coffee and walnut cake recipe

How to Make a Coffee and Walnut Birthday Cake {with video}

A delightfully flavoured cake with creamy coffee buttercream! Try this beginner friendly Coffee and Walnut Cake Recipe. For a full video tutorial on this leek and potato soup, check out my youtube!

These are the items I use:

Cake Tin Belts

Cake pallet knife

Cake flat edge

Cake Tins

Cake Ingredients  

  • 50 g Walnut halves
  • 225 g Caster sugar
  • 225 g Room temperature butter plus some for greasing tins
  • 200 gramsg Plain flour
  • 1 shot Espresso
  • 2½ tsp Baking powder
  • ½ tsp Bicarbonate of soda
  • 4 Large eggs
  • 1 – 2 tbsp Milk

Buttercream Ingredients

  • 350 g Icing sugar
  • 175 g Room temperature butter
  • ½ shot Espresso

Instructions 

  • Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F.
  • Butter two 8inch sandwich tins and line the base of each with baking parchment. Alternatively, use one larger tin, and slice the cakes in half once baked.
  • Put the walnut pieces into a food processor and blend to almost a fine powder.
  • Add the flour, butter, espresso, baking powder, bicarbonate and eggs into a large bowl or stand mixer. Process to a smooth batter.
  • Add the milk, pouring it down the funnel with the motor still running, or just pulsing, to loosen the cake mixture until you reach a light and creamy consistency.
  • Divide the mixture between the 2 your two cake tins and bake in the oven for 25 minutes, or until the sponge is pulling away from the sides and feels springy to the touch.
  • Cool the cakes in their tins on a wire rack for about 10 minutes, before turning them out onto the rack and peeling off the baking parchment.
  • When the sponges are cool, you can make the buttercream.
  • In a stand mixer or with an electric whisk, add all of your buttercream ingredients and mix until a light and fluffy buttercream forms.
  • If you are making the buttercream by hand, sieve the icing sugar and beat it into the butter with a wooden spoon.
  • This cake is all about old-fashioned, rustic charm, so don’t worry unduly: however the frosting goes on is fine. similarly, don’t fret about some buttercream oozing out around the middle: that’s what makes it look so inviting.
  • Once you have iced your cake (see youtube video below for a full tutorial on the above cake), gently press the walnut halves onto the top, and add your candles if you wish!

More sweet recipes to try:

Coffee and Walnut cake

Coffee and Walnut Birthday Cake Recipe {with video}

A delightfully flavoured cake with creamy coffee buttercream!
5 from 2 votes
Prep Time 10 minutes
Cook Time 25 minutes
Course Dessert
Cuisine British

Ingredients
  

Cake Ingredients

  • 50 g Walnut halves
  • 225 g Caster sugar
  • 225 g Room temperature butter plus some for greasing tins
  • 200 gramsg Plain flour
  • 1 shot Espresso
  • tsp Baking powder
  • ½ tsp Bicarbonate of soda
  • 4 Large eggs
  • 1 – 2 tbsp Milk

Buttercream Ingredients

  • 350 g Icing sugar
  • 175 g Room temperature butter
  • ½ shot Espresso

Instructions
 

Baking the cake!

  • Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F.
  • Butter two 8inch sandwich tins and line the base of each with baking parchment. Alternatively, use one larger tin, and slice the cakes in half once baked.
  • Put the walnut pieces into a food processor and blend to almost a fine powder.
  • Add the flour, butter, espresso, baking powder, bicarbonate and eggs into a large bowl or stand mixer. Process to a smooth batter.
  • Add the milk, pouring it down the funnel with the motor still running, or just pulsing, to loosen the cake mixture until you reach a light and creamy consistency.
  • Divide the mixture between the 2 your two cake tins and bake in the oven for 25 minutes, or until the sponge is pulling away from the sides and feels springy to the touch.
  • Cool the cakes in their tins on a wire rack for about 10 minutes, before turning them out onto the rack and peeling off the baking parchment.
  • When the sponges are cool, you can make the buttercream.

Making the buttercream!

  • In a stand mixer or with an electric whisk, add all of your buttercream ingredients and mix until a light and fluffy buttercream forms.
  • If you are making the buttercream by hand, sieve the icing sugar and beat it into the butter with a wooden spoon.
  • This cake is all about old-fashioned, rustic charm, so don’t worry unduly: however the frosting goes on is fine. similarly, don’t fret about some buttercream oozing out around the middle: that’s what makes it look so inviting.
  • Once you have iced your cake (see youtube video below for a full tutorial on the above cake), gently press the walnut halves onto the top, and add your candles if you wish!

Video

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