About the bake
Coffee & Walnut cake is a staple classic in most recipe collections. Our version is made up of three soft layers of sponge, sandwiched and topped with a creamy coffee buttercream, the ideal cake of choice to serve at any coffee morning with friends and family. It is also a favourite for those rainy days when you just want to whip out your apron and bake something yummy.
Method
Step 1:
Preheat the oven to 170°c (fan 150°c, gas mark 3). Grease and base line 3 x 20cm sandwich tins
Step 2:
Place the butter, sugar, flour, baking powder and salt in a large bowl and mix together preferably using an electric mixer until you get a crumb consistency.
Step 3:
Mix the coffee granules with one tablespoon of warm milk in a large jug. Add the rest of the milk, eggs and maple syrup. Slowly add this to the crumb like mixture and gently beat until well combined. Fold in the chopped walnuts.
Step 4:
Divide the mixture equally between the three tins and bake for 20-25 minutes or until the cakes are golden brown and spring back when pressed gently. Leave to cool slightly in the tin before removing and cooling completely on a wire rack.
Step 5:
While the cake is cooling make the icing: Beat the butter until very soft ad slowly start adding the icing sugar, do this a spoonful at a time or you will have an icing sugar cloud in your kitchen. When all the icing sugar has been added, beat until smooth and slightly lighter in colour.
Step 6:
Add coffee extract and beat again until fully incorporated. Sandwich the three cake layers with the icing and then cover the top and sides of the cake with the remaining icing. Decorate with halved walnuts.
Ingredients
For the Cake
- 120g Butter (unsalted, softened)
- 400g Billington's Unrefined Golden Caster Sugar
- 360g Allinson's Plain White Flour
- 1 1/2 tsp Baking powder
- 1 pinch Salt
- 350ml Milk (plus 1 tbsp extra for mixing with coffee)
- 2 tbsp Coffee granules
- 3 Egg(s) (free range)
- 2 tbsp Maple syrup
- 100g Walnuts (chopped)
For the Icing
- 250g Butter (unsalted, softened)
- 500g Silver Spoon Icing Sugar
- 2 tbsp Nielsen-massey coffee extract
- A handful Walnuts
Recipe Reviews
I made it for my mum and she loves it!
I have made this cake several times. It is a lovely flavoured cake. It keeps well and it also freezes well. It is very dense and moist.
I love this cake!
My friend shared this recipe with me. It's pretty easy to follow and a scrumptious cake to eat! Shame we can't add our photos though. 😁
Awful cake. Too sweet, too dense and stodgy and heavily lacking in flavour. Stick with a traditional recipe for a good coffee and walnut cake. Would not recommend!!
I made this recipe and something I didn’t realise at the start is that because it is such a liquidy mixture, the end bake comes out VERY dense which is the opposite of what I wanted. It’s not fluffy or airy at all. If you’re looking for a fluffy cake recipe give this one a miss.
Ingredients
For the Cake
- 120g Butter (unsalted, softened)
- 400g Billington's Unrefined Golden Caster Sugar
- 360g Allinson's Plain White Flour
- 1 1/2 tsp Baking powder
- 1 pinch Salt
- 350ml Milk (plus 1 tbsp extra for mixing with coffee)
- 2 tbsp Coffee granules
- 3 Egg(s) (free range)
- 2 tbsp Maple syrup
- 100g Walnuts (chopped)
For the Icing
- 250g Butter (unsalted, softened)
- 500g Silver Spoon Icing Sugar
- 2 tbsp Nielsen-massey coffee extract
- A handful Walnuts