Description
A moist and fluffy British classic, this Coffee Walnut Cake recipe blends rich coffee flavor with crunchy walnuts, layered with silky coffee buttercream.
Ingredients
225g unsalted butter, softened
225g caster sugar
4 large free-range eggs, beaten
1 tbsp instant coffee granules, mixed with 1 tbsp boiling water
225g self-raising flour
75g chopped walnuts
For the Buttercream Icing:
175g butter, softened
300g icing sugar
3 tbsp instant coffee granules, mixed with 1 tbsp boiling water
50g chopped walnuts
12 walnut halves
Instructions
1. Preheat oven to 180°C/gas mark 4. Grease and line two 8-inch sandwich tins.
2. Cream butter and sugar until light and fluffy using a hand-held whisk.
3. Gradually add eggs with a spoonful of flour, beating well to avoid curdling.
4. Stir in remaining flour, coffee, and chopped walnuts. Mix gently.
5. Divide batter evenly into tins. Bake for 20–25 minutes until golden and risen.
6. Cool in tins for 2 minutes, then turn onto wire racks to cool completely.
7. Make buttercream: beat butter and icing sugar until fluffy, add coffee paste and chopped walnuts.
8. Chill buttercream for 15–20 minutes to firm up.
9. Spread half the buttercream on one cake layer, top with the second sponge.
10. Spread remaining buttercream on top and decorate with walnut halves.
Notes
For deeper flavor, lightly toast the walnuts before chopping.
Use decaf instant coffee if serving to children or those avoiding caffeine.
Always ensure cakes are completely cool before icing to avoid melting.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Cakes
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 35g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 110mg