Coffee & Walnut Cake

This was my first time making a coffee and walnut cake and I'd say it came out pretty well! 

You can use whatever instant coffee you like in this! The stronger the better!  


For the cake:
  • 200g unsalted butter, softened
  • 2tbsp instant ground coffee 
  • 200g caster sugar
  • 4 medium eggs 
  • 200g self-raising flour 
  • 1tsp baking powder 
  • 100g walnut halves, roughly chopped
For the buttercream icing: 
  • 2tsp instant coffee 
  • 150g unsalted butter 
  • 300g icing sugar 

  • two 20cm sandwich tins
  1. Preheat the oven to 180C/fan 160C/Gas Mark 4 and line both of your cake tins with baking paper. Dissolve the 2tbsp ground coffee in 1tbsp boiling water and allow to cool for 10 mins.  
  2. Beat together the butter and sugar until fluffy and well combined, then add the eggs one at a time whilst adding a spoonful of the flour to prevent the mixture from curdling. 
  3. Using a large metal spoon, fold in the remaining flour and baking powder before stirring in half of the walnuts. 
  4. Divide the mixture between the two tins before placing into the preheated oven for 20-25 mins or until golden and springy to the touch. Remove from the oven once done and allow to cool for around 10 mins before removing from their tins. 
  5. Whilst the cakes are cooling, make the buttercream. Dissolve the coffee granules in a tablespoon of boiling water. Beat together the butter and icing sugar until smooth before pouring in the dissolved coffee and then beating this in. Using a palette knife, sandwich the two cakes together before spreading the remaining icing onto the top. Sprinkle the remaining walnuts on top. 
  6. Make a cuppa, kick your legs up and enjoy this little moment of joy!
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