Moist Coffee and Walnut Cake Recipe – Easy, Nutty, and Delicious!

Table of Contents: Coffee and Walnut Cake

Coffee and Walnut Cake

Few things stir the soul like the deep, earthy aroma of freshly ground coffee paired with the satisfying crunch of toasted walnuts. For bakers aged 40–65+, this Coffee and Walnut Cake is more than dessert—it’s a warm memory in every bite. Whether you’re hosting afternoon tea, celebrating a birthday, or simply treating yourself after a long week, this elegant loaf delivers bold flavor, soft texture, and timeless appeal. With its rich frosting and simple ingredients, it’s the kind of dessert that feels fancy but is easy enough for any day.

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Introduction: Coffee and Walnut Cake

Few recipes capture the harmony of nutty and creamy quite like the beloved Coffee and Walnut Cake. This classic British-inspired bake combines the bold depth of real coffee with the buttery crunch of walnuts, creating a layered delight that’s both sophisticated and comforting. More than just a casual snack cake, it’s a showstopper at family dinners, holiday gatherings, or book club brunches—perfect for serving alongside afternoon tea or gifting wrapped in parchment for neighbors.

What makes this Coffee Cake with Nuts special is its balance. The coffee isn’t overpowering; instead, it enhances the walnuts and adds a velvety richness to every crumb. When paired with a luscious coffee-infused buttercream, the result is decadent without being cloying. Many refer to it as a Coffee Walnut Loaf when baked in a loaf pan—a slightly more rustic but equally delicious version. Whether you call it a cake, a loaf, or a slice, the Walnut Cake Recipe at its heart remains a timeless favorite, cherished for its simplicity and soul-warming flavor.

This recipe stands out because it uses instant coffee granules—making prep quick, accessible, and intensely aromatic. The coffee dissolves into boiling water, releasing its full essence, then melds beautifully into the batter for a moist, full-flavored crumb. You’ll find it’s an ideal easy comfort food for family dinners or a classy dessert for guests who appreciate bold, not-too-sweet treats. Plus, it freezes beautifully—great for making ahead during busy holiday seasons or when you want to keep something special on hand.

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Alternate Names & Variations

You might see this Coffee and Walnut Cake called by several names depending on where you are in the world. In the UK, it’s often referred to as a Coffee Walnut Loaf—a denser, more substantial version baked in a loaf pan, perfect for slicing and packing. Some American bakers call it simply a Coffee Cake with Nuts, though don’t confuse it with the cinnamon-swirled sour cream cake of the same name. Other regional variations include Coffee Walnut Torte, Espresso Walnut Cake, or even Mocha Nut Loaf when cocoa is added.

One beloved alternative is the Walnut Cake Recipe omitting coffee for vanilla lovers—great for those who still crave that nutty crunch. Another modern twist adds a ribbon of dulce de leche or a dusting of espresso powder to the frosting for extra depth. And for a gluten-free option, simply swap in a 1:1 gluten-free flour blend. The Coffee Walnut Loaf remains the most searched version online, showing its enduring popularity across generations.

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Ingredients: Coffee and Walnut Cake

Gather these high-quality ingredients for a flawless Coffee and Walnut Cake:

• – 200g (about 1.5 cups) all-purpose flour – fresh, sifted for light texture
• – 200g (about 1 cup) granulated sugar – fine texture for even distribution
• – 100g (about 1 cup) walnuts, finely chopped and lightly toasted – enhances nutty flavor
• – 50g (about ½ cup) unsalted butter, room-temperature softened – for rich, tender crumbs
• – 2 large eggs, room temperature – adds structure and moisture
• – 1 tablespoon instant coffee granules (high-quality, non-diluted) – key for bold coffee flavor
• – 2 tablespoons boiling water – activates the coffee and ensures richness
• – 1 tablespoon baking powder – ensures even rise
• – ½ teaspoon salt – enhances sweetness and nuttiness
• – 1 teaspoon pure vanilla extract – rounds out flavor
• – 120ml (about ½ cup) whole milk – creates a soft, moist batter

For the Frosting:

