Classic Coffee and Walnut Cake

Coffee and walnut cake

Welcome to Jessie Bakes Classic Cakes Part 2

This is the second recipe in my new baking series: Jessie Bakes Classic Cakes. Simple, timeless, comforting cake recipes that ANYONE can easily make time and time again.

In case you missed it, a few weeks ago I shared the all-time British favourite Victoria sponge cake and for my second recipe, I decided to share this delicious coffee and walnut cake with you.

I attempted to research the origins of coffee and walnut cake, but strangely couldn’t find much online. So to whoever invented it, I salute you 🥳

What I did discover however is that a classic “coffee cake” recipe will vary depending on where you’re from. This recipe is a British “coffee cake”; two coffee sponge layers sandwiched with coffee buttercream and decorated with walnuts. Whereas, a German or Amercian “coffee cake” has a cinnamon crumble topping and actually contains no coffee at all 🤔 it’s instead served with a coffee on the side.

This Coffee and Walnut Cake is:

  • Flavoured with freshly brewed coffee
  • Filled with chopped walnuts
  • Sandwiched together with coffee buttercream
  • Decorated in a simple way with walnut halves
  • Homely and comforting to make and eat
Coffee and walnut cake

Ingredients & alternatives

You will need 8 simple, everyday ingredients to make this coffee and walnut cake:

  • Coffee – you can use either freshly ground or instant coffee.
  • Walnuts – chopped walnuts are added to the sponge and walnut halves are used to decorate the top of the cake.
  • Margarine or butter – I prefer to use Stork Original margarine instead of butter. It makes the sponge light and fluffy, and helps the cake layers rise with a flat top.
  • Golden caster sugar – you can use either white or golden caster sugar for this recipe.
  • Self-raising flour – the raising agent in self-raising flour will help the cake layers rise. You can instead use 300g plain flour + 1.5 teaspoons baking powder.
  • Eggs – you’ll need 3 large room temperature eggs for this cake, or you can use 4 medium eggs.
  • Salted butter – it may sound strange, but using salted butter for buttercream helps to balance the sweetness. Just trust me on this 😊
  • Icing Sugar – to get a super smooth buttercream, sieve the icing sugar before adding it.

Wondering if you can use an alternative ingredient? Leave a comment at the bottom of this recipe, and I’ll reply to you ASAP!

Coffee cake ingredients

Recipe troubleshooting

Below I’ve answered the most common questions you might stumble across with this recipe.

Got a different question? Leave a comment at the bottom of this recipe, and I’ll reply to you ASAP!

What size cake tin should I use?

This recipe uses 2 x 20cm (8inch) round cake tins. Here is a link to the exact tins I used from Lakeland. Make sure your baking tins aren’t too shallow because the cakes will rise, the tins I used were 8cm in height.

Can I use a different sized baking tin?

Yes absolutely! Here’s how to adjust the baking time:

  • 15cm (6inch) round tin = minus 5 minutes
  • 23cm (9inch) round tin = plus 5 minutes
  • 20x20xm square tin = plus 5 minutes
  • Cupcakes = the recipe will make roughly 18 cupcakes. Bake for 18-20 minutes at 180°C.
Can I use gluten-free flour?

Yes you can! Just sub the 300g self-raising flour for 300g gluten-free flour + 1.5 teaspoons of xanthan gum (this will improve the texture of the cake) + 1 teaspoon baking powder.

My cake sunk in the middle, what happened?

Urggh, this can be so annoying! There are three main reasons this could have happened:

  1. The oven was too hot which caused the cake to rise too quickly
  2. You opened the oven door too early and caused a sudden change in temperature
  3. The cake wasn’t fully baked before it was taken out of the oven

But don’t worry, there is a way you can rescue your cake. Use a round cookie cutter to cut out of the middle of the cake layers, and then sandwich them together with coffee buttercream. It’s basically a coffee bundt cake 😅

Do I need to cool the coffee before adding it?

Yes. Particularly for the buttercream otherwise it will melt the butter. Just brew the coffee beforehand and pop it in the fridge until you’re ready to use it.

