Coffee and Walnut Cake
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.
Servings 10
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.