Classic Coffee and Walnut Cake Recipe

Classic Coffee and Walnut Cake Recipe

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Every day we drink around 3 billion cups of coffee, you might say it’s become a slightly popular drink on a global scale; interestingly there are nearly as many coffee varieties as there are grape varieties for making wine. It’s a diverse and wonderful world but happily for coffee fans you can eat it too in the form of a traditional British cake like treat in the form of Coffee and Walnut cake.

It’s a bit of a cult classic, the flavour combinations just work so well together, the creaminess of the walnuts just seems to act as the perfect substitute for the milk and cream you might normally enjoy in your coffee.

We’ve pulled together our very own coffee and walnut cake recipe for you to bake at home.



Preparation time: 45 mins

Cooking time: 30 mins – Plus, cooling


170g self-raising flour

200g soft unsalted butter

200g caster sugar

4 medium sized free-range eggs

½ teaspoon of baking powder

100ml of strong black coffee made with three teaspoons of instant coffee (half for the cake mix / half for the buttercream)

225g icing sugar

85g soft unsalted butter

100g walnut halves or pieces to decorate.


1. Pre heat the oven to 180°C (conventional oven) or to 160°C (fan oven)

2. Line two sandwich cake tins with greaseproof paper.

3. Boil a kettle, and measure 100ml of hot water into a jug and add the coffee granules, stir, and leave to cool.

4. In the meantime, weigh out the flour and sieve to remove any lumps into a large mixing bowl, weigh 200g of caster sugar and 200g of butter and add to the bowl. Break in the four eggs, then add a teaspoon of baking powder and combine together.

5. Once mixed add roughly a third to half of the diluted coffee and combine thoroughly, don’t add too much otherwise the cake mixture will be too sloppy. Remember you will need to keep the rest for the icing.

6. Divide the mixture between your two lines and greased cake tins and bake in the oven for approximately 20 mins equally divide the mix into the two sandwich tins.

7. Bake in oven for 25 minutes in a conventional oven or 18 minutes in a fan oven.

8. While the cake is baking in the oven it’s time to prepare the buttercream. Firstly, measure out 225g of icing sugar and 85g of soft butter, add to a large mixing bowl and slowly mix together, adding a little of the coffee at a time to taste, remember the more liquid you add the runnier the mix will become, so you will need to add a little more icing sugar to compensate to ensure that the buttercream firms up, once thoroughly mixed chill in the fridge to firm up further.

9. In the meantime, remove the cakes from the oven and turn out onto a cooling rack.

10. Once cooled, add half of the buttercream to each and combine to form a sandwich and then garnish with the walnuts and serve.



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