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Coffee and walnut cake

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!
5 from 2 votes
Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine Baking
Servings 10


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


  • 10 Walnut halves to decorate


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.


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