Easy Coffee Walnut Cake Recipe For Beginners

I’ve got to tell you about this coffee walnut cake that’s become my go-to recipe. Listen, I’m no master baker – far from it – but this recipe’s basically foolproof.

You don’t need fancy equipment or professional skills, just basic ingredients and the ability to follow simple directions. Believe me, if I can nail this cake (after only two epic fails), you’ll crush it on your first try.

Want to know my secret for getting that perfect coffee kick every time?

Classic British Afternoon Treat

While many desserts come and go, Coffee Walnut Cake has stayed a beloved fixture of British afternoon tea for generations. I’m talking about a true icon here – right up there with scones and Victoria sponge.

Let me tell you why this cake matters:

• It’s the perfect balance of bitter coffee and sweet buttercream
• Those crunchy walnuts add serious texture
• It pairs perfectly with (what else?) a proper cup of tea

Trust me, there’s nothing quite like settling down at 4 o’clock with a thick slice of this beauty. The Brits definitely got this one right. It’s comfort food at its finest.

The aromatic compounds in coffee can help reduce stress and anxiety, making this cake the perfect afternoon pick-me-up. For optimal enjoyment, serve this cake during the mid-morning hours when your body is most receptive to caffeine’s effects.

And no, your fancy rainbow-colored unicorn cakes can’t compete with this classic. Sometimes the old-school treats are simply unbeatable.

Recipe

Coffee and walnut cake is a beloved British classic that combines the rich, earthy flavors of coffee and toasted walnuts with light, moist sponge layers. This traditional treat features coffee-infused cake layers sandwiched together with coffee buttercream frosting and decorated with candied walnuts.

This recipe yields a perfectly balanced cake that’s ideal for afternoon tea or special occasions. The coffee flavor is pronounced but not overwhelming, while the walnuts add a delightful crunch and nutty depth to each bite. The entire cake can be prepared in under two hours, including cooling time.

Ingredients:

• 2 cups (250g) all-purpose flour
• 1 cup (200g) granulated sugar
• 3/4 cup (170g) unsalted butter, softened
• 3 large eggs
• 2 tablespoons (30ml) instant coffee dissolved in 2 tablespoons hot water
• 1 cup (100g) chopped walnuts
• 2 teaspoons (10g) baking powder
• 1/2 cup (120ml) milk
• 1/2 teaspoon (2.5g) salt

For the frosting:

• 1 cup (230g) unsalted butter, softened
• 2.5 cups (300g) powdered sugar
• 2 tablespoons (30ml) strong coffee, cooled
• 1/2 cup (50g) walnut halves for decoration

In a hurry? Quick instructions:

Preheat the oven to 350°F (175°C) and line two 8-inch (20cm) cake pans with parchment paper. Mix the dissolved coffee with softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Fold in the flour, baking powder, and salt alternately with milk.

Stir in chopped walnuts. Divide the batter between the pans and bake for 25-30 minutes until a skewer comes out clean. For the frosting, beat butter until creamy, gradually add powdered sugar and coffee, then spread between layers and over the cake. Decorate with walnut halves.

For best results, verify all ingredients are at room temperature before starting. The coffee should be strong but completely cool before adding to both the cake batter and frosting. If the frosting becomes too soft while working, refrigerate it briefly.

The cake can be stored in an airtight container for up to 5 days, though the walnuts on top may soften slightly over time. Toast the walnuts before adding them to the cake batter for enhanced flavor.

Complete Cooking Steps

Let me walk you through cooking this amazing coffee walnut cake – believe me, it’s easier than you think.

Step 1. Mix Cake Ingredients Together

Begin by dumping your measured dry ingredients – flour, ground walnuts, and baking powder – into a large mixing bowl. Give it a quick whisk. Believe me, this prevents lumps later. Nobody wants those.

In a separate bowl, beat your softened butter and sugar until it’s fluffy. I mean really fluffy – about 3 minutes with an electric mixer. Don’t skimp here, it matters. Now crack in those eggs one at a time. Mix well after each one.

Step 2. Beat Eggs With Butter

Grab those room temperature eggs – seriously, they need to be room temp – and get ready for some mixing magic. Believe me, cold eggs will ruin everything. Don’t be that person.

Here’s what you’ll do:

• Crack 3 eggs into your mixing bowl
• Add that softened butter (I’m talking super soft, not melted)
• Drop in 1/2 teaspoon of vanilla extract

Now beat everything together until it’s fluffy and light – about 3-4 minutes. Don’t skimp on time here. The mixture should look almost pale yellow and double in volume. If it’s not, keep beating.

I can’t stress this enough: scrape down the sides of your bowl. Like, every minute. Nobody wants butter chunks in their cake. Been there, regretted that.

Step 3. Add Coffee And Walnuts

Now that you’ve got that perfect buttery egg mixture, it’s time for the stars of the show – coffee and walnuts. I’m going to let you in on my secret: use strong instant coffee. None of that weak stuff.

