QiMeal
Coffee and Walnut Cake
Coffee and Walnut Cake · ready in 1 h 15 min · 8 servings · 642 kcal per serving · medium · 10 ingredients
A classic British layer cake with tender coffee sponge, crunchy walnuts, and smooth coffee buttercream for teatime comfort.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 1 h 15 min
- Serves
- 8
- kcal
- 642
- Difficulty
- medium
Ingredients · 8 servings
- 12 gCoffee, instant granule
- 100 gWalnut, chopped
- 200 gFlour, sifted
- 300 gButter, softened and divided
- 320 gSugar, divided
- 4Egg, room temperature
- 8 gBaking powder
- 2 gSalt
- 45 mlWater, hot
- 30 mlMilk
Equipment
oven, mixing bowl, spatula, sieve, small cup, cake tin, parchment, wire rack, spoon, electric mixer, skewer, oven mitt
Instructions
- Mise En Place
Gather ingredients, 2 round 20 cm cake tins, parchment, bowl, mixer, spatula, scale, rack, sieve, and small cup before starting. · 10 min
What to look for: Ingredients measured and tools ready on the work surface
- Heat The Oven
Heat the oven to 204°C / 400°F, grease and line the tins, then dissolve the coffee in hot water and let it cool slightly. · 10 min
What to look for: Tins are lined and the coffee liquid is dark and smooth
- Cream Butter Sugar
Cream 200 g butter with 200 g sugar until pale, lighter in texture, and able to hold soft ridges from the mixer. · 5 min
What to look for: Mixture looks pale and fluffy
- Beat In Egg
Beat in the eggs 1 at a time, mixing well after each addition until the batter looks smooth and glossy rather than split. · 5 min
What to look for: Batter is glossy and evenly mixed
- Fold The Batter
Fold in the flour, baking powder, salt, 30 g coffee liquid, and 70 g walnuts until no dry streaks remain. · 5 min
What to look for: Batter is thick, speckled with walnuts, and evenly coffee colored
- Bake The Layers
Bake the layers for 18 to 20 minutes until risen and springy, with a skewer coming out clean from the center. · 20 min
What to look for: Cakes are golden, risen, and pulling slightly from the tin edges
- Cool The Cakes
Cool the cakes in the tins for 10 minutes, then turn them onto a rack and wait until completely cool before filling. · 30 min
What to look for: Layers feel cool to the touch and the crumb is set
- Whip Coffee Buttercream
Whip 100 g butter with 120 g finely powdered sugar, then beat in the remaining coffee liquid and milk until pale, smooth, and spreadable. · 8 min
What to look for: Buttercream is pale beige, glossy, and soft enough to spread
- Serve The Cake
Fill the cooled cakes with half the coffee buttercream, spread the rest on top, scatter 30 g walnuts over it, slice, and serve. · 5 min
What to look for: Cake is layered, topped with walnuts, and ready for clean slices
Nutrition (per serving)
| kcal | 642 |
|---|---|
| Protein | 8 g |
| Carbohydrates | 63 g |
| of which sugars | 41 g |
| Fat | 41 g |
| of which saturated | 21 g |
| Fibre | 2 g |
| Sodium | 247 mg |
Nutri-ScoreE
Allergens
Contains: gluten, milk, eggs, tree nuts
Storage and reheating
- Fridge: up to 4 days
- Freezer: yes, up to 2 months
- Serve at room temperature. Warming is not recommended because the buttercream can melt.
Ingredient substitutions
Water
- Milk: Use hot milk for a rounder dairy note in the coffee mixture.
Milk
- Water: Use water only to loosen the buttercream if milk is not available.
