Coffee Hazelnut Praline Cake Recipe

Mary Berry's Coffee Hazelnut Praline Cake Recipe


  • 1 teaspoon coffee grounds
  • 1 teaspoon water (just boiled)
  • 4 eggs
  • 225g (8 ounces) baking spread, plus extra for greasing
  • 225g (8 ounces) white sugar
  • 225g (8 ounces) self-raising flour
  • 1 teaspoon baking powder
  • 100g (4 ounces) praline sugar, in small pieces
  • 75g (3 ounces) whole hazelnuts

Mary Berry's Coffee Hazelnut Praline Cake Recipe

Mary Berry's Coffee Hazelnut Praline Cake Recipe

For the Buttercream Frosting:

  • 1½ tablespoons coffee grounds
  • ½ cup water (just boiled)
  • 225g (8 ounces) melted butter
  • 400g (4 ounces) icing sugar


  1. Preheat the oven to 180°C (160°C fan/gas 4). Grease and line two 20cm (8-inch) round cake tins.
  2. Dissolve 1 teaspoon of coffee grounds in 1 teaspoon of just-boiled water. Let it cool.
  3. In a large bowl, whisk together the eggs, baking spread, sugar, self-raising flour, and baking powder until well combined.
  4. Add the dissolved coffee to the batter and mix thoroughly.
  5. Fold in the praline sugar and whole hazelnuts into the batter.
  6. Divide the mixture evenly between the prepared cake tins and smooth the tops.
  7. Bake in the preheated oven for approximately 25-30 minutes or until a skewer inserted into the center comes out clean.
  8. While the cakes are baking, prepare the coffee buttercream frosting. Dissolve 1½ tablespoons of coffee grounds in ½ cup of just-boiled water. Let it cool.
  9. In a separate bowl, mix the melted butter and icing sugar until smooth. Add the cooled coffee mixture and beat until creamy.
  10. Once the cakes are baked and cooled, spread a layer of the coffee buttercream frosting on top of one cake. Place the second cake on top and cover the entire cake with the remaining frosting.
  11. Optional: Decorate with additional hazelnuts or praline sugar on top.
  12. Serve and enjoy this rich and comforting Mary Berry Coffee Hazelnut Praline Cake!


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