Coffee and Walnut Cake Recipe

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There’s something timeless and comforting about a freshly baked coffee and walnut cake. This classic British favorite combines the deep, aromatic flavor of coffee with the earthy crunch of walnuts, resulting in a cake that feels elegant yet homey. Perfect for afternoon tea, celebrations, or simply when you crave something sweet but not too rich, this cake strikes the perfect balance between moist sponge and creamy frosting. Let’s dive into the recipe and learn how to make the perfect coffee and walnut cake from scratch.

Ingredients

For the Cake:

  • 2 cups (250 g) all-purpose flour

  • 2 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • 1 cup (200 g) granulated sugar

  • ¾ cup (170 g) unsalted butter, softened

  • 3 large eggs, room temperature

  • 2 tbsp instant coffee granules dissolved in 2 tbsp hot water

  • ½ cup (120 ml) whole milk

  • 1 cup (100 g) chopped walnuts

  • 1 tsp vanilla extract

For the Coffee Buttercream Frosting:

  • ¾ cup (170 g) unsalted butter, softened

  • 2 ½ cups (300 g) powdered sugar, sifted

  • 2 tbsp instant coffee granules dissolved in 1 tbsp hot water

  • 1 tsp vanilla extract

  • Pinch of salt

For Decoration:

  • A handful of walnut halves (for topping)

  • Optional: a dusting of cocoa powder or drizzle of caramel

Step-by-Step Instructions

1. Prepare your ingredients and oven

Start by preheating your oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper. Ensuring your ingredients are at room temperature will help them blend together smoothly, giving you a light and fluffy sponge.

2. Mix the dry ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that your leavening agents are evenly distributed throughout the batter, preventing uneven rising. Set the bowl aside.

3. Cream butter and sugar

In another large bowl, beat the butter and granulated sugar using an electric mixer for about 3–4 minutes, or until pale and fluffy. This step is crucial because it incorporates air into the batter, helping your cake rise and develop a tender crumb.

4. Add eggs and flavorings

Beat in the eggs one at a time, mixing well after each addition. Then, pour in the dissolved coffee and vanilla extract, blending until fully incorporated. The aroma at this stage will be irresistible—a hint of rich coffee sweetness.

5. Combine the wet and dry mixtures

Add the dry ingredients to the butter mixture in three parts, alternating with the milk. Begin and end with the flour mixture. Mix gently after each addition until you have a smooth, lump-free batter. Overmixing can make the cake dense, so stir only until just combined.

6. Fold in the walnuts

Using a spatula, fold in the chopped walnuts. These add a lovely crunch and nutty depth that complements the coffee flavor beautifully.

7. Bake the cakes

Divide the batter evenly between the two prepared pans. Smooth the tops and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the pans from the oven and let them cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

Making the Coffee Buttercream

1. Beat the butter

In a clean bowl, beat the softened butter for about 2 minutes until light and creamy. This forms the smooth base for your frosting.

2. Add powdered sugar

Gradually add the powdered sugar, one cup at a time, while continuing to beat. Scrape down the sides occasionally to ensure an even mix.

3. Add coffee and flavoring

Mix in the dissolved coffee, vanilla extract, and a small pinch of salt. Beat on high for another 2–3 minutes until the frosting is silky and fluffy. If the frosting seems too thick, you can add 1–2 teaspoons of milk. If it’s too thin, add a bit more powdered sugar.

Assembling the Cake

  1. Place one cake layer on a serving plate or cake stand.

  2. Spread a generous amount of the coffee buttercream over the top.

  3. Place the second layer on top and frost the top and sides evenly.

  4. Use a spatula to create soft swirls or smooth it out for a clean, elegant finish.

  5. Garnish with walnut halves arranged around the top, or sprinkle finely chopped walnuts for a rustic look. A light dusting of cocoa or a drizzle of caramel can add a special touch.

Tips for Perfect Results

  • Use fresh coffee: Instant coffee granules provide a bold, balanced flavor. If you prefer espresso, use a strong brewed shot but reduce any added liquid slightly.

  • Don’t overmix: To keep your cake fluffy, mix only until ingredients are combined.

  • Storage: Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving.

  • Freezing: You can freeze the unfrosted layers for up to 2 months. Wrap tightly in plastic and thaw completely before frosting.

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