Short Description
This Coffee and Walnut Cake is the perfect combination of rich, aromatic coffee flavor and crunchy walnuts, all nestled in a soft, buttery sponge. Topped with a smooth, coffee-infused buttercream icing and garnished with walnuts, this cake is a delicious treat for any coffee lover. Ideal for afternoon tea, special occasions, or whenever you’re craving a comforting cake!
Why You’ll Love This Recipe
The rich coffee flavor in this cake is perfectly balanced by the nutty crunch of walnuts, making each bite a delightful experience. The soft sponge cake is light yet full of flavor, and the smooth coffee buttercream icing adds an extra layer of indulgence. Whether you’re a coffee aficionado or just looking for a comforting dessert, this cake is sure to impress!
Ingredients
For the Sponge:
- 225g butter, softened
- 225g caster sugar
- 4 medium Waitrose Free Range British Blacktail Eggs
- 225g plain flour
- 1 tbsp baking powder
- 2 tbsp instant coffee powder (if you have chunkier coffee, dissolve it in 1 tsp of boiling water to make a paste before adding)
- 1 tbsp milk
For the Icing:
- 150g butter
- 300g icing sugar
- 1 tbsp instant coffee dissolved in 1 tbsp boiling water
- 8 walnut halves, plus extra chopped walnuts to decorate
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Preheat the Oven
- Grease 2 x 20cm round cake tins and line them with baking parchment. Preheat the oven to 180°C (160°C fan) or gas mark 4.
Step 2: Prepare the Sponge Batter
- Place the butter, caster sugar, eggs, plain flour, baking powder, instant coffee powder, and milk into a large bowl (or the bowl of a stand mixer).
- Using an electric whisk or the paddle attachment of a stand mixer, beat the mixture for 5 minutes until smooth. Scrape down the sides of the bowl with a spatula a few times during the mixing process to ensure everything is well combined.
Step 3: Bake the Cakes
- Divide the batter evenly between the two prepared tins and smooth the tops with a spatula.
- Bake in the preheated oven for 20-25 minutes, or until the cakes are golden, risen, and a skewer inserted into the center comes out clean.
- Allow the cakes to cool in the tins for a few minutes, then turn them out onto a wire rack to cool completely.
Step 4: Prepare the Icing
- In a large bowl, place the butter, icing sugar, and coffee paste (made by dissolving instant coffee in boiling water).
- Use an electric whisk to beat the mixture for a few minutes until light, fluffy, and spreadable.
Step 5: Assemble the Cake
- Once the cakes are completely cool, spread half of the coffee buttercream icing on the top of one of the cakes.
- Place the other cake on top and spread the remaining icing on top.
- Decorate the cake with walnut halves and chopped walnuts for added texture and flavor.
Servings and Timing
- Servings: 10 servings
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Total Time: 45-50 minutes
Variations
- Make it Vegan: Substitute the butter and eggs with plant-based alternatives like dairy-free butter and flax eggs (1 tablespoon flax meal + 2.5 tablespoons water per egg). Use a non-dairy milk as well.
- Add Chocolate: For a chocolatey twist, add 1/4 cup of cocoa powder to the dry ingredients for a mocha flavor.
- Nuts: If you prefer other nuts, you can substitute the walnuts with hazelnuts, pecans, or almonds.
Storage/Reheating
- Storage: Store the cake in an airtight container at room temperature for up to 3 days.
- Reheating: Reheat individual slices in the microwave for 10-15 seconds to enjoy a warm piece of cake.
FAQs
1. Can I use decaf coffee for this recipe?
Yes, you can use decaf coffee if you prefer a lower caffeine option. The flavor will still be delicious!
2. Can I make this cake ahead of time?
Yes, this cake can be made ahead of time. After assembling, store it in an airtight container for up to 3 days. If you want to make it further in advance, you can freeze the cakes individually and assemble them later.
3. Can I use other types of nuts?
Yes, you can use any nuts you prefer, such as hazelnuts, almonds, or pecans. Just make sure to chop them roughly before adding them as a topping.
4. Can I substitute the butter in the icing?
If you’re looking to make the icing dairy-free, you can use dairy-free butter or coconut cream as a substitute for the butter.
