This easy Hairy Bikers Coffee and Walnut Cake is made with soft light brown sugar, self-raising flour, instant coffee, butter, and crunchy walnuts. The light sponge is filled and topped with a rich coffee buttercream for the perfect afternoon treat. Serves 8 to 10 in just 45 minutes.
I love baking this for Sunday visits when the family come round. It always disappears before the teapot is empty.
Coffee and Walnut Cake Ingredients
For the Sponge:
- 2 tbsp instant coffee powder
- 1 tbsp boiling water
- 225g softened butter, plus extra for greasing
- 225g soft light brown sugar
- 4 large eggs, at room temperature
- 225g self-raising flour
- 1 tsp baking powder
- 75g walnuts, roughly chopped
For the Buttercream Icing:
- 1½ tbsp instant coffee powder
- 1 tbsp milk
- 150g softened butter
- 300g icing sugar, sifted
- 8 to 10 walnut halves, to decorate
How To Make Coffee and Walnut Cake
- Preheat oven and prepare tins: Preheat your oven to 180°C (160°C Fan / Gas Mark 4). Grease two 20cm round sandwich tins and line the bases with baking parchment.
- Make the coffee paste: Dissolve the 2 tablespoons of instant coffee powder in 1 tablespoon of boiling water. Set it aside to cool completely.
- Create the cake batter: Beat the softened butter, brown sugar, eggs, self-raising flour, and baking powder together until light and fluffy.
- Add coffee and walnuts: Fold the cooled coffee paste into the batter until just combined. Stir in the chopped walnuts.
- Bake the sponges: Divide the batter between the tins and level the surfaces. Bake for 20 to 25 minutes until the sponges spring back when touched lightly.
- Cool the cakes: Let the sponges cool in their tins for 5 minutes. Turn them out onto a wire rack to cool completely.
- Prepare the buttercream: Dissolve the 1½ tablespoons of coffee powder in the milk. Beat the softened butter until creamy, then gradually beat in the sifted icing sugar and the coffee milk mixture.
- Assemble the cake: Place one cooled sponge on a serving plate and spread half the buttercream over it. Top with the second sponge, spread the remaining buttercream on top, and decorate with walnut halves.
What Makes This Coffee and Walnut Cake So Good?
- Use room temperature ingredients: Butter and eggs at room temperature combine more easily and trap air. This gives you a lighter, fluffier sponge every time.
- Dissolve the coffee fully: Make sure the instant coffee forms a smooth paste with no dry granules. Undissolved coffee creates bitter spots in the finished cake.
- Fold gently after adding flour: Overmixing develops gluten and makes the sponge dense. Stir until the flour just disappears and stop.
- Cool completely before icing: Warm sponges will melt the buttercream straight off. Wait until both layers are completely cold to the touch. If you enjoy baking, try our Chocolate Cake next.
What Should You Serve Alongside It?
This cake pairs best with a freshly brewed cup of coffee or a pot of English breakfast tea. The rich coffee flavour in the sponge is enhanced by a strong black coffee on the side. For an afternoon tea spread, serve slices alongside our Lemon Drizzle Cake, Ginger Cake, and Carrot Cake for a classic selection.
How Should You Store Leftovers?
Keep the iced cake in an airtight container in the fridge for up to 4 days. Bring a slice to room temperature for 20 minutes before eating for the best flavour and texture.
You can freeze the un-iced sponge layers wrapped tightly in cling film and foil for up to 2 months. Thaw at room temperature before icing.
Nutrition Facts
- Calories: 550kcal
- Total Fat: 35g
- Saturated Fat: 20g
- Sugars: 50g
- Sodium: 350mg
- Carbohydrates: 55g
Frequently Asked Questions
Can I use a different type of nut? Pecans work well as a substitute for walnuts in equal amounts. The flavour will be slightly sweeter and less bitter.
What should I do if my buttercream is too soft? Beat in a little more sifted icing sugar until it reaches spreading consistency. You can also chill it in the fridge for 10 minutes to firm up.
How does this compare to Mary Berry’s coffee and walnut cake? Mary Berry’s version uses a similar all-in-one sponge method but this recipe uses soft light brown sugar for a deeper, richer coffee flavour. Both are classic British bakes worth trying.
Can I make coffee and walnut cake with oil instead of butter? Oil gives a moist crumb but you lose the rich buttery flavour. For a dairy-free bake, use margarine instead or try our Boiled Fruit Cake.
Can I use espresso instead of instant coffee? Yes, use 2 tablespoons of cooled strong espresso in place of the dissolved coffee paste for a bolder flavour. Reduce the boiling water since the espresso is already liquid.
Try More Recipes:
- Hairy Bikers Pineapple Upside Down Cake Recipe
- Hairy Bikers Dundee Cake Recipe
- Hairy Bikers Apple Cake Recipe
Hairy Bikers Coffee And Walnut Cake Recipe
Description
This easy Hairy Bikers Coffee and Walnut Cake features a light, moist sponge made with instant coffee and crunchy walnuts, sandwiched and topped with a rich coffee buttercream. Ready in just 45 minutes.
Ingredients
For the Sponge:
For the Buttercream Icing:
Instructions
- Prepare: Preheat oven to 180°C (160°C Fan / Gas Mark 4). Grease and line two 20cm sandwich tins. Dissolve 2 tbsp coffee in 1 tbsp boiling water and cool.
- Make batter: Beat butter, sugar, eggs, flour, and baking powder together until light and fluffy. Fold in the cooled coffee paste and chopped walnuts.
- Bake: Divide batter between tins and bake for 20 to 25 minutes until a skewer comes out clean. Cool completely on a wire rack.
- Make icing: Dissolve 1½ tbsp coffee in the milk. Beat butter until creamy, then beat in icing sugar. Add the coffee milk and beat until smooth.
- Assemble: Sandwich the cooled cakes with half the icing. Spread the rest on top and decorate with walnut halves.
