Easy Coffee And Walnut Cake Recipe [FULL GUIDE]

There’s something undeniably nostalgic about Coffee and Walnut Cake, right? It’s the kind of cake that feels like a Sunday afternoon in your nan’s kitchen, or a sweet bite shared during a midweek coffee break with a friend. It’s simple, yes-but oh, it’s so much more than that.

This cake brings together:

• The rich, mellow depth of coffee,
• The warm crunch of toasted walnuts, and
• The light-as-a-cloud sponge that makes each bite comforting and just indulgent enough.

Whether you’re a seasoned baker or someone who’s still mastering the oven’s personality, this easy coffee and walnut cake recipe is foolproof and full of flavor. And because we’re going deep today, I’ll walk you through not just the how-to, but the why behind the ingredients, offer some pro tips, and share delightful variations you might want to try depending on your mood (or pantry situation).

Easy Coffee And Walnut Cake Recipe: A Classic Made Simple

Let’s cut to the chase: this recipe doesn’t demand fancy equipment, hard-to-find ingredients, or professional-level skill. It’s straightforward, forgiving, and absolutely delicious. Here’s a bird’s-eye view of what you’re making:

What You’ll Get

• Two layers of light and fluffy coffee sponge cake
• A creamy, sweet coffee buttercream frosting
• Chopped and whole walnuts throughout (and on top, because why not make it look like it belongs in a café window?)

This recipe yields one 8-inch two-layer cake, perfect for sharing-or not sharing. No judgment here.

Ingredients Needed

For The Cake

• 200g unsalted butter, softened (room temperature is key!)
• 200g light brown sugar (adds a gentle caramel note)
• 4 large eggs
• 200g self-raising flour
• 2 tsp instant coffee granules, dissolved in 1 tbsp hot water
• 100g walnuts, roughly chopped
• 1 tsp vanilla extract (optional, but adds a lovely aroma)
• Pinch of salt (because flavor balance matters)

For The Coffee Buttercream

• 150g unsalted butter, softened
• 300g icing sugar, sifted
• 2 tsp instant coffee, dissolved in 1 tbsp hot water
• 1-2 tbsp milk or cream, if needed for consistency

Optional Decoration

• Whole walnut halves
• Dusting of cocoa powder or edible gold leaf if you’re feeling fancy

How To Make Easy Coffee And Walnut Cake

Let’s get into the step-by-step fun part. Grab your apron and let’s bake like we’re on a cozy episode of a feel-good baking show.

Preheat And Prepare

• Preheat your oven to 180°C (160°C fan) / 350°F.
• Grease and line two 8-inch round cake tins with parchment paper.

Cream The Butter And Sugar

• In a large mixing bowl, beat the butter and brown sugar until light, fluffy, and pale. This usually takes 3-5 minutes with an electric mixer.
• This step traps air, helping the cake rise. Don’t rush it!

Add The Eggs

• Crack in the eggs one at a time, beating well after each addition.
• If it looks like it’s curdling, don’t panic-just add a tablespoon of flour to bring it back together.

Flavor It Up

• Stir in the dissolved coffee and vanilla extract (if using).
• Your kitchen should already smell amazing by now.

Add Dry Ingredients

• Sift in the self-raising flour and salt.
• Gently fold with a spatula or wooden spoon to avoid knocking out all the lovely air you whipped in earlier.

Walnut Time

• Fold in the chopped walnuts, reserving a few for the top if you like.

Bake!

• Divide the mixture evenly between the two tins.
• Bake for 20-25 minutes, or until a skewer inserted in the center comes out clean.
• Let the cakes cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.

Make The Buttercream

• Beat the butter until soft and creamy.
• Add the sifted icing sugar in batches (unless you enjoy sugar clouds!).
• Mix in the coffee and a splash of milk or cream to loosen it if needed.

Assemble The Cake

• Once the sponges are cool, spread a thick layer of buttercream over one layer.
• Sandwich the other layer on top and slather the rest of the buttercream all over.
• Decorate with whole walnuts and a bit of flair if you’re in the mood.

Ingredient Science Spotlight

Let’s nerd out for a second, shall we? Because baking is delicious chemistry.

