clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
person holding a slice of coffee walnut cake with a fork

Easy Coffee and Walnut Cake Recipe

  • Author: Emma
  • Total Time: 2 hours
  • Yield: 16 servings 1x


Easy coffee and walnut cake is a moist layer cake that’s a wonderful treat for birthdays and celebrations.  This recipe shows you how to make two layers of fluffy sponge and a delicious coffee buttercream.  The crunch of walnuts make this English treat amazing!


Units Scale

For the Cake

  • 1 3/4 cup + 2 tablespoons all-purpose flour (225g)
  • 1 cup unsalted butter, softened (225g)
  • 1 cup + 2 tablespoons caster sugar (225g)
  • 1 cup walnuts, chopped (100g)
  • 4 large eggs, at room temperature
  • 2 1/2 teaspoons baking powder
  • 2 tablespoons Camp essence (30 ml)
  • 1 tablespoon whole milk (15 ml)

For the Icing & Decoration

  • 1/2 cup unsalted butter, softened (115g)
  • 2 1/2 cups icing sugar, sifted (350g)
  • 1 tablespoon heavy whipping cream (15 ml)
  • 2 1/2 teaspoons Camp essence
  • 10-16 walnut halves (one for each slice)
  • 1 tablespoon unsweetened cocoa powder, for stencil (optional)


Making the Cake

  1. Prep: Preheat the oven to 350°F (175°C).  Lightly butter two 9-inch (22 cm) springform tins and line their bases with baking paper.  If using cake strips, soak them in cold water for 10 minutes and fasten them around the tins.
  2. Measure: Crack the eggs into the bowl of a stand mixer, then add the flour, butter, sugar, baking powder, walnuts, and Camp essence.
  3. Mix: Blend on medium-low speed until well combined.  The batter should hesitantly fall from a spoon when shaken.  If it doesn't, gradually add the tablespoon of milk until it reaches the right consistency.
  4. Spread in the Tins: Evenly divide the batter between the two pans and spread it to the edges.
  5. Bake: Bake at 350°F for 18-20 minutes, until a toothpick inserted into the center comes out clean.
  6. Cool: Let the cakes cool for 10 minutes, then take them out of the tins and let them cool completely on wire racks, about 1 hour.

Making the Buttercream

  1. Buttercream: Beat the butter in the bowl of a stand mixer until smooth.  Sift the icing sugar into the butter and beat on medium speed until combined.
  2. Flavoring: Scrape down the sides of the bowl, then beat in the coffee essence and 2 teaspoons of heavy cream.  Add additional cream as needed to give the icing a spreadable consistency.  Taste and adjust the amount of essence as you desire.
  3. Beat: For an extra fluffy icing, turn the mixer onto medium high speed and beat for 1-2 minutes until the buttercream is fluffy and smooth.

Decorating the Cake

  1. Remove Paper: Peel the baking paper off the cakes, then set aside the one with the nicest top.
  2. Sandwich: Place the other layer top side up on the serving plate and spread half of the icing on top.  Put the other layer on top to create a sandwich, then spread the remaining icing on top.
  3. Stencil: If desired, place a clean stencil on top and dust with cocoa powder to create a letter, picture, or pattern.
  4. Decorate: Place the walnut halves around the edges.  Slice and serve.


  • Use Camp essence to get the best flavor.  However, you can substitute by dissolving 4 teaspoons of instant coffee in 1 tablespoon of hot water.
  • Be careful not to overbake the cakes to prevent them from drying out.
  • Sheet cake version: bake the batter in a 9x13-inch pan.  Give the cake a few extra minutes to bake.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • Freeze leftovers sealed in an airtight container or zip-top freezer bag for up to 1 month.
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Category: Cake
  • Method: Baked
  • Cuisine: English

Keywords: coffee and walnut cake easy, how to decorate a coffee and walnut cake