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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.

Ingredients

Scale

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

Find it online: https://thedishspot.com/coffee-fudge-traybake-recipe/