Classic Coffee and Walnut Cake ☕🌰
A timeless British favourite, this coffee and walnut cake features soft, coffee-flavoured sponge layers with rich buttercream and crunchy walnut topping. A perfect companion to your afternoon brew! 🍵
⭐ Ingredients
For the Cake:
🧈 Unsalted butter: 200g, softened
🍚 Caster sugar: 200g
🥚 Eggs: 4, beaten
🌾 Self-raising flour: 200g
☕ Instant coffee: 2 tbsp, dissolved in 1 tbsp hot water
🌰 Walnuts: 75g, chopped
For the Buttercream:
🧈 Unsalted butter: 150g, softened
🍚 Icing sugar: 300g, sifted
☕ Instant coffee: 1 tbsp, dissolved in 1 tsp hot water
For the Topping:
🌰 Walnut halves: 12–15
👩🍳 Method
1️⃣ Heat the oven:
Preheat to 180°C (160°C fan). Grease and line the bases of two 20cm round cake tins.
2️⃣ Cream the base:
Beat the butter and caster sugar together until light and fluffy.
3️⃣ Add the eggs:
Gradually add the beaten eggs, mixing well after each addition.
4️⃣ Mix the sponge:
Gently fold in the flour, then stir in the dissolved coffee and chopped walnuts.
5️⃣ Bake the cakes:
Divide the mixture evenly between the tins and level the tops. Bake for 20–25 minutes until a skewer comes out clean. Cool in tins for 10 minutes before transferring to a wire rack.
6️⃣ Prepare the buttercream:
Beat the butter until smooth, then gradually mix in the icing sugar. Add the dissolved coffee and beat until silky.
7️⃣ Assemble:
Spread half the buttercream on one cake layer, then top with the second sponge. Cover the top with the remaining buttercream.
8️⃣ Decorate:
Place walnut halves on top, gently pressing them into the buttercream.
🍽 Serving & Nutrition
⏱ Prep Time: 20 minutes
⏱ Baking Time: 25 minutes
🍴 Serves: 8–10
🔥 Calories: ~450 per slice
Soft, nutty, and full of coffee flavour—this classic bake is just the thing for a proper tea break! 🍰☕