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    Prep Time: 20 min
  • Cooker icon
    Cooking Time: 25 min
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    Difficulty: Easy
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    Makes: an 8 x 10inch tray of cake so depends on how big you want your squares or slices to be. We went for 24 squares (about 3 mouthfuls each!)


For the tray bake:
  • 175g butter
  • 175g Light brown sugar
  • 175g Homepride Self-Raising flour
  • 40g Homepride Plain flour
  • 3 large eggs
  • 2 teaspoons of coffee dissolved in 75ml of boiling water left to cool
  • 75g chopped walnuts (plus extra walnuts for topping the cake)
  • 75g Dark chocolate chips
For the buttercream:
  • 250g butter, softened
  • 500g icing sugar
  • 2 teaspoons of instant coffee dissolved in 3 tablespoons of boiling water - set aside till cool
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  • Pre-heat your oven to 140degrees fan assisted (160 conventional / Gas Mark 3)

  • Cream together the butter and sugar.

  • Add the eggs one at a time and combine thoroughly - you can add a teaspoon of the flour in between each egg if your mix starts to split.

  • Fold in the two flours until the mixture is nicely combined.

  • Fold in the coffee mixture, chopped walnuts and chocolate chips until they are evenly dispersed through the mix.

  • Pour the mixture into a lined baking tin (we used an 8 x 10 inch) and spread so it's even across the tin.

  • Pop into the oven for about 25 minutes but you may need longer dependent on your oven - when you pop in a skewer, you want it to come out clean.

  • For the Buttercream:
    Cream the butter in a bowl until really soft and fluffy. Add the icing sugar and beat until completely incorporated (if you have a preferred method do use that. If not, we recommend adding a couple of large tablespoons of icing sugar at a time to reduce the mess!).

  • Once all the sugar and butter are combined, pour in the coffee mixture and beat till fully combined. If you feel it needs a little more loosening (and this will be to taste), you can add a teaspoon or two of milk.

  • Spread the coffee buttercream over the cooled sponge and sprinkle (or artfully place!) the remaining walnuts on top.