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Home » Cakes » Coffee and Walnut Cake

Coffee and Walnut Cake

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This Coffee and Walnut Cake is heavenly. It looks as good as it tastes too. I make mine completely in the food processor it just couldn't be any easier. This classic combo of coffee and walnuts is perfect for so many occasions and I can never say no to a big, beautiful brown slice.

slice of coffee and walnut cake with the original cake in the background
Coffee and Walnut Cake

I always think of Coffee and Walnut Cake as a boy cake. I'm sure this assumption is rubbish as I love it a lot too. But in my experience quite a few boys claim it as they're significant cake other.

It is always the cake I bake my father and husband on their birthdays even though my children are crestfallen at the lack of chocolate within.

So I am quite well versed in it's production and although initially inspired by Nigella, I have tweeked it to suit. But fundamentally I love just everything about it.

From the first pulse it is easiness personified and armed only with a food processor, spatula and some baking tins you can soon have this bronzed and nutty brown beauty before you.

You can easily make this with a free standing mixer or electric hand held whisk too. However you will need a food processor to blitz the walnuts.

slice of coffee and walnut cake with the original cake in the background
Coffee and Walnut Cake

*Scroll down for the exact ingredients and full printable recipe card*

How To Make Coffee and Walnut Cake

You will need:

Espresso Powder - I use an instant espresso powder for my everyday coffee so I just use that. You can use standard instant but stick an extra tsp in there.

Walnuts - I buy them in halves

Butter - I also use baking spread and it is just as good.

Flour - plain but to make it gluten free then simply substitute it for a gluten free plain flour. Add an extra splash of milk too as gluten free flour tends to absorb more liquid. You can use self raising too but only add 1 tsp of baking powder and ½ of bicarbonate of soda.

Eggs - Large

Sugar - I use caster sugar here but granulated would be fine too as would unrefined caster sugar.

Baking Powder

Bicarbonate of Soda

ICING

Butter - unsalted. You can't use baking spread instead.

Coffee - espresso powder or instant granules with an added 1 tsp extra

Icing Sugar

Method

  • Firstly I whizz the walnuts and sugar together until the walnuts are finely chopped. About 10 seconds or so depending on how efficient your food processor is.
  • You can make this in a free standing mixer or a large mixing bowl with an electric whisk although you will still need a food processor to blitz the walnuts.
walnuts and sugar in a food processor
Walnuts and Sugar

The sugar goes a lovely calm beige colour. 

Processed walnuts and sugar
Processed walnuts and sugar
  • I then just pile all the rest of the ingredients on top and whizz/mix until it's a really soft dropping consistency. If you are not making this in the food processor then empty out the blitzed walnuts into your mixing bowl and proceed as above.
Coffee and walnut cake batter in a food processor
Coffee and walnut cake batter
  • I then empty it equally out into my two lined non stick tins. I do weigh them just to get them roughly equal.
  • I use reusable liners too in the bottom of the tins. I don't grease and flour the sides but I know you're meant to.
Coffee and walnut cake batter in baking tins
Ready for the oven
  • I bake them at 180 C/350 F/Gas Mark 4 about 25 minutes. They are ready when the top is bouncy to the careful touch and a skewer inserted comes out clean.
  • Leave them in their tins for 10 minutes before carefully removing from their tins and cooling on a wire rack.
baked coffee and walnut cakes on a wire rack
Baked Cakes
  • Whilst they are cooling I make the icing simply by whizzing the ingredients in the food processor until smooth.
  • Again you can do this with a free standing mixer or hand held whisk. Do sieve the icing sugar though to avoid lumps.
butter,coffee,icing sugar in a food processor
Coffee icing ingredients
  • Use a little more coffee if the icing is too thick. You want to be able to spread it gently. The sponges are delicate and the top can easily tear if the icing is too thick.
coffee icing dolloped on a cake
Icing
  • I like to decorate with the Walnuts on top in one outer ring but pimp those walnut mini brains as you like.
coffee and walnut cake on a plate
Coffee and Walnut Cake

Equipment Required

  • Digital Scales
  • Food Processor
  • Spatula
  • Wire rack
  • 8 " Lined Non Stick Baking Tins
  • Oven Thermometer (optional)

Baking Tips

  • I have made this as a traybake too. It is perfect for a 12" x 8" baking tin. Bake for 45 minutes at 180 C/350 F/Gas Mark 4. I ice it with the same amount of icing.
  • You can use baking spread instead of butter in the sponge.
  • Use an oven thermometer. I can't tell you the difference it makes having your oven not at the right temperature. My oven varies greatly so I go by my thermometer not my oven.
  • Make sure the cake batter is soft enough. It wants to be really soft and easily drop from a spoon
  • Try not to over bake as it can become a little dry.
  • Make sure you leave the cakes for 5 mins in their tins as they may be a little fragile straight from the oven.
  • Weigh your tins filled with cake batter to get them roughly the same.
  • Make sure your icing is soft enough to spread gently. Add a ½ tsp of black coffee if it is too thick and the same again if it is still not enough.
  • I have made this cake in  7 " tins and baked at 170 C/325 F/Gas Mark 3

How Long Does Coffee And Walnut Cake Last For?

I store this cake on a cake stand and under a cake dome but a large air tight container is fine too. I find it lasts well for 3 days or so.

You can freeze the sponges un iced double wrapped for up to 3 months. Thaw unwrapped at room temperature for 3-4 hours om a wire rack. Freeze the buttercream separately in a container. You may need to beat it smooth when thawed.

