There are many classic flavour combinations; strawberries and cream, rhubarb and custard, apple and cinnamon. And they don’t need tinkering with because they work so well together. Rather like this delicious Classic Coffee And Walnut Cake.
However, recently a few people have asked if I have a Classic Coffee Walnut Cake recipe and while it’s a cake that I’ve baked many times over the years, I realised it wasn’t on here. So, in a attempt to rectify that and make my Father in law’s favourite cake, here it is.
Baking Cakes To Share
While I tried to make this cake relatively small as it will be shared between two people, in reality I failed! Although this cake was baked in my small 7 inch sandwich tins, I have packed so many walnuts into the centre, this Classic Coffee Walnut Cake will easily feed 8 people!
Alternatively, if you would prefer a slightly smaller cake (don’t laught at me) I suggest cutting down on the walnuts, not the cake!
Baking; A Form Of Therapy
Hubby is, as I write this, undergoing a hospital procedure and as a way of distracting myself and thanking my wonderful in laws for taking him, I made this cake. Also I’m trying to distract myself by writing this post. Although, I’ll have to see how much editing is needed at the end to know how well I managed.
As I mentioned I have made lots of coffee and walnut cakes over the years and I do usually add chopped walnuts to the cake batter. Yet, in this instance, especially as the cake sponges are quite small, I decided to pack chopped walnuts into the centre of the sandwich cake. Because this cake was made to be given away, now I’ve made it I really fancy a slice! Expect another coffee cake recipe on here soon.
The Beauty Of Buttercream Icing
Also, I made a mistake whilst decorating this cake. After piping the 8 swirls around the edge, I piped a monstrously hideous circle in the centre. While I photographed the cake I became more and more disheartened by this huge swirl of buttercream spoiling the look of the cake. Fortunately, this is where buttercream is a dream to work with, using a small palette knife it lifted right off the cake. And I then dusted the cake with icing sugar and replaced a single walnut half, with a dob of buttercream in the centre.
Sometimes less is more (never with glitter) and that was definitely the case with this Classic Coffee Walnut Cake.
I have shown you a photograph of the centre of the cake as this could easily be the top. However, if you aren’t confident piping buttercream just use half in the middle and spread half on top of the cake. There are plenty of walnuts in the recipe, enough for you to chop and cover both the middle and top layers and your cake will still look delicious and inviting.
Recipe: Makes one Classic Coffee Walnut Cake – serves 8
For the cake sponges:
150g/5oz Unsalted Butter
150g/5oz Caster Sugar
3 Large Free Range Eggs
2tsp Instant Coffee dissolved in 2tbsp/30ml boiling water
1tsp Vanilla Extract I use NIELSEN-MASSEY
1/4tsp Salt – I use Maldon
150g/5oz Plain Flour – self raising can be substituted DO NOT add extra baking powder
1tsp Baking Powder
For the buttercream:
2tsp Instant Coffee liquid – leftover from sponge recipe (or 1tsp vanilla extract)
150g/5oz Unsalted Butter
300g/11oz Icing Sugar Sifted plus 2 teaspoonful for dusting the cake
125g/4.5oz Walnut Halves
Method: preheat oven to 160C/140C fan, gas mark 3, 325F
Making And Baking The Coffee Cake Sponges
- First of all butter 2 x 7″ (17cm) sandwich tins and line with baking parchment.
- Place the instant coffee into a cup and add 30ml of boiling water. Stir to dissolve and set to one side to cool.
- In a large bowl add the butter and sugar. Whisk/beat until pale and creamy.
- Next add the 3 eggs, vanilla extract and 3 teaspoons of the cooled liquid coffee. Whisk/beat for 2 minutes until combined.
- Sift the flour, baking powder and salt into the bowl.
- Fold the dry ingredients into the wet until just incorporated. This will ensure a very light sponge.
- Divide the batter equally between the 2 prepared cake tins. Use may use digital scales to ensure your quantities are even, or just eyeball it as I did.
- Bake the cakes in the centre of the oven for 25-30 minutes.
- The sponges are baked when they are golden brown and spring back from a light touch.
- As soon as the cakes are baked remove from the oven, place the tins on a cooling rack and leave to cool in the tins for 10 minutes.
- When they are cool enough to handle turn the cakes out of their tins, ensuring one sponge is the right way up, for the top of the cake.
- Allow the turned our sponges to cool completely before assembling the cake.
- Place the walnut halves on to a baking tray and place in the hot oven for 5 minutes to toast. Remove and leave to cool on the baking tray.
Making The Icing And Decorating The Coffee And Walnut Cake
- Place the butter, sifted icing sugar and 3 teaspoons of liquid coffee into a large bowl.
- Whisk until pale and creamy. Taste the buttercream, add more coffee if desired.
- When cooled place the bottom half of your cake, flat side up, onto a cake stand or board.
- Using a palette knife spread half of the buttercream over the sponge, not quite reaching the edges.
- Set aside 10 nice walnut halves to decorate the top of the cake ( it’s always good to have one spare).
- Roughly chop the remaining walnuts and place on top of the buttercream.
- Place the top half of you cake, rounded side up, on top of the bottom half.
- Fit an icing bag with a French star tip (or whatever tip you prefer).
- Fill the icing bag with the remaining buttercream.
- Pipe 8 small swirls equally around the top edge of the cake. Pipe the same small swirl in the centre.
- Top the buttercream swirls with walnut halves.
- Pipe little swirls around the middle of the cake, where it is sandwiched together for a pretty finish.
- Dust with a little icing sugar.
Classic Coffee Walnut Cake such a beautifully delicious, easy cake to make and the perfect gift for any coffee cake lover.
Store the cake in an airtight container, in the fridge during hot weather. Eat within four days.
I love my husbands parents very much. Hubby and I will be celebrating our 20th wedding anniversary this year. My relationship with my in – laws has not always been smooth or plain sailing. We have been through a lot together and I honestly love and respect them as if they were my own parents.
Thank you Ma and Pa, we couldn’t have gotten through the last 20 years and especially the last year without you x.
I really enjoy baking for other people. It’s such a fantastic feeling when you see the look of surprise and joy on their face when I give them a cake, or whatever goody I have baked. Finally, hubby should be home soon and I have managed to keep myself distracted whilst he has been gone.
Do you enjoy baking for others?
If you’ve enjoyed this Classic Coffee Walnut Cake then you may also want to take a peek at these recipes:
Raspberry Almond Cream Cake
I’d love to see photos of any bakes that you have made as gifts. Please pop a pic on Twitter or Instagram and tag me in. Likewise, do you have a story linked to a special bake? Also tell me about it in the comments section, I love reading all of your comments.
So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.
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The cake below features vanilla icing and a sprinkle of edible holographic glitter. Substitute the coffee in the buttercream icing recipe for one teaspoon of vanilla extract. While the addition of sparkles is your choice!