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Coffee and Walnut Cake

Serves: 8 peopleRecipe course: CakesTotal time (min.): 90Complexity (1 to 3): 1
coffee_walnut_cake.jpg coffee_walnut_cake.jpg
A classic sponge cake flavoured with espresso coffee and walnuts filled with coffee buttercream. Simple to make but always a crowd pleaser.


Stand Mixers
K beater


Ingredients 1 
Butter  250 grams 
Golden caster sugar  250 grams 
Ingredients 2 
Eggs  4 beaten
Vanilla extract  1 tsp. 
Instant coffee  4 Tbsp. strong, cold
Plain flour  250 grams 