• – 150g (about 1 cup) unsalted butter, softened – ultra-creamy base
• – 300g (about 2.5 cups) powdered sugar, sifted – prevents lumps
• – 2 tablespoons freshly brewed coffee (or strong instant brew) – intensifies coffee flavor
• – Chopped walnuts for garnish (optional) – adds visual appeal and crunch

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Step-by-Step Instructions

1. Prep the coffee base: In a small bowl, dissolve 1 tablespoon of instant coffee granules in 2 tablespoons of boiling water. Stir thoroughly and set aside to cool briefly. This liquid coffee is essential for infusing the cake with deep, aromatic flavor—skip if not using quality granules, as weak coffee dilutes too much.

2. Preheat & prepare: Preheat your oven to 175°C (350°F). Grease and line a 9×5-inch loaf pan or two 7-inch round cake tins with parchment paper for easy removal. Lightly toast the chopped walnuts in a dry skillet for 3–5 minutes until fragrant—this boosts their flavor significantly.

3. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Whisking thoroughly prevents pockets of leavening and ensures smooth texture. Add the toasted walnuts and stir to coat—this helps them stay evenly distributed.

4. Combine wet ingredients: In another bowl, beat the softened butter until creamy. Add the eggs one at a time, beating well after each. Mix in the vanilla extract and the cooled coffee mixture.

5. Make the batter: Gradually add the dry ingredients to the wet, alternating with the whole milk. Begin and end with the dry mix. Mix only until just combined—overmixing leads to dense texture.

6. Bake to perfection: Pour batter into prepared pan(s). For a loaf, bake 45–50 minutes; for rounds, 25–30 minutes, until a toothpick inserted comes out clean. Rotate pan halfway for even browning.

7. Cool completely: Let cool in pan for 10 minutes, then transfer to a wire rack. Must be fully cold before frosting!

8. Make the frosting: Beat 150g softened butter until fluffy. Gradually add sifted powdered sugar, then mix in 2 tablespoons of freshly brewed coffee (or cooled instant coffee). Whip until light and spreadable.

9. Frost & finish: If using cake layers, frost between and over. For loaf, swirl frosting generously on top. Garnish with extra chopped walnuts for crunch and elegance.

10. Serve & enjoy: Slice and serve at room temperature. Pair with tea, coffee, or a glass of milk for the ultimate Coffee Cake with Nuts experience.

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Recipe Card Block (Quick Reference)

This Coffee and Walnut Cake takes 15 minutes of active preparation, bakes for 45–50 minutes, and has a total time of 1 hour 10 minutes. It serves 8–10 generous slices, making it ideal for sharing. Each slice delivers approximately 380–400 calories, with a balanced mix of satisfying fat, natural carbohydrates, and a rich taste that doesn’t rely on excess sugar. Whether you’re making a Coffee Walnut Loaf or a layered version, this recipe is designed for repeat success and family-style enjoyment.

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Why This Recipe Works & Expert Tips

This Coffee and Walnut Cake succeeds because every ingredient plays a role: the boiling water bloom unlocks the full potential of the instant coffee, the toasted walnuts amplify their natural oils, and the softened butter and whole milk create a tender, moist crumb that rivals any bakery version. Using instant coffee isn’t a shortcut—it’s a smart baker’s move that ensures consistent, rich coffee flavor without bitterness.

Chef’s tip: Use fine-quality instant coffee, like Nescafe Original or Lavazza—avoid espresso-style shots unless you reduce volume to prevent overpowering. For extra moisture, brush cooled cake layers with simple syrup tinted with coffee—this trick is great for special occasions. And if you’re serving this as easy comfort food for family dinners, consider doubling the frosting for a truly indulgent result.

For a Walnut Cake Recipe variation without frosting, brush with honey glaze or dust with powdered sugar. The inclusion of vanilla extract subtly balances the coffee, making it approachable for all palates. This cake also uses room-temperature ingredients—don’t skip this step! Cold eggs or butter lead to uneven batter and sunken centers.

