A classic two-layer coffee and walnut cake recipe. This British cake is a hit! Light and fluffy coffee-flavoured sponge cake with crunchy walnut pieces, then filled and topped with decadent espresso buttercream, and decorated with a combination of walnut halves and pieces.
This cake features in tearooms, cafes, and bakeries all across the UK. Along with a Classic Victoria Sandwich, this is probably my favourite cake flavour!
In 2023, I worked on a few baking projects for customers away from my blog, decorating several cakes. This was something I was anxious about, but I’m now really pleased I had these jobs to work on, as my confidence with cake decorating has grown a lot. I was busy from April onwards last year with numerous orders, so now that I have more time on my hands, I want to make the effort to share some ‘classic’ cake recipes.
I’ve baked coffee and walnut cakes like this during my day job; this is always a popular cake choice for customers. Coffee cake is different in various parts of the world. In the UK, it’s exactly what it says on the tin; it’s a coffee-flavoured sponge cake, whereas in the US, coffee cake is cake with a crumble topping that’s served with a cup of coffee on the side.
I used a Nigella Lawson recipe, and, oh my, is it good! I made just a few alterations to the original recipe.
What Ingredients You’ll Need:
Butter/Margarine – salted or unsalted is absolutely fine. I prefer using margarine, as I find it produces a lighter-textured cake, and the cakes rise more evenly.
Sugar – caster/granulated sugar is what I use. However, I have made this cake with light brown sugar, and that works great too.
Eggs – this recipe requires 4 eggs (medium or large).
Self-Raising Flour – the raising agents already in the flour will help the cake rise. Nigella’s original recipe uses 200g of plain/all-purpose flour, along with 2 + 1/2 teaspoons baking powder and 1/2 teaspoon bicarbonate of soda.
Walnuts – for the cake batter and the decoration. Chopped walnuts are folded through the cake batter, whereas walnut halves, and walnut pieces are used for the cake decoration.
Coffee/Espresso – I use espresso powder in the cake batter, and the buttercream. I love the intense coffee flavour it adds!
Milk – just a couple of tablespoons is needed to loosen the cake batter before baking.
Butter – for the buttercream I recommend salted butter opposed to unsalted. The salted butter evens out all the sweetness.
Icing Sugar – make sure you sift the icing sugar before creaming with the butter. This ensures your buttercream will be super smooth and luxurious.
We love the bittersweet combination of flavours, and the crunchy walnut pieces in the cake and topping.
Coffee buttercream is simply divine, and so easily eaten straight from the mixing bowl. I don’t drink coffee, but even I cannot get enough of this cake. I just love those specks of espresso in the buttercream!
This cake is a staple cake recipe in British kitchens! It’s a very homely cake, with rich coffee and lovely nutty flavour from the chopped walnuts inside the cake, and decoration.
The cake serves around 10 delicious slices!
Coffee and Walnut Cake
Ingredients
Coffee and Walnut Cake:
- 225 g butter (salted or unsalted) or margarine softened, you can use the margarine straight from the fridge
- 225 g caster or granulated sugar can be substituted with light/dark brown sugar instead
- 4 medium or large eggs
- 225 g self-raising flour
- Small pinch of salt omit if using salted butter
- 4 teaspoons instant espresso powder feel free to reduce this amount
- 2 tablespoons milk
- 50 g walnuts chopped into small pieces
Coffee Buttercream:
- 175 g butter (salted or unsalted) softened
- 350 g icing sugar sifted
- 2 and 1/2 teaspoons instant espresso powder or instant coffee granules dissolved in 2 tablespoons of boiling water
Decoration:
- 10-12 walnut halves
- chopped walnut pieces
Instructions
- Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line the base of two 20cm / 8-inch round cake tins with parchment paper, and set aside.
- Cream the softened margarine/butter and sugar together until lightened in colour and fluffy in texture - this should take only a few minutes to achieve.
- Now add the eggs one at a time and beat in to combine - don't worry if the mixture looks curdled at this point, as once the flour is added it will come together.
- Now add the flour, along with the espresso powder, and a generous pinch of salt.
- Mix until a smooth batter has come together - try not to over mix. Now, mix in the milk, and then fold in the chopped walnuts. Transfer the cake batter evenly between the two cake tins, and smooth the top over before baking for 30-35 minutes (I would recommend checking the cake just after 25 minutes). All ovens are different, my cakes took nearer to 35 minutes to fully bake - but just check, once the middle is cooked the cakes are ready.
- Leave the cakes to cool in the tins for about 15 minutes, then carefully remove from the tins and leave to cool completely on a wire rack.
- Once the cakes are cool, prepare the buttercream. Dissolve the espresso powder/coffee granules in 2 tablespoons of water, and set aside for the moment to cool slightly. Take the butter and cream for a minute to soften. Now add the sifted icing sugar and cream for a further 2-3 minutes, until lightened in colour. Now add the slightly cooled coffee mixture, and mix until combined fully.
- To assemble the cake, place one cake half upside down on your chosen serving cake stand/plate/platter. Spread half the buttercream on this cake half. Place the other cake half over top. Now spread/or pipe the remaining buttercream on top. Take 8-10 walnut halves (or more if you like) and place around the edge of the buttercream. Sprinkle over some crushed walnuts directly on the middle of the cake, if desired.
- Decorate further as desired, even a light dusting of cocoa powder, or chocolate-coated coffee beans would look great. The cake is ready to be served. It's best eaten on the day, or day after baking, but it'll last for up to 3 days covered at room temperature.
Love cake as much as me? Try these amazing cake recipes next!
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Thanks Sheree 🙂 Have a great day! x
That cake looks very delicious 😋 Sorry if my question is stupid, but do you know if the walnuts can be replaced by another type of nuts? I seem to be allergic to walnuts as my mouth starts hurting as soon as I eat them, but the cake looks so delicious that I would like to prepare it.
Hi Livia 😊 I’m so happy you like the cake! I reckon you could swap the walnuts for hazelnuts, chopped almonds, or chocolate chips/chunks instead. You can even leave them out entirely! Enjoy the cake. X
Thank you very much for your feedback and your suggestions, Jessica 🙏😊