Mary Berry Coffee Fudge Traybake Recipe

If Mary Berry says a recipe is worth making, you make it. No questions asked. Her coffee fudge traybake is one of those bakes that looks impressive, tastes even better, and somehow comes together without any drama, which, if you’ve ever attempted a layered celebration cake on a Tuesday evening, you’ll know is genuinely priceless.

What Is Mary Berry’s Coffee Fudge Traybake?

Mary Berry’s coffee fudge traybake is a classic British bake, a soft, moist coffee-flavoured sponge baked in a rectangular tin and topped with a rich, glossy coffee fudge icing. It cuts into neat squares, feeds a crowd, and requires zero decorating skill. One tin, one bowl, done. It’s the kind of reliable bake that shows up at every village fete, school fair, and Sunday tea table across the UK, and for very good reason.

Ingredients You’ll Need

For the Traybake Sponge

• 225g (8oz) softened unsalted butter
• 225g (8oz) caster sugar
• 275g (10oz) self-raising flour
• 2 tsp baking powder
• 4 large eggs
• 4 tbsp milk
• 2 tbsp instant coffee, dissolved in 2 tbsp boiling water (cooled)

For the Coffee Fudge Icing

• 75g (3oz) unsalted butter
• 225g (8oz) icing sugar, sifted
• 2 tbsp instant coffee, dissolved in 2 tbsp boiling water (cooled)
• A splash of milk, if needed, to loosen

FYI, instant coffee works perfectly here. You don’t need expensive espresso or a fancy machine. Mary Berry herself uses instant, and if it’s good enough for her, it’s good enough for the rest of us.

How to Make Mary Berry’s Coffee Fudge Traybake

Step 1: Preheat and Prep

Preheat your oven to 180°C / 160°C fan / Gas 4. Grease and line a 30x23cm (12×9 inch) traybake tin with baking parchment. Getting this right saves you from the heartbreak of a perfectly baked sponge stuck to the tin. Ask me how I know.

Step 2: Make the Sponge Batter

This is a one-bowl, all-in-one method, one of the reasons Mary Berry’s traybakes are so beloved. Put the softened butter, caster sugar, flour, baking powder, eggs, milk, and cooled coffee mixture all into a large bowl. Beat with an electric hand mixer for about 2 minutes until smooth and well combined. Don’t overbeat just enough to bring everything together.

The batter should be a lovely light caramel colour with a soft dropping consistency.

Step 3: Bake

Pour the batter into your prepared tin and spread it evenly into the corners. Bake for 35–40 minutes, until the sponge is golden, risen, and a skewer inserted into the centre comes out clean.

Don’t open the oven in the first 25 minutes. That rush of cold air can cause the centre to sink, and no amount of icing will fully disguise a sunken traybake (though we’ve all tried).

Leave the sponge to cool completely in the tin before icing. Completely. Not mostly. Completely.

Step 4: Make the Coffee Fudge Icing

Melt the butter in a small saucepan over a low heat. Remove from the heat and stir in the sifted icing sugar and dissolved coffee mixture. Beat until smooth and glossy. If the icing feels too thick, add a tiny splash of milk to loosen it slightly.

Work quickly; this icing sets fast. Pour it over the cooled sponge and spread with a palette knife or the back of a spoon. Swirl the top if you’re feeling fancy.

Step 5: Set and Slice

Leave the icing to set for at least 30 minutes before slicing into squares. IMO, 20 squares is the sweet spot, generous enough to satisfy, small enough that nobody feels guilty going back for a second piece.

Tips for the Best Result

• Room temperature butter and eggs make the batter come together much more smoothly. Cold butter in an all-in-one mix is a recipe for a lumpy batter.
• Sift the icing sugar for the fudge topping. Skipping this step leaves lumps that won’t beat out, no matter how hard you try.
• Cool the coffee before adding it to both the batter and the icing. Hot coffee melts the butter and throws off the consistency.
• Storage: Keep in an airtight tin at room temperature for up to 4 days. It actually tastes better on day two once the icing fully sets.

Frequently Asked Questions

Can I make this traybake ahead of time? Absolutely. Bake the sponge a day ahead and store it uniced, wrapped in clingfilm. Make the fudge icing and top it the morning you need it.

Can I freeze Mary Berry’s coffee traybake? Yes, freeze the sponge without icing, well wrapped, for up to 3 months. Defrost at room temperature and ice once fully thawed.

What if I don’t like strong coffee flavour? Reduce the coffee to 1 tablespoon in both the sponge and the icing. The flavour becomes more subtle, more of a hint than a hit.

Final Thoughts

Mary Berry’s coffee fudge traybake earns its reputation every single time. It’s simple enough for beginner bakers, reliable enough for experienced ones, and crowd-pleasing enough that you’ll rarely bring home leftovers. One bowl, one tin, minimal fuss, maximum reward.

Bake it once, and it’ll become a permanent fixture in your recipe rotation. You have been warned.