Name: Mini Coffee and Walnut Cakes Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 55 min
Cuisine: British
Ingredients: 200 grams Unsalted butter or margarine (room temperature); 200 grams Golden caster sugar; 2 large Eggs (room temperature); 200 grams Self-raising flour; 2 tablespoons Espresso powder or instant coffee granules; 75 grams Walnuts, roughly chopped; 2 tablespoons Boiling water (for dissolving coffee); 200 grams Unsalted butter (room temperature); 400 grams Icing sugar; 1 tablespoon Espresso powder or instant coffee granules; 1 tablespoon Boiling water (for dissolving coffee); Generous pinch of Salt; 40 grams Whole walnuts (for decoration)

If you adore the rich, comforting flavors of coffee paired with the buttery crunch of walnuts, this Mini Coffee and Walnut Cakes Recipe will quickly become your go-to treat. These delightful little cakes are perfectly moist with a gentle espresso kick, topped with a luscious coffee buttercream and crowned with a crunchy walnut. They are just the right size for afternoon tea, special occasions, or whenever you crave a cozy, guaranteed crowd-pleaser. I promise, once you try these, baking mini versions of this classic combo will be on repeat in your kitchen!

Ingredients You’ll Need

A white bowl with a textured surface holds several baking ingredients ready to be mixed. Inside, there is a thick yellow batter layer smeared on one side, a white flour layer on the opposite side, and a pile of chopped light brown walnuts resting on top near the flour. Dark brown syrup or molasses pools near the center, partially covering some walnuts. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Mini Coffee and Walnut Cakes Recipe lies in its straightforward and accessible ingredients, each playing a crucial role in creating the perfect balance of flavor and texture. From the creamy butter to the punchy espresso and crunchy walnuts, these staples come together to make pure magic.

Unsalted butter or margarine (200 grams): Use at room temperature for that fluffy cake base and buttery richness.
Golden caster sugar (200 grams): Adds sweetness and a subtle caramel flavor that deepens the cake’s taste.
Large eggs (2): Bind the ingredients, add moisture, and help with rise; room temperature is key for smooth mixing.
Self-raising flour (200 grams): Provides structure and helps the cakes rise beautifully and evenly.
Espresso powder or instant coffee granules (3 tablespoons total): The heart of the flavor, giving that authentic coffee bitterness and aroma.
Walnuts (75 grams roughly chopped + 40 grams whole): Adds a wonderful crunchy texture and nutty depth both inside and on top.
Icing sugar (400 grams): For the smooth, sweet coffee buttercream frosting.
Salt (a generous pinch): Balances flavors and enhances the sweetness of the buttercream.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Mini Coffee and Walnut Cakes Recipe

Step 1: Prepare the Coffee Base

Start by dissolving 2 tablespoons of espresso powder or instant coffee granules into boiling water. This concentrated coffee infuses the cake batter with incredible depth and aroma. Once dissolved, pop it into the fridge to cool. This simple step ensures the cakes have a rich coffee flavor that is gentle yet unmistakable.

Step 2: Get Your Oven and Tin Ready

Preheat the oven to 160°C fan or 180°C conventional and generously grease your 12-hole mini cake tin with butter. For extra confidence in non-stick action, dust each hole with a little flour. This way, your mini cakes will come out clean, looking picture perfect.

Step 3: Cream Butter and Sugar

In a large bowl, beat 200 grams of room temperature butter with 200 grams of golden caster sugar until the mixture turns light and fluffy. This air incorporation is what will make your cakes tender and soft, so take your time here—it’s well worth it!

Step 4: Add Eggs Thoughtfully

Beat in two large eggs one at a time, ensuring each one is fully mixed before adding the next. A trick is to add a tablespoon of self-raising flour with each egg to keep your batter stable and prevent curdling. Handling the eggs gently makes the texture beautifully smooth.

Step 5: Fold in the Flour, Coffee, and Walnuts

Sift in 200 grams of self-raising flour, fold in the cooled coffee from step 1, and stir in the roughly chopped walnuts. Mix gently and just until combined—overmixing can toughen your cakes. This is where the flavors start to meld beautifully.

Step 6: Fill the Cake Tin and Bake

Divide the batter evenly between your mini cake holes, filling them just over halfway. Bake for 18-20 minutes until the cakes rise and turn a gorgeous golden color. Once baked, let them cool in the tin for 15 minutes before transferring to a wire rack to cool completely.

