Mary Berry’s Coffee Fudge Traybake – An Irresistibly Rich British Classic You’ll Crave

Thank you so much for being here, dear friend . Any recipe inspired by Mary Berry instantly takes me back to cozy afternoons, a proper cup of coffee, and that unmistakable comfort of a well-baked traybake cooling on the counter. This Mary Berry’s Coffee Fudge Traybake is everything you want in a classic bake: soft sponge, bold coffee flavor, and that thick, glossy fudge icing that practically melts on your tongue.

It’s simple, timeless, and dangerously moreish—the kind of bake that disappears slice by slice before you even realize what happened. If you love coffee desserts that feel nostalgic yet indulgent, you’re absolutely in the right kitchen today. And before we dive in, don’t forget to subscribe to my email list so you never miss a cozy bake like this one.

Overview of Recipe Content

This coffee fudge traybake is a traditional British-style cake, baked in a single pan and topped with a luscious coffee fudge icing. It’s perfect for afternoon tea, bake sales, family gatherings, or when you simply need a coffee-flavored pick-me-up.

Why You’ll Love This Recipe

• Classic Mary Berry–style simplicity
• Deep coffee flavor without bitterness
• Soft, tender sponge cake
• Rich, smooth fudge icing
• No fancy equipment required

What It Tastes Like

The sponge is light, buttery, and gently sweet with a warm coffee aroma. The icing is where the magic happens—silky, sweet, and intensely coffee-forward, creating that iconic traybake contrast between fluffy cake and fudgy topping.

When to Serve It

Perfect year-round, but especially wonderful in fall and winter with a hot cup of coffee or tea. It’s also ideal for make-ahead entertaining.

Ingredients

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For the Cake

• 170g cold margarine
• 175g caster sugar
• 3 large eggs
• 15ml coffee extract (1 tablespoon)
• 175g self-raising flour

For the Coffee Fudge Icing

• 100g unsalted butter
• 200g icing sugar, sifted
• 1 tablespoon coffee extract
• 1–2 tablespoons milk (as needed)

Tools You’ll Need

• Mixing bowl
• Electric hand mixer or wooden spoon
• 20x30cm (8×12-inch) traybake tin
• Parchment paper
• Spatula

Substitutions & Additions

• Swap margarine for butter if preferred
• Add chopped walnuts for texture
• Use espresso powder dissolved in water if you don’t have coffee extract
• Sprinkle cocoa powder or chocolate curls on top

How to Make Mary Berry’s Coffee Fudge Traybake

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Step 1: Prep the Tin

Preheat your oven to 180°C (350°F). Line a traybake tin with parchment paper, leaving overhang for easy lifting.

Step 2: Make the Cake Batter

In a large bowl, beat the cold margarine and caster sugar together until light and fluffy. Add the eggs one at a time, mixing well after each.

Step 3: Add Coffee & Flour

Stir in the coffee extract, then gently fold in the self-raising flour until just combined. Don’t overmix—this keeps the sponge tender.

Step 4: Bake

Pour the batter into the prepared tin and smooth the top. Bake for 25–30 minutes, until golden and a skewer comes out clean. Let cool completely.

Step 5: Make the Coffee Fudge Icing

Beat the butter until soft. Gradually add icing sugar, coffee extract, and milk until smooth, glossy, and spreadable.

Step 6: Ice the Cake

Spread the icing evenly over the cooled cake. Let it set slightly before slicing into neat squares.

What to Serve with Coffee Fudge Traybake

• Freshly brewed coffee or cappuccino
• English breakfast or Earl Grey tea
• Vanilla ice cream for dessert-style serving
• Lightly whipped cream

It also pairs beautifully with these popular recipes from Poulef:

• https://poulef.com/coffee-walnut-cake/

Tips for Making It Perfect

• Use room-temperature eggs for a smoother batter
• Don’t ice the cake while warm
• Sift icing sugar for ultra-smooth frosting
• Slice with a warm knife for clean edges
• Store covered to keep it moist

Storage Instructions

• Room temperature: Up to 3 days in an airtight container
• Refrigerator: Up to 5 days
• Freezer: Freeze un-iced cake up to 2 months
• Serve: Bring to room temperature before eating

General Information

Traybakes are a staple of British home baking—practical, unfussy, and perfect for sharing. Mary Berry’s style focuses on reliable results and classic flavors, and this coffee version is a shining example of why her recipes are so beloved.

Frequently Asked Questions

Can I use instant coffee instead of extract?
Yes—dissolve 1 tablespoon instant coffee in 1 tablespoon hot water.

Can I make this ahead?
Absolutely. It tastes even better the next day.

Can I use butter instead of margarine?
Yes, unsalted butter works perfectly.

Is this cake very sweet?
It’s balanced—the coffee cuts through the sweetness beautifully.

Can I double the recipe?
Yes, use a larger tray and adjust baking time slightly.

Conclusion

This Mary Berry’s Coffee Fudge Traybake is a timeless classic—easy, comforting, and packed with rich coffee flavor. Whether you’re baking for guests or treating yourself, this is one recipe that always delivers warmth and nostalgia in every bite.

Interactive Elements

If you bake this, please leave a review—it truly helps others find this recipe.
Share your traybake photos on Pinterest and tag me here:
https://www.pinterest.com/poulefrecipe/

Nutritional Information (Per Slice – Approximate)

Nutrient	Amount
Calories	320
Fat	18g
Saturated Fat	9g
Carbohydrates	36g
Sugar	24g
Protein	4g
Sodium	210mg

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