Coffee Walnut Cake

This classic coffee walnut cake layers tender espresso sponge with crunchy walnuts and silky coffee buttercream for an easy British tea time bake.

Course Dessert

Cuisine British

Keyword coffee walnut cake

Prep Time 30

Cook Time 25

Servings servings

Calories 624kcal

Author Jason Decker

Ingredients

2 tablespoons hot water
1 tablespoon espresso powder
1/2 cup salted butter softened
1/2 cup vegetable oil
1 cup demerara sugar
4 large eggs
2 cups self-rising flour sifted
1 teaspoon vanilla extract
1/2 cup finely chopped walnuts plus more for optional garnish
For the frosting:
4 tablespoons hot water
1 tablespoon espresso powder
6 ounces salted butter softened
1 teaspoon vanilla extract
4 1/2 cups powdered sugar sifted

Instructions

Preheat the oven to 350°F. Line and spray 2 8-inch cake pans with baking spray and set aside.
Whisk the water and espresso powder in a small bowl until dissolved; set aside.
2 tablespoons hot water, 1 tablespoon espresso powder
Place the butter, oil, and sugar into the body of a stand mixer with the paddle attachment. Whip the mixture on medium speed for 5 minutes, scraping the sides as needed.
1/2 cup salted butter, 1/2 cup vegetable oil, 1 cup demerara sugar
Add the eggs one at a time until fully mixed in.
4 large eggs
Stir in the flour until no lumps are left, scraping the sides as needed.
2 cups self-rising flour
Add the espresso mixture and vanilla and stir to combine.
1 teaspoon vanilla extract
Finally, stir in the walnuts.
1/2 cup finely chopped walnuts
Evenly distribute the batter between the two cake pans and smooth out the top.
Bake for 22-25 minutes until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pan for 10 minutes, then take them out and let them cool completely on a wire rack.
Stir the hot water and espresso powder together in a small bowl until dissolved, set aside.
4 tablespoons hot water, 1 tablespoon espresso powder
When the cakes are done cooling, make the frosting by placing the butter into a stand mixer with the paddle attachment, and whip until smooth.
6 ounces salted butter
Stir in the espresso mixture and vanilla.
1 teaspoon vanilla extract
Start adding the powdered sugar a little at a time until fully mixed in.
4 1/2 cups powdered sugar
Place on medium-high speed and whip for 3 minutes.
Take the paper off the cakes and cut the top off until flat, if needed.
Place one cake, top side down, onto a serving platter.
Add ⅓ of the frosting on top and smooth it out.
Place the other cake, top side down, on top.
With the remaining frosting, smear it on top and the sides of the cake.
Add chopped walnuts for garnish, if desired.
Allow to chill for 20 minutes in the fridge before serving

Notes

Scoop flour with a spoon into your cup then level; packing can add “too much difference” and make a brick.
Beat butter and sugar on medium speed for five minutes; air equals fluffy sponge.
Always use room‑temperature ingredients—cold eggs make batter curdle.
Fold with a wooden spoon or spatula; over‑mixing deflates air bubbles.
Check doneness: cakes should spring back in the centre of the cake and a skewer comes out clean.
Chill frosted cake 15 minutes; it sets the buttercream and makes slicing neat…unless you like gooey fingers (no judgment!).

Nutrition