Easy Coffee and Walnut Cake Recipe
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!
Servings: 16 servings
Calories: 409kcal
Ingredients
For the Cake
- 1 ¾ cup + 2 tablespoons all-purpose flour
- 1 cup unsalted butter softened
- 1 cup + 2 tablespoons caster sugar
- 1 cup walnuts chopped
- 4 large eggs at room temperature
- 2 ½ teaspoons baking powder
- 2 tablespoons Camp essence
- 1 tablespoon whole milk
For the Icing & Decoration
- ½ cup unsalted butter softened
- 2 ½ cups icing sugar sifted
- 1 tablespoon heavy whipping cream
- 2 ½ teaspoons Camp essence
- 10-16 walnut halves one for each slice
- 1 tablespoon unsweetened cocoa powder for stencil (optional)
Instructions
Making the Cake
- 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.
- Crack the eggs into the bowl of a stand mixer, then add the flour, butter, sugar, baking powder, walnuts, and Camp essence.
- 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.
- Evenly divide the batter between the two pans and spread it to the edges.
- 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 tins and let them cool completely on wire racks, about 1 hour.
Making the 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.
- 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.
- 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
- Peel the baking 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.
Notes
- 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.
Nutrition
Calories: 409kcal | Carbohydrates: 44g | Protein: 5g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 89mg | Potassium: 86mg | Fiber: 1g | Sugar: 31g | Vitamin A: 617IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg
