Here’s a classic Coffee & Walnut Cake recipe — rich, moist, and packed with flavor. It’s a British teatime favorite, layered with coffee buttercream and topped with crunchy walnuts. Perfect for any coffee lover!
☕ Coffee & Walnut Cake
🍽️ Serves: 8–10 | ⏱️ Ready in: ~1.5 hours
🧁 Ingredients:
For the Cake:
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1 cup (225g) unsalted butter, softened
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1 cup (225g) light brown sugar
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4 large eggs
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1¾ cups (225g) self-raising flour
(or use all-purpose + 2 tsp baking powder) -
2 tbsp instant coffee, dissolved in 1 tbsp hot water
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¾ cup (75g) walnuts, chopped
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½ tsp vanilla extract (optional)
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Pinch of salt
For the Coffee Buttercream:
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¾ cup (170g) unsalted butter, softened
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2 cups (250g) powdered sugar, sifted
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1 tbsp instant coffee, dissolved in ½ tbsp hot water
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Pinch of salt
To Decorate:
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Extra walnut halves for topping
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Optional: Dusting of cocoa powder or chocolate shavings
👩🍳 Instructions:
1. Prep the Oven & Pans
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Preheat oven to 350°F (180°C).
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Grease and line two 8-inch round cake pans.
2. Make the Cake Batter
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Cream butter and sugar together until light and fluffy.
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Add eggs one at a time, mixing well after each.
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Stir in the dissolved coffee and vanilla.
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Gently fold in the flour, salt, and chopped walnuts until just combined.
3. Bake
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Divide batter evenly between the pans.
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Bake for 25–30 minutes, or until a toothpick comes out clean.
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Cool in pans 10 minutes, then transfer to a wire rack to cool completely.
4. Make the Buttercream
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Beat butter until creamy.
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Gradually add powdered sugar and beat until smooth.
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Mix in the dissolved coffee and a pinch of salt. Beat until fluffy.
5. Assemble the Cake
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Place one cake layer on a plate or stand.
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Spread half the buttercream on top.
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Add the second cake layer, then top with remaining buttercream.
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Decorate with walnut halves and optional cocoa or chocolate shavings.
🍰 Tips & Variations:
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No self-raising flour? Use all-purpose flour + 2 tsp baking powder.
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Want more coffee punch? Add a splash of coffee liqueur (like Kahlúa) to the frosting.
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For a single-layer version, halve the ingredients.