Coffee Walnut Cake
A classic British layer cake featuring moist espresso-infused sponges packed with toasted walnuts and topped with a silky coffee buttercream.
Ingredients
- •200g (7 oz) unsalted butter, softened at room temperature
- •200g (1 cup) caster sugar
- •4 large eggs, at room temperature
- •200g (1 1/2 cups) self-raising flour
- •1 tsp baking powder
- •100g (1 cup) walnuts, finely chopped (plus 8-10 whole halves for decoration)
- •2 tbsp instant coffee granules dissolved in 1 tbsp boiling water, cooled
- •150g (5.3 oz) unsalted butter for buttercream, softened
- •300g (2 1/2 cups) powdered sugar, sifted
- •1.5 tbsp instant coffee granules dissolved in 1 tbsp boiling water for buttercream, cooled
- •1 tbsp milk
Instructions
- 1
Preheat your oven to 180°C (350°F / 160°C fan) and grease two 20cm (8-inch) round cake tins, lining the bases with parchment paper.
- 2
In a dry skillet over medium heat, toast the walnuts for 3-5 minutes until fragrant, then let them cool completely and chop finely.
- 3
In a large bowl, beat 200g softened butter and caster sugar together with an electric mixer for 3-4 minutes until pale and fluffy.
- 4
Add the eggs one at a time, beating well after each addition (add 1 tablespoon of flour with the last egg to prevent curdling).
- 5
Sift in the remaining self-raising flour and baking powder, then gently fold in the cooled liquid coffee concentrate and chopped walnuts using a spatula until just combined.
- 6
Divide the batter evenly between the prepared tins, smooth the tops, and bake for 22-25 minutes until springy to the touch and a toothpick inserted into the center comes out clean.
- 7
Cool the sponges in their tins for 10 minutes, then turn them out onto a wire rack to cool completely.
- 8
Make the buttercream by beating 150g softened butter until smooth, then gradually beat in the powdered sugar, cooled coffee concentrate, and milk until light, creamy, and spreadable.
- 9
Place one sponge layer on a plate, spread half of the buttercream over the top, place the second sponge layer on top, and spread the remaining buttercream over the top, decorating with whole walnut halves.
💡 Chef tips
- Ensure your coffee concentrate is completely cool before adding it to the cake batter and buttercream so it doesn't melt the butter.
- To make this recipe pareve, substitute the unsalted butter with a high-quality plant-based block butter and use almond milk instead of cow's milk.
- Store the frosted cake in an airtight container at room temperature for up to 4 days, or freeze the unfrosted sponges wrapped tightly for up to 3 months.
✅ How it should turn out
The finished cake features two moist, tender espresso-flavored sponges studded with crunchy walnuts, enveloped in a rich, smooth coffee buttercream with a perfectly balanced nutty and aromatic finish.