Coffee & Walnut Cake
16 Reviews
About the bake
Coffee & Walnut cake is a staple classic in most recipe collections. Our version is made up of three soft layers of sponge, sandwiched and topped with a creamy coffee buttercream, the ideal cake of choice to serve at any coffee morning with friends and family. It is also a favourite for those rainy days when you just want to whip out your apron and bake something yummy.
Method
Step 1
Preheat the oven to 170°c (fan 150°c, gas mark 3). Grease and base line 2 x 20cm deep sandwich tins
Step 2
Place the butter, sugar, flour, baking powder and salt in a large bowl and mix together preferably using an electric mixer until you get a crumb consistency.
Ingredients for this step
- 120gButter (unsalted, softened)
- 400gBillington's Unrefined Golden Caster Sugar
- 360gAllinson's Plain White Flour
- 1 1/2 tspBaking powder
- 1 pinchSalt
Step 3
Mix the coffee granules with one tablespoon of warm milk in a large jug. Add the rest of the milk, eggs and maple syrup. Slowly add this to the crumb like mixture and gently beat until well combined. Fold in the chopped walnuts.
Ingredients for this step
- 2 tbspCoffee granules
- 350mlMilk (plus 1 tbsp extra for mixing with coffee)
- 3Egg(s) (free range)
- 2 tbspMaple syrup
- 100gWalnuts (chopped)
Step 4
Divide the mixture equally between the two tins and bake for 20-25 minutes or until the cakes are golden brown and spring back when pressed gently. Leave to cool slightly in the tin before removing and cooling completely on a wire rack.
Step 5
While the cake is cooling make the icing: Beat the butter until very soft ad slowly start adding the icing sugar, do this a spoonful at a time or you will have an icing sugar cloud in your kitchen. When all the icing sugar has been added, beat until smooth and slightly lighter in colour.
Ingredients for this step
- 250gButter (unsalted, softened)
- 500gSilver Spoon Icing Sugar
Step 6
Add coffee extract and beat again until fully incorporated. Sandwich half of the buttercream between the two cake layers and then cover the top with the remaining buttercream. Decorate with a sprinkling of chopped walnuts.
Ingredients for this step
- 2 tbspNielsen-massey coffee extract
- A handfulWalnuts
Ingredients
For the Cake
- 120gButter (unsalted, softened)
- 400gBillington's Unrefined Golden Caster Sugar
- 360gAllinson's Plain White Flour
- 1 1/2 tspBaking powder
- 1 pinchSalt
- 350mlMilk (plus 1 tbsp extra for mixing with coffee)
- 2 tbspCoffee granules
- 3Egg(s) (free range)
- 2 tbspMaple syrup
- 100gWalnuts (chopped)
For the Icing
- 250gButter (unsalted, softened)
- 500gSilver Spoon Icing Sugar
- 2 tbspNielsen-massey coffee extract
- A handfulWalnuts