Coffee and walnut cake

Tips for making the coffee buttercream

Here are a few tips and tricks that will make your buttercream super smooth and creamy:

  1. Beat the butter on its own first, until it’s really soft and pale in colour.
  2. Sift in the icing sugar so that it’s really fine and free of lumps.
  3. Make sure the coffee has cooled to room temperature before mixing it into the buttercream.
  4. At the end, swap your mixer for a flat spatula. Use it to smooth the buttercream against the side of the bowl. This will help knock out any air bubbles and make the buttercream smoother.

Ways to upgrade this Coffee and walnut cake

This coffee and walnut cake is delicious as it is, but here are a few ways you could upgrade the recipe:

  1. Add a teaspoon of cinnamon spice to the sponge
  2. Swap 50g flour with 50g cocoa powder to make a mocha cake
  3. Add a tablespoon of hazelnut or caramel coffee syrup to the buttercream

Equipment & ingredients used for this recipe


Coffee and Walnut Cake

Flavoured with freshly brewed coffee and filled with chopped walnuts, this delicious coffee and walnut cake is an all-time classic and couldn't be easier to make!
Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine Baking
Servings 10

Ingredients
  

Sponge layers

  • 300 g Margarine or unsalted butter If you're using Stork, use it cold straight from the fridge. If you're using butter, then make sure it's at room temperature.
  • 300 g Golden caster sugar
  • 3 large Eggs at room temperature
  • 300 g Self-raising flour
  • 2 tbsp Coffee, dissolved in 3 tbsp hot water Cooled to room temperature
  • 100 g Chopped walnuts

Coffee buttercream

  • 250 g Salted butter soft at room temperature
  • 500 g Icing sugar
  • 2 tbsp Coffee, dissolved in 2 tbsp hot water Cooled to room temperature

Decoration

  • 10 Walnut halves to decorate

Instructions
 

Make the coffee sponge layers

  • Preheat oven to 180°C.
  • Lightly grease two 8inch round cake tins with butter and line the base with greaseproof paper.
  • In a large mixing bowl, beat the margarine and golden caster sugar until creamy.
  • Add the eggs one at a time, mixing well after each.
  • Gently fold in the flour until the cake mixture is smooth.
  • Now mix in the cooled coffee.
  • Fold through the chopped walnuts.
  • Divide the mixture evenly between the cake tins and bake for 30-35 minutes until risen, golden on top and a toothpick inserted in the middle of the cake comes out clean.
  • Leave to cool for 15 minutes in the baking tin, before turning out onto a wire rack and cooling completely.

Make the coffee buttercream

  • Beat the salted butter until really soft and pale in colour.
  • Sift the icing sugar into the bowl and beat until smooth.
  • Add the cooled coffee and fold together until smooth.

Assemble the cake

  • Place one of the cake layers on a cake stand or plate. If the cake has domed on top, use a sharp knife to trim off the top and make the cake flat.
  • Spread half the buttercream on top, taking it to the edge of the cake.
  • Place the second cake on top and lightly press down to sandwich the layers together.
  • Spread the remaining buttercream on top.
  • Decorate the edge of the cake with walnut halves.

Notes

Your coffee and walnut cake will stay fresh for up to 3 days in an airtight container. 
Keyword buttercream, Coffee, Eggs, Flour, Golden caster sugar, Walnuts

More cake recipes to love

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Classic Victoria Sponge Cake

Classic Victoria Sponge Cake

Welcome to Jessie Bakes Classic Cakes Part 1

I’m so excited to launch my brand new recipe series: Jessie Bakes Classic Cakes!

Over the next few weeks, I’ll be sharing simple, timeless, comforting cake recipes that ANYONE can easily make time and time again. Think coffee and walnut, lemon drizzle and black forest gateaux 😍 To kick-start the series, I had to go with a beautifully simple British favourite… Classic Victoria Sponge Cake.