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Storage, Freezing, and Reheating Tips

Store this Coffee and Walnut Cake at room temperature in an airtight container for up to 4 days—perfect for slicing over multiple afternoon snacking sessions. To keep the Coffee Cake with Nuts moist, place a slice of bread in the container to absorb moisture. For longer storage, refrigerate frosted cake for up to 1 week, but allow it to come to room temperature before serving for best texture.

To freeze, wrap the unfrosted cake (or individual slices) tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge, then bring to room temperature before frosting. Do not freeze frosted cake—the buttercream can separate. For those planning holiday desserts ahead, this Coffee Walnut Loaf is an excellent make-ahead option, baked and frozen, then frosted the night before serving. Reheat unfrosted slices gently in the microwave (5–10 seconds) for a freshly baked feel.

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People Also Ask: Coffee and Walnut Cake

What kind of coffee is used in coffee and walnut cake?

Many recipes, including this Coffee and Walnut Cake, use instant coffee granules because they dissolve quickly and deliver a smooth, consistent flavor. High-quality brands like Nescafe or Lavazza work best. Instant coffee is preferred over pre-brewed liquid in cakes, as it avoids excess moisture that could weaken the structure. The key is dissolving it in boiling water to “bloom” the flavor, creating a rich coffee concentrate that blends beautifully into the batter. It’s a reliable method that ensures every bite has the perfect coffee cake with nuts taste—bold but not bitter, aromatic but not overpowering.

How do you make coffee and walnut cake moist?

Moisture comes from a combination of fat (butter and eggs), whole milk, and the creaming method. Start by beating softened butter and sugar until pale and fluffy—this traps air for a light texture. Adding eggs one at a time ensures emulsification. Use whole milk instead of skim for extra richness. The toasted walnuts also release oils, contributing to tenderness. Some bakers brush the cooled cake with coffee-kissed simple syrup for added moisture—perfect for a Coffee Walnut Loaf served a day later. Never overbake, and use a toothpick test for doneness. Storing in an airtight container with a piece of bread also helps maintain the moist crumb.

Can I use instant coffee in a cake?

Absolutely—and it’s the preferred choice for most Coffee and Walnut Cake recipes. Unlike brewed coffee, which adds excess liquid and can make the batter too wet, instant coffee granules can be dissolved in a small amount of boiling water to create a concentrated coffee flavor without altering texture. This method ensures the coffee doesn’t compromise the structure, while still delivering a rich, aromatic taste. Just use fresh, high-quality granules—low-quality instant coffee can taste bitter or chemical. For best results, dissolve in 2 tablespoons of boiling water, let cool, and add to the wet ingredients. Instant coffee is a practical, flavorful, and widely accepted ingredient in serious baking.

What frosting goes well with coffee and walnut cake?

The best frosting for this Walnut Cake Recipe is coffee buttercream—creamy, rich, and perfectly balanced. Made with butter, powdered sugar, and brewed coffee, it enhances the cake’s flavor without overwhelming it. The slight bitter note of coffee cuts through the sweetness, making each bite addictive. A vanilla buttercream works too, but lacks the depth. For gourmet appeal, try espresso swirl cream cheese frosting or mocha ganache. However, the classic pairing is coffee-infused buttercream—it’s what makes a true Coffee Cake with Nuts unforgettable. Garnish with toasted walnuts for crunch and visual elegance.

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Conclusion: Coffee and Walnut Cake

There’s something deeply satisfying about baking a Coffee and Walnut Cake from scratch—watching the walnuts toast golden, smelling the coffee bloom, and finally slicing into that soft, crumbly loaf with its velvety frosting. It’s a recipe that honors tradition while remaining approachable for home bakers of all skill levels. Whether you’re serving it at Sunday brunch, gifting it in a basket, or enjoying a quiet moment with tea and a story, this cake brings joy in simplicity and depth in flavor.

I’d love to hear how your Coffee Walnut Loaf turns out! Did you add extra walnuts? Swap coffee for espresso? Share your tweaks and photos in the comments below. Let’s keep this legacy of nutty, coffee-kissed desserts alive—one delicious bite at a time.

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