Coffee and walnut cake is a lovely moist cake, gently flavored with coffee in both the crumb and the frosting. With chopped walnuts throughout, it is the perfect mid-morning sweet treat!
This recipe can be midfield into a loaf cake, and feel free to pour some salted caramel over the top.
What’s better than a caramel latte, after all?
The Best Coffee and Walnut Cake Recipe
If you’re bored of the usual vanilla or chocolate, you have to try this classic British coffee and walnut cake recipe!
I promise, it’s super easy and crazy-tasty.
The cake itself is tender ad moist with the perfect amount of coffee taste. Plus, the frosting is silky smooth and tastes just like a latte.
How To Decorate a Coffee and Walnut Cake
One of the easiest ways to decorate this cake is to simply divide the frosting in half. Then, trim the bottom cake so it is flat and gently spread the frosting over the surface, stopping at the edges.
Put the top cake in place and add the rest of the frosting to the top. Then, carefully spread it to the edges, and you’re done!
Want something a little nicer? Use a butter knife, starting at one side, and gently move back and forth, from edge to edge, to create delicate ridges over the top.
Want to use a piping bag? Great! Try adding some swirls around the border of the bottom cake. You can even just add blobs, so long as they run around the whole edge of the cake. Next, fill with frosting, spreading it out, so it’s even.
One of the most popular ways to decorate this cake, though, is to cover it with finely chopped walnuts - all over the top and the sides. With this method, you don’t need to worry about being neat and tidy. The nuts will hide any imperfections.
Of course, that will be more expensive, so you could just chop the nuts roughly and scatter them over the top.
A drizzle of caramel would look extra decadent, or chocolate shards really make this cake pop!
Super Moist Coffee And Walnut Cake
You will need two 20 cm (8-inch) cake tins for this recipe.
Lightly spray with cooking spray and line with parchment paper.
- 200 grams Butter
- 2 tablespoons Instant Coffee
- 200 grams Brown Sugar
- 4 whole Eggs
- 200 grams Cake Flour
- 3 teaspoons Baking Powder
- 50 grams chopped Walnuts
- 100 grams Butter
- 200 grams Powdered Sugar
- 250 grams Mascarpone Cheese
- 2 teaspoons Instant Coffee
- Walnuts for decoration - chopped and whole
- Grated chocolate or chocolate shards
- Preheat the oven to 180°C/350°F.
- Dissolve the coffee in 1 teaspoon of hot water and let cool.
- Place the butter and sugar into a mixer and beat on medium speed until light and fluffy.
- Turn the mixer to low, and add the eggs one at a time until incorporated.
- Fold in the flour and baking powder in three addition. Stop after the second addition.
- Add the coffee and chopped walnuts along with the rest of the flour and fold until fully mixed through.
- Divide the batter between the pans and bake for 20-25 minutes. Check after 18-20 minutes by inserting a toothpick into the center of one cake. It should come out clean.
For the Frosting:
- In a clean mixing bowl, cream the butter until smooth and then mix with the mascarpone cheese.
- Dissolve the coffee in 1 teaspoon of hot water and add to the mix, along with the powdered sugar.
- Beat until smooth. Add extra powdered sugar if it needs to be thickened for piping.