Coffee and Walnut Cake
Coffee and Walnut Cake is a British classic built around a light, buttery sponge flavored with strong coffee and studded with chopped walnuts. The layers are sandwiched and topped with a coffee-flavored buttercream frosting. From mixing to cooling, expect around 1 hour and 30 minutes start to finish.
Equipment
- Oven
- 8-inch round cake pans (x2)
- Mixing Bowls
- Electric mixer or hand whisk
- Cooling Rack
- Spatula
- Parchment Paper
Ingredients
For the Cake:
- 1 cup butter softened
- 1 cup sugar caster preferred
- 5 large eggs at room temperature
- 1 cup all-purpose flour sifted
- 1 cup walnuts chopped, plus extra for decoration
- 1 tablespoon instant coffee dissolved in 2 tablespoons hot water
For the Frosting:
- 1 cup unsalted butter softened
- 2 cups confectioners' sugar
- 1 tablespoon instant coffee dissolved in 1 tablespoon hot water
Instructions
- Preheat your oven to 350°F (180°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Gradually add in the eggs, one at a time, beating well after each addition.
- Fold in the flour using a spatula, maintaining a gentle touch to keep the mixture airy.
- Gently stir in the chopped walnuts and the dissolved coffee until evenly distributed throughout the batter.
- Divide the batter equally between the two prepared cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center of the cakes comes out clean.
- Let the cakes cool in their tins for 10 minutes, then turn them out onto a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy, then gradually add in the confectioners' sugar until well combined. Mix in the coffee solution until smooth and flavorful.
- Once the cakes are cooled, spread a layer of frosting on one cake, place the other cake on top, and finish with frosting on the top and sides.
Notes
Tammy’s Tips:
- Toasting the walnuts lightly in a dry skillet before using them in the batter intensifies their flavor.
- For a nut-free version, you can substitute walnuts with small chocolate chips.
Serving Suggestions:
- Serve with a cup of freshly brewed coffee for a truly indulgent experience.
- Consider garnishing with whole coffee beans or a dusting of cocoa powder for added visual appeal.
Culinary Context:
- The Coffee and Walnut Cake is an integral part of British baking culture, often associated with classic afternoon tea. This cake, with its origins rooted in the comfort of shared conversations over tea, provides a rich and satisfying treat that engages the palate with each bite.
Nutrition
Calories: 821kcalCarbohydrates: 70gProtein: 8gFat: 59gSaturated Fat: 31gPolyunsaturated Fat: 9gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 238mgSodium: 232mgPotassium: 183mgFiber: 1gSugar: 55gVitamin A: 1590IUVitamin C: 0.2mgCalcium: 50mgIron: 2mg
Tried this recipe?Rate This Recipe!
