Classic Coffee Walnut Cake
A timeless British classic featuring tender coffee-infused sponge layers packed with chopped walnuts, wrapped in a silky espresso buttercream.
Ingredients
- •1 cup (225g) unsalted butter, softened at room temperature
- •1 cup (225g) superfine granulated sugar
- •4 large eggs, room temperature
- •1 3/4 cups (225g) self-rising flour
- •1 tsp baking powder
- •2 tbsp instant coffee granules, dissolved in 1 tbsp boiling water and cooled
- •1 cup (100g) walnuts, finely chopped
- •1 cup (225g) unsalted butter, softened (for frosting)
- •3 1/2 cups (400g) powdered sugar, sifted (for frosting)
- •2 tbsp instant coffee granules, dissolved in 1 tbsp boiling water and cooled (for frosting)
- •8 to 10 whole walnut halves (for decoration)
Instructions
- 1
Preheat your oven to 350°F (180°C) and light grease two 8-inch (20cm) round cake pans, lining the bottoms with parchment paper.
- 2
In a large bowl, beat 1 cup of softened butter and 1 cup of superfine sugar with an electric mixer for 4-5 minutes until pale, light, and fluffy.
- 3
Add the eggs one at a time, beating thoroughly after each addition (add a tablespoon of flour if the mixture threatens to split).
- 4
Fold in the self-rising flour, baking powder, the cooled dissolved coffee liquid, and chopped walnuts using a spatula until just combined.
- 5
Divide the batter evenly between the prepared cake pans and smooth the tops evenly.
- 6
Bake for 25 to 30 minutes, or until the cakes are golden brown, spring back when lightly touched, and a toothpick inserted into the center comes out clean.
- 7
Let the sponges cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- 8
For the buttercream, beat the remaining 1 cup of softened butter for 2 minutes until smooth, then gradually mix in the sifted powdered sugar and the second portion of cooled coffee liquid until fluffy.
- 9
Place one cool sponge on a serving plate, spread one-third of the buttercream over it, top with the second sponge, and spread the rest of the buttercream over the top and sides, decorating with whole walnut halves.
💡 Chef tips
- Make sure the concentrated espresso liquid is completely cool before adding it to either the batter or the buttercream to prevent splitting or melting.
- Toast the chopped walnuts in a dry skillet for 3-4 minutes before adding them to the batter for a deeper, nuttier flavor.
- Store the frosted cake in an airtight cake caddy at room temperature for up to 3 days, or freeze the plain unfrosted sponges wrapped tightly in plastic for up to 1 month.
✅ How it should turn out
The finished cake boasts light, moist golden sponges laced with crunchy walnuts and rich coffee aroma, beautifully balanced by a velvety, bittersweet espresso buttercream frosting.