Coffee and Walnut Cake
Coffee and walnut cake is a classic British layer cake built around a strong coffee-flavored sponge and a coffee buttercream frosting, with chopped walnuts adding texture throughout. The whole cake takes roughly 1 hour from start to finish and serves well at afternoon tea or as a simple celebration cake.
Equipment
- 1 Mixing Bowls
- 1 Electric Mixer
- 1 9-inch round cake pans
- 1 Cooling Rack
- 1 Spatula
- Measuring cups and spoons
Ingredients
Cake Batter
- 2 cups all-purpose flour sifted
- 1 tbsp baking powder preferably aluminum-free
- ½ tsp salt fine sea salt works best
- 1 cup unsalted butter softened to room temperature
- 1 cup light brown sugar packed
- 4 large eggs free-range for best flavor
- ¼ cup strong brewed coffee cooled to room temperature
- 1 tsp vanilla extract pure vanilla extract
- 1 cup walnuts chopped coarsely
Frosting
- 1 cup unsalted butter softened
- 3 cups powdered sugar sifted for smoothness
- ¼ cup strong brewed coffee cooled to room temperature
- 1 tsp vanilla extract pure
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Set aside.
- In another bowl, cream the softened butter and light brown sugar using an electric mixer until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, into the creamed mixture, beating well after each addition for a smooth batter.
- Mix in the brewed coffee and vanilla extract until well combined.
- Gradually fold in the dry ingredients into the wet mixture, then gently stir in the chopped walnuts.
- Divide the batter equally between the prepared cake pans and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a skewer inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
- For the frosting, beat together the softened butter, sifted powdered sugar, brewed coffee, and vanilla extract to achieve a smooth, creamy frosting.
- Once the cakes are completely cool, spread a layer of frosting on top of one cake layer, then place the second layer on top and frost the top and sides of the cake for a smooth finish.
Notes
Lori’s Tips:
- For a variation, consider adding a hint of cinnamon to the batter for a warm spice note.
- Alternatively, you may substitute walnuts with pecans or hazelnuts for a different crunch and flavor profile.
- For a special touch, soak additional walnuts in coffee overnight and use them as a garnish for an extra burst of flavor.
Nutrition
Calories: 748kcalCarbohydrates: 79gProtein: 7gFat: 47gSaturated Fat: 25gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 172mgSodium: 285mgPotassium: 154mgFiber: 1gSugar: 57gVitamin A: 1245IUVitamin C: 0.2mgCalcium: 127mgIron: 2mg
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