Victoria Sponge Cake dates back to 1861 and was named after Queen Victoria, who supposedly enjoyed a slice with her afternoon tea (I’m totally with her on this 😉). Traditionally the sponge layers were sandwiched together with a thin layer of jam, however over the years the recipe has been tweaked and now it is most commonly filled with whipped cream or buttercream. Personally, I prefer my Victoria Sponge cake to be filled with whipped cream. It’s lighter, easier to make and uses less ingredients. After all, a Classic Victoria Sponge is all about simplicity!

This Classic Victoria Sponge Cake is:

  • A British classic, known and loved by all
  • Made using only 7 ingredients
  • Quick and easy to make
  • Filled with freshly whipped cream and jam
  • Soft and fluffy in texture
  • Light and delicate in flavour
Slices of Victoria Sponge Cake

Ingredients & alternatives

You will need 7 simple, everyday ingredients to make this Classic Victoria Sponge Cake:

  • Margarine or butter – I prefer to use Stork Original margarine instead of butter. It makes the sponge light and fluffy, and helps the cake layers rise with a flat top.
  • Sugar – you can use either white or golden caster sugar for this recipe.
  • Self-raising flour – the raising agent in self-raising flour will help the cake layers rise. You can instead use 300g plain flour + 1.5 teaspoons baking powder.
  • Eggs – you’ll need 3 large room temperature eggs for this cake, or you can use 4 medium eggs.
  • Milk – you can use full-fat or semi-skimmed milk.
  • Double cream – for the filling you’ll whip double cream to soft-peaks. Double cream can also be called whipping cream or heavy cream in the US. Do not buy single cream, it will not whip or thicken.
  • Jam – Victoria sponge cake is traditionally made with strawberry jam, but you could also use raspberry jam or even lemon curd.

Wondering if you can use an alternative ingredient? Leave a comment at the bottom of this recipe, and I’ll reply to you ASAP!

Victoria sponge cake ingredients

Recipe troubleshooting

Below I’ve answered the most common questions you might stumble across with this recipe.

Got a different question? Leave a comment at the bottom of this recipe, and I’ll reply to you ASAP!

What size cake tin should I use?

This recipe uses 2 x 20cm (8inch) round cake tins. Here is a link to the exact tins I used from Lakeland. Make sure your baking tins aren’t too shallow because the cakes will rise, the tins I used were 8cm in height.

Can I use a different sized baking tin?

Yes absolutely! Here’s how to adjust the baking time:

  • 15cm (6inch) round tin = minus 5 minutes
  • 23cm (9inch) round tin = plus 5 minutes
  • 20x20xm square tin = plus 5 minutes
  • Cupcakes = the recipe will make roughly 18 cupcakes. Bake for 18-20 minutes at 180°C.
Can I use gluten-free flour?

Yes you can! Just sub the 300g self-raising flour for 300g gluten-free flour + 1.5 teaspoons of xanthan gum (this will improve the texture of the cake) + 1 teaspoon baking powder.

My cake sunk in the middle, what happened?

Urggh, this can be so annoying! There are two main reasons this could have happened:

  1. You opened the oven door too early and caused a sudden change in temperatue
  2. The cake wasn’t fully baked before it was taken out of the oven

But don’t worry, there is a way you can rescue your cake. Use a round cookie cutter to cut out of the middle of the cake layers. Sandwich them together with cream and jam, and then fill the middle with fresh berries. It’s basically a Victoria Sponge Bundt Cake 😅

My cream has curdled and split, what should I do?

This is likely due to over-whisking the cream, and trust me it’s SO easy to do! Don’t worry though, there is an easy way to fix it. Gradually mix in 1-2 tablespoons of cold double cream on a low speed until the whipped cream returns to a soft and smooth consistency.

Tips for whisking cream to soft-peaks

If you’re me, you’re probably thinking “what is soft-peaks!?” 😆 Don’t worry, I’ve got you!

Soft-peaks is when the cream has a soft, pillowy, cloud-like texture that can hold its shape. As a rough guide, if you’re using an electric whisk this should take roughly 5 minutes. If you’re whisking the cream by hand, expect this to take up to 10 minutes (and expect an achy arm 😅).

