A Classic British Treat with Rich Coffee Flavor & Velvety Icing
Elegant, effortless, and utterly delicious! This moist coffee sponge cake from baking legend Mary Berry is topped with a smooth coffee fudge icing—perfect for afternoon tea, bake sales, or when you need a fuss-free crowd-pleaser.
✨ Why You’ll Love This Recipe
✅ Mary Berry-approved – Foolproof and timeless!
✅ One-bowl wonder – Minimal cleanup.
✅ Balanced coffee flavor – Not too strong, not too weak.
✅ Perfect for gifting – Cuts neatly into squares.
📝 Ingredients
(Makes 12 squares)
For the Cake:
- 170g (¾ cup) cold margarine (or unsalted butter)
- 175g (¾ cup + 2 tbsp) caster sugar
- 3 large eggs, room temp
- 1 tbsp coffee extract (or 2 tsp instant coffee + 1 tbsp hot water)
- 175g (1½ cups) self-raising flour
- ¾ tsp baking powder
For the Icing:
- 85g (⅓ cup) softened butter
- 225g (2 cups) icing sugar, sifted
- 1 tbsp milk
- 1 tbsp coffee extract (same as above)
(Optional: Chocolate shavings or cocoa powder for garnish!)
👩🍳 Step-by-Step Instructions
1️⃣ Prep & Make the Batter
- Preheat oven to 180°C/350°F. Grease and line a 20x30cm (8×12-inch) traybake tin.
- Beat margarine and sugar until pale and fluffy (~3 mins).
- Add eggs one at a time, mixing well after each. Stir in coffee extract.
- Sift in flour + baking powder; fold gently until just combined.
2️⃣ Bake & Cool
- Spread batter into the tin and bake 25–30 mins until a skewer comes out clean.
- Cool 10 mins in tin, then transfer to a wire rack.
3️⃣ Make the Icing
- Beat butter until creamy. Gradually add icing sugar, then milk + coffee extract.
4️⃣ Decorate & Serve
- Spread icing over cooled cake. Let set 15 mins, then cut into squares.
💡 Pro Tips
🔹 For intense coffee flavor: Use espresso powder in the icing.
🔹 Room temp eggs prevent curdling – Cold eggs can split the batter.
🔹 Gluten-free? Use GF self-raising flour + ½ tsp xanthan gum.
❓ FAQs + Variations
1. Can I use butter instead of margarine?
✅ Yes! Unsalted butter works perfectly.
2. How do I store leftovers?
🍰 Room temp: Up to 3 days (cover loosely).
❄️ Freeze un-iced cake: Up to 1 month (thaw before icing).
3. No coffee extract?
☕ Mix 2 tsp instant coffee + 1 tbsp hot water (cool before using).
4. Can I make cupcakes?
🧁 Yes! Bake 18–20 mins at same temperature (makes ~15).
5. Too sweet?
🍫 Add 1 tbsp cocoa powder to the icing for balance.
🍽 Serving Suggestions
- With a dollop of clotted cream
- Dusted with cinnamon for warmth
- Paired with espresso for coffee lovers
⏳ Time & Nutrition
Prep: 15 mins | Bake: 30 mins | Total: 45 mins
Calories: ~200/square | Servings: 12
🌟 Final Thoughts
This Coffee Fudge Traybake is a British classic—simple, elegant, and guaranteed to impress. Perfect for:
- Afternoon tea parties
- Bake sales
- When you need a reliable “back pocket” dessert
A slice of comfort with every bite! ☕💛
(Tip: For decadence, drizzle with melted chocolate before serving!)
