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 British treat amazing!
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
- 1 tablespoon baking powder
- 2 tablespoons chicory and coffee 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 chicory and coffee essence
- 10–16 walnut halves (one for each slice)
- 1 tablespoon unsweetened cocoa powder, for stencil (optional)
Making the Cake (25 minutes + 20 minutes baking + cooling)
- Preheat the oven to 350 F. Lightly butter two 9-inch springform pans and line their bases with parchment paper.
- Crack the eggs into the bowl of a stand mixer, then add the flour, butter, sugar, walnuts, and coffee essence. Blend on medium-low speed until well combined, scraping down the sides as needed. 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.
- Evenly divide the batter between the two pans and spread it into all the corners.
- Bake at 350 F for 18-20 minutes, until a toothpick inserted into the center comes out clean.
- Let the cakes cool for 10 minutes, then take them out of the pans and let them cool completely on a wire rack, about 1 hour.
Making the Buttercream (10 minutes)
- 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.
- 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.
- Turn the mixer onto medium high speed and beat for 1-2 minutes until the buttercream is fluffy and smooth.
Decorating the Cake (5 minutes)
- Peel the parchment paper off the cakes, then set aside the one with the nicest top.
- 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.
- If desired, place a clean stencil on top and dust with cocoa powder to create a letter, picture, or pattern.
- Place the walnut halves around the edges. Slice and serve.
- Use chicory and coffee 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 9×13-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.
- Category: Cake
- Method: Baked
- Cuisine: English
Keywords: coffee and walnut cake easy, how to decorate a coffee and walnut cake