Whipped cream can turn from soft peaks to hard peaks in a hot minute, so watch it like a hawk! If in doubt, I always suggest stop-whisking, swap for a spoon and gently fold the cream until the consistency feels right.

Ways to upgrade this Classic Victoria Sponge Cake

This Victoria sponge cake is delicious as it is, but here are a few ways you could upgrade the recipe:

  1. Flavour the sponge with a teaspoon of vanilla extract
  2. Sandwich the cake together with vanilla buttercream instead of whipped cream
  3. Use lemon curd instead of jam

Equipment & ingredients used for this recipe


Classic Victoria Sponge Cake

This beautifully simple Classic Victoria Sponge Cake has two layers of sponge, sandwiched together with jam and whipped cream!
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine Baking
Servings 10

Ingredients
  

Sponge layers

  • 300 g Margarine or unsalted butter If you're using Stork, use it cold straight from the fridge. If you're using butter, then make sure it's at room temperature.
  • 300 g Caster sugar
  • 300 g Self-raising flour
  • 3 large Eggs at room temperature
  • 4 tbsp Milk full-fat or semi-skimmed

Filling

  • 200 ml Double cream use cold straight from the fridge
  • 2-3 tbsp Strawberry Jam
  • Icing sugar for dusting on top

Instructions
 

Make the sponge layers

  • Preheat oven to 180°C.
  • Lightly grease two 8inch round cake tins with butter and line the base with greaseproof paper.
  • In a large mixing bowl, beat the margarine and caster sugar until creamy.
  • Add the eggs one at a time, mixing well after each.
  • Add the flour and milk and fold together until the cake mixture is smooth.
  • Divide the mixture evenly between the cake tins and bake for 30-35 minutes until risen, golden on top and a toothpick inserted in the middle of the cake comes out clean.
  • Leave to cool for 15 minutes in the baking tin, before turning out onto a wire rack and cooling completely.

Make the filling

  • Whip the cream until it thickens and reaches soft-peaks*. The texture should look like soft, pillowy clouds. See the notes in the text above for more help on this.

Assemble the cake

  • Place one of the cake layers on a cake stand or plate. If the cake has domed on top, use a sharp knife to trim off the top and make the cake flat.
  • Spread the jam on top. Don't take the jam right to the edge of the cake otherwise it will spill over when you add the cream and the second cake. You want to leave roughly 1inch around the edge.
  • Spread the whipped cream on top. Again, leave roughly 1inch around the edge.
  • Place the second cake on top and lightly press down to sandwich the layers together.
  • Dust the top with icing sugar, slice and serve!
    Classic Victoria Sponge Cake

Notes

Cover and store your Victoria Sponge Cake in the fridge for up to 2 days. 
*If you’re using an electric whisk this should take roughly 5 minutes. If you’re whisking the cream by hand, expect this to take up to 10 minutes. 
Keyword Caster sugar, Cream, Jam, Milk

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This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

Biscoff Banana Bread

And so the Biscoff addiction continues 😅 I’ve given you Biscoff Brownies, Biscoff Cheesecakes and now this absolutely delicious Biscoff Banana Bread. Trust me, this is a flavour match made in heaven; Biscoff and banana go together like PB & J! Enjoy this tasty bake either warm or cold with a fresh cup of coffee.

Biscoff banana bread

Reasons to love this Biscoff Banana Bread

  • Melted Biscoff spread is swirled into the cake mixture
  • I’ve added a little cinnamon to give the banana bread a lovely sweet spice
  • The sponge texture is soft, moist and fluffy
  • Milk chocolate chunks are dotted throughout
  • It’s super easy to make and even easier to decorate. Just drizzle over Biscoff spread and top with Biscoff biscuits.
Biscoff Banana Bread

