Divine Coffee Fudge Traybake: 20 Easy Squares

Oh, this Coffee Fudge Traybake is just *divine*! If you’re a fan of Mary Berry’s classic bakes, you are going to absolutely adore this one. It’s inspired by her lovely, comforting style, giving you a soft, rich coffee cake with a luscious fudgey icing that melts in your mouth. I actually whipped this up last weekend when my mum came over for tea, and it completely disappeared before the kettle even had a chance to boil! It’s just one of those foolproof recipes that always turns out perfectly and tastes utterly scrumptious, no faff whatsoever. Honestly, this Coffee Fudge Traybake inspired by Mary Berry is a new favourite in my kitchen.

Why You’ll Love This Coffee Fudge Traybake

• It’s ridiculously easy to make! Seriously, even if you’re a beginner baker, you’ll have this sorted in no time.
• The sponge is so soft and moist, with a lovely rich coffee flavour that’s just perfect.
• That creamy coffee icing is just dreamy – it makes the whole traybake feel a bit decadent!
• It’s the ultimate crowd-pleaser; perfect for bake sales, parties, or just a cheeky afternoon treat with your cuppa.

Ingredients for Your Coffee Fudge Traybake

Right then, let’s get baking! For this lovely Coffee Fudge Traybake, you’ll find everything you need is pretty standard pantry stuff. I always measure my flour and baking powder carefully – it’s the secret to that perfect fluffy texture. And don’t skimp on the coffee extract; that’s where all the magic flavour comes from!

• 170g margarine, softened
• 175g caster sugar
• 3 large eggs
• 1 tbsp coffee extract
• 175g self-raising flour
• ¾ tsp baking powder
• 85g unsalted butter, softened (for the icing)
• 225g icing sugar, sifted
• 1 tbsp milk
• 1 tbsp coffee extract (for the icing)

Step-by-Step Guide to Making Coffee Fudge Traybake

Right then, let’s get baking! For this lovely Coffee Fudge Traybake, you’ll find everything you need is pretty standard pantry stuff. I always measure my flour and baking powder carefully – it’s the secret to that perfect fluffy texture. And don’t skimp on the coffee extract; that’s where all the magic flavour comes from!

Step 1: First things first, get that oven preheating! You’re looking for 160°C for a conventional oven, or 140°C if you’ve got a fan-assisted one. While that’s warming up, line your traybake tin – I like to use a 30cm x 23cm one and line it with baking paper. It makes getting the cake out so much easier!

Step 2: Now for the cake batter! Chuck the softened margarine, caster sugar, eggs, coffee extract, self-raising flour, and baking powder into a nice big mixing bowl. Honestly, don’t overthink it at this stage.

Step 3: Grab your electric mixer (or a good strong whisk and some elbow grease!) and beat the mixture for about 2 minutes. You want it to become lovely and smooth and creamy. It should look like it’s really coming together nicely.

Step 4: Spoon this gorgeous batter into your prepared tin. Make sure you spread it out evenly so you get a nice, flat surface. You don’t want any sneaky lumps or hollows!

Step 5: Into the oven it goes! Bake it for somewhere between 35 and 40 minutes. You’ll know it’s ready when it’s a lovely golden brown and springs back when you gently touch the top. Careful, it will be hot!

Step 6: Once it’s baked, the hardest part is waiting! Let the traybake cool down completely in the tin. I know it’s tempting to dive right in, but it’s crucial for slicing later. While it’s cooling, let’s get on with that heavenly icing.

Step 7: For the icing, take your softened butter in a separate bowl and beat it until it’s lovely and creamy. It’s much easier to work with when it’s smooth.

Step 8: Now, gradually add in your sifted icing sugar, followed by that tablespoon of milk and the other tablespoon of coffee extract. Beat it all together until you have a gorgeously smooth, fluffy icing. It should have a lovely pale coffee colour and smell divine!

Step 9: Once the traybake is completely cool, spread that beautiful icing evenly over the top. Make sure you get right to the edges! Looking for similar coffee delights? You might like this easy coffee mousse or perhaps an easy coffee icebox cake.

Step 10: Slice it up into 20 squares. My best tip for super neat slices is to pop the whole thing in the fridge for about 20 minutes before cutting. It makes the icing firm up just enough!

Serving Suggestions for Your Coffee Fudge Traybake

This Coffee Fudge Traybake is pretty perfect on its own, but here are a couple of little extras you could add if you’re feeling fancy!

A Dollop of Cream: A spoonful of softly whipped cream on the side is always a winner. It just melts into the cake beautifully!

Dusting of Cocoa: A light dusting of good quality cocoa powder over the top just before serving adds a lovely visual touch and a hint of extra chocolatey depth.

A Perfect Cuppa: Honestly, this traybake is best served with a lovely hot cup of tea or coffee – it just brings out all those gorgeous coffee flavours.

Storing and Reheating Your Coffee Fudge Traybake

Now, you want to keep this Coffee Fudge Traybake tasting its best, right? I find the easiest way is to pop it into an airtight container once it’s completely cool. It’ll keep beautifully for up to 4 days – perfect for sneaking a piece when the mood strikes! I usually store all 20 squares together, but if you wanted to make the icing separately for some reason, you’d keep that in its own container too. Honestly, I rarely need to reheat it because it’s so delicious at room temperature, but if you do want it slightly warm, just a few seconds in the microwave should do the trick. It’s also brilliant for meal prep; just bake it at the weekend and you’ve got cake sorted for the week!

Frequently Asked Questions about this Coffee Fudge Traybake

Got a few burning questions about this delightful Coffee Fudge Traybake? No worries, I’ve got you covered!

Can I use a different type of coffee in this traybake?

You sure can! While I love the concentrated flavour of coffee extract in this recipe, you could swap it for 1 or 2 tablespoons of strong brewed coffee, or even instant espresso powder dissolved in a tiny bit of hot water. Just make sure you don’t add too much liquid, or your batter might get a bit too wet!

What if I don’t have self-raising flour?

No problem at all! If you only have plain (all-purpose) flour, just add an extra 1.5 teaspoons of baking powder for every 175g of plain flour you use. So, for this recipe, you’d use 175g plain flour and a total of 2.25 teaspoons of baking powder (¾ tsp + 1.5 tsp). This will give your cake that lovely lift.

Can I make this traybake dairy-free?

It’s a bit trickier to make this specific Coffee Fudge Traybake completely dairy-free because of the butter and eggs, but you could certainly try using a dairy-free baking spread for both the cake and the icing. For the eggs, a good flax egg or commercial egg replacer might work, but it could alter the texture a bit. If you’re after a dairy-free bake, you might want to check out other recipes specifically designed for that!

Before You Go

So, I really hope you give this Coffee Fudge Traybake a whirl! It’s honestly just the loveliest treat. If you do make it, please let me know how you got on in the comments below, or leave a little rating. I’d also love to see your creations over on Pinterest!

Print