5. Can I make this a gluten-free cake?
Yes, you can substitute the plain flour with a gluten-free all-purpose flour blend to make the cake gluten-free. Just make sure the baking powder you use is also gluten-free.
6. How can I make the cake more moist?
To make the cake more moist, you can add a small amount of sour cream or yogurt to the batter, which will help keep it tender and moist.
7. How do I know when the cake is done?
The cake is done when the top is golden brown, and a skewer inserted into the center comes out clean. You can also check for a firm texture when gently pressing the top of the cake.
8. Can I use instant coffee instead of espresso powder?
Yes, you can use instant coffee in place of espresso powder. Just make sure to dissolve it in hot water for a smoother texture in the icing.
9. Can I add more coffee flavor to the cake?
Yes, if you prefer a stronger coffee flavor, you can increase the amount of instant coffee in both the cake and the icing.
10. Can I frost the cake with a different frosting?
Absolutely! You can frost the cake with a traditional buttercream or cream cheese frosting if you prefer.
Conclusion
Coffee and Walnut Cake is a classic, comforting dessert that brings together the rich flavors of coffee and the crunch of walnuts in a moist, fluffy cake. The addition of coffee buttercream and walnut decoration takes this cake to the next level, making it perfect for tea time, celebrations, or simply enjoying with a cup of coffee. This easy-to-follow recipe guarantees a delicious result every time!
Print
Coffee and Walnut Cake
- Total Time: 45-50 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
This Coffee and Walnut Cake is the perfect combination of rich, aromatic coffee flavor and crunchy walnuts, all nestled in a soft, buttery sponge. Topped with a smooth, coffee-infused buttercream icing and garnished with walnuts, this cake is a delicious treat for any coffee lover. Ideal for afternoon tea, special occasions, or whenever you’re craving a comforting cake!
Ingredients
For the Sponge:
225g butter, softened
225g caster sugar
4 medium Waitrose Free Range British Blacktail Eggs
225g plain flour
1 tbsp baking powder
2 tbsp instant coffee powder (if you have chunkier coffee, dissolve it in 1 tsp of boiling water to make a paste before adding)
1 tbsp milk
For the Icing:
150g butter
300g icing sugar
1 tbsp instant coffee dissolved in 1 tbsp boiling water
8 walnut halves, plus extra chopped walnuts to decorate
Instructions
- Preheat the Oven: Grease 2 x 20cm round cake tins and line them with baking parchment. Preheat the oven to 180°C (160°C fan) or gas mark 4.
- Prepare the Sponge Batter: Place the butter, caster sugar, eggs, plain flour, baking powder, instant coffee powder, and milk into a large bowl (or the bowl of a stand mixer). Using an electric whisk or the paddle attachment of a stand mixer, beat the mixture for 5 minutes until smooth. Scrape down the sides of the bowl with a spatula a few times during the mixing process to ensure everything is well combined.
- Bake the Cakes: Divide the batter evenly between the two prepared tins and smooth the tops with a spatula. Bake in the preheated oven for 20-25 minutes, or until the cakes are golden, risen, and a skewer inserted into the center comes out clean. Allow the cakes to cool in the tins for a few minutes, then turn them out onto a wire rack to cool completely.
- Prepare the Icing: In a large bowl, place the butter, icing sugar, and coffee paste (made by dissolving instant coffee in boiling water). Use an electric whisk to beat the mixture for a few minutes until light, fluffy, and spreadable.
- Assemble the Cake: Once the cakes are completely cool, spread half of the coffee buttercream icing on the top of one of the cakes. Place the other cake on top and spread the remaining icing on top. Decorate the cake with walnut halves and chopped walnuts for added texture and flavor.
Notes
- Make it Vegan: Substitute the butter and eggs with plant-based alternatives like dairy-free butter and flax eggs (1 tablespoon flax meal + 2.5 tablespoons water per egg). Use a non-dairy milk as well.
- Add Chocolate: For a chocolatey twist, add 1/4 cup of cocoa powder to the dry ingredients for a mocha flavor.
- Nuts: If you prefer other nuts, you can substitute the walnuts with hazelnuts, pecans, or almonds.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