For an extra rich flavor profile, you could use dark roast coffee instead of instant coffee. Dark roasts deliver deep chocolate notes that perfectly complement the nutty flavors in this cake.

Here’s what you’ll need to do:

• Dissolve 2 tablespoons of instant coffee in 1 tablespoon of hot water
• Let it cool for 2 minutes (seriously, don’t skip this)
• Pour it into your mixture and blend until smooth
• Fold in 1 cup of chopped walnuts

Don’t you dare use pre-crushed walnuts from the store. Chop them yourself. The pieces should be chunky, not dust-like.

I’ve seen too many cakes ruined by those sad, pre-crushed nuts. Mix everything until it’s just combined. Don’t overdo it!

Step 4. Pour Into Baking Tin

Let’s get that beautiful batter into the tin! I’ve learned the hard way that greasing and lining your tin properly is absolutely essential – believe me, you don’t want your masterpiece stuck in there forever.

I always use an 8-inch round cake tin for this recipe. Before pouring, give the tin a gentle tap on the counter to remove any air bubbles. Seriously, don’t skip this step!

Pour the coffee-walnut mixture slowly and evenly into your prepared tin. Use a spatula to scrape down every last bit – waste nothing! The batter should be sitting pretty at about 2/3 full. Now, here’s my secret: gently tap the filled tin against the counter three times. This guarantees an even rise.

Level the top? Sure. But don’t obsess – we’re covering it with frosting anyway!

Step 5. Bake Until Golden Brown

Your beautifully prepped cake is ready for its time to shine! Let’s get this baby in the oven at 350°F (180°C) – and don’t even think about opening that door for the first 20 minutes.

Here’s what you’re looking for:

• Golden brown top – not burnt, people!
• Slight spring when gently pressed
• Clean skewer when poked in the middle
• Heavenly coffee aroma filling your kitchen

I usually find it takes about 25-30 minutes, but ovens can be temperamental beasts. Believe me, I’ve learned this the hard way. Start checking at 25 minutes – no one likes a dry cake.

One final tip: If the top’s browning too quickly but the middle’s not done, just pop some foil on top. Works like magic every time!

The Wow Factor

Though many coffee cakes are pretty basic, this recipe’s wow factor comes from its perfect balance of textures and flavors. I’m talking about three amazing layers that’ll make your guests’ jaws drop:

• That crispy, caramelized walnut topping
• The impossibly light coffee-infused sponge
• My signature coffee buttercream that’s seriously addictive

Trust me, it’s not just another boring coffee cake. The secret’s in how these elements play together – sweet meets bitter, soft meets crunchy. I’ve served this at countless dinner parties, and there’s always that moment when someone takes their first bite and goes completely silent.

Want extra impact? Dust it with cocoa powder just before serving. It’s dramatic, it’s sophisticated, and it makes the whole thing look totally professional. Not bad for a homemade cake, right?

Taste Test & Verdict

So what’s the final verdict on this showstopper? Let me tell you – this coffee walnut cake is a straight-up winner. I’ve eaten a lot of cakes in my time (maybe too many), but this one’s special.

The coffee flavor? Spot-on perfect. Not too intense, not too weak. Just right. The walnuts add that essential crunch factor, and they’re beautifully toasted. Believe me on this.

Here’s what makes it amazing:

• Perfect moisture level – no dry cake here
• Coffee buttercream that’s actually worth eating
• Walnut pieces that don’t sink to the bottom
• Zero complicated techniques

Bottom line: If you’re looking for a cake that’ll make people think you’re a pro baker (without the pro effort), this is it. Even my coffee-hating nephew asked for seconds. That’s saying something.

Popular Questions

Can I Substitute Instant Coffee With Brewed Coffee in This Recipe?

I’d recommend sticking with instant coffee since brewed coffee adds too much liquid to the cake batter. If you must use brewed coffee, you’ll need to reduce other liquid ingredients to maintain proper consistency.

How Long Will This Coffee Walnut Cake Stay Fresh at Room Temperature?

Want your coffee walnut cake to last? I’ll tell you a secret – when stored properly in an airtight container at room temperature, it’ll stay fresh and delicious for up to 3-4 days. Just keep it covered!

Can I Freeze This Cake for Later Use?

Yes, I can tell you that you can freeze this cake for up to 3 months. I’d recommend wrapping it tightly in plastic wrap and foil first. Just thaw it overnight in the fridge before serving.

Is It Possible to Make This Recipe Without an Electric Mixer?

While it’ll take more effort, I’ll let you in on a secret – you can definitely make this by hand! I recommend using a whisk and some arm power to cream the butter and sugar until smooth.

Can I Use Pecans or Other Nuts Instead of Walnuts?

Yes, I’d definitely recommend using pecans as they’re a perfect substitute for walnuts in this cake. You can also try almonds or hazelnuts – they’ll each bring their own unique flavor to the recipe.