Fudge Traybake.

Unsalted butter (100g, softened): This gives the cake its tender crumb and the icing its dreamy, rich texture.
Light brown sugar (100g): Adds a gentle caramel sweetness and subtle depth you won’t get from white sugar alone.
Large eggs (2): Essential for binding everything together and ensuring a moist, fluffy sponge.
Self-raising flour (100g): Guarantees a perfect rise so your traybake is never dense or heavy.
Baking powder (1 level teaspoon): Gives an extra lift for that classic, light traybake texture.
Chopped walnuts (50g, optional): For a delightful crunch and a nutty note that pairs beautifully with coffee.
Instant coffee granules (1 tbsp, dissolved in 1 tbsp hot water): The star of the show—this is where the bold coffee flavor comes from!
For the icing:
Unsalted butter (75g): Makes the icing lush and creamy.
Icing sugar (150g): Sweetens and thickens the icing for that classic fudge finish.
Instant coffee (1 tbsp, dissolved in 1 tbsp hot water): Doubles down on that irresistible coffee flavor.
Milk (1 tbsp, if needed): Just enough to loosen the icing to the perfect spreading consistency.
Walnut halves for decoration (optional): A classic finishing touch that adds elegance and a little crunch.

How to Make Mary Berry Coffee Fudge Traybake

Step 1: Prepare Your Tin and Oven

Set yourself up for success by preheating your oven to 180°C (160°C fan) or 350°F. Grease and line a 9×9-inch square or rectangular traybake tin with parchment paper. This helps the Mary Berry Coffee Fudge Traybake come out easily, so you get perfect squares every time.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat together the softened butter and light brown sugar. Take a few minutes here—creaming until it’s pale and fluffy makes a huge difference to your sponge’s lightness. You’ll know it’s ready when it almost looks like whipped caramel.

Step 3: Add Eggs One at a Time

Add the eggs, one at a time, to your butter-sugar mixture. Beat well after each addition. This gradual approach keeps everything smooth and prevents curdling, ensuring your Mary Berry Coffee Fudge Traybake has a consistent, moist crumb.

Step 4: Sift and Fold in Dry Ingredients

Sift in the self-raising flour and baking powder right over your bowl. Gently fold the mixture together—don’t overmix! The goal is to keep all that lovely air you’ve beaten in, so your traybake rises beautifully in the oven.

Step 5: Stir in Coffee and Walnuts

Pour in your dissolved coffee granules and, if you like a bit of crunch, the chopped walnuts. Stir until everything is just combined. The batter will smell absolutely heavenly at this stage!

Step 6: Bake to Perfection

Tip the batter into your prepared tin and smooth the top with a spatula. Slide it into the oven and bake for 25–30 minutes. The traybake should be golden and springy to the touch when done. Let it cool completely in the tin before icing.

Step 7: Make the Coffee Fudge Icing

While the cake cools, beat the softened butter with icing sugar until creamy and light. Stir in the dissolved coffee for that signature flavor. If the icing seems a bit thick, add a splash of milk to get it just right for spreading across your Mary Berry Coffee Fudge Traybake.

Step 8: Ice and Decorate

Once the sponge is completely cool, spread the coffee fudge icing evenly over the top. For a final flourish, add walnut halves to each square—this gives your traybake a classic touch and a little extra crunch.

How to Serve Mary Berry Coffee Fudge Traybake

Garnishes

Nothing finishes this traybake quite like a scattering of walnut halves on top of the icing. They look beautiful and add a lovely texture contrast. If you’re feeling extra fancy, a light dusting of cocoa powder or chocolate shavings can take the presentation up a notch.

Side Dishes

Pair your Mary Berry Coffee Fudge Traybake with a pot of fresh coffee or a good cup of English breakfast tea. It’s also delightful alongside a scoop of vanilla ice cream or a dollop of softly whipped cream if you’re serving it as dessert.

Creative Ways to Present

Cut the traybake into bite-sized squares for a party platter, or serve larger pieces for an indulgent afternoon treat. You can even wrap individual squares in parchment and tie with string for charming homemade gifts—the Mary Berry Coffee Fudge Traybake is always a hit at bake sales and picnics.

Make Ahead and Storage

Storing Leftovers

Keep any leftover traybake in an airtight container at room temperature, and it’ll stay fresh and moist for up to four days. The coffee flavor actually deepens over time, making it even more delicious as the days go by.

Freezing

If you want to save some for later, simply freeze the un-iced traybake. Wrap it tightly in plastic wrap and foil, then freeze for up to three months. Thaw at room temperature, then add the icing and decorations just before serving for the freshest taste and texture.

Reheating

While this treat is best enjoyed at room temperature, you can gently warm individual squares in the microwave for about 10 seconds if you love that just-baked softness. Just be mindful not to melt the icing!

FAQs

Can I make Mary Berry Coffee Fudge Traybake without nuts?

Absolutely! The walnuts are entirely optional, so feel free to leave them out if you prefer a nut-free cake. You’ll still get all the wonderful coffee flavor and fudge icing.

What type Dessert

Instant coffee granules are ideal because they dissolve easily and provide a strong flavor. You can use decaf if you want to avoid caffeine—your Mary Berry Coffee Fudge Traybake will taste just as delicious!

Can I double the recipe for a bigger crowd?

Yes! Simply double all the ingredients and use a larger tray. You may need to adjust the baking time slightly, so keep an eye on the cake and test with a skewer for doneness.

How do I know when the traybake is baked through?

The cake is ready when it’s golden and springs back when gently pressed in the center. You can also insert a skewer into the middle; if it comes out clean or with just a few crumbs, your Mary Berry Coffee Fudge Traybake is done.

Is it possible to make this recipe gluten-free?

With a good-quality gluten-free self-raising flour, you can absolutely adapt this recipe. Just be sure your baking powder is gluten-free as well, and check that your other ingredients are safe for your needs.

Final Thoughts

If you love the comforting flavors of coffee and crave a simple yet impressive bake, the Mary Berry Coffee Fudge Traybake is one recipe you’ll want to make on repeat. It’s quick, crowd-pleasing, and sure to spark big smiles around your table—so don’t wait, give it a try and savor every fudgy, coffee-kissed bite!

Mary Berry Coffee Fudge Traybake Recipe

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Author: admin
Total Time: 45 minutes
Yield: 16 squares 1x
Diet: Vegetarian

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Description

This Mary Berry Coffee Fudge Traybake is a rich, moist coffee-flavored cake with a smooth, creamy coffee icing. Featuring a tender crumb studded with walnuts and a luxurious fudge-like topping, it is perfect for afternoon tea or as a delightful dessert. The recipe is easy to follow, making it ideal for bakers of all skill levels who want to enjoy a classic British treat with a caffeinated twist.

Ingredients

Scale

Cake 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)

Icing Ingredients

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)

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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

Use decaf coffee to make a caffeine-free version suitable for all ages.
For an extra fudge-like texture, slightly underbake the cake and allow it to set as it cools.
This traybake keeps well in an airtight container up to 4 days, making it a great make-ahead treat.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: British