This coffee and walnut cake recipe is super easy to make, and more importantly it is hard to resist. The favourite classic cake of many coffee mornings, you can leave out the walnuts if you like, but I like the combination of the two flavours together. You can also make this cake fairly quick from scratch, so don’t worry if you have ever wondered how to make coffee and walnut cake, and thought that it may be difficult.
See the notes below as you can (if you want) add crushed additional walnuts to the sponge mixture. It is just that I have had a few people “beg” me not to do this, as they hate walnuts and even pick them off the top, to make just a coffee cake.
This old fashioned traditional coffee and walnut cake recipe, may be a classic but sometimes you just long for something which has simple flavours to go with your espresso. It is funny because although this cake is well known, many have shunned from selling it in cafes and deli’s. I overheard a lady ask for it the other week in a cafe, and sadly they did not sell it. Instead was some of the usual offerings, which is quite sad, because traditional cakes are often the best. I remember the last time I made this cake for a local fundraiser. I am proud to say that every slice went quickly, with people asking for more. I had only made one, more is the pity. So next time I shall make two, because even I was shocked as to how many people wanted a little taste of nostalgia.
So the next time you make a cake, give this easy coffee walnut cake recipe a try. What is there not to love about moist sponge and deliciously flavoured buttercream?
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Coffee and Walnut Cake Recipe
- Total Time: 50 Minutes
- Yield: 12 1x
Description
This coffee and walnut cake recipe is super easy to make, and more importantly it is hard to resist. The favourite classic cake of many coffee mornings, you can leave out the walnuts if you like, but I like the combination of the two flavours together. You can also make this cake fairly quick from scratch, so don’t worry if you have ever wondered how to make coffee and walnut cake, and thought that it may be difficult.
See the notes below as you can (if you want) add crushed additional walnuts to the sponge mixture. It is just that I have had a few people “beg” me not to do this, as they hate walnuts and even pick them off the top, to make just a coffee cake.
This old fashioned traditional coffee and walnut cake recipe, may be a classic but sometimes you just long for something which has simple flavours to go with your espresso. It is funny because although this cake is well known, many have shunned from selling it in cafes and deli’s. I overheard a lady ask for it the other week in a cafe, and sadly they did not sell it. Instead was some of the usual offerings, which is quite sad, because traditional cakes are often the best. I remember the last time I made this cake for a local fundraiser. I am proud to say that every slice went quickly, with people asking for more. I had only made one, more is the pity. So next time I shall make two, because even I was shocked as to how many people wanted a little taste of nostalgia.
So the next time you make a cake, give this easy coffee walnut cake recipe a try. What is there not to love about moist sponge and deliciously flavoured buttercream?
Ingredients
- 225 g soft butter
- 225 g caster sugar
- 200 g plain flour
- 4 tsp instant espresso powder
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 4 large free range eggs
- 2 tbsp of milk
- 360 g of icing sugar
- 175 g of soft butter
- 1 tsp instant espresso powder
- 1 Tbsp warm water
- Walnuts and a dusting of cocoa powder to decorate the top
Instructions
Grease and line two 20 cm sandwich tins and preheat your oven to 180 degrees centigrade.
In a mixer beat the butter and caster sugar together until white and fluffy. Then lower the speed and add the 4 tsp of espresso powder, baking powder, bicarbonate of soda, eggs and milk. Mix until smooth but do not over mix.
Divide equally between the two tins and bake for around 25 – 30 minutes until the sponge is springy when touched. If the top of your sponges is becoming too brown for you, place some tin foil over the top and continue baking until the sponge is cooked. Please also see my video for information on the baking tin jackets you can get for an even topped sponge. They do work! Affiliate links are below this recipe card.
Cool the sponges in the tin before turning out of a wire tray. Allow to fully cool.
Make up the buttercream by placing the instant espresso powder in a cup, and mix with a tablespoon of warm water to dissolve it. Then beat the espresso, butter and icing sugar until it is creamed without any lumps.
Add some of the buttercream on one of the sponges and sandwich the other sponge on top. Then use the remaining buttercream on top and sprinkle on the walnuts along with a dusting of cocoa powder.
Notes
If you want more walnuts, crush a few up in a food processor and add them to the sponge cake batter prior to baking.
Sometimes my espresso powder that I buy is super smooth, so I do not need to add it to water before adding to the buttercream.
Level Baking Belt Link – https://amzn.to/3tTyypF
Magnetic Measuring Spoons –https://amzn.to/3eOpCML
- Prep Time: 20 Minutes
- Cook Time: 30 Minutes
- Category: Baking
- Method: Oven
- Cuisine: British
Nutrition
- Serving Size: 1/12
- Calories: 585
- Sugar: 52.3g
- Sodium: 305.4mg
- Fat: 33.6g
- Saturated Fat: 17.8g
- Unsaturated Fat: 5.7g
- Trans Fat: 1.1g
- Carbohydrates: 68g
- Fiber: 1.1g
- Protein: 6.4g
- Cholesterol: 73.4mg
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