Recently I have had a real craving for a slice of coffee and walnut cake. I’m not sure why, I just love the nutty texture of the light sponge with the coffee taste of the frosting. Now my boyfriend isn’t a massive fan of the combo which is why I don’t ever really make such a large cake just for me, but Sunday lunch with my mother has prompted me to finally bake one and go half-sies with her!
Ingredients – For the Cake:
- 225g/8oz unsalted butter, plus extra for greasing
- 225g/8oz caster sugar
- 4 free-range eggs
- 50ml/1¾fl oz strong espresso coffee
- 225g/8oz self-raising flour
- 75g/2½oz walnuts
Ingredients – For the Buttercream Topping:
- 125g/4½oz unsalted butter
- 200g/7oz icing sugar
- 50ml/2fl oz strong espresso coffee
- 12 walnut halves, to decorate
- Preheat the oven to 180C.
- In a bowl, beat together the butter and sugar together until very light and pale.
- Add the eggs one at a time to the butter and sugar mixture, beating well to completely incorporate each egg before adding the next egg.
- Add the espresso to the mixture and stir well.
- Add the flour and walnuts and stir well to completely combine.
- Spoon the cake mixture into two lined and greased 20cm/8in cake tins.
- Pop int he oven and bake for 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown.
- Remove the cakes from the oven and leave to cool on a wire rack.
- For the buttercream topping, beat the butter and icing sugar together in a small bowl until pale and light.
- Add the espresso and mix well.
- Spread the buttercream over the top of each cake, then place one cake on top of the other. If you have enough buttercream you may even want to take it around the sides to completely cover the cakes halves.
- Decorate the top of the cake with the walnut halves, or finely chopped walnuts and sprinkle over the top of the cake. Don’t forget to serve in generous slices.
I’m really happy with this recipe, it gives a really balanced taste of coffee and walnut and the consistency of the sponge is soft and spongey, just as it should be for a cake! You can vary the amount of coffee though based on your preference – personally I enjoy a strong coffee kick but feel free to dial it down if you prefer a more subtle taste. And the buttercream is so creamy it’s enough to want to eat it with a spoon straight out of the bowl – I love a good buttercream frosting and this one is divine!
This has certainly become a favourite of mine and I hope to be able to make another one in the not so distant future .. Even if it is just for myself! The more I think about it, I could try and make these in cupcake form, but there is just something about cutting into a cake and helping yourself to a slice which is immensely satisfying. It also means instead of eating many cupcakes, I can just have one slice – just don’t judge me on it’s size!
Are you a fan of the coffee and walnut cake?
Will you be trying this recipe yourself? Let me know if you do, it’s always nice to know if you guys bake any of my recipes and to find out how they went :)