Coffee & Walnut Cake

Matte Black Bowls
by Matte Black Bowls
12 Slices
50 min

Coffee and walnut has recently become one of my all time favourite for a cake, I keep choosing it whenever I am in a cafe - maybe that’s a sign of growing up! There is definitely a mature and sophisticated flavour which appeals to me.

However, now I have tried to start making it at home, and the results are just as good!

This recipe can be made with frosting on the top and middle, or just in the middle and keep the top plain with icing sugar and walnuts instead. It will be best eaten fresh on the first day or two it’s baked. You could also try it warmed up when it’s a few days old, with a scoop of vanilla ice (or coffee!) ice cream.

Recipe details
  • 12  Slices
  • Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons instant coffee granules, dissolved in 2 tablespoons hot water
  • 1/2 cup chopped walnuts
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tablespoon instant coffee granules, dissolved in 1 tablespoon hot water
  • 1/2 cup chopped walnuts, for garnish

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together the all-purpose flour and baking powder.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing well after each addition.
Stir in the dissolved coffee granules and vanilla extract, ensuring they are evenly distributed throughout the batter.
Fold in the chopped walnuts, reserving a small portion for garnish.
Divide the batter evenly between the prepared cake pans, spreading it out in an even layer.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well after each addition.
Dissolve the instant coffee granules in hot water and add it to the frosting mixture. Beat until the frosting is smooth and well combined.
Once the cakes have cooled, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and frost the top of desired.
Garnish the cake with the remaining chopped walnuts, pressing them gently onto the sides of the cake.