Coffee And Walnut Cake Recipe [FULL GUIDE]

Oh, coffee and walnut cake – what a classic! If you’ve ever been lucky enough to bite into a slice of this heavenly treat, you’ll know it’s a match made in dessert heaven. The rich, nutty crunch of walnuts paired with the deep, aromatic bitterness of coffee creates a flavor profile that’s sophisticated yet comforting. It’s the kind of cake that feels perfect for everything from a casual afternoon tea to a fancy dinner party finale.

What’s really special about this cake is how it brings together simple ingredients to create something so much more than the sum of its parts. It’s moist, fluffy, and just the right amount of indulgent – not too sweet, with that coffee kick keeping it balanced. Plus, the walnuts add a wonderful texture and a slightly earthy tone that complements the coffee beautifully.

If you’re ready to impress your friends or simply treat yourself, this detailed recipe will walk you through every step, sprinkle in some science behind the ingredients, and even share tips and variations so you can customize it to your liking. Let’s get baking!

Coffee And Walnut Cake Recipe

Here’s a snapshot of the magic you’re about to create: a soft, buttery sponge infused with freshly brewed coffee, studded with crunchy walnut pieces, and topped with a luscious coffee-flavored buttercream. This isn’t just any cake – it’s a celebration of bold flavors and comforting textures that will fill your kitchen with the most inviting aroma.

Ingredients Needed

To make this cake sing, you’ll want to gather:

For The Cake

• Butter (unsalted) – 225g (room temperature for easy creaming)
• Caster sugar – 225g (fine granulated sugar for smooth texture)
• Eggs – 4 large (room temperature)
• Self-raising flour – 225g (provides lightness and rise)
• Baking powder – 1 tsp (extra lift, essential for fluffiness)
• Instant coffee granules – 2 tbsp (or espresso powder for stronger coffee flavor)
• Boiling water – 4 tbsp (to dissolve the coffee granules perfectly)
• Chopped walnuts – 150g (toasted for maximum flavor and crunch)

For The Coffee Buttercream

• Butter (unsalted) – 175g (softened)
• Icing sugar – 350g (sifted for a smooth, creamy finish)
• Instant coffee granules – 1 tbsp (dissolved in 1 tbsp hot water)
• Chopped walnuts – extra, for decorating (optional)

How To Make Coffee And Walnut Cake

Ready to roll up your sleeves? Here’s your step-by-step guide with little nuggets of helpful advice along the way:

1. Preheat And Prepare

   • Preheat your oven to 180°C (350°F).
   • Grease and line two 20cm (8-inch) round cake tins with baking parchment.

2. Make The Coffee Mixture

   • Dissolve the instant coffee granules in the boiling water and set aside to cool slightly.

3. Cream The Butter And Sugar

   • Beat the softened butter and caster sugar together until pale, fluffy, and light – this can take about 5 minutes. This step is crucial because it traps air, making your cake rise beautifully.

4. Add The Eggs

   • Crack the eggs one at a time into the mixture, beating well after each addition. If the mixture looks like it’s splitting, add a tablespoon of flour to bring it back together.

5. Mix Dry Ingredients And Coffee

   • Sift the self-raising flour and baking powder into the bowl.
   • Pour in the coffee mixture.
   • Fold everything gently with a spatula until just combined – don’t overmix!

6. Add Walnuts

   • Fold in the chopped walnuts, reserving a few to sprinkle on top before baking.

7. Bake

   • Divide the batter evenly between the two tins.
   • Bake for 25-30 minutes or until a skewer inserted comes out clean.
   • Let the cakes cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.

8. Make The Buttercream

   • Beat the softened butter until smooth and creamy.
   • Gradually add the icing sugar, beating well after each addition.
   • Stir in the dissolved coffee and beat until the buttercream is fluffy.

9. Assemble The Cake

   • Place one cake layer on a serving plate.
   • Spread half the coffee buttercream evenly over it.
   • Top with the second cake layer and cover the entire cake with the remaining buttercream.
   • Decorate with reserved walnuts.

Ingredient Science Spotlight

Here’s where it gets geeky and fascinating – why these ingredients work so well together!

