Classic Coffee Walnut Cake

Description:

A rich and moist British classic, this Coffee Walnut Cake features soft coffee-flavored sponge layers studded with crunchy walnuts, all slathered in a smooth coffee buttercream. Perfect for afternoon tea, birthdays, or any cozy gathering.

Origin:

This cake is a beloved staple in British baking, commonly enjoyed as part of a traditional afternoon tea. It gained popularity in the early 20th century and remains a nostalgic treat for many in the UK.

Ingredients Quantity:

Cake Layers:

Unsalted butter (softened) – 1 cup (225g)
Light brown sugar – 1 cup (200g)
Eggs – 4 large
All-purpose flour (or self-raising flour) – 1¾ cups (220g)
Baking powder – 2 tsp (omit if using self-raising flour)
Instant coffee granules – 2 tbsp
Hot water – 2 tbsp
Chopped walnuts – 3/4 cup (90g)
Vanilla extract – 1 tsp
Salt – 1/4 tsp

Coffee Buttercream Frosting:

Unsalted butter (softened) – 1 cup (225g)
Powdered sugar – 2½ cups (300g), sifted
Instant coffee granules – 1 tbsp
Hot water – 1 tbsp
Vanilla extract – 1/2 tsp
Salt – a pinch

Optional Ingredients:

Walnuts halves – for decoration on top
Maple syrup or honey – a drizzle for glaze (optional)
Espresso powder – for a stronger flavor boost

Instructions:

Prep:
- Preheat oven to 350°F (175°C).
- Grease and line two 8-inch (20cm) round cake pans.
Make the Cake Batter:
- Dissolve coffee granules in hot water; set aside to cool.
- Cream butter and sugar together until light and fluffy (about 3-4 minutes).
- Add eggs one at a time, beating well after each.
- Mix in the vanilla and dissolved coffee.
- Sift flour, baking powder (if using), and salt together. Fold into wet ingredients.
- Gently fold in chopped walnuts.
Bake:
- Divide batter evenly between prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
Make Coffee Buttercream:
- Dissolve coffee in hot water; cool.
- Beat butter until fluffy. Gradually add powdered sugar.
- Add the coffee, vanilla, and a pinch of salt. Beat until smooth and creamy.
Assemble:
- Place one cake layer on a serving plate. Spread half the buttercream over it.
- Top with the second cake layer and spread the remaining buttercream over the top.
- Decorate with walnut halves if desired.

Tips for Success:

Use room-temperature ingredients for smooth mixing.
Don’t overmix after adding flour to avoid a dense texture.
Toast the walnuts lightly for enhanced flavor.
For extra moistness, brush cake layers with a coffee syrup before frosting.

Recommendation:

Serve with a hot cup of strong black coffee or a latte. It also pairs beautifully with English breakfast tea. Ideal for brunch, teatime, or as a sophisticated birthday cake.