• Butter vs Oil: Butter adds richness and structure. Oil makes things moist but can make them a bit greasy if overused. Here, butter wins for both flavor and texture.
• Brown Sugar: Contains molasses, which adds moisture and a hint of toffee flavor. That depth complements coffee beautifully.
• Instant Coffee: It dissolves effortlessly and gives you a clear, strong flavor without watering down the batter.
• Self-Raising Flour: Already has leavening agents mixed in, so it simplifies things. But if you only have plain flour, you can DIY it with baking powder.
• Eggs: Eggs are not just there to bind; they give structure and help the sponge rise by trapping air.

Expert Tips

Want to really knock it out of the park? Here’s what experienced bakers swear by:

• Room Temp Everything: Your butter, eggs, even milk-should all be at room temperature for smooth blending.
• Don’t Overmix: Especially once the flour’s in. Gentle folding = light sponge.
• Use Cake Strips: These keep the layers even and flat for stacking.
• Taste as You Go: Adjust the coffee strength in the buttercream to suit your taste.
• Toasting Walnuts: Pop them in the oven for 5-7 minutes to deepen their flavor before mixing them in.

Recipe Variations

This cake is wonderfully versatile. If you’re in the mood to play around, try these twists:

• Mocha Cake: Add a tablespoon of cocoa powder to the sponge and buttercream for a rich chocolate-coffee vibe.
• Vegan Version: Use plant-based butter, aquafaba or flax eggs, and a vegan coffee milk alternative.
• Coffee & Pecan Cake: Swap the walnuts for pecans for a slightly sweeter, buttery crunch.
• Spiked Cake: Add a tablespoon of coffee liqueur (like Kahlua or Tia Maria) to the sponge or buttercream. Adults only!
• Sheet Cake: Bake it in a rectangular pan and frost the top for a no-fuss version great for potlucks or picnics.

Final Words

So, now you’ve got not only a recipe but a roadmap to coffee and walnut cake greatness. This cake is one of those simple pleasures that feels special without being fussy. It’s the kind of bake that makes you feel like you’ve got life figured out-at least for a moment-when you’re slicing into it and that scent of warm coffee hits you.

Plus, it’s infinitely customizable, quick enough for a weekend bake, and elegant enough to serve to guests (or just yourself, on a couch, with a fork and no regrets).

FAQs

What Ingredients Do I Need For An Easy Coffee And Walnut Cake?

For an easy coffee and walnut cake, you will need self-raising flour, sugar (caster or brown), butter, eggs, instant coffee, walnuts, baking powder, and milk. You may also need vanilla extract or a pinch of salt to enhance the flavor.

How Do I Make The Coffee For The Cake?

Dissolve instant coffee granules in a small amount of hot water to create a strong coffee concentrate. About 1-2 teaspoons of coffee dissolved in 1-2 tablespoons of hot water will work well for the cake.

Can I Use A Different Type Of Flour For This Recipe?

While self-raising flour is recommended for ease, you can use plain flour if you prefer. Just be sure to add baking powder (about 2 teaspoons per 250g of plain flour) to help the cake rise.

How Do I Prevent The Walnuts From Sinking To The Bottom Of The Cake?

To prevent walnuts from sinking, lightly coat them with a little flour before adding them to the batter. This helps to keep them suspended throughout the cake while it bakes.

Can I Make This Cake Without Walnuts?

Yes, you can make this cake without walnuts. You can either leave them out completely or replace them with another type of nut like pecans or almonds, or even use chocolate chips for a twist.

How Long Should I Bake The Easy Coffee And Walnut Cake?

The cake typically takes around 25-30 minutes to bake at 180°C (350°F), but it’s best to check by inserting a toothpick into the center. If it comes out clean, the cake is done.

Can I Make This Recipe In Advance?

Yes, you can bake the cake ahead of time. Once cooled, store it in an airtight container at room temperature for up to 3-4 days. You can also freeze the cake (without icing) for up to 3 months.

What Kind Of Frosting Or Icing Goes Well With Coffee And Walnut Cake?

A simple buttercream frosting made with butter, icing sugar, and a little coffee extract or brewed coffee complements the flavors of the cake. Alternatively, you can use cream cheese frosting or even a dusting of icing sugar for a lighter touch.

Is It Necessary To Use Coffee In The Recipe?

Coffee enhances the flavor of the cake, but if you prefer, you can use a different flavoring like cocoa powder or a caramel essence. Just keep in mind that it will no longer be a coffee and walnut cake.

How Can I Make The Cake More Moist?

To make the cake more moist, ensure that you don’t overmix the batter. You can also add a tablespoon of yogurt or sour cream, or use slightly less flour, which can help keep the texture soft and moist.