Description
Rich, nutty, and infused with bold coffee flavor, this Coffee and Walnut Cake is a classic treat that pairs perfectly with a hot cup of coffee or tea.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup light brown sugar
- 4 large eggs
- 1 tablespoon instant coffee granules dissolved in 1 tablespoon hot water
- 1 3/4 cups self-rising flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup chopped walnuts
- For the frosting: 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tablespoon instant coffee dissolved in 1 tablespoon hot water
- Extra walnut halves for decoration
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a large bowl, cream butter and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in dissolved coffee.
- Sift in self-rising flour, baking powder, and salt. Mix until just combined.
- Fold in chopped walnuts.
- Divide batter evenly between prepared pans and smooth the tops.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, beat butter and powdered sugar until fluffy. Mix in dissolved coffee until smooth.
- Spread frosting between the cake layers and over the top. Decorate with walnut halves.
Notes
Store in an airtight container at room temperature for up to 3 days. Can be refrigerated for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 28g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: coffee and walnut cake, british cake, classic tea cake, coffee frosting, nutty cake