If you adore the cozy combination of coffee and chocolate sweets, then the Mary Berry Coffee Fudge Traybake Recipe will quickly become your new obsession. This delightful traybake features a tender coffee-infused cake base topped with irresistibly rich fudge pieces, blending the perfect balance of a warm, aromatic coffee flavor with buttery, melt-in-the-mouth fudge. It’s the kind of treat that feels both comforting and sophisticated—a true testament to Mary Berry’s genius in creating simple yet utterly delicious desserts that brighten any afternoon tea or casual gathering.
Ingredients You’ll Need
The beauty of the Mary Berry Coffee Fudge Traybake Recipe lies in its straightforward, everyday ingredients that you probably already have in your pantry. Each component plays a key role—from the light brown sugar that adds subtle caramel notes to the instant coffee that infuses the cake with its signature flavor and the chopped fudge pieces that provide a delightful, chewy topping. Gather these essentials to make a traybake that’s as simple as it is scrumptious.
- 100g unsalted butter (softened): Provides a rich, creamy base that keeps the cake moist and tender.
- 100g light brown sugar: Adds a gentle caramel sweetness and depth of flavor to the batter.
- 2 large eggs: Bind the ingredients together and help achieve a lovely cake texture.
- 100g self-raising flour: Gives the traybake its soft, fluffy structure with a touch of natural rise.
- 1 teaspoon baking powder: Ensures perfect lift and an airy crumb throughout the cake.
- 1 tablespoon instant coffee (dissolved in 1 tablespoon hot water): Infuses the batter with an irresistible coffee flavor that is both subtle and pronounced.
- 50g unsalted butter (for icing): Helps create a smooth, creamy coffee glaze to spread on top.
- 100g icing sugar (sifted): Sweetens and gives the icing a delicate texture that melts on the tongue.
- 2 teaspoons instant coffee (dissolved in 1 teaspoon hot water): Adds an extra coffee kick to the icing for enhanced flavor consistency.
- 50g fudge pieces (chopped, for topping): Sprinkle on top to give the traybake a chewy, decadent finish that’s utterly addictive.
How to Make Mary Berry Coffee Fudge Traybake Recipe
Step 1: Preparing the Batter
Start by preheating your oven to 350°F (180°C) and greasing a 7×11-inch (18x28cm) traybake tin. Line it with baking parchment to ensure your traybake lifts out easily after baking. In a large mixing bowl, cream together the softened butter and light brown sugar vigorously until the mixture is pale and fluffy—you’ll know you’re on the right track when it looks almost like whipped cream. Next, beat in the eggs one at a time, incorporating each fully before adding the next. This helps maintain the light texture of the cake.
Step 2: Adding the Dry Ingredients and Coffee
Gently sift together the self-raising flour and baking powder to ensure an evenly textured cake. Fold these dry ingredients carefully into your creamed mixture, using a spatula to avoid deflating the batter. Once combined, stir in the dissolved instant coffee. This step is what gives the cake its signature, aromatic coffee flavor—make sure the coffee is well mixed to create that lovely uniform color and taste throughout the batter.
Step 3: Baking the Cake
Pour the batter into your prepared traybake tin and smooth the top with the back of a spoon or an offset spatula for an even surface. Pop it into the oven and bake for 25 to 30 minutes. The traybake is cooked when a skewer inserted in the center comes out clean, signaling the cake is perfectly set but still moist inside. Allow the cake to cool completely while still in the tin as this prevents it from cracking or drying out.
Step 4: Preparing and Spreading the Icing
While your cake cools, beat the butter for the icing until soft and creamy. Gradually add the sifted icing sugar and the dissolved instant coffee, mixing continuously until you achieve a smooth, spreadable frosting that balances sweetness with a gentle coffee tang. Spread this icing evenly over the cooled cake base, making sure to cover every corner to lock in flavors.
Step 5: Adding the Fudge Topping
The final flourish is generously sprinkling chopped fudge pieces over the coffee icing. This topping adds a delightful texture contrast and a burst of rich sweetness in every bite, completing the Mary Berry Coffee Fudge Traybake Recipe perfectly. Allow the icing to set slightly before cutting into squares and serving.
How to Serve Mary Berry Coffee Fudge Traybake Recipe
Garnishes
To elevate the presentation, consider dusting a little cocoa powder or finely grated dark chocolate on top of the fudge pieces. A few coffee beans can add a rustic feel and complement the coffee flavor visually. Fresh mint leaves provide a fresh pop of color and a hint of brightness, contrasting beautifully with the baked sweetness.
Side Dishes
This traybake pairs wonderfully with a simple cup of black coffee or a latte to echo its core flavors. For a comforting afternoon tea, serve alongside a dollop of whipped cream or a scoop of vanilla ice cream to balance the coffee’s richness with a creamy coolness.
