Coffee and walnut cake is more than just a dessert; it’s a cherished classic British bake, a timeless confection that evokes comfort and nostalgia with every bite. This quintessential cake features a sumptuously rich and incredibly moist sponge, deeply infused with the aromatic essence of fine coffee and generously studded with crunchy walnuts. It is elegantly layered and crowned with a luxurious, silky-smooth coffee-flavoured buttercream frosting, making it an irresistible masterpiece for any devoted coffee enthusiast and a highlight for any occasion.
Whether you’re an experienced home baker eager to perfect a beloved recipe or a kitchen newcomer seeking a rewarding challenge, this coffee and walnut cake is an absolute must-try. Its delightful blend of fragrant coffee and satisfying nutty crunch offers a sensory experience that is truly unparalleled. Imagine the rich aroma filling your kitchen as it bakes, promising a treat that’s both sophisticated and wonderfully comforting.
My accessible coffee and walnut cake recipe has become a celebrated choice for a variety of gatherings, from elegant afternoon tea sessions to bustling bake sales and significant special occasions. What sets this recipe apart is its straightforward nature, promising exceptional results without undue complexity. The harmonious marriage of robust coffee and earthy walnuts creates a unique flavour profile that perfectly balances sweet indulgence with a subtle, savoury depth, captivating palates young and old.
For those unfamiliar, it’s important to distinguish this British classic from American-style “coffee cakes,” which typically refer to cakes meant to be eaten *with* coffee and often do not contain coffee as an ingredient (you can see my Pumpkin Sour Cream Coffee Cake for an example of that style). This authentic British rendition, however, proudly features coffee as a core flavouring agent in both its tender sponge and its creamy frosting. If you’re keen to explore more traditional and beloved British bakes, I invite you to delve into my delightful Victoria Sponge Cake recipe or the refreshingly fragrant Lemon and Elderflower cake.
The history of coffee and walnut cake in Britain is deeply intertwined with the nation’s love for tea and coffee culture. Emerging in popularity around the mid-20th century, it quickly established itself as a staple in bakeries, tearooms, and home kitchens. Its enduring appeal lies in its sophisticated yet approachable flavour, offering a comforting familiarity that resonates with generations. This cake isn’t just a dessert; it’s a piece of culinary heritage, a testament to the simple joys of home baking.
Crafting this iconic cake is a journey of delightful aromas and textures. From the moment the coffee is brewed to infuse the batter to the final garnish of walnuts, each step contributes to the ultimate indulgence. The secret to its signature moistness lies in the balanced ratio of wet to dry ingredients, ensuring a tender crumb that melts in your mouth, while the walnuts provide a delightful textural contrast that elevates the experience beyond a simple sponge cake.
Ingredients for the Perfect Coffee and Walnut Cake
Achieving the perfect balance of flavour and texture in your coffee and walnut cake begins with selecting high-quality ingredients. Each component plays a crucial role in creating that irresistibly moist sponge and silky buttercream. Here’s a closer look at what you’ll need to gather:
- Butter: Opt for unsalted butter, softened to room temperature, which creams beautifully with sugar for an airy cake base.
- Sugar: Golden caster sugar is preferred for its fine texture and subtle caramel notes, but white caster or granulated sugar will also yield excellent results.
- Instant Coffee: This is the heart of the cake’s flavour. Use good quality instant coffee granules or espresso powder for a deep, rich coffee taste.
- Eggs: Large, fresh eggs act as a binder and add richness and structure to the sponge.
- Self-raising flour: This pre-mixed flour already contains raising agents, ensuring a light and fluffy cake.
- Baking powder: An extra boost of leavening to guarantee a perfectly risen, tender crumb.
- Walnuts: The “walnut” in coffee and walnut cake! Fresh, crunchy walnuts are essential for texture and flavour.
Additionally, for that heavenly, smooth buttercream frosting, you will require extra softened butter, fine icing sugar (confectioners’ sugar) for an impeccably smooth finish, and double cream for an added touch of richness and to prevent the frosting from being overly sweet. The double cream contributes to a remarkably silky texture that truly complements the cake. The full, detailed list of ingredients with precise measurements can be found at the bottom of this post in the dedicated recipe card.