Coffee and Walnut Cake on a cake stand with a slice missing
Coffee and Walnut Cake

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lemon drizzle cake sliced on a board
Lemon Drizzle Cake
coffee and walnut cake on a plate

Coffee and Walnut Cake

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This Coffee and Walnut Cake recipe is made entirely in the food processor. It is super simple and completely delicious.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course cake
Cuisine English
Servings 12
Calories 586 kcal

Ingredients
 

  • 250 grams unsalted butter
  • 250 grams caster sugar
  • 225 grams plain flour
  • 50 grams walnuts
  • 4 large eggs
  • 5 tsp espresso powder
  • 2 ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 2 tbsp milk
  • 1 pinch salt

Coffee Icing

  • 350 grams icing sugar
  • 175 grams unsalted butter
  • 2 ½ tsp espresso powder dissolved in about 1 tbsp boiling water
  • 12 walnut halves

Instructions
 

  • Pre-heat the oven to 180 C/350 F/Gas Mark 4. Place the 50 grams/1.8 oz walnuts and 250 grams/8.8 oz sugar in your food processor. Blitz for about 10 seconds or until the sugar is rubbly and beige.
  • Add 250 grams/8.8 oz butter, 225 grams/8 oz plain flour, 5 tsp espresso powder, 2.5 tsp baking powder, 0.5 tsp bicarbonate of soda, 4 eggs, 2 tbsp milk and a pinch of salt and blitz until completely mixed together. Add a tbsp more milk if it isn't a really soft dropping consistency. 
    If you are making this in a free standing mixer or with an electric hand held whisk then empty out the blitzed walnuts into your mixing bowl and proceed as above.
  • Empty out into your tins. You can weigh them to get roughly the same in each one. Bake in the oven for about 25/30 mins. You want to feel that the top is slightly spongy and a skewer or cocktail stick comes out clean. Try not to over bake.
  • Leave in the tins for 10 mins before running a knife around the edges and carefully removing to a wire rack to fully cool.
  • Put 350 grams/3 cups icing sugar, 175 grams/6.2 oz unsalted butter and 2.5 tsp of espresso powder dissolved in 1 tbsp of boiling water in the food processor (cleaned) and whizz together until smooth. When the cake is fully cool then sandwich the sponges together with the icing. Apply the final layer to the top sponge. Decorate with the remaining walnut halves.
  • Apply To Horrified Face.

Notes

  • Use an oven thermometer. I can't tell you the difference it makes having your oven not at the right temperature. My oven varies greatly so I go by my thermometer not my oven
  • Make sure the cake batter is soft enough. It wants to be really soft and easily drop from a spoon
  • Try not to over bake as it can become a little dry.
  • Make sure you leave the cakes for 5 mins in their tins as they may be a little fragile straight from the oven.
  • Weigh your tins filled with cake batter to get them roughly the same.
I store this cake on a cake stand and under a cake dome but a large air tight container is fine too. I find it lasts well for 3 days or so.

Nutrition

Calories: 586kcal | Carbohydrates: 66g | Protein: 5g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 146mg | Sodium: 89mg | Potassium: 210mg | Sugar: 49g | Vitamin A: 985IU | Calcium: 76mg | Iron: 1.5mg

All nutritional information is approximate and intended only as a guide.

Keyword coffee and walnut cake
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Comments

  1. Jhuls | The Not So Creative Cook

    May 25, 2019 at 7:38 am

    Jenny, this cake is screaming my name. I have a strong weakness for anything coffee and omg, this is really beyond amazing! The procedure is so easy, but I am sure that taste is heaven!! Thank you for taking this with you at this week's Fiesta Friday party! Have a lovely weekend!

    Reply
    • applytofaceblog

      June 11, 2019 at 5:05 pm

      Thanks Jhuls. It is one of my most favourite recipes evers! Hope you are well and thank you so much for hosting. I am doing my stint this weekend and finding SO many great recipes.x

      Reply
  2. Monika Dabrowski

    May 26, 2019 at 2:24 pm

    5 stars
    I am a massive coffee fan and love all bakes with coffee in them. Walnuts and coffee are a great combination so this cake must be super delicious!

    Reply
    • applytofaceblog

      June 11, 2019 at 5:04 pm

      Thank you. It is one of the best combinations out there isn't it?! It's definitely one of my absolute favourites x

      Reply
  3. NancyC

    May 27, 2019 at 5:00 pm

    Yum! Coffee-flavored treats are the best!

    Reply
    • applytofaceblog

      June 11, 2019 at 5:03 pm

      Thank you, I wholeheartedly agree!x

      Reply
  4. Jenny Paulin

    May 27, 2019 at 9:22 pm

    5 stars
    mmmmmm yes please Jen! such a classic cake and in fact my Nanny's favourite and one I make for her if she is down my way for her birthday. I could happily eat a slice right now!! Thank you for sharing with #Bakeoftheweek x

    Reply
    • applytofaceblog

      June 11, 2019 at 5:02 pm

      Thanks so much for the fab feature and so glad it reminded you of your Nan! Every time I eat it I just want more!

      Reply
  5. Erin

    June 04, 2019 at 5:18 pm

    MMMMmm I love the idea of coffee and walnuts together! It sounds delicious. Perfect for breakfast 😀

    Reply
    • applytofaceblog

      June 11, 2019 at 4:42 pm

      I love your thinking! Cake for breakfast is always going to be a winner. Thank you.

      Reply

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Hi, I'm Jenny Walters. A mother of two and passionate filler of bellies with stress free, simple and delicious recipes that gladden the soul. I am at heart a home cook.

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