Coffee and Walnut Cake
A tea-room classic: light coffee sponge and crunchy walnuts.
Before You Start
A proper British tea-room cake: two layers of soft coffee sponge sandwiched and topped with coffee buttercream and walnut halves. Instant espresso powder gives the deepest coffee flavour without adding liquid.
Instructions
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1
Heat the oven to 175°C / 350°F and line two 20 cm round tins. Dissolve the espresso powder in 2 tbsp hot water and cool.
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2
Beat the butter and sugar until pale and fluffy. Beat in the eggs one at a time, then most of the coffee (save some for the frosting).
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3
Fold in the flour, baking powder and salt, then the chopped walnuts.
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4
Divide between the tins and bake for 22 to 26 minutes until springy. Cool completely.
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5
For the frosting, beat ¾ cup (170 g) butter with 2½ cups (300 g) powdered sugar and the reserved coffee.
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6
Sandwich the layers with frosting, spread more on top and decorate with walnut halves.
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💡 Baker's tips
- Use espresso or instant coffee powder, not brewed coffee, so the sponge is not weighed down with extra liquid.
- Toast the walnuts briefly for a richer, less bitter flavour.
🔀 Make it your own
- Bake as a single loaf for 45 to 50 minutes and just top with frosting.
- Swap walnuts for pecans.
📦 Storing & freezing
Airtight at cool room temperature for 3 days. Unfrosted sponges freeze for 2 months.
❓ Frequently asked
How much is a cup of walnuts in grams?
About 120 g of walnut halves per US cup, or roughly 90 g chopped, since chopped nuts pack differently. Use the walnuts converter to be precise.
Can I make it without a stand mixer?
Yes, a hand mixer or even a wooden spoon works. Just make sure the butter is soft so it creams easily.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