Scroll to the bottom of this post for the comprehensive recipe card and the full list of the ingredients you’ll need.
Baking Your Perfect Coffee and Walnut Cake: Step-by-Step Instructions
Creating this iconic British cake is a delightful process that unfolds in a few simple steps. Follow these instructions carefully to ensure a truly moist and flavourful result.
Begin by creaming together the softened butter and sugar until the mixture becomes wonderfully pale and fluffy. This aeration is key to a light sponge. Next, incorporate the eggs, one at a time, ensuring each is fully mixed before adding the next. In a separate small jug or mug, dissolve the instant coffee with a tablespoon of boiling water until you have a smooth, concentrated coffee mixture.
Once the eggs are fully integrated, gently add the prepared coffee mixture to your butter, sugar, and egg base. Mix everything thoroughly until well combined. Don’t be alarmed if the mixture appears slightly curdled at this stage; it will come together beautifully once the dry ingredients are folded in.
Next, sift in the self-raising flour and baking powder into the wet mixture. Carefully fold these dry ingredients into the batter until just combined, being careful not to overmix. Now, add the roughly chopped walnuts. Remember to set aside a small handful of walnut halves if you plan to use them for decoration. Gently fold the nuts into the cake batter, ensuring they are evenly distributed.
Divide the batter evenly between your two prepared baking tins. Bake for approximately 25-30 minutes, or until a skewer inserted into the centre comes out clean. Once baked, allow the sponges to cool in their tins for about 10 minutes before transferring them to a wire rack to cool completely. Patience here is key, as fully cooled sponges are essential for a stable cake assembly.
Hint: For a more professional and even cake, you can use a cake leveller or a large serrated knife to carefully cut off any domed tops from your cooled sponges. Alternatively, a simpler trick when assembling the cake is to flip the sponges upside down before applying the buttercream, using their flat undersides as the top surfaces.
Assembling Your Masterpiece: Cake Assembly Tips
Once your exquisite coffee sponges have cooled completely – a crucial step for preventing melted buttercream – it’s time to bring your creation to life with the silky coffee buttercream. The recipe provided below makes a generous amount of buttercream, perfectly sufficient to both fill the cake layers and pipe elegant decorative swirls on top, ensuring a beautiful finish.
If you, like me, appreciate the refined aesthetic of a “semi-naked” design, which often involves a thin crumb coat and more intricate piping work, you will find it beneficial to double the amount of frosting specified in the recipe. This extra buttercream allows for more elaborate decorating techniques and a smoother overall presentation. Should you find yourself with any leftover buttercream, rest assured it can be stored by freezing it in an airtight container for up to 3 months, ready for your next baking adventure.
Carefully place one of your cooled cake sponges onto your chosen serving plate or cake board. Using an offset spatula or a piping bag, spread or pipe a generous, even layer of the coffee buttercream over the top surface of this first sponge. Gently place the second sponge directly on top. For a charming, rustic appeal, simply pipe or spread the remaining buttercream on the top surface of the cake.
For those aiming for a more polished or “semi-naked” finish, consider applying a very thin layer of buttercream all over the cake – this is known as a crumb coat. This initial layer traps any loose crumbs, creating a smooth canvas for further decoration. Once the crumb coat has set slightly, you can then proceed to pipe your decorative swirls or design on top, creating a truly impressive and professional-looking dessert.
Versatile Baking: Smart Substitutions for Your Coffee and Walnut Cake
One of the beauties of home baking is the flexibility to adapt recipes to suit your pantry or dietary needs. This coffee and walnut cake recipe is quite forgiving, allowing for several smart substitutions without compromising on taste or texture. Here are some options to consider:
- Butter: While unsalted butter is specified for its pure flavour, a good quality margarine, such as Stork, is a fantastic alternative and will still yield great results for a moist and tender cake. A bonus with margarine is that it often doesn’t need to be brought to room temperature before use, saving you a step!
- Sugar: My recipe traditionally calls for golden caster sugar due to its fine texture and subtle warmth. However, you can confidently use standard granulated sugar or white caster sugar. If you’re looking for an even deeper, more molasses-like flavour, light soft brown sugar will also work wonderfully, adding an extra dimension to your cake.
