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–+ servings
Coffee and Walnut Cake

Heavenly Coffee and Walnut Cake for Pure Indulgence

Indulge in this delightful Coffee and Walnut Cake that perfectly blends coffee and walnuts for a rich, satisfying dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Baked Goods
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 225 g All-purpose flour Can be substituted with a gluten-free flour blend if needed.
  • 200 g Granulated sugar Using light brown sugar lends a deeper flavor.
  • 100 g Chopped walnuts Pecans can replace walnuts for a twist.
  • 200 g Unsalted butter, softened Opt for dairy-free butter for a vegan alternative.
  • 4 large Eggs Flax eggs can replace them for a vegan version.
  • 2 tbsp Instant coffee granules Gives that bold coffee flavor.
  • 200 ml Boiling water Helps to dissolve the coffee granules perfectly.
  • 2 tsp Baking powder Ensure it's fresh for optimal results.
  • 1 pinch Salt Enhances all the flavors in your cake.
  • 1 tsp Vanilla extract Use pure extract for superior flavor.
  • 150 ml Whole milk Non-dairy milk can be swapped for a lactose-free option.
For the Frosting
  • 100 g Unsalted butter Same rich role as in the cake.
  • 300 g Powdered sugar Sweetens and thickens the frosting.
  • 60 ml Brewed coffee Infuses additional flavor into the frosting.
  • 50 g Chopped walnuts Optional, yet highly recommended for garnish.

Equipment

  • Mixing bowls
  • Electric mixer
  • Cake Pans
  • Spatula
  • wire rack

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F) and prepare two 8-inch round cake pans by greasing with butter and lining with parchment paper.
  2. Dissolve the instant coffee granules in boiling water and set aside to cool.
  3. Sift together flour, baking powder, and salt in a large mixing bowl.
  4. In a separate bowl, cream together softened butter and sugar until light and fluffy.
  5. Add eggs one at a time, mixing well after each addition.
  6. Stir in the cooled coffee mixture and vanilla extract.
  7. Gradually mix in the dry ingredients alternately with whole milk until just combined.
  8. Gently fold in chopped walnuts.
  9. Divide the batter evenly between the prepared cake pans and smooth the tops.
  10. Bake for 25-30 minutes or until a toothpick comes out clean.
  11. Cool the cakes in the pans for 20 minutes before transferring to a wire rack.
  12. For frosting, beat softened butter until creamy, add powdered sugar, and then brewed coffee until smooth.
  13. Frost the cooled cakes, stacking one on top of the other, and garnish with additional walnuts.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Allow butter to reach room temperature for easier mixing. Avoid overmixing the batter and ensure cakes cool completely before frosting.

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