Description
This classic Coffee and Walnut Cake features soft, fluffy sponge layers infused with rich coffee flavor and crunchy walnuts, finished with a smooth coffee buttercream. Perfect for afternoon tea or special occasions, this coffee walnut cake is a timeless, elegant dessert.
Ingredients
For the Cake:
- 1 3/4 cups plain flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup butter, softened
- 3/4 cup sugar
- 3 eggs
- 2 tbsp instant coffee dissolved in 2 tbsp hot water
- 1/2 cup milk
- 1 cup walnuts, chopped
For the Buttercream:
- 1/2 cup butter, softened
- 2 cups icing sugar
- 1–2 tbsp strong brewed coffee
Instructions
- Preheat oven to 180°C and grease and line two 20cm round cake tins.
- Sift together flour, baking powder, and salt in a bowl.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in the dissolved coffee.
- Fold in dry ingredients alternately with milk until just combined.
- Stir in chopped walnuts.
- Divide batter evenly between tins and smooth the tops.
- Bake for 25–30 minutes, or until a skewer inserted comes out clean.
- Cool completely before assembling.
- For the buttercream, beat butter until smooth, then gradually add icing sugar and coffee until creamy.
- Spread buttercream between layers and over the top. Decorate with extra walnuts if desired.
Notes
Do not overmix to keep the sponge light and fluffy.Use strong coffee for a deeper flavor.Ensure cakes are fully cooled before frosting.Adjust coffee in buttercream to desired strength and consistency.
