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Coffee and walnut cake recipe

Coffee and walnut cake recipe

341 ratings

This ultimate coffee and walnut cake is a must for coffee lovers, with a bitter-sweet combination of walnut-studded sponge, fluffy buttercream and an indulgent drizzle of coffee caramel. For a simpler cake, leave off the caramel topping and decorate with chopped nuts. See method

  • Serves 12
  • 25 mins to prepare and 50 mins to cook, plus cooling
  • 496 calories / serving
  • Vegetarian

Ingredients

For the cake

  • 125g unsalted butter, plus extra for greasing
  • 125ml semi-skimmed milk
  • 2 tbsp vanilla extract
  • 2 tbsp instant coffee
  • 225g self-raising flour
  • 220g dark brown sugar
  • ½ tsp baking powder
  • 2 medium free range eggs
  • 100g walnuts, roughly chopped

For the coffee buttercream

  • 1 tbsp instant coffee
  • 150g unsalted butter, softened
  • 300g icing sugar, sifted

For the coffee caramel (optional)

  • 100ml single cream
  • 70g dark brown sugar
  • 25g unsalted butter
  • 1 tsp instant coffee
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    2075kj
    496kcal     25%

  • Fat

    27g 39%

  • Saturates

    13g 64%

  • Sugars

    46g 51%

  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 62.3g Protein 5.2g Fibre 0.6g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 20cm round springform tin and line with nonstick baking paper.
  2. Put the butter, milk and vanilla in a small pan over a medium heat and stir gently for 4-5 mins or until the butter has melted. Mix in the coffee until combined, then remove from the heat and set aside.
  3. In a large mixing bowl whisk together the flour, sugar, baking powder and eggs. Pour in the butter mixture and whisk again until smooth. Gently fold through 60g of the walnuts, reserving the rest to decorate.
  4. Pour the batter into the prepared tin and bake for 45-50 mins or until a skewer inserted into the middle comes out clean. Allow to cool for 10 mins in the tin, then remove to a wire rack and cool completely.
  5. Meanwhile, make the coffee caramel (if using). Put all the ingredients in a small pan over a medium heat and stir until the butter has melted and the ingredients have combined. Leave to bubble gently for 3-4 mins or until thickened slightly. Set aside to cool.
  6. To make the buttercream, mix the instant coffee with 1 tbsp boiling water to dissolve. In a large bowl beat together the butter and icing sugar until light and fluffy, this may take 4-5 mins. Add the coffee mixture, then beat again to combine.
  7. Cut the cooled cake in half horizontally to form 2 layers. Place the bottom layer on a serving plate, then spread over half of the buttercream. Top with the second sponge and cover the top with the remaining icing.
  8. Decorate with the reserved chopped walnuts and drizzle over the coffee caramel (if using). Store in an airtight container for up to 3 days.

See more Baking recipes

Freezing and defrosting guidelines

The un-iced cake can be frozen. Cool completely, then wrap well in a double layer of clingfilm and foil. Defrost fully at room temperature before slicing and icing as above. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

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