This coffee and walnut cake is a classic that’s really simple but always turns out good. It has soft coffee-flavored sponge layers with bits of walnuts inside, and it’s finished with a smooth coffee buttercream. I like making this when I want something a little different from the usual cakes but still easy to put together.

Why You Will Love This Recipe

This coffee and walnut cake is great because the flavor is not too sweet and has a nice balance from the coffee and nuts. The sponge stays soft and light, while the walnuts add a bit of texture in every bite. The buttercream is smooth and full of coffee flavor, which ties everything together. Another reason I like this cake is that it looks nice once assembled but doesn’t need complicated decorating.

What You Will Need for this Coffee and Walnut Cake

You will need butter or margarine, which gives the cake its soft texture. Granulated sugar sweetens the cake and helps create a light crumb when mixed with the butter.

Eggs help bind the batter and give structure to the sponge. Self-raising flour helps the cake rise and keeps it light.

Instant espresso powder gives the cake its coffee flavor, and milk helps loosen the batter so it mixes smoothly.

Walnuts are folded into the batter and also used on top for decoration, adding a crunchy texture.

For the buttercream you will use butter, which creates a smooth base, and icing sugar to sweeten it. More espresso powder mixed with hot water is added to give the buttercream its coffee flavor.

Ingredients

Coffee and Walnut Cake

• 225 g butter (salted or unsalted) or margarine, softened
• 225 g caster or granulated sugar
• 4 medium or large eggs
• 225 g self-raising flour
• Small pinch of salt
• 4 teaspoons instant espresso powder
• 2 tablespoons milk
• 50 g walnuts, chopped

Coffee Buttercream

• 175 g butter, softened
• 350 g icing sugar, sifted
• 2 ½ teaspoons instant espresso powder or coffee granules dissolved in 2 tablespoons boiling water

Decoration

• 10–12 walnut halves
• Chopped walnut pieces

How to Make Coffee and Walnut Cake

Start by heating your oven to 350°F (180°C) and lining two 8-inch round cake tins with parchment paper.

In a large bowl beat the butter and sugar together until the mixture becomes lighter in color and fluffy.

Add the eggs one at a time, mixing well after each addition. The mixture might look slightly curdled, but it will come together once the dry ingredients are added.

Add the self-raising flour, espresso powder, and salt, then mix until a smooth batter forms. Stir in the milk to loosen the mixture.

Fold in the chopped walnuts, then divide the batter evenly between the prepared tins and smooth the tops.

Bake for about 30–35 minutes, or until the centers are fully set and a toothpick comes out clean. Let the cakes cool in the tins for about 15 minutes, then transfer them to a rack to cool completely.

To make the buttercream, first dissolve the espresso powder in hot water and let it cool slightly.

In a bowl beat the butter until smooth, then add the icing sugar and mix until light and fluffy. Pour in the coffee mixture and mix until everything is combined.

To assemble, place one cake layer on a plate and spread half of the buttercream on top. Add the second layer and spread the remaining buttercream over the top.

Finish by placing walnut halves around the edge and sprinkling chopped walnuts in the center.

Storage

Keep the cake covered at room temperature for up to 3 days. It’s best eaten the same day or the next day for the best texture.

More Coffee Cake Recipes

• Sour Cream Coffee Cake 
• Apple Coffee Cake
• Cinnamon Coffee Cake
•  Blueberry Coffee Cake
• Pumpkin Coffee Cake