Coffee Fudge Traybake Recipe

Introduction

This Coffee Fudge Traybake is a deliciously rich and moist cake with the perfect balance of coffee flavor and sweetness. Topped with a smooth coffee icing and optional walnut decoration, it’s ideal for afternoon tea or a cozy treat.

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 (for icing)
• 150g icing sugar
• 1 tablespoon instant coffee (dissolved in 1 tablespoon hot water)
• 1 tablespoon milk (if needed to loosen icing)
• Walnut halves for decoration (optional)

Instructions

1. Step 1: 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 sticking.
2. Step 2: In a large bowl, beat the softened butter and light brown sugar together until light and fluffy.
3. Step 3: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
4. Step 4: Sift the self-raising flour and baking powder, then gently fold them into the wet mixture to keep the batter airy. Avoid overmixing.
5. Step 5: Stir in the dissolved instant coffee and chopped walnuts if using, distributing evenly through the batter.
6. Step 6: Pour the batter into the prepared tin, smooth the surface, and bake for 25–30 minutes until golden and springy to the touch.
7. Step 7: Allow the cake to cool completely in the tin before icing.
8. Step 8: For the icing, beat softened butter and icing sugar until smooth and fluffy. Stir in the dissolved coffee. If the icing is too thick, add milk gradually to loosen.
9. Step 9: Spread the coffee icing evenly over the cooled cake and decorate with walnut halves if desired.
10. Step 10: Cut into 16 squares and serve.

Tips & Variations

• For a more intense coffee flavor, use espresso granules or add an extra teaspoon of dissolved coffee to the batter.
• Swap walnuts for pecans or omit nuts entirely if you prefer a nut-free cake.
• Ensure the butter is fully softened for easier mixing and a better texture.
• If you don’t have self-raising flour, use plain flour with 1½ teaspoons baking powder.

Storage

Store the traybake in an airtight container at room temperature for up to 4 days. To reheat, enjoy slightly warmed or at room temperature as the icing softens beautifully.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of instant coffee?

Instant coffee granules provide a concentrated flavor without adding extra liquid, so they work best. If using brewed coffee, reduce other liquids slightly to maintain the right batter consistency.

Is it possible to make this recipe gluten-free?

Yes, you can substitute self-raising flour with a gluten-free baking mix of equal quantity. Ensure your baking powder is gluten-free as well.

Coffee Fudge Traybake Recipe

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★★★★★

4.4 from 140 reviews

This Coffee Fudge Traybake is a deliciously moist and tender coffee-flavored cake with a smooth coffee icing, perfect for coffee lovers. Featuring a soft crumb enhanced with walnuts for added texture, this easy-to-make traybake is ideal for afternoon tea or as a delightful dessert.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 16 squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Cake:

• 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:

• 75g unsalted butter (softened)
• 150g icing sugar
• 1 tablespoon instant coffee (dissolved in 1 tablespoon hot water)
• 1 tablespoon milk (optional, to loosen icing)
• Walnut halves for decoration (optional)

Instructions

1. 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 with baking parchment to prevent the cake from sticking and ensure easy removal.
2. Mix Butter and Sugar: In a large mixing bowl, beat together the softened unsalted butter and light brown sugar until the mixture is light, fluffy, and well combined. This step helps create a tender and moist cake texture.
3. Add Eggs: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. This helps build structure and stability in the batter.
4. Incorporate Dry Ingredients: Sift together the self-raising flour and baking powder, then gently fold these into the wet ingredients. Fold carefully to maintain an airy batter and avoid overmixing, which can make the cake dense.
5. Add Coffee and Walnuts: Stir in the dissolved instant coffee granules and the chopped walnuts if you are using them. This adds rich coffee flavor and a pleasant crunch.
6. Bake the Cake: Pour the batter into the prepared traybake tin. Smooth the surface with a spatula to create an even layer. Bake in the preheated oven for 25–30 minutes, or until the cake is golden on top and springs back when gently pressed in the center.
7. Cool: Remove the cake from the oven and allow it to cool completely in the tin. Cooling fully is essential for the icing to set properly when applied.
8. Make the Icing: Beat the softened unsalted butter with the icing sugar until smooth and fluffy. Stir in the dissolved instant coffee. If the mixture is too thick to spread easily, add milk a little at a time until the desired spreading consistency is reached.
9. Decorate: Spread the coffee icing evenly over the cooled traybake using a spatula. For an elegant finishing touch and extra texture, decorate the top with walnut halves if desired.
10. Serve: Cut the traybake into 16 squares. Serve fresh for best flavor and texture. Store any leftovers in an airtight container at room temperature for up to 4 days.

Notes

• The dissolved instant coffee in both the batter and icing intensifies the coffee flavor without adding any grittiness.
• Using self-raising flour eliminates the need for extra leavening agents except a small amount of baking powder for a lighter texture.
• Chopped walnuts add a lovely crunch but can be omitted or substituted with other nuts if preferred.
• Ensure the cake is completely cool before icing to prevent melting the icing and ensure a smooth finish.
• Store traybake in an airtight container to keep it moist and fresh for up to 4 days.

Keywords: coffee traybake, coffee fudge cake, traybake recipe, easy coffee cake, walnut coffee cake