Coffee Walnut Layer Cake
Indulge in the rich, nutty allure of a Coffee Walnut Layer Cake, a timeless dessert that blends earthy walnut flavors with the bold elegance of coffee for a truly elevated treat. Featuring moist, buttery sponge layers infused with a creamy coffee essence and studded with chopped walnuts, this cake is a perfect harmony of texture and taste. A luscious coffee buttercream frosting enrobes the layers, adding a velvety sweetness that’s both decadent and well-balanced. Topped with glossy walnut halves for a beautiful finish, this impressive cake is ideal for celebrations, afternoon tea, or any occasion that calls for a touch of sophistication. With just 30 minutes of prep time and simple ingredients, this Coffee Walnut Cake recipe is as approachable as it is delightful, perfect for coffee lovers and dessert enthusiasts alike.
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Recipe Information
Ingredients
- 225 grams unsalted butter, softened
- 225 grams granulated sugar
- 4 large eggs
- 225 grams self-raising flour
- 2 tablespoons instant coffee powder
- 2 tablespoons boiling water
- 60 grams walnuts, finely chopped
- 175 grams unsalted butter, for buttercream
- 350 grams confectioners' sugar, sifted
- 1 tablespoon instant coffee powder, for buttercream
- 1 tablespoon boiling water, for buttercream
- 10 pieces walnut halves, for decoration
Instructions
Preheat your oven to 180°C (350°F) and grease and line two 20cm (8-inch) round cake tins with parchment paper.
In a small bowl, dissolve the instant coffee powder in the boiling water and set aside to cool.
In a large mixing bowl, cream the butter and sugar together using an electric mixer or wooden spoon until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Gently fold in the flour and the cooled coffee mixture until just combined. Be careful not to overmix.
Stir in the chopped walnuts until evenly distributed.
Divide the batter evenly between the prepared cake tins and smooth the tops with a spatula.
Bake in the preheated oven for 20-25 minutes or until a skewer inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the tins for 10 minutes before turning them out onto a wire rack to cool completely.
To make the buttercream, dissolve the instant coffee powder in the boiling water and set aside to cool.
In a large bowl, beat the softened butter until creamy. Gradually add the confectioners' sugar, beating well after each addition, until smooth.
Add the cooled coffee mixture to the buttercream and beat until fully incorporated.
Place one cake layer on a serving plate and spread a generous amount of buttercream over the top.
Place the second cake layer on top and spread the remaining buttercream evenly over the top and sides of the cake.
Decorate the top of the cake with the walnut halves, spacing them evenly around the edges.
Slice and serve. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 192 mg | 8% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 57.1 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 33 mg | 3% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 128 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