- Instant Coffee: The coffee flavour is paramount here. You can use instant coffee granules or a fine espresso powder for a concentrated taste in both the sponges and the buttercream. For a more artisanal touch, you could also prepare a small amount of freshly brewed, strong ground coffee and use it in the same way, being mindful of the liquid quantity. If you’re sensitive to caffeine or serving children, simply switch to a decaffeinated coffee option for a caffeine-free treat.
- Flour: The recipe uses self-raising flour for convenience. If you only have plain (all-purpose) flour on hand, it’s an easy swap. Just use the same amount of plain flour and add 2 extra teaspoons of baking powder to the batter, bringing the total baking powder in the cake to 3 teaspoons to ensure proper rise.
- Walnuts: True to its name, this is a walnut coffee cake, and walnuts provide a distinctive flavour and crunch. However, if walnuts aren’t your favourite or you wish to experiment, feel free to substitute them with other nuts like hazelnuts, pecans, or almonds. Each will impart a slightly different, yet equally delicious, character to the cake.
- Double Cream (Heavy Cream): I incorporate double cream into the buttercream to achieve a wonderfully smooth texture and to balance the sweetness, preventing it from being overly rich or cloying. It creates a remarkably luscious frosting. While highly recommended for this effect, if you prefer a simpler, sweeter buttercream, you can omit the double cream without affecting the stability of the frosting.
Creative Twists: Exciting Variations for Your Coffee and Walnut Cake
While the classic coffee and walnut cake is perfect as is, there are many exciting ways to adapt this beloved recipe and explore new flavour combinations or formats. Don’t hesitate to get creative in your kitchen!
- Coffee and Walnut Cupcakes: Transform this delightful cake into individual portions by using the same batter to make cupcakes. This recipe should yield approximately 10-12 regular-sized cupcakes. Adjust the baking time to 15-20 minutes, or until a toothpick inserted into the centre comes out clean. Decorate them generously with the same delicious coffee buttercream for a charming and portable treat.
- Intensify the Coffee Flavour: If you’re a true coffee aficionado, you might want to amplify the coffee notes in your cake. You can easily adjust the amount of instant coffee used in both the sponges and the buttercream to suit your preference – simply add more or less to taste. For an even more profound coffee essence, consider incorporating a tablespoon of coffee extract into both the cake batter and the frosting. This will provide a deeper, more pronounced coffee aroma and flavour.
- Add an Extra Spice Dimension: To elevate the flavour profile and add a comforting warmth, try adding a pinch of ground cinnamon or a touch of aromatic cardamom to your cake batter. These spices beautifully complement the rich coffee and nutty walnuts, creating a more complex and intriguing taste experience that will delight your senses.
- Decaffeinated Coffee Cake: For those who enjoy the flavour of coffee but prefer to avoid caffeine, it’s simple to make a decaffeinated version. Just ensure you use decaf instant coffee in both the cake batter and the buttercream. This way, everyone can enjoy a slice of this delicious cake, regardless of their caffeine sensitivity.
- Gluten-Free Coffee and Walnut Cake: With the increasing availability of excellent gluten-free baking products, it’s easy to adapt this recipe for those with gluten sensitivities. Simply swap the standard self-raising flour for a good quality gluten-free self-raising flour blend. If your blend doesn’t contain a rising agent, you may also need to use gluten-free baking powder to ensure the cake rises beautifully and maintains its tender texture.
Essential Equipment for Baking Success
Having the right tools can make all the difference in your baking experience, ensuring smooth preparation and consistently excellent results for your moist coffee and walnut cake. Here’s a rundown of the equipment you’ll need:
- Electric Mixer: An electric mixer is invaluable for achieving that perfectly pale and fluffy butter and sugar mixture. A freestanding mixer with a paddle attachment offers hands-free convenience, but a reliable hand-held electric mixer will work just as well for creaming and mixing your batter.
- Mixing Bowls: You’ll need a couple of good-sized mixing bowls – one for your wet ingredients and another for your dry, as well as a smaller one for dissolving the coffee.
- Baking Tins: To create this delicious, layered coffee walnut cake, you will ideally need two 20cm (8-inch) round cake tins. If you prefer a taller, three-layered cake, you could also use two 18cm (7-inch) or three 15cm (6-inch) round baking tins. Just remember that altering the size of your tins will require an adjustment to the baking times; smaller tins or more layers may bake faster, so always keep a close eye on your cakes.
