Classic Coffee and Walnut Cake ☕🌰
This British teatime favourite combines a light coffee sponge with crunchy walnuts and a rich coffee buttercream. Perfect for a celebration or simply with a cup of tea!
Ingredients:
For the Sponge:
🍚 Self-Raising Flour: 200g
🧂 Baking Powder: 1 tsp
🧈 Unsalted Butter: 200g, softened
🍬 Caster Sugar: 200g
🥚 Eggs: 4 large
☕ Strong Coffee: 2 tbsp, cooled
🌰 Walnuts: 75g, chopped
For the Buttercream:
🧈 Unsalted Butter: 150g, softened
🍬 Icing Sugar: 300g
☕ Strong Coffee: 2 tbsp, cooled
For Decoration:
🌰 Walnut Halves: 12
Method:
1. 🔥 Preheat the Oven:
Preheat your oven to 180°C (fan). Grease and line two 20cm round cake tins.
2. 🥣 Make the Sponge:
In a large bowl, beat the butter and sugar together until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the cooled coffee.
Sift in the flour and baking powder, then fold gently into the mixture. Stir in the chopped walnuts.
3. 🍰 Bake the Cakes:
Divide the batter evenly between the two tins and smooth the tops. Bake for 20–25 minutes, or until a skewer inserted into the centre comes out clean. Let the cakes cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
4. 🧁 Make the Buttercream:
Beat the butter until smooth and creamy. Gradually add the icing sugar, beating well after each addition. Stir in the cooled coffee until smooth.
5. 🎂 Assemble the Cake:
Place one sponge on a serving plate and spread with half of the buttercream. Top with the second sponge and spread the remaining buttercream over the top.
6. 🌟 Decorate:
Arrange the walnut halves around the top of the cake for a classic finish.
Serving Information:
⏱ Prep Time: 20 minutes
⏱ Cooking Time: 25 minutes
🍴 Servings: 8–10 slices
🔥 Calories: ~450 per slice
Enjoy the perfect balance of coffee and walnut flavours in this classic cake—a true British delight! ☕🌰✨