A Simple Coffee & Walnut Cake That Is So Light & Aromatic

I love this cake.

It is a simple coffee and walnut cake, yet possibly the tastiest cake you can make at home.

I cannot say it enough – it is one of my favourite bakes.

Just saying.

Watch the video to learn how to bake an easy coffee and walnut cake

Enjoy with a cup of coffee and put your feet up!

Make A Larger Cake For Friends

If you want to scale up the cake to a larger size baking tin or reduce it to make a smaller cake, try using my recipe converter here.

If you are interested in learning more simple bake at home coffee shop favourites subscribe to our YouTube channel and let us know how your bake turns out..

Print Recipe

Coffee Walnut Cake

An aromatic and light coffee sponge cake flavoured with walnuts.

Prep Time

5 Minutes

Cook Time

20 Minutes

Passive Time

30 Minutes

Servings

people

Ingredients

• 175 G Soft unsalted butter
• 175 G Golden Caster Sugar
• 175 G Self-raising flour
• 3 Large Eggs
• 1/2 tbs Baking Powder
• 75 G Chopped Walnuts
• 1 Tbs Instant Coffee Dissolved in 1 tbs of boiling water
• 125 G Soft unsalted butter For the filling and topping
• 300 G Icing Sugar
• 3 tbs Instant Coffee dissolved in 2 tbs boiling water
• 5 tbs Double cream

Prep Time 5 Minutes Cook Time 20 Minutes Passive Time 30 Minutes Servings people Ingredients 175 G Soft unsalted butter 175 G Golden Caster Sugar 175 G Self-raising flour 3 Large Eggs 1/2 tbs Baking Powder 75 G Chopped Walnuts 1 Tbs Instant Coffee Dissolved in 1 tbs of boiling water 125 G Soft unsalted butter For the filling and topping 300 G Icing Sugar 3 tbs Instant Coffee dissolved in 2 tbs boiling water 5 tbs Double cream

Instructions

1. Mix the butter with the golden caster sugar using a whisk

   
2. Gradually add the eggs whisking each time you add a piece

   
3. Chop the nuts into smaller pieces then add to the bowl

   
4. Sift in the flour and baking powder
5. Pour in the coffee

   
6. Mix everything together then divide into the two baking tins

   
7. Bake for approximately 20 minutes until golden brown
8. Remove from the oven and leave to cool before turning out the cakes onto a wire cooling rack
9. Make the filling and topping by melting the butter in a heavy based saucepan and bringing to the boil

   
10. Sift the icing sugar into a heat proof bowl
11. Pour in the cream and coffee
12. Gradually pour in the melted butter beating as you go

    
13. Mix thoroughly and leave to cool
14. When everything has cooled spread half the coffee filling onto the base of the cake

    
15. Top with the other half of the cake and spread the remaining filling over the top of the cake
16. Decorate with the walnut halves