- Baking Paper: Essential for preventing your cake sponges from sticking to the bottom of the tins, baking paper ensures easy release and perfectly formed layers. Cut rounds to line the bottom of each baking tin.
- Piping Bag with Nozzle (Optional): If you aspire to pipe beautiful decorative rosettes, swirls, or a more elaborate design on your cake, a piping bag fitted with a suitable piping tip will be necessary. A large closed star nozzle is excellent for creating elegant patterns (I was personally inspired by Thida Bevington’s Instagram page and her stunning piping designs!). However, if you prefer a simpler, rustic look, you can just as easily spread the coffee buttercream over the cake using an offset spatula or a palette knife.
Storage and Shelf-Life: Keeping Your Cake Fresh
To ensure your delightful coffee and walnut cake remains fresh and delicious for as long as possible, proper storage is key. Here are some guidelines for storing leftovers and making components ahead of time:
Any leftover slices of this coffee and walnut cake should be stored in an airtight container. Place it in the fridge, where it will stay fresh and moist for up to 4 days. For the best flavour and texture, always remember to bring the cake to room temperature before serving. This allows the sponge to soften and the buttercream to return to its creamy consistency, enhancing the overall eating experience.
If you’re planning ahead or have baked extra, the cake sponges (without any icing) are excellent for freezing. Wrap each cooled sponge tightly in a double layer of clingfilm, ensuring no air can get in. Then, transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. When you’re ready to use them, simply defrost the sponges at room temperature for 3-4 hours, or thaw them overnight in the fridge.
The delicious coffee buttercream can also be frozen separately in an airtight container for up to 3 months. To use frozen buttercream, defrost it overnight in the fridge. Once thawed, bring it to room temperature and give it a brief re-whip with an electric mixer until it’s smooth and fluffy again, ready to be spread or piped onto your cake.
Top Tip for Perfect Walnuts in Your Cake
When incorporating walnuts into your cake, there’s a common misconception that chopping them as finely as possible is best. However, for a truly exceptional walnut cake, it’s important not to chop the nuts too finely. This seemingly small detail can significantly impact the overall texture, flavour, and enjoyment of your cake. Here are the key reasons why:
- Texture: If walnuts are chopped into very tiny pieces, they tend to disappear into the cake batter, resulting in a uniform and sometimes monotonous texture. Part of the joy of a coffee and walnut cake is encountering those delightful, contrasting crunchy or chewy bits of nut that break up the soft sponge. Larger pieces provide that satisfying textural variation.
- Flavour: The rich, distinctive flavour of walnuts can be muted or entirely lost if they are chopped too finely. When left in more substantial pieces, the nuts retain their natural oils and robust flavour, allowing you to experience the full, earthy taste of the walnut in every single bite, complementing the coffee beautifully.
- Moisture: Nuts naturally contain oils. When walnuts are chopped excessively finely, they release a greater amount of these oils into the cake batter. While some oil adds moisture, an excessive release can make the cake denser or even slightly greasy and heavy, rather than light and airy.
- Appearance: A visual appeal is an important aspect of any homemade bake. Roughly chopped walnuts add a lovely visual element and rustic charm to the cake’s interior. When they are too fine, this pleasant contrast against the golden sponge is lost, making the cake look less inviting.
To achieve the ideal balance, aim for a variety of sizes when chopping your walnuts. You want some larger, discernible chunks mixed in with smaller pieces. This blend ensures both texture and prominent flavour throughout the cake, contributing to a more interesting and delightful eating experience.
For the best results, I highly recommend chopping the nuts with a sharp knife rather than using a food processor. A knife allows for better control over the size and consistency of your chopped walnuts, preventing them from turning into a paste or becoming too fine.
Frequently Asked Questions About Coffee and Walnut Cake
Yes, you absolutely can use fresh coffee instead of instant coffee, and many bakers prefer it for its nuanced flavour. When substituting, remember that instant coffee dissolves in a very small amount of water, so it adds minimal extra liquid to your batter. If you opt for freshly brewed coffee (like a strong espresso), be sure to stick to no more than 50 ml for the sponges and a similar amount for the buttercream to maintain the correct batter consistency. Too much liquid can make the cake dense or sink.
