Walnut Coffee Cake

One of my favourite afternoon treats (assuming I am not on a diet at the time) is a slice of coffee and walnut cake taken with a rich dark expresso coffee. This recipe is one of my personal favourites. Its unashamedly rich and delicious – a lovely dark walnut cake topped with espresso infused butter cream. A sure fire way of impressing your friends, most especially if you serve them the traditional large wedge

This particular cake is perfect when prepared using Coffechino Coffee Beans

225 grams unsalted butter
225 grams unrefined caster sugar
225 grams self raising flour
75 grams walnuts
50 ml espresso coffee
4 large fresh eggs
1 tsp fine sea salt

Coffee Butter Cream
200 grams icing sugar, sifted
125 grams unsalted butter, room temperature
50 ml espresso coffee

6 walnuts, halved

Preheat the oven to 180ºC, 160ºC fan assisted, 350ºF, Gas Mark 4
Grease two 20 cm sandwich tins, line with greaseproof paper, lightly grease the paper


  • Cream the butter and sugar until pale and fluffy.
  • Add the eggs – one at a time – beating well between each addition.
  • Mix in the coffee.
  • Sift in the flour and salt, add the walnuts, stir until combined.
  • Transfer to the prepared sandwich tins, smooth out with a palette knife.
  • Bake for 25 to 30 minutes or until a light golden colour – a fine skewer inserted into the centre of the cake will come away clean if the cake is ready.
  • Take out of the oven and transfer to a wire rack to cool completely
  • Meanwhile, prepare the butter cream.

Butter Cream

  • Cream the butter and sugar until pale and fluffy, add the coffee and mix until well combined.

To assemble

  • Sandwich the cakes together with half of the butter cream, spread remainder over the top then decorate the outside edge of the cake with the walnut halves.

This post is sponsored by Coffechino Coffee Beans – a perfect solution for making this delightful cake! Specialists in ethical and fair trade coffee beans.

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