Classic Coffee & Walnut Cake
Difficulty: Medium • Serves: 8
This Classic Coffee & Walnut Cake is a true bakery favourite. Soft coffee sponge layers filled with smooth coffee buttercream and finished with crunchy walnuts — it’s the perfect afternoon treat with a hot cup of coffee.
Ingredients
For the cake:
- 200g butter (softened)
- 200g caster sugar
- 3 eggs
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp strong brewed coffee (cooled)
- 80g chopped walnuts
For the buttercream:
- 150g butter (softened)
- 250g icing sugar
- 1 tbsp strong brewed coffee (cooled)
- Extra walnuts for decoration
Method
- Preheat oven to 180°C (160°C fan). Grease and line two 8-inch cake tins.
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well.
- Fold in flour and baking powder.
- Stir in cooled coffee and chopped walnuts.
- Divide between tins and bake for 20–25 minutes until golden and springy.
- Cool completely before decorating.
For the buttercream:
- Beat butter until smooth.
- Gradually add icing sugar.
- Mix in cooled coffee until creamy.
- Sandwich the cakes together and decorate with walnuts.
Cosy Oven Tip
For deeper flavour, brush each sponge layer lightly with a little extra cooled coffee before adding the buttercream.