Ingredients you will need

  • Baking basics – flour, salt, sugar, eggs and cinnamon make up the base of this biscoff banana bread recipe.
  • Very ripe bananas – the riper the bananas the more flavour and moisture they will add.
  • Margarine – I prefer to use margarine (Stork Original is my favourite) instead of butter. It’s the secret to a super fluffy and soft sponge.
  • Biscoff Spread – swirled into the cake and drizzled on top, Biscoff spread is the star of the show!
  • Biscoff biscuits used to decorate the top of the Biscoff banana bread and add a lovely crunchy texture.
  • Milk chocolate chunks an optional extra but most definitely recommended. Biscoff, banana and chocolate, now that is a winning combination!
Biscoff Banana Bread

Biscoff Banana Bread recipe FAQs

Where can I buy Biscoff Spread?

You can find Biscoff Spread in most supermarkets in the condiments section; It’s usually next to the peanut butter and chocolate spread. They now do a crunchy and smooth version, I used the smooth spread but I think the crunchy one would also be delicious. You can also buy Biscoff Spread online.

How do I know when my banana bread is ready?

I recommend a baking time of 60-70 minutes for this Biscoff banana bread. The banana bread should have risen and be golden brown in colour, and if you give the baking tin a gentle shake the cake should be stable. The middle of the cake shouldn’t look wet, if it does, bake for another 5 minutes and keep a close eye on it.

TOP TIP: If your banana bread starts to catch and is browning too quickly, you can lightly tent a piece of foil over the bread after 45 minutes or so.

Why has my banana bread sunk in the middle?

The most common reason is opening the oven door before the banana bread was fully baked. Try not to open the oven door before 45 minutes and even then, do it by opening the oven door just a little and be as quick as possible so the hot air doesn’t escape.

Drizzling Biscoff Spread onto banana bread

What size loaf tin should I use?

For this Biscoff banana bread recipe, you will need a 2lb loaf tin. The dimensions of the tin I used are 15.5cm width x 29cm length x 7.5cm depth.

Can I use a 1lb loaf tin instead?

Yes, absolutely. You can use a 1lb loaf tin, but you will need to half the ingredient quantities and reduce the baking from 60 minutes to 45-50 minutes.

How do you prepare a loaf tin?

Unlike square baking tins, loaf tins can be a little tricky to prepare. Here are the steps I follow to properly line a loaf tin:

  1. Lightly grease the loaf tin with butter or cooking spray.
  2. Cut a piece of greaseproof paper that is long enough to line the base and long sides of the tin.
  3. Press it into the base and sides of the tin, scoring the edges so they are sharp and straight.
  4. Leave enough greaseproof paper hanging over the long edges to help you lift the cake out.
Biscoff spread

Equipment & ingredients used for this recipe


Biscoff Banana Bread

Give your banana bread a major upgrade with this quick and easy Biscoff Banana Bread swirled with melted Biscoff spread and filled with milk chocolate chunks!
5 from 2 votes
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Dessert
Cuisine Baking
Servings 12

Ingredients
  

Biscoff Banana Bread

  • 250 g Margarine or unsalted butter I use Stork Original
  • 200 g Golden caster sugar
  • 3 large Eggs At room temperature
  • 280 g Self-raising flour
  • 1 tsp Ground cinnamon
  • 0.5 tsp Salt
  • 2 medium Ripe bananas
  • 100 g Milk chocolate Chopped into chunks
  • 2 tbsp Biscoff Spread

Decoration (optional)

