How to make the Best Coffee and Walnut Cake
For starters, you need to grab your ingredients for this cake. The list of star ingredients are --
For the Coffee and Walnut Cake
- 225g/8oz unsalted butter, plus extra for greasing
- 225g/8oz caster sugar
- 4 large eggs
- 50ml/1¾fl oz strong coffee (we recommend one of the coffees from our Blue Coffee Box)
- 225g/8oz self-raising flour
- 75g/2½oz walnuts
For the buttercream topping
- 125g/4½oz unsalted butter
- 200g/7oz icing sugar
- 50ml/2fl oz strong coffee (again, we recommend one of the coffees fro our Blue Coffee Box)
- 12 walnut halves or pieces, to decorate
Let's Make a Coffee and Walnut Cake!
Preheat your oven to 180C/350F/Gas 4. While your oven is heating up, mix together the butter and caster sugar.
Once your butter and sugar mixture is light and pale, add in your eggs one and a time, making sure that each egg gets mixed all the way in before adding in another one.
Once the eggs are incorporated well, now you are going to add in your strong coffee. Make sure that it is either room temperature or cold so as not to melt your butter or curdle your eggs.
Now, add in your flour and walnuts and mix to completely combine. Pour into two greased 8" round cake pans. You can make this in a 13"x 9" pan or even one large pan and make it a one layer cake, which you will then slice in half (which is what we did).
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.
Remove the cake from the oven and leave to cool on a wire rack.
Let's make the buttercream topping!
For the buttercream topping, beat the butter and icing sugar together in a small bowl until pale and light.
Add the espresso and mix well. The colour of the icing will change to a deeper cream colour. Now, spread the buttercream over the top of the cake and down around the sides.
Decorate the top of the cake with the walnut halves and serve in generous slices.
Ingredients
For the Coffee and Walnut cake
- 225g/8oz unsalted butter, plus extra for greasing
- 225g/8oz caster sugar
- 4 large eggs
- 50ml/1¾fl oz strong coffee from your Blue Coffee Box
- 225g/8oz self-raising flour
- 75g/2½oz walnuts
For the buttercream topping
- 125g/4½oz unsalted butter
- 200g/7oz icing sugar
- 50ml/2fl oz strong coffee from your Blue Coffee Box
- 12 walnut halves, to decorate
Instructions
For the cake-
Preheat the oven to 180C/350F/Gas 4.
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In a bowl, beat the butter and sugar together until very light and pale.
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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.
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Add the strong coffee to the mixture and stir well.
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Add the flour and walnuts and stir well to completely combine.
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Spoon the cake mixture into one lined and greased 20cm/8in cake tin.
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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.
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Remove the cake from the oven and leave to cool on a wire rack. Once cool, take a knife and slice the layer in half.
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For the buttercream topping, beat the butter and icing sugar together in a small bowl until pale and light.
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Add the strong coffee and mix well.
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Spread the buttercream over the top of each layer, then place one layer on top of the other. Continue with the buttercream around all the sides of the cake.
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Decorate the top of the cake with the walnut halves and serve in slices with a delicious cup of hot coffee (from your Blue Coffee Box Subscription of course!)
