Coffee Walnut Cake
A delightfully moist sponge cake infused with rich coffee flavor and loaded with crunchy toasted walnuts.
Ingredients
- •1 cup unsalted butter, softened (226g)
- •1 cup granulated sugar (200g)
- •4 large eggs, room temperature
- •2 cups all-purpose flour (250g)
- •2 tsp baking powder
- •1/4 tsp salt
- •2 tbsp instant coffee granules dissolved in 2 tbsp boiling water
- •1 cup chopped walnuts (100g)
- •1 cup powdered sugar (120g) for the coffee buttercream
- •3 tbsp unsalted butter, softened, for the frosting
- •1 tbsp strong brewed coffee, cooled, for the frosting
- •1/2 cup whole walnut halves for decoration
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans, lining the bottoms with parchment paper.
- 2
In a small bowl, dissolve the instant coffee granules in boiling water and set aside to cool slightly.
- 3
In a large mixing bowl, beat the softened butter and granulated sugar together until pale and fluffy.
- 4
Add the eggs one at a time, beating well after each addition.
- 5
Stir in the cooled coffee mixture.
- 6
In a separate bowl, whisk together the flour, baking powder, and salt.
- 7
Gently fold the dry ingredients into the wet mixture until just combined, then fold in the chopped walnuts.
- 8
Divide the batter evenly between the prepared cake pans and smooth the tops.
- 9
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- 10
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- 11
To make the frosting, beat the remaining butter, powdered sugar, and brewed coffee together until smooth and creamy.
- 12
Sandwich the cooled layers with half of the coffee buttercream, spread the remaining frosting on top, and decorate with walnut halves.
💡 Chef tips
- Ensure all ingredients are at room temperature for a smooth, even batter.
- Toast the walnuts in a dry skillet for a few minutes beforehand to enhance their nutty flavor.
- Store the frosted cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
✅ How it should turn out
The finished cake features a tender, coffee-scented crumb studded with toasted nuts, topped with a luscious coffee frosting that melts in your mouth.