• Butter and sugar creaming: When you beat butter and sugar, sugar crystals cut into the butter, creating tiny air pockets. These pockets trap air, which expands in the oven and helps your cake rise, giving it that tender crumb.
• Eggs: They act as emulsifiers, binding fat and water and providing structure. Adding them one by one ensures the mixture stays stable.
• Self-raising flour and baking powder: The self-raising flour already contains some leavening, but adding a bit of baking powder gives your cake that extra lift.
• Coffee granules: Coffee adds not just flavor but also enhances the chocolate and nutty notes, balancing the sweetness of the cake.
• Walnuts: Aside from texture, walnuts have natural oils that release during baking, adding moistness and a slightly toasted flavor.
• Buttercream: The fat in the buttercream coats your palate, balancing the bitterness of the coffee and creating a silky smooth mouthfeel.

Expert Tips

Want your coffee and walnut cake to be next-level? Here’s what the pros say:

• Room temperature ingredients: Butter and eggs should be at room temp to mix evenly and prevent the batter from splitting.
• Don’t overmix: Overworking the batter activates gluten, which can make the cake tough rather than tender.
• Toast your walnuts: Toasting walnuts for about 5-7 minutes before chopping amps up their flavor and crunch.
• Coffee strength: Use good-quality instant coffee or espresso powder. Regular brewed coffee won’t give the same punch.
• Cool cakes before icing: If the cake is warm, the buttercream will melt and slide off – let patience be your friend here.
• Level cakes: If your cake domes, slice the top off so layers stack evenly.

Recipe Variations

Feeling adventurous? Here are some yummy ways to switch it up:

• Chocolate coffee walnut cake: Add 2 tbsp cocoa powder to the flour mixture for a mocha twist.
• Vegan version: Use plant-based butter, flax eggs (1 tbsp flaxseed meal + 3 tbsp water = 1 egg), and a non-dairy milk.
• Gluten-free: Swap self-raising flour for a gluten-free flour blend and add 1 tsp xanthan gum.
• Spiced version: Add 1 tsp cinnamon and ½ tsp nutmeg for a warm, spiced flavor profile.
• Coffee syrup soak: Brush layers with coffee syrup (coffee + sugar boiled together) for extra moisture and depth.

Final Words

Making a coffee and walnut cake isn’t just baking; it’s creating a sensory experience that can brighten your day or impress your guests. The aromas that fill your kitchen as it bakes are like a warm hug, and the first bite? Pure bliss. Whether you’re a seasoned baker or a newbie, this recipe breaks it down into simple steps without compromising on that rich, authentic flavor.

FAQs

What Ingredients Do I Need For A Coffee And Walnut Cake?

For a basic coffee and walnut cake, you will need: flour, sugar, butter, eggs, ground coffee, walnuts, baking powder, and milk. For the frosting, you will require butter, icing sugar, and more coffee.

Can I Use Instant Coffee Instead Of Ground Coffee?

Yes, instant coffee can be used in place of ground coffee. Simply dissolve the instant coffee in a small amount of hot water and use it in your batter or frosting.

How Can I Make My Coffee And Walnut Cake Moist?

To ensure your cake stays moist, consider adding a little bit of yogurt or sour cream to the batter. Additionally, avoid overmixing the ingredients and bake the cake at a moderate temperature.

Can I Make A Coffee And Walnut Cake Without Walnuts?

Yes, you can omit walnuts or substitute them with other nuts like pecans or almonds. Alternatively, you can make the cake nut-free by leaving out the nuts entirely.

How Do I Make The Perfect Coffee-flavored Frosting?

To make a rich coffee-flavored frosting, beat softened butter with icing sugar until smooth. Dissolve a teaspoon of instant coffee in hot water, then add it to the buttercream mixture. Adjust the amount of coffee to taste.

Can I Prepare The Coffee And Walnut Cake Ahead Of Time?

Yes, you can prepare the cake ahead of time. Once baked and cooled, store the cake in an airtight container for up to 3 days. You can also freeze the cake layers for longer storage.

What Is The Best Way To Decorate A Coffee And Walnut Cake?

For decoration, you can pipe the coffee frosting onto the top and sides of the cake. Garnish with whole walnuts and a dusting of cocoa powder or instant coffee for an elegant finish.

Can I Make A Gluten-free Coffee And Walnut Cake?

Yes, you can substitute regular flour with a gluten-free flour blend. Be sure to use a suitable baking powder and check that your other ingredients are gluten-free.

How Long Does A Coffee And Walnut Cake Take To Bake?

The baking time typically ranges between 25 to 35 minutes at 180°C (350°F), depending on the size of the cake. To test for doneness, insert a toothpick in the center; if it comes out clean, the cake is ready.

What Can I Serve With A Coffee And Walnut Cake?

Coffee and walnut cake pairs beautifully with a strong cup of coffee or tea. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.