A sunken cake is a common baking challenge, and it usually happens if the cake wasn’t baked thoroughly enough. The raw batter in the centre of the cake lacks structure and will collapse inward as it cools, causing the familiar “sinkhole.” While my sponges typically bake in 25-28 minutes in my fan-assisted oven, oven temperatures and calibration can vary significantly. Always keep a close watch on your cake from the 25-minute mark onwards. To check for doneness, gently insert a wooden skewer or a toothpick into the very centre of the cake; if it comes out clean with no wet batter clinging to it, your cake is ready. If it’s still wet, continue baking for a few more minutes and check again.
As this delicious cake is made with actual coffee, it will naturally contain some caffeine. The good news for most is that the amount of caffeine per slice is typically rather negligible, so enjoying a piece of this coffee cake is unlikely to keep you awake all night. However, if you are particularly sensitive to caffeine, or if you are serving children, I recommend exercising your own judgment. Alternatively, to ensure a completely caffeine-free treat without sacrificing flavour, simply use decaffeinated coffee for both the cake batter and the buttercream.
To conveniently pin this recipe and save it for future baking sessions, simply use the designated button on the recipe card below or utilize the pin-it buttons on the photos throughout this post.
If you try this delightful recipe, or any other recipe featured on Anna Banana, please take a moment to rate the recipe and/or share your thoughts by leaving me a comment. Your feedback is incredibly valuable to me, and it also greatly assists other readers who are considering making the recipe.
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Coffee and Walnut Cake
Equipment
- 2 x 20 cm ( 8″) round cake tins
- baking paper
- hand-held electric mixer or freestanding mixer with the paddle attachment
- mixing bowls
Ingredients
For the sponges:
- 15 g instant coffee (granules or powder) *see notes for an alternative
- 250 g unsalted butter softened
- 250 g golden caster sugar or white caster or granulated sugar
- 4 large eggs beaten
- 250 g self- raising flour *see notes for an alternative
- 1 teaspoon baking powder
- 100 g walnuts
For the buttercream:
- 250 g unsalted butter softened
- 320 g icing sugar
- 15 g instant coffee (granules or powder)
- 85 ml double cream (heavy cream) optional
Instructions
To make sponges:
- Preheat your oven to 170°C (160°C fan). Lightly grease two 20cm (8-inch) cake tins with butter. Line the bottom of each tin with baking paper, ensuring a clean release, and set them aside.
- Bring your kettle to a boil. In a small cup or jug, combine the 15g instant coffee granules or powder with 1 tablespoon of boiling water. Stir thoroughly until you have a smooth, thick coffee mixture without any undissolved granules. Set this aside to cool slightly.15 g instant coffee (granules or powder)
- In the bowl of a standing mixer fitted with a paddle attachment, or using a hand-held electric mixer, beat together the 250g softened unsalted butter and 250g golden caster sugar. Beat for about 3-5 minutes until the mixture is visibly pale and fluffy, incorporating plenty of air. Add the 4 large beaten eggs one at a time, mixing well after each addition until fully incorporated. Finally, add the prepared coffee mixture and mix again until everything is well combined. Don’t worry if the mixture appears slightly curdled; this is normal and will smooth out when the flour is added.250 g unsalted butter, 250 g golden caster sugar, 4 large eggs
- Sift the 250g self-raising flour and 1 teaspoon of baking powder into the wet mixture. Mix on a low speed for about a minute, or until the dry ingredients are just well incorporated and no streaks of flour remain. Before adding all the walnuts, reserve a small handful of walnut halves for decorating the finished cake. Roughly chop the remaining 100g walnuts and gently fold them into the cake batter until they are evenly distributed. Be careful not to overmix at this stage to keep the cake tender.250 g self- raising flour, 1 teaspoon baking powder, 100 g walnuts
- Divide the prepared batter evenly between the two lined cake tins. Bake for 25-30 minutes, or until the sponges are golden brown and a skewer inserted into the very centre comes out completely clean. Remove the tins from the oven and allow the sponges to cool in their tins for 10 minutes before carefully transferring them to a wire rack to cool completely. Ensuring they are fully cool is crucial before frosting.
