Coffee And Walnut Cake
This coffee and walnut cake recipe is moist, light, airy and the coffee buttercream compliments the walnuts perfectly.
Ingredients
For the sponge
- 200 g Unsalted butter at room temperature
- 200 g Caster sugar
- 4 Medium Eggs
- 200 g Self-raising flour
- 1 tsp Baking powder
- 2 tbsp Instant coffee
- 1 tbsp Boiling water to dissolve the coffee
- 50 g Roughly chopped walnuts
For the coffee buttercream frosting
- 2 tsp Instant coffee
- 1 tsp Boiling water to dissolve the coffee
- 200 g Unsalted butter
- 400 g Icing sugar sifted
- Walnut halves and coffee beans to decorate optional
Instructions
To make the sponge
- First thing to do is preheat your oven to 180°c or 350°f then grease and line two 20cm cake tins.
- Next dissolve 2 tablespoons of instant coffee granules in 1 tablespoon of boiling water, set to one side to cool.2 tbsp Instant coffee, 1 tbsp Boiling water
- Roughly chop 50g of walnuts and then set to one side50 g Roughly chopped walnuts
- Grab yourself a large mixing bowl or stand mixer, and beat together the butter and sugar for a few minutes, until it is light and airy.200 g Caster sugar, 200 g Unsalted butter
- While the butter and sugar are being mixed, whisk 4 eggs in a jug. Then add in the eggs a little at a time until incorporated.4 Medium Eggs
- Next add in your flour and baking powder and mix again.1 tsp Baking powder, 200 g Self-raising flour
- Lastly add in your chopped walnuts and dissolved coffee and give it one last really good mix making sure that everything is incorporated
- Divide the cake batter evenly between the two cake tins and bake on the middle shelf of your oven for 20 minutes or until golden. To test if the cake is cooked, poke a cocktail stick or skewer into the centre of the cake, if it comes out clean the cake is done if there is a tiny bit of cake batter stuck to the pick pop it back into the oven for a couple more minutes.
- Once cooked place both cakes onto a wire rack to cool.
To make the frosting
- Dissolve 2 teaspoons of coffee in 1 teaspoon boiling water.2 tsp Instant coffee, 1 tsp Boiling water
- Cream the butter and icing sugar for a few minutes, until it’s light and airy.200 g Unsalted butter, 400 g Icing sugar
- Stir in the dissolved coffee until the buttercream is well combined.
- Put the bottom layer of your cake onto a cake stand or plate, add a good amount of buttercream to the first layer then add the second cake layer on top.
- Add a good amount of butter cream to the top and sides of your cake and using a palette knife smooth over your buttercream until there are no imperfections.
- Lastly decorate your coffee and walnut cake anyway you wish, this time I used walnuts and coffee beans. I hope you enjoy this recipe as must as me.Walnut halves and coffee beans to decorate
Notes
Tips and Tricks
Using a stand mixer makes light work of creaming the butter for both the cake batter and buttercream. It takes about 4-5 minutes to cream butter.
You can store this coffee and walnut layer cake for 2-3 days at room temperature if it is covered with a cake tin.
You can also store it in the fridge in an airtight container, but you’ll need to bring the cake back to room temperature before serving, as the coffee-flavored buttercream goes harder in the fridge.
Nutrition
Calories: 409kcalCarbohydrates: 48gProtein: 4gFat: 24gSaturated Fat: 13gTrans Fat: 1gCholesterol: 95mgSodium: 46mgPotassium: 75mgFiber: 1gSugar: 37gVitamin A: 685IUVitamin C: 1mgCalcium: 33mgIron: 1mg
Tried this recipe?Let us know how it was!
