Coffee Walnut Cake
A sophisticated, moist sponge cake featuring the perfect balance of robust espresso and the earthy crunch of toasted walnuts.
Ingredients
- •1 cup unsalted butter, softened (225g)
- •1 cup granulated sugar (200g)
- •3 large eggs, room temperature
- •1.5 cups all-purpose flour (190g)
- •1.5 teaspoons baking powder
- •0.5 cup finely chopped walnuts (60g)
- •2 tablespoons instant coffee granules dissolved in 2 tablespoons hot water
- •1 teaspoon vanilla extract
- •0.25 cup whole milk (60ml)
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with butter or cooking spray.
- 2
In a large bowl, cream together the softened butter and sugar until the mixture is pale and fluffy.
- 3
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- 4
In a separate bowl, whisk together the flour and baking powder.
- 5
Gradually add the dry ingredients to the butter mixture, alternating with the milk and the dissolved coffee liquid, mixing until just combined.
- 6
Gently fold in the chopped walnuts using a spatula.
- 7
Pour the batter into the prepared pan and smooth the top with a spoon.
- 8
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- 9
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
💡 Chef tips
- For a deeper flavor, toast your walnuts in a dry pan over medium heat for 3-4 minutes before chopping.
- If you prefer a sweeter finish, dust the cooled cake with powdered sugar or top with a simple coffee-flavored buttercream.
- Store the cake in an airtight container at room temperature for up to 3 days, or freeze individual slices for up to a month.
✅ How it should turn out
The finished cake should have a tender, golden crumb with a distinct aroma of roasted coffee and a delightful crunch from the toasted walnuts.