Step 7: Make the Coffee Buttercream

While your cakes cool, prepare the frosting by dissolving 1 tablespoon of espresso powder in boiling water and cooling it in the fridge. Beat 200 grams of butter until light and fluffy, then sift in 400 grams of icing sugar and add a pinch of salt. Beat it together until silky and combined, then fold in the cooled coffee. This buttercream is the luscious glue that binds the coffee flavor to each bite.

Step 8: Assemble Your Mini Coffee and Walnut Cakes Recipe

Slice each cooled mini cake horizontally to create two layers. Spread or pipe a generous amount of the coffee buttercream on the bottom half before sandwiching it with the top half. Pipe more buttercream on top if you like, and finish by popping a whole walnut on each cake. They look as good as they taste!

How to Serve Mini Coffee and Walnut Cakes Recipe

The image shows small layered cakes arranged on a white cake stand with a smooth texture. Each cake has two light brown spongy layers with a textured crumb, separated by smooth dollops of tan-colored frosting, piped evenly between and on top of the layers. Some cakes are topped with walnut halves. A piping bag with tan frosting is held above one cake, adding more frosting dollops. The background is a white marbled surface, with scattered coffee beans adding detail. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple but elegant, a whole walnut perched on top serves as a natural garnish that hints at the flavor inside. You can also dust them lightly with cocoa powder or a tiny sprinkle of finely ground coffee for added sophistication. These small touches make your mini cakes party-ready at a glance.

Side Dishes

Serve these cakes alongside a cup of freshly brewed coffee or a rich, creamy latte to amplify the coffee flavor. For a lighter balance, pair with fresh fruit like berries or a dollop of whipped cream. These sides keep the indulgence balanced and refreshing.

Creative Ways to Present

Arrange your Mini Coffee and Walnut Cakes Recipe on a tiered cake stand for a charming afternoon tea vibe. You could also serve them individually in decorative cupcake wrappers or small boxes as delightful homemade gifts. When you add a drizzle of chocolate or a sprinkle of edible gold dust, they instantly become showstoppers!

Make Ahead and Storage

Storing Leftovers

Store any leftover mini cakes in an airtight container at room temperature for up to two days, or in the fridge for up to four days. Keep them covered well to prevent the buttercream from drying out. This way, the flavors remain fresh and the cakes stay moist for whenever you want a sweet pick-me-up.

Freezing

You can freeze the un-iced mini cakes once completely cooled. Wrap them individually in cling film and place in a sealed freezer bag for up to three months. When ready to enjoy, thaw them slowly in the fridge overnight before adding fresh coffee buttercream for the best results.

Reheating

If you want your cakes just a bit warmer, leave them to come to room temperature naturally. Avoid microwaving as it may melt the buttercream and soften the walnut garnish. A gentle warming here is perfect for enhancing the coffee aroma without compromising texture.

FAQs

Can I use regular coffee instead of espresso powder?

Espresso powder is preferred because it dissolves quickly and provides a concentrated coffee flavor without extra liquid. However, you can substitute strong brewed coffee, but reduce other liquids slightly to keep the batter consistency right.

Are these cakes suitable for freezing after being frosted?

It’s best to freeze the cakes before frosting. Coffee buttercream can become a bit separated when frozen and thawed, affecting texture and appearance. You’ll get much better results frosting fresh after thawing the cakes.

Can I make these cakes larger instead of mini?

Absolutely! Just increase baking time accordingly and watch for doneness. Mini cakes generally take 18-20 minutes, while larger ones may need up to 30-35 minutes. Use a skewer test to check for doneness.

What vegan options could I try?

You can substitute margarine for butter, use a vegan egg replacer, and ensure your icing sugar is vegan-friendly. The coffee and walnut flavors are naturally vegan, so it’s a great recipe to adapt with a few careful swaps.

How can I make the cakes more moist?

Ensure you don’t overbake, and using golden caster sugar helps. Also, folding in the ingredients gently keeps the batter light. If you want, a splash of yogurt or milk can be added but remember to slightly reduce other liquids to maintain balance.

Final Thoughts

I can’t recommend this Mini Coffee and Walnut Cakes Recipe highly enough if you’re searching for a charming, flavor-packed treat that’s fun to bake and impossible to resist. The combination of rich coffee, crunchy walnuts, and silky buttercream creates a little moment of happiness in every bite. Give this recipe a try—you’ll be amazed how something so mini can pack such a big punch in taste and joy!