  • 1 tbsp Biscoff Spread
  • 6 Biscoff Biscuits

Instructions
 

  • Preheat the oven to 180°C.
  • Lightly grease a 2lb loaf tin (I used this one by Circulon) and line with greaseproof paper (see notes in the post above for how to do this). Set the baking tin aside.
  • In a large bowl, beat the margarine and golden caster sugar together until creamy.
  • Mix in the eggs one at a time, adding 2 tablespoons of the 280g flour after each egg to stop the mixture from curdling.
  • Fold in the remaining flour, salt and ground cinnamon until fully combined.
  • In a separate bowl, mash the bananas until smooth. Add to the cake mixture, along with two-thirds of the chocolate chunks and fold everything together.
  • Spoon half of the cake mixture into the loaf tin, smoothing it out the top.
  • Now melt the Biscoff spread in a bowl for 10-20 seconds in the microwave, and then pour on top of the layer of cake mixture in the baking tin.
    Biscoff spread banana bread
  • Top with the remanining cake mixture and use a skewer or toothpick to gently swirl the layers together.
  • Scatter the remaining chocolate chunks on top.
  • Bake for 60-70 minutes* until risen, golden in colour and a toothpick inserted into the middle comes out crumb-free.
  • Leave the cake to cool in the baking tin for 15 minutes, then transfer to a wire rack and leave to cool completely.
  • To decorate, melt a tablespoon of Biscoff Spread and drizzle over the banana bread. Finish by placing a few Biscoff Biscuits on top.
    Biscoff banana bread

Notes

*If your banana bread starts to brown too much, you can lightly place a piece of tented foil over the bread after 45 minutes.
Store your Biscoff banana bread in an airtight container for up to 3 days. 
Keyword Bananas, Biscoff biscuits, Biscoff spread, Cinnamon, Milk chocolate chunks

More Cake recipes to love

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

Lemon and Raspberry Loaf Cake

Favoured with vanilla extract and lemon zest, the cake is dotted with fresh raspberries and infused with a lemon drizzle sugar syrup. I’ve decorated the cake with simple lemon glace icing and scattered freeze-dried raspberries on top.

Lemon raspberry loaf cake

Reasons to love this Lemon and Raspberry Loaf Cake

  • Fresh fruity flavours. If you’ve not had lemon and raspberry together before, you are in for a treat! Fresh raspberries and lemon zest are folded into the cake mixture. Then once the cake is baked, a lemon drizzled is poured over the cake giving it a sweet and citrusy kick!
  • Light and fluffy texture. This lemon and raspberry loaf cake is soft, buttery, moist and fluffy, all combined into one! It’s one of those cakes that’s so refreshing and light, it will keep coming back for “just one more slice” 😅 TOP TIP: Use margarine (Stork Original is my favourite) instead of butter. It helps the cake rise with a flat top, making it easier to decorate, and it’s the secret to super fluffy cakes.
  • Quick and easy to make. This recipe uses simple ingredients, basic equipment and is perfect if you’re looking to make a quick and easy cake. The cake will take no more than 10 minutes to prep, but it will need a good hour in the oven (it’s a pretty large loaf cake).
Lemon raspberry loaf cake

Recipe FAQs: Lemon and Raspberry Loaf Cake

How many lemons do I need?

This recipe uses the zest and juice of 2 lemons in total.

How do I know when my cake is baked?

I recommend a baking time of 60-70 minutes. The cake should have risen and be golden brown in colour, and if you give the baking tin a gentle shake the cake should be stable. The middle of the cake shouldn’t look wet, if it does, bake the cake for another 5 minutes and keep a close eye on it. If the cake starts to brown too much, you can lightly place a piece of foil over the cake after 45 minutes.

Why has my cake sunk in the middle?

The most common reason is opening the oven door before the cake was fully baked. Try not to open the oven door before 45 minutes and even then, do it by opening the oven door just a little and be as quick as possible so the hot air doesn’t escape.

Lemon raspberry loaf cake

What size loaf tin should I use?

For this lemon and raspberry loaf cake recipe, you will need a 2lb loaf tin. The dimensions of the tin I used are 15.5cm width x 29cm length x 7.5cm depth.

Can I use a 1lb loaf tin instead?

Yes, absolutely. You can use a 1lb loaf tin, but you will need to half the ingredient quantities and reduce the baking from 60 minutes to 45-50 minutes.

How do you prepare a loaf tin?

Unlike square baking tins, loaf tins can be a little tricky to prepare. Here are the steps I follow to properly line a loaf tin:

  1. Lightly grease the loaf tin with butter or cooking spray.
  2. Cut a piece of greaseproof paper that is long enough to line the base and long sides of the tin.
  3. Press it into the base and sides of the tin, scoring the edges so they are sharp and straight.
  4. Leave enough greaseproof paper hanging over the long edges to help you lift the cake out.