To make buttercream:
- In the bowl of an electric mixer, combine the 250g softened unsalted butter and 320g icing sugar. Beat on a very low speed initially to prevent a “sugar eruption.” It’s easiest to add the icing sugar in two or three separate additions, mixing until each is incorporated before adding more. This ensures a smooth start to your buttercream.250 g unsalted butter, 320 g icing sugar
- In a small bowl, mix 15g instant coffee with 1 tablespoon of boiling water until it’s smooth and thick. Into this coffee mixture, pour the 85ml double cream (if using) and whisk briefly to combine. Now, add this coffee and cream mixture into your butter and sugar mixture. Continue to mix with the electric mixer until you achieve a wonderfully smooth, light, and thick coffee buttercream. Periodically scrape down the bottom and sides of the bowl to ensure everything is evenly mixed. To remove any trapped air bubbles for a super smooth finish, briefly mix the buttercream with a spatula by hand. Transfer the buttercream into a piping bag fitted with your desired decorative nozzle, or simply use a spoon or offset spatula to apply it directly onto your cooled cake.15 g instant coffee (granules or powder), 85 ml double cream (heavy cream)
To assemble the cake:
- For a neat presentation, you may optionally level the cooled sponges using a large serrated knife or a dedicated cake leveller to remove any domed tops. Alternatively, a simpler method is to flip the sponges upside down on your serving plate, using their flat bottoms as the top surface for a naturally even layer.
- Place one of the fully cooled sponges onto your chosen serving plate or cake board. Pipe or carefully spread a generous layer of the coffee buttercream on top of this sponge, ensuring an even coating. Gently place the second sponge on top of the buttercream layer. Use the remaining buttercream to cover the top of the cake, spreading it smoothly or piping decorative swirls as desired. Finally, decorate with the reserved walnut pieces for an elegant finish. Slice, serve, and enjoy your homemade coffee and walnut cake!
Please note that all my recipes are developed and tested using metric grams. For the most accurate and consistent results, I highly recommend using digital scales. While I have provided a conversion to US customary measurements in the recipe card, please be aware that I have not personally tested the recipe using this method, and results may vary slightly.
Notes
- Self-raising flour – If you don’t have self-raising flour on hand, you can easily create your own. Simply use the same amount of plain (all-purpose) flour, but remember to add an additional 2 teaspoons of baking powder to the batter. This means you will use a total of 3 teaspoons of baking powder in this recipe (1 tsp as listed, plus the extra 2 tsp for the plain flour substitution).
- Instant coffee – For the best coffee flavour, you can use either instant coffee granules or finely ground instant coffee powder. Alternatively, for a more intense and authentic coffee taste in your cake sponges, you can substitute the instant coffee with a strong espresso powder, or use 50 ml of freshly brewed, strong espresso coffee.
- Coffee buttercream – This recipe provides enough buttercream to perfectly fill the cake layers and pipe a few simple, elegant decorative swirls on top. If you desire a more elaborate decoration, such as a “semi-naked” cake look with a thin crumb coat and intricate piping designs, you will need to double the buttercream recipe to ensure you have enough for all your creative flourishes.
Make ahead, storage and freezing:
Planning ahead? You can easily bake the cake sponges a day in advance. Once they are completely cooled, wrap each sponge tightly in a double layer of cling film to prevent them from drying out, then store them in an airtight container. The sponges can also be frozen for up to 3 months. When you’re ready to use them, simply thaw them at room temperature for 3-4 hours, or in the fridge overnight.
The coffee buttercream can also be prepared a day ahead. Store it in an airtight container in the fridge. Before using, allow it to come to room temperature, then give it a brief whip with an electric mixer until it’s smooth and fluffy again. For longer storage, you can freeze the buttercream for up to 2 months. Defrost it overnight in the fridge, then bring to room temperature and re-whip until smooth.
Once assembled, store this delightful cake in an airtight container or a dedicated cake caddy in the fridge for up to 4 days. Always remember to bring it to room temperature for at least 30 minutes before serving to ensure the sponge is tender and the buttercream is soft and creamy.
Nutrition
This recipe was originally posted in November 2020. It has been updated with new photos, a revised recipe, and enhanced tips in March 2023, reflecting ongoing efforts to provide the best possible baking guidance.