Coffee and Walnut Cake {Foolproof Recipe!}
This traditional Coffee and Walnut Cake recipe works every time. Light, moist, nutty sponge sandwiched with creamy icing and a delicate coffee flavour. Such an elegant treat!
Servings: 12
Ingredients
For the cake:
- 225 g Unsalted butter At room temperature | Plus extra for greasing
- 225 g Caster sugar
- 4 Eggs Medium, free range
- 225 g Self-raising flour
- 3 tsp Instant coffee Dissolved into 50ml of boiling water
- 100 g Walnuts Roughly chopped
For the decoration:
- 175 g Unsalted butter At room temperature
- 300 g Icing sugar
- 3 tsp Instant coffee Dissolved into 30ml boiling water
- 50 g Walnut halves
Instructions
- Preheat the oven to 180℃ fan/200℃/Gas Mark 6.
- Grease 2 x 7" round sandwich tins with butter and line the bases with baking paper or baking parchment.
- Cream your butter and sugar until it’s pale, light and fluffy. Use an electric hand mixer if you have one.
- Mix in the eggs, one at a time, beating really well after each egg. Don’t worry if it starts to look a bit curdled, it’ll all come together.
- Mix in your flour. If you’ve been using a mixer, do this bit by hand. It helps to keep the sponge light.
- Stir in the coffee and water mixture along with the chopped walnuts.
- Spoon into your tins and smooth out with the back of a spoon. Make a bit of a dip in the middle of each sponge to account for rising and keep them level.
- Bake for 25 - 35 minutes or until a skewer comes out clean. Allow the cakes to cool in the tins for 5 minutes. Remove from their tins and allow to cool completely.
- Meanwhile, make your icing. Beat your butter until it's pale, light and fluffy.
- Beat in your icing sugar. Stir in your coffee mixture. (It should be light and fluffy.)
- When your cakes are completely cold, sandwich each layer together with your buttercream, and a layer on top. Pipe some decoration on top if you have a piping bag, before decorating with walnut halves.
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Notes
Whisk: Use an electric hand whisk for the sponge.
Tins: Use 7" round sandwich tins that have removable bases for your two layers of sponge.
Grease and line: Grease the tin very well with butter and line the base with baking paper or parchment like this one.
Cool your sponge: Allow cooling time to your method in the recipe. The sponge should be filled and topped when they're completely cold.
For even results: When smoothing the mixture out in the tins, make a very slight dip in the centre of each one. This compensates for the cake rising and means that they are much easier to stack on top of each other. If this doesn’t work, feel free to trim the layers slightly
Storing: The cake will last 3 days in an airtight container. There’s no need to refrigerate.
Nutrition
Calories: 581kcal | Carbohydrates: 59g | Protein: 6g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 26mg | Potassium: 121mg | Fiber: 1g | Sugar: 44g | Vitamin A: 915IU | Vitamin C: 0.2mg | Calcium: 32mg | Iron: 1mg