Equipment & ingredients used for this Raspberry Loaf Cake


Lemon and Raspberry Loaf Cake

This lemon and raspberry loaf cake is light and refreshing, with a vibrant citrus kick! It's the perfect recipe to bake and enjoy on a lovely spring or summers day.
Favoured with vanilla extract and lemon zest, the cake is dotted with fresh raspberries and infused with a lemon drizzle sugar syrup. I've decorated the cake with simple lemon glace icing and scattered freeze-dried raspberries on top.
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Dessert
Cuisine Baking
Servings 12

Ingredients
  

Raspberry loaf cake

  • 300 g Margarine or unsalted butter I use Stork Original
  • 300 g Golden caster sugar
  • 3 large Eggs At room temperature
  • 1 tsp Vanilla extract
  • 300 g Self-raising flour
  • 1 tbsp Milk
  • 1 Lemon Zest only
  • 150 g Fresh raspberries

Lemon drizzle

  • 0.5 Lemon Juice only
  • 25 g Golden caster sugar

Lemon Icing

  • 225 g Icing sugar
  • 1 Lemon Juice only
  • 2-3 tsp Cold water
  • 1 tsp Freeze-dried raspberries

Instructions
 

Start by making the raspberry loaf cake

  • Preheat the oven to 180°C.
  • Lightly grease a 2lb loaf tin (I used this one by Circulon) and line with greaseproof paper (see notes in the post above for how to do this). Set the baking tin aside.
  • In a large bowl, beat the margarine, golden caster sugar and vanilla extract together until creamy.
  • Mix in the eggs one at a time, adding 2 tablespoons of the 300g flour after each egg to stop the mixture from curdling.
  • Add the remaining flour, lemon zest and milk. Fold the mixture together until smooth and fully combined.
  • Gently fold in the fresh raspberries. I tossed the raspberries in a teaspoon of flour first to stop them from sinking to the bottom.
  • Spoon the mixture into the loaf tin, smoothing it out the top. Bake for 60-70 minutes* until golden in colour and a toothpick inserted into the middle comes out crumb-free.

Make the lemon drizzle

  • Mix the lemon juice and sugar together in a bowl.
  • As soon as the loaf cake is out of the oven, prick it all over with a toothpick or skewer and spoon over the lemon drizzle, letting it sink into the cake.
  • Leave the cake to cool in the baking tin for 15 minutes, then transfer to a wire rack and leave to cool completely.

Decorate with lemon icing

  • Stir the icing sugar and lemon juice together. The consistency of the icing should be thick but still pourable. If it's too thick, stir in a teaspoon of cold water at a time.
  • Pour the lemon icing over the cake, letting it drip down the sides.
    Decorate lemon cake with icing
  • Sprinkle over the freeze-dried raspberries and leave the icing to set for 10 minutes.

Notes

*If the cake starts to brown too much, you can lightly place a piece of foil over the cake after 45 minutes. T
Keyword Icing, Lemon, Loaf cake, Raspberries

More Cake recipes to love

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

Creme Egg Chocolate Loaf Cake

Filled with chopped Creme Eggs and topped with glace icing, this Cadbury Creme Egg Chocolate Cake is the perfect recipe for your Easter celebrations!
Creme Egg Chocolate Cake

Reasons to love this Creme Egg Chocolate Cake

  • The chocolate sponge is super fudgy and moist
  • Creme Eggs are chopped up and folded into the cake. They sink to the bottom and create this delicious chewy chocolatey layer 😍
  • The cake is decorated with Creme Egg inspired glace icing
  • This is the easiest Easter show-stopper bake ever! No fancy equipment needed for this recipe and it’s perfect if you’re short on time

