The Ultimate Coffee and Walnut Cake Recipe for a Cosy Afternoon
The smell of coffee and toasted walnuts together always brings back memories of lazy weekends and long chats with friends. This coffee and walnut cake recipe is my favourite when I want something that tastes homemade and comforting. It’s soft, rich with coffee flavour, and the crunch from walnuts gives every slice a bit of extra personality. Plus, that creamy coffee infused frosting could easily be eaten by the spoonful.
This bake isn’t complicated, but it feels extra fancy for any afternoon tea or celebration. If you love cakes that aren’t overly sweet but still feel special, this one deserves a spot in your kitchen routine. And, with a steaming mug of coffee or tea, one slice often turns into two!
Why This Coffee and Walnut Cake Stands Out
- Plenty of coffee flavour. You’ll taste real coffee in every bite. Perfect for anyone wanting that coffee shop treat at home.
- Easy to make, no stand mixer needed. Just a bowl and a whisk or a basic hand mixer gets the job done beautifully.
- Nutty, satisfying crunch. Walnuts inside the cake and sprinkled on top add a texture that’s hard to beat.
- Lovely for gatherings. Whether it’s a birthday or a relaxed afternoon with friends, this cake never lasts long.
- Versatile for any occasion. From book club meetups to family celebrations, this cake fits right in and leaves everyone asking for seconds.
Ingredients for Coffee and Walnut Cake
Gather these pantry staples and a few fresh items and you’re ready to bake:
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) light brown sugar
- 4 large eggs, at room temperature
- 2 cups (225g) self raising flour
- 2 tablespoons instant coffee granules, dissolved in 2 tablespoons hot water and cooled
- 3/4 cup (75g) walnut halves or pieces, roughly chopped
- Pinch of salt
For the frosting:
- 1/2 cup (115g) unsalted butter, softened
- 1 1/2 cups (180g) powdered sugar, sifted
- 1 tablespoon instant coffee granules, dissolved in 1 tablespoon hot water and cooled
- Extra walnut halves for decorating
How to Bake This Cake: Step-by-Step
1. Prep the Basics
Set your oven to 350°F (175°C) and grease two 8inch round cake pans. Lining the bottoms with parchment paper makes removing the cakes even easier.
2. Cream Butter and Sugar
In a large bowl, beat the softened butter and brown sugar together until fluffy and lighter. This takes about 2-3 minutes. If you don’t have a hand mixer, a sturdy whisk works (and gives you a bonus arm workout).
3. Add Eggs and Coffee
Add the eggs one at a time, mixing well after each one. Stir in the cooled, dissolved coffee. The mixture may look slightly curdled at this stage, but it smooths out once the flour is mixed in.
4. Fold in Flour and Walnuts
Gently fold in the flour and a pinch of salt. Stop mixing as soon as you no longer see dry flour to avoid a dense cake. Stir in the chopped walnuts to make sure they’re evenly distributed.
5. Bake
Divide the batter evenly between your prepared pans and smooth the tops. Bake for 22-28 minutes, or until a toothpick poked in comes out clean. Ovens vary, so start checking at 22 minutes.
6. Cool the Cakes
Let the cakes cool in the pans for about 10 minutes, then flip out onto a wire rack to cool completely before frosting; this stops the frosting from melting and sliding off.
7. Make the Coffee Frosting
While the cakes cool, beat the softened butter until creamy. Gradually add the powdered sugar, then the cooled, dissolved coffee. Beat until smooth and spreadable. For a thicker frosting, add a bit more powdered sugar.
8. Frost and Decorate
Spread half the frosting over one cake layer, place the second on top, and cover the top with the rest. Decorate with walnut halves scattered across. For a rustic touch, drag a fork gently across the top for lines.
Tips, Swaps, and Customizations
- If walnuts aren’t your favourite, swap them for pecans or hazelnuts for a change of flavour.
- A pinch of cinnamon mixed into the batter gives an extra cosy flavour.
- If you don’t have self raising flour, use all-purpose flour with 2 teaspoons baking powder per cup.
- Split the cake into extra layers for more frosting, or keep it simple with just one.
- This cake keeps well in an airtight container for up to 3 days at room temperature. Slices can be frozen and enjoyed later with minimal effort.
Common Questions About Coffee and Walnut Cake
Q: Can I use real brewed coffee instead of instant coffee granules?
A: Instant coffee granules give a punchy coffee flavour without thinning the batter. Brewed coffee can work if it’s really strong, but be careful to reduce other liquid so the cake doesn’t get too wet.
Q: How do I make the cake gluten free?
A: Try swapping the self raising flour for a quality gluten free self raising blend. The texture changes a bit, but the flavour is just as rich.
Q: Do I need an electric mixer?
A: An electric mixer helps, but a good whisk and some elbow grease can get everything mixed just right.
Share Your Slice of Coffee Bliss!
This coffee and walnut cake can turn any afternoon into something special. If you try this recipe, let me know—especially if you put your own twist on it. Enjoy it with your favourite cup of coffee and someone who loves cake as much as you do. Happy baking!