Hairy Bikers Coffee And Walnut Cake​ Recipe

This classic Hairy Bikers Coffee and Walnut Cake is made with a perfect blend of self-raising flour, soft light brown sugar, strong instant coffee, butter, and crunchy walnuts. This recipe creates a wonderfully light and moist sponge with a rich, creamy coffee buttercream and a delightful nutty texture. It’s the ultimate cake for an afternoon treat with a cup of tea, serving 8-10 people.

Hairy Bikers Coffee and Walnut Cake Ingredients

For the Sponge:

• 2 tbsp instant coffee powder
• 1 tbsp boiling water
• 225g (8oz) softened butter, plus extra for greasing
• 225g (8oz) soft light brown sugar
• 4 large eggs, at room temperature
• 225g (8oz) self-raising flour
• 1 tsp baking powder
• 75g (3oz) walnuts, roughly chopped

For the Buttercream Icing:

• 1½ tbsp instant coffee powder
• 1 tbsp milk
• 150g (5½oz) softened butter
• 300g (10½oz) icing sugar, sifted
• 8-10 walnut halves, to decorate

How To Make Hairy Bikers Coffee and Walnut Cake

1. Preheat oven and prepare tins: Preheat your oven to 180°C (160°C Fan/Gas 4). Grease two 20cm / 8in round sandwich tins and line the bases with baking parchment.
2. Make the coffee mixture: In a small bowl, dissolve the 2 tablespoons of instant coffee powder in 1 tablespoon of boiling water to make a thick coffee paste. Set it aside to cool completely.
3. Create the cake batter: In a large mixing bowl, place the softened butter, soft light brown sugar, eggs, self-raising flour, and baking powder. Beat with an electric mixer until the mixture is light, fluffy, and well combined.
4. Add coffee and walnuts: Pour the cooled coffee paste into the cake batter and fold it in gently until just combined. Carefully stir in the chopped walnuts.
5. Bake the sponges: Divide the cake batter evenly between the two prepared tins and level the surfaces with a spatula. Bake in the preheated oven for 20-25 minutes, or until the sponges are well-risen and spring back when touched lightly.
6. Cool the cakes: Let the sponges cool in their tins for 5 minutes before turning them out onto a wire rack to cool completely.
7. Prepare the buttercream: While the cakes cool, make the icing. Dissolve the 1½ tablespoons of coffee powder in the milk. In a separate bowl, beat the softened butter until it’s very soft and creamy. Gradually beat in the sifted icing sugar, then add the coffee and milk mixture and beat again until smooth and spreadable.
8. Assemble the cake: Place one cooled sponge on a serving plate. Spread about half of the buttercream icing over it. Place the second sponge on top. Spread the remaining buttercream over the top of the cake and decorate with the walnut halves.

Recipe Tips

• Use Room Temperature Ingredients: For the lightest sponge, ensure your butter and eggs are at room temperature before you start. This allows them to combine more easily and trap air, resulting in a fluffier cake.
• Dissolve Coffee Properly: Make sure the instant coffee is fully dissolved into a smooth paste. Any dry granules won’t mix into the batter properly and can create bitter spots in your cake.
• Don’t Overmix: Once you add the flour, mix until the ingredients are just combined. Overmixing develops the gluten in the flour, which can lead to a dense or tough cake instead of a light one.
• Cool Cakes Completely: It is essential that your sponge layers are completely cool before you try to ice them. If they are even slightly warm, the buttercream will melt and slide right off.

What To Serve Coffee And Walnut Cake

This classic coffee and walnut cake is a star all on its own. It pairs perfectly with a hot drink. Serve a slice with a freshly brewed cup of black coffee to enhance the rich coffee notes in the cake, or with a simple cup of English breakfast tea for a traditional afternoon treat. It needs no extra cream or fruit.

How To Store Coffee And Walnut Cake Leftovers

• Refrigerate: Due to the buttercream icing, it’s best to store this cake in the refrigerator. Place it in an airtight container to keep it from drying out. It will stay fresh for up to 4 days. For the best taste and texture, allow a slice to sit at room temperature for about 20-30 minutes before eating.
• Freeze: You can freeze the un-iced sponge layers very successfully. Wrap each cooled sponge tightly in plastic wrap and then a layer of foil. They can be frozen for up to 2 months. Thaw at room temperature before icing and serving.

Hairy Bikers Coffee and Walnut Cake 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? Yes, you can. While walnuts are the classic choice, this cake would also be delicious with pecans. You can substitute them in equal amounts.
• My buttercream is too soft, what should I do? If your buttercream seems too soft or runny, it’s usually because the butter was too soft or the room is warm. You can fix this by gradually beating in a little more sifted icing sugar until it reaches the desired spreading consistency.
• How do I know when the cake is properly baked? The best way to check is to insert a thin skewer or toothpick into the center of the sponge. If it comes out clean, with no wet batter attached, the cake is done. The top of the sponge should also spring back when you press it gently with your finger.

Try More Recipes:

• Hairy Bikers Apple Crumble​ Recipe
• Hairy Bikers​ Ginger Cake Recipe
• Hairy Bikers Rhubarb Crumble​ Recipe

Hairy Bikers Coffee And Walnut Cake​ Recipe

Author: Alex Saidani Cooking Method:Baking Cuisine:American Courses:Hairy Bikers Desserts & Bakes

Difficulty:BeginnerPrep time: 20 minutesCook time: 25 minutesRest time: minutesTotal time: 45 minutesCooking Temp: CServings:10 servingsEstimated Cost: $Calories:580 kcal Best Season:Summer

Description

A true British classic, the Hairy Bikers Coffee and Walnut Cake features a light, moist coffee-infused sponge studded with crunchy walnuts, all sandwiched together and topped with a rich and creamy coffee buttercream icing.

Ingredients

For the Sponge:

• 2 tbsp instant coffee powder
  
• 1 tbsp boiling water
  
• 225g softened butter
  
• 225g soft light brown sugar
  
• 4 large eggs
  
• 225g self-raising flour
  
• 1 tsp baking powder
  
• 75g walnuts, chopped

For the Buttercream Icing:

• 1½ tbsp instant coffee powder
  
• 1 tbsp milk
  
• 150g softened butter
  
• 300g icing sugar, sifted
  
• Walnut halves, for decoration

Instructions

1. Prepare: Preheat oven to 180°C/160°C Fan. Grease and line two 20cm sandwich tins. Dissolve 2 tbsp coffee in 1 tbsp boiling water and cool.
   
2. Make batter: Beat butter, sugar, eggs, flour, and baking powder together until light and fluffy. Fold in the cooled coffee paste and chopped walnuts.
   
3. Bake: Divide batter between tins and bake for 20-25 minutes until a skewer comes out clean. Cool completely on a wire rack.
   
4. 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.
   
5. Assemble: Sandwich the cooled cakes with half the icing. Spread the rest on top and decorate with walnut halves.