Coffee & walnut cake

Coffee & walnut cake

Image thanks to Chris Lee

For the cake

  • 225g butter
  • 225g caster sugar
  • 4 eggs (can substitute some extra whites or yolks for one egg if you like)
  • 50ml strong coffee
  • 225g self-raising flour
  • 75g walnuts

For the buttercream topping

  • 125g butter
  • 200g icing sugar
  • 50ml strong coffee
  • 12 walnut halves, to decorate


  1. Preheat the oven to 180C/350F/Gas 4.
  2. Make the coffee – if using an on-stove expresso maker use 150ml water
  3. In a bowl, beat the butter and sugar together until very light and pale
  4. Add the eggs one at a time to the butter and sugar mixture, beating well to completely incorporate each egg before adding the next egg.
  5. Add 50ml of the coffee to the mixture and stir well.
  6. Add the flour stir well to completely combine
  7. Add the walnuts
  8. Spoon the cake mixture into two lined and greased 20cm/8in cake tins (low sponge tins can work)
  9. Transfer to the oven to bake 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown
  10. Remove the cakes from the oven and leave to cool on a wire rack
  11. For the buttercream topping, beat the butter and icing sugar together in a small bowl until pale and light.
  12. Add the coffee and mix well. Careful with this as it does have a tendency to split (not disastrous, but not so smooth as it could be). Using an electric beater might be better than doing by hand.
  13. When the cakes are cool, spread the buttercream over the top of each cake, then place one cake on top of the other.
  14. Decorate the top of the cake with the walnut halves and serve in generous slices.