Recipe overview & top tips

  1. Mix the chocolate cake ingredients together. For a fluffy cake texture, I highly recommend using margarine instead of butter, this will also prevent the cake from doming.
  2. Fold in chopped Creme Eggs. Chop up whole Creme Eggs into chunks (warning this can be messy business!) and fold into the chocolate cake mixture.
  3. Bake for 55-60 minutes. Spoon the mixture into a loaf tin (more info on this later) and bake in the centre of the oven for 55-60 minutes. Use the toothpick test to check whether the cake is ready, it should come out crumb-free.
  4. Make the glace icing. Water and icing sugar, that’s it! Glace icing is the easiest icing option ever.
  5. Decorate the cake. Here comes the fun part 🤩 Coat the cake in white icing, drop spoonfuls of orange icing on top for the yolks, then place Creme Egg halves down the middle.

Ta-dah, your Creme Egg Chocolate Cake is ready!

What size loaf tin to use

For this Creme Egg Chocolate Cake recipe, you will need a 2lb loaf tin. The dimensions of the tin I used are 15.5cm width x 29cm length x 7.5cm depth. You can see it in the photo below, and I’ve also shared a link to the exact baking tin below.

The best way to prepare a loaf tin

Unlike square baking tins, loaf tins can be a little tricky to prepare. I’ve found that the best way is to first lightly grease the tin all over with a little butter. Then cut a piece of greaseproof paper that is long enough to line the base and long sides of the tin, with enough hanging over the edges to help you lift the cake out. This way the loaf cake will have straight, neat edges and bake more evenly.

Chocolate Cake in a loaf tin

Equipment & ingredients used for this Creme Egg Chocolate Cake


Creme Egg Chocolate Loaf Cake

Filled with chopped Creme Eggs and topped with glace icing, this Creme Egg Chocolate Cake is the perfect recipe for your Easter celebrations!
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Dessert
Cuisine Baking
Servings 12

Ingredients
  

Chocolate loaf cake

  • 300 g Margarine or unsalted butter I use Stork Original
  • 300 g Golden caster sugar
  • 3 large Eggs At room temperature
  • 220 g Self-raising flour
  • 80 g Cocoa powder
  • 1 tbsp Milk
  • 6 whole Cadbury Creme Eggs Roughly chopped

Decoration

  • 450 g Icing sugar
  • 6 tbsp Water
  • Orange food colouring
  • 2 whole Cadbury Creme Eggs

Instructions
 

  • Preheat the oven to 180°C.
  • Lightly butter a 2lb loaf tin (I used this one by Circulon) and line with greaseproof paper (see notes in the post above). Set aside.
  • Stir the dry ingredients (flour and cocoa powder) together in a bowl and set aside.
  • In a separate bowl, beat the margarine and sugar together until creamy.
  • Mix in the eggs one at a time, adding 2 tablespoons of the dry ingredients after each egg to stop the mixture from curdling.
  • Add the remaining dry ingredients and gently fold the mixture together until smooth and fully combined.
  • Fold in the milk and chopped Creme Eggs.
  • Spoon the chocolate cake mixture into the loaf tin, smoothing it out the top.
  • Bake for 55-60 minutes* until risen and a toothpick inserted into the middle comes out free of crumbs. Leave in the baking tin for 15 minutes, then lift the cake out onto a cooling rack and leave to cool completely.

Decorate the loaf cake

  • Mix the icing sugar and water together in a bowl. The texture of the glace icing should be thick but still pourable.
  • Spoon 2 tablespoons of icing into a separate bowl and colour it orange.
  • Pour the white icing over the top of the loaf cake, letting it drip down the sides. Then dollop spoonfuls of orange icing on top.
  • Chop the Creme Eggs in half and place down the middle of the cake.
  • Slice into 12 and serve!

Notes

Store your Creme Egg Chocolate Loaf Cake in an airtight container, at room temperature, for up to 3 days.
*If the loaf cake starts to burn on top, you can lightly place a sheet of foil on top, but only do this after 45 minutes (otherwise the cake will sink in the middle when you oven the oven).
Keyword Creme Egg, Easter, Icing, Loaf cake

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