Creative Ways to Present
If you want to impress your guests, cut the traybake into small bite-sized squares and serve on decorative trays or tiered cake stands. You can also stack layers with cream or mascarpone between each to transform it into an elegant coffee-flavored layered dessert. Wrapping individual squares in parchment paper tied with a raffia ribbon makes for a charming homemade gift!
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your Mary Berry Coffee Fudge Traybake in an airtight container at room temperature. It will stay fresh and moist for up to 3 days, making it a perfect make-ahead treat for busy weeks or special occasions.
Freezing
If you want to keep the traybake longer, it freezes beautifully. Wrap the uniced cake tightly in cling film and place it in a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the fridge before adding the coffee icing and fudge topping for best results.
Reheating
Reheat slices gently in a microwave for about 10 seconds if you prefer a warm coffee fudge experience, or enjoy them straight from the fridge. Avoid overheating as it can melt the fudge topping and affect the texture of the cake.
FAQs
Can I use regular brewed coffee instead of instant coffee?
Instant coffee is preferred here for its strong, concentrated flavor that blends well without adding extra liquid. Using brewed coffee might change the batter consistency, but a very strong, reduced brew could work if adjusted carefully.
Is it possible to make this traybake gluten-free?
Yes! Substitute the self-raising flour with a gluten-free self-raising blend and double-check that your baking powder is gluten-free. The texture might be slightly different, but the coffee and fudge flavors will remain just as delicious.
Can I add nuts to the Mary Berry Coffee Fudge Traybake Recipe?
Absolutely. Adding a handful of chopped walnuts or pecans to the batter before baking adds a lovely crunch and depth. It also enhances the nutty notes that complement the coffee beautifully.
How do I make the icing less sweet?
To tone down the sweetness, reduce the amount of icing sugar slightly or add a tiny pinch of salt to balance the flavors. You could also mix in a small amount of cream cheese for a tangy twist on the frosting.
What’s the best way to cut the traybake evenly?
Use a sharp knife warmed under hot water and wiped dry before slicing. This helps make clean cuts without cracking the icing or dragging fudge pieces off the top. Cutting into squares of equal size makes for the prettiest presentation.
Final Thoughts
This Mary Berry Coffee Fudge Traybake Recipe is a delightful way to bring a touch of classic British baking into your home with minimal fuss but maximum flavor. Its balance of coffee aroma and sweet fudge topping creates an irresistible treat that’s perfect for sharing with friends or enjoying on a cozy afternoon break. Trust me, once you try this traybake, you’ll be reaching for your baking tin again and again to recreate that wonderful Mary Berry magic.
Print
Mary Berry Coffee Fudge Traybake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 15 squares
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
Mary Berry’s Coffee Fudge Traybake is a delightful British dessert featuring a moist coffee-flavored cake topped with a rich coffee icing and chopped fudge pieces. This traybake is perfect for coffee lovers seeking a sweet treat with a smooth fudge topping, ideal for sharing or enjoying with an afternoon tea.
Ingredients
For the cake:
- 100g unsalted butter (softened)
- 100g light brown sugar
- 2 large eggs
- 100g self-raising flour
- 1 teaspoon baking powder
- 1 tablespoon instant coffee (dissolved in 1 tablespoon hot water)
For the icing:
- 50g unsalted butter
- 100g icing sugar (sifted)
- 2 teaspoons instant coffee (dissolved in 1 teaspoon hot water)
- 50g fudge pieces (chopped, for topping)
Instructions
- Preheat and prepare tray: Preheat the oven to 350°F (180°C). Grease and line a 7×11-inch (18x28cm) traybake tin with parchment paper to prevent sticking.
- Cream butter and sugar: In a large mixing bowl, cream together the softened butter and light brown sugar until the mixture is light and fluffy, which helps create a tender texture in the cake.
- Add eggs: Beat the two eggs into the creamed mixture one at a time, ensuring each egg is fully incorporated before adding the next.
- Combine dry ingredients and fold: Add the self-raising flour and baking powder to the mixture, folding gently to maintain airiness in the batter.
- Add dissolved coffee: Stir in the dissolved instant coffee until it is evenly combined throughout the batter, imparting the coffee flavor.
- Bake the cake: Pour the batter into the prepared tin and level the top with a spatula. Bake for 25 to 30 minutes, or until a skewer inserted into the center comes out clean, indicating the cake is cooked through.
- Cool the cake: Allow the cake to cool completely in the tin on a wire rack to set properly before applying the icing.
- Make the icing: Beat the butter until soft, then gradually add the sifted icing sugar and dissolved coffee, mixing until smooth and creamy.
- Decorate and serve: Spread the coffee icing evenly over the cooled cake and sprinkle the chopped fudge pieces on top. Cut into 15 squares and serve.
Notes
- Adjust the strength of the coffee according to your taste preferences for a milder or stronger coffee flavor.
- For a nutty twist, add a handful of chopped walnuts to the batter before baking to add texture and flavor.
- Store the traybake in an airtight container at room temperature; it keeps well for up to 3 days.
