These coffee fudge squares are rich, soft, and deeply satisfying, combining a tender coffee-flavoured sponge with a smooth, buttery fudge topping. Perfect for coffee lovers, they strike a balance between sweetness and bitterness and are ideal for afternoon tea, dessert, or sharing with friends.
Why You’ll Love This Recipe
You’ll love this recipe because it delivers bold coffee flavour without being overpowering. The sponge is easy to prepare in one bowl and bakes into a moist, even crumb, while the hot fudge topping sets into a soft, sliceable layer that feels indulgent but not heavy. It’s a reliable bake that looks impressive yet uses simple, everyday ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake
175 g unsalted butter, softened
175 g caster sugar
225 g self-raising flour
1 ½ teaspoons baking powder
3 large eggs
2 tablespoons milk
1 tablespoon coffee essence
or
2 teaspoons instant coffee dissolved in 1 tablespoon hot water
For the fudge topping
80 g unsalted butter
115 g light muscovado sugar
2 tablespoons milk
280 g icing sugar
25 g flaked almonds
Directions
Preheat the oven to 180°C. Grease and line a rectangular baking tin.
In a large bowl, cream the softened butter and caster sugar together until light and fluffy. Beat the eggs lightly, then add them gradually to the mixture, mixing well after each addition.
Stir in the milk and the coffee essence or dissolved coffee. Sift in the self-raising flour and baking powder, then fold everything together until you have a thick, smooth batter.
Spoon the batter into the prepared tin and spread it evenly. Bake for about 30 minutes, until the cake has pulled slightly away from the sides of the tin and feels springy in the centre. Leave to cool completely in the tin.
To make the fudge topping, place the butter, light muscovado sugar, and milk into a saucepan. Heat gently until melted, then bring to a boil and cook for 3 minutes, stirring constantly.
Remove from the heat and beat in the icing sugar until smooth and glossy. Immediately spread the hot fudge over the cooled cake and sprinkle the flaked almonds on top before it sets.
Once firm, cut into squares and serve.
Servings and timing
This recipe makes approximately 21 squares.
Preparation time is about 20 minutes.
Baking time is around 30 minutes.
Cooling and setting time is about 40 minutes.
Variations
You can replace the flaked almonds with hazelnuts or leave the topping plain for a smoother finish. For a stronger coffee flavour, increase the instant coffee to 3 teaspoons. If you prefer a milder sweetness, reduce the icing sugar in the fudge slightly and spread it thinner.
Storage/Reheating
Store the squares in an airtight container at room temperature for up to 3 days. If the weather is warm, keep them in the refrigerator to prevent the fudge from becoming too soft. These squares are best enjoyed at room temperature and do not need reheating.
FAQs
Can I make these squares without coffee essence?
Yes, instant coffee dissolved in hot water works perfectly and gives excellent flavour.
Can I use plain flour instead of self-raising flour?
Yes, but add an extra 1 teaspoon of baking powder to compensate.
Why must the fudge be spread while hot?
The fudge sets very quickly as it cools, so spreading it hot ensures a smooth, even layer.
Can I freeze coffee fudge squares?
Yes, freeze them in an airtight container for up to one month, then thaw at room temperature.
What tin size works best?
A medium rectangular tray, roughly 20 x 30 cm, works well for even thickness.
Can I reduce the sugar?
You can slightly reduce the caster sugar in the cake, but the fudge relies on sugar for texture.
Are these suitable for afternoon tea?
Yes, they are ideal for slicing into neat squares and serving with tea or coffee.
Can I make them in advance?
Yes, they keep well for a couple of days and are often even better the next day.
How do I know the cake is fully baked?
The centre should spring back lightly when pressed, and the edges will pull away from the tin.
Can I add chocolate?
You can add 75 g of chopped chocolate to the cake batter for a mocha-style variation.
Conclusion
Coffee fudge squares are a timeless bake that delivers comfort, flavour, and elegance in every bite. With their soft coffee sponge and rich fudge topping, they’re a wonderful choice for gatherings, gifting, or simply treating yourself to something special.
Coffee Fudge Squares are soft, coffee-infused sponge bars topped with a rich, buttery fudge layer and sprinkled with flaked almonds. They strike the perfect balance between bitter and sweet, making them a comforting treat for coffee lovers.
Ingredients
For the cake:
175 g unsalted butter, softened
175 g caster sugar
225 g self-raising flour
1 ½ teaspoons baking powder
3 large eggs
2 tablespoons milk
1 tablespoon coffee essence or
2 teaspoons instant coffee dissolved in 1 tablespoon hot water
For the fudge topping:
80 g unsalted butter
115 g light muscovado sugar
2 tablespoons milk
280 g icing sugar
25 g flaked almonds
Instructions
Preheat oven to 180°C (350°F). Grease and line a 20 x 30 cm rectangular baking tin.
In a large bowl, cream the butter and caster sugar until light and fluffy.
Gradually add the eggs, beating well after each addition.
Stir in the milk and coffee essence or dissolved instant coffee.
Sift in self-raising flour and baking powder. Fold into the wet mixture until a smooth batter forms.
Spoon batter into the prepared tin and spread evenly.
Bake for 30 minutes or until the centre springs back and the edges pull away slightly.
Cool completely in the tin before topping.
For the fudge topping, melt butter, muscovado sugar, and milk in a saucepan over medium heat.
Bring to a boil, stirring constantly, and cook for 3 minutes.
Remove from heat and beat in icing sugar until smooth.
Immediately spread the hot fudge over the cooled cake and sprinkle with flaked almonds.
Allow to set, then cut into 21 squares and serve.
Notes
Use hazelnuts or leave out nuts for variation.
Increase coffee for a bolder flavor or reduce icing sugar for a less sweet fudge.
Spread fudge quickly before it begins to set.
Add chocolate chunks to the batter for a mocha twist.
