This has to be my favourite cake flavour ever! The rich coffee aroma achieved by the instant coffee is complimented perfectly by the toasted walnut pieces, and yet even though it sounds fancy, this cake is super easy to make. The recipe also works perfectly with gluten free self raising flour without compromising on flavour or texture. You must try it for yourself!
Classic Coffee & Walnut CakeDifficulty: Easy
This recipe serves about 12 . You will need two medium cake tins lined with baking paper.
170g unsalted butter
170g caster sugar (or soft light brown sugar)
170g self raising flour
2 Tsp instant coffee granules (dissolved in 3 tbsp hot water)
50 g walnuts, toasted (plus extra to top)
- For the buttercream
400g icing sugar
Shot of black coffee, to taste
Oat milk (if needed)
- Preheat the oven to 180 degrees C/ 160 fan. Line two cake tins with baking parchment.
- Gently toast the walnuts on a tray in the oven for about 5 mins. The slight browning on the outside will help to enhance the nutty flavour, making the cake batter even more delicious when added to the cake batter later on. Therefore I think this step is key!
- Cream the butter and sugar together until pale and fluffy. Beat in the eggs until fully incorporated, then gradually fold in the flour.
- Add the coffee and whisk quickly to avoid the mixture separating. Chop the walnuts into smaller pieces and mix into the batter.
- Divide the batter evenly between the two tins and bake in the oven for about 25 minutes. One cooked through and springy, remove from the oven and leave to cool completely.
- To prepare the buttercream whisk the icing sugar slowly into the softened butter. Once fully combined, mix in the coffee a little at a time to taste, adding a little oat milk for a creamier taste if necessary.
- Once the cakes are cool, layer up! Sandwich about half of the buttercream between the two layers and spread the rest on top, decorating with more walnuts to finish.