Description
Mary Berry’s Coffee Fudge Traybake is a deliciously moist and fluffy coffee-flavored cake topped with a creamy coffee fudge icing. Perfectly balanced to satisfy coffee lovers, this British dessert combines the richness of butter and brown sugar with the subtle bitterness of instant coffee, creating a decadent treat that’s easy to make and perfect for sharing.
Ingredients
Scale
Cake
- 225g unsalted butter, softened
- 225g light brown sugar
- 2 large eggs
- 225g self-raising flour
- 1 tsp baking powder
- 1 tbsp instant coffee dissolved in 2 tbsp hot water
- 2 tbsp milk
Frosting
- 100g unsalted butter, softened
- 200g icing sugar
- 1 tsp vanilla extract
- 2 tsp instant coffee dissolved in 1 tbsp hot water
Instructions
- Prepare the tin: Heat the oven to 350°F (180°C) and line a 9×13 inch (23×33 cm) traybake tin with parchment paper to prevent sticking and ensure easy removal of the cake.
- Make the cake batter: In a large bowl, beat the softened unsalted butter and light brown sugar together until the mixture is light and fluffy. This step incorporates air, which helps give the cake a soft texture.
- Add eggs and coffee: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the dissolved instant coffee to infuse the batter with rich coffee flavor.
- Combine dry ingredients: Gently fold in the self-raising flour and baking powder to maintain the airiness of the batter. Pour in the milk to loosen the batter slightly, making it easier to spread.
- Bake the cake: Pour the batter into the prepared traybake tin and spread it evenly. Bake in the preheated oven for 20 to 25 minutes or until the cake has risen and a skewer inserted into the center comes out clean.
- Cool the cake: Remove the tin from the oven and let the cake cool completely inside the tin. This waiting time ensures the cake firms up and is ready for the frosting.
- Prepare the frosting: Beat the softened unsalted butter for the frosting until creamy. Gradually add the icing sugar, dissolved coffee, and vanilla extract, mixing all until the frosting is smooth and spreadable.
- Frost the cake: Spread the coffee fudge icing evenly over the cooled traybake using a spatula or knife.
- Serve: Cut the traybake into 16 squares and serve. Store any leftovers in an airtight container to keep fresh.
Notes
- For a stronger coffee flavor, increase the amount of dissolved instant coffee in both the batter and the frosting to suit your taste.
- This traybake keeps well for several days when stored in an airtight container, making it great for advance preparation.
- For added texture and chocolate flavor, sprinkle chocolate shavings on top of the frosted traybake before serving.
