Classic Coffee and Walnut Cake
The tea-room classic. Coffee-laced sponge, crunchy walnuts, silky coffee buttercream, and walnut halves on top — a cake that tastes far more grown-up than the four ingredients in the sponge suggest.
Plus 1h cooling / chilling time
Method
- 1
Preheat the oven to 180°C (160°C fan / 350°F / Gas 4). Grease two 20cm (8-inch) round sandwich tins and line the bases with baking parchment.
- 2
Dissolve the 2 tbsp coffee granules for the sponge in 2 tbsp boiling water. Stir until completely smooth and set aside to cool — pouring hot coffee into the batter will start melting the butter.
- 3
All-in-one method: Place the butter, caster sugar, eggs, flour, and baking powder into a stand mixer or large bowl. Beat on medium for about 2 minutes, scraping down once, until smooth and pale. Add the cooled coffee and beat for another 30 seconds. Fold in the chopped walnuts by hand with a spatula.
- 4
Divide the batter equally between the two tins, weighing them after filling for even layers. Smooth the tops and make a shallow dip in the centre of each so they rise level.
- 5
Bake for 23–27 minutes, until golden, springy in the middle, and a skewer comes out clean. Cool in the tins for 10 minutes, then turn out onto a wire rack and leave to cool completely — at least 1 hour.
Bake25:00 - 6
Make the coffee buttercream: dissolve the 1 tbsp coffee for the buttercream in 1 tbsp boiling water and leave to cool. Beat the butter alone for 3–4 minutes on medium-high until pale and fluffy. Add the icing sugar in two additions on low speed, then add the cooled coffee and vanilla. Whip on medium-high for a final 2 minutes. If the buttercream feels stiff, add the milk a teaspoon at a time.
- 7
Place the flatter sponge upside-down on a plate or stand. Spread roughly a third of the buttercream evenly to the edges. Sandwich the second sponge on top, top-side up.
- 8
Spread the remaining buttercream over the top — for a classic finish, use a palette knife to create soft swirls rather than a smooth surface. Arrange the walnut halves around the top edge in a ring. Slice and serve.
Baker's Notes
- •Coffee strength: instant coffee gives the cleanest, most consistent coffee flavour for baking. For a stronger flavour swap to espresso powder, which has a richer, more concentrated taste at the same volume.
- •Toasting walnuts: for an even nuttier flavour, toast the walnut pieces in a dry frying pan over medium heat for 4–5 minutes, shaking often, until fragrant. Cool fully before adding to the batter.
- •All-in-one method works only with softened butter. Take it out of the fridge at least an hour before starting. If the butter is still firm, the batter will not come together properly and you will see streaks of unmixed butter.
- •Storage: airtight at room temperature for up to 4 days, or in the fridge for up to 1 week — bring to room temperature for 30 minutes before serving so the buttercream softens. The undecorated sponges freeze well for 3 months.
- •For a different finish: skip the walnut halves and decorate with a fine drizzle of melted dark chocolate, or sprinkle the top with chopped walnuts and a dusting of cocoa powder.
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