![["Close-up side view of Mary Berry's coffee and praline cake showcasing its rich layers and glossy icing.", "Side view of a slice of Mary Berry's coffee and praline cake with chocolate swirls and hazelnut topping.", 'Detailed image of a moist coffee and praline cake by Mary Berry, highlighting its creamy texture and nuts.', "Close-up of Mary Berry's coffee and praline cake revealing the intricate decoration and layered filling."]](https://timetocooks.com/wp-content/uploads/2026/08/mary-berrys-coffee-and-praline-cake_1_U1-300x300.webp)
Mary Berry's coffee and praline cake
A deliciously rich cake combining coffee flavor with crunchy praline topping, perfect for special occasions.
Ingredients
Baking ingredients
- 1 tbsp coffee granules
- 4 large free-range eggs
- 225 g baking spread or softened unsalted butter plus extra for greasing
- 225 g caster sugar
- 225 g self-raising flour
- 1 tsp baking powder
- 100 g granulated sugar
- 75 g shelled hazelnuts
- 1 tbsp coffee granules
- 125 g unsalted butter, softened
- 225 g icing sugar
Instructions
- Preheat oven to 180°C. Grease and line two 20cm cake tins.
- Dissolve coffee in boiling water. Mix eggs, butter, sugar, flour, baking powder, and coffee; beat until smooth. Divide into tins and bake for 30 minutes.
- Cool cakes on wire rack. Make praline by boiling sugar with water until golden, then coat hazelnuts and cool.
- Prepare buttercream by dissolving coffee, beating butter, then adding icing sugar and coffee until fluffy. Chop praline into small pieces.
- Assemble cake: spread buttercream between layers, top with praline, and finish with remaining buttercream and praline.
Notes
Ensure sugar syrup is handled carefully as it is extremely hot.