Print

Coffee and Walnut Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 14 reviews

A classic and indulgent Coffee and Walnut Cake featuring moist coffee-infused sponge layers studded with crunchy walnuts and enveloped in a rich coffee buttercream frosting. Perfect for coffee lovers and special occasions, this cake combines the delightful flavors and textures of coffee and walnuts in a luscious homemade treat.

Ingredients

For the Sponge

  • 15 g instant coffee (granules or powder)
  • 250 g unsalted butter (softened)
  • 250 g golden caster sugar (or white caster or granulated sugar)
  • 4 large eggs (beaten)
  • 250 g self-raising flour
  • 1 tsp baking powder
  • 100 g walnuts (chopped, with some halves reserved for decoration)

For the Buttercream

  • 250 g unsalted butter (softened)
  • 320 g icing sugar
  • 15 g instant coffee (granules or powder)
  • 85 ml double cream (heavy cream) (optional)

Instructions

  1. Prepare the Oven and Tins: Preheat your oven to 170°C (160°C fan). Lightly grease two cake tins with butter, then line the bottoms with baking paper. Set them aside to prepare the batter.
  2. Mix the Coffee: Boil water using a kettle. Mix 15 g of instant coffee granules or powder with 1 tablespoon of boiling water until you get a smooth, thick coffee mixture. Set this aside to cool slightly.
  3. Cream Butter and Sugar: In a mixing bowl fitted with a paddle attachment (or use a hand mixer), beat 250 g softened butter and 250 g golden caster sugar together until pale and fluffy, about 3-5 minutes.
  4. Add Eggs and Coffee: Gradually add the beaten eggs one at a time, mixing well after each addition. Then add the coffee mixture and mix until fully combined. Don’t worry if the mixture looks a bit curdled; it will come together in the next step.
  5. Incorporate Dry Ingredients and Walnuts: Sift together 250 g self-raising flour and 1 tsp baking powder, then mix into the wet ingredients on low speed until well incorporated. Reserve a handful of walnut halves for decoration, roughly chop the rest, and fold them into the batter evenly.
  6. Bake the Cake Layers: Divide the batter evenly between the prepared tins. Bake in the preheated oven for 25-30 minutes or until a skewer inserted into the center comes out clean. Remove from oven and allow the cakes to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.
  7. Make the Buttercream: Place 250 g softened butter and 320 g icing sugar into a clean mixing bowl. Beat on low speed until combined, adding the sugar in two or three portions to avoid a sugar cloud. Dissolve 15 g instant coffee in 1 tablespoon boiling water and mix with 85 ml double cream. Add this coffee cream mixture to the butter and sugar, and beat until smooth and thick. Scrape the bowl as needed and mix briefly with a spatula to remove air bubbles.
  8. Assemble the Cake: Level the cooled sponges using a serrated knife or cake leveller if desired. Place one sponge layer on your serving plate or cake board. Spread or pipe a generous layer of coffee buttercream on top, then place the second sponge on top. Use the remaining buttercream to cover the top of the cake.
  9. Decorate: Garnish the top of the cake with the reserved walnut halves. Slice and enjoy your scrumptious coffee and walnut cake.

Notes

  • If you don’t have instant coffee, you can use 1 tablespoon of strong brewed espresso as a substitute.
  • Self-raising flour can be substituted with plain flour plus 2 teaspoons baking powder.
  • Double cream is optional in the buttercream but adds richness and smoothness to the frosting.
  • For best results, use room temperature ingredients to ensure smooth batter and buttercream consistency.

Find it online: https://bitezly.com/coffee-and-walnut-cake-recipe/