Cake, Food & Drink

Coffee and walnut cake

By Danielle Hoe

This is the perfect recipe if you want to incorporate coffee subtly into cake.

This cake has a hint of coffee with a smooth buttercream and a crunch of walnuts to add texture to create the perfect combination.

Serves 10 to 12

Preparation time- 30 minutes

Cooking time- 30 minutes


For the cake-

  • 225g of unsalted butter
  • 225g caster sugar
  • 4 free range eggs
  • 50ml of strong espresso coffee (we used Dowe Egberts but you can use your favourite coffee)
  • 225g self raising flour
  • 75g of chopped walnuts

    Creaming the butter and sugar

For the buttercream-

  • 125g unsalted butter
  • 200g icing sugar
  • 50ml of strong espresso coffee
  • coffee beans to decorate


  1. Preheat the oven to 180°c
  2. In a bowl cream the butter and sugar together until it’s light and pale
  3. Add the eggs one at a time. Mix the egg until it’s fully combined before adding the next egg
  4. Add the espresso to the mixture and then stir well
  5. Add the flour into the mixture and stir until it’s fully combined
  6. Spoon the mixture into two lined and greased sandwich tins
  7. Put into the oven and bake for 25 to 30 minutes or until the cakes have turned golden brown and when a skewer is inserted into the middle it comes out clean
  8. Remove the cakes from the oven and move them onto a wire rack to cool
  9. While the cakes cool, cream the butter and sugar together in a bowl until light and fluffy for the buttercream topping.
  10.  Add the espresso to the buttercream mix and stir until fully combined
  11. Spread the butter cream over one half of the cake and then place the other half on top
  12. Spread the rest of the buttercream on top and then decorate with the coffee beans however you like
All pictures by Emily Braybrooke


The basic recipe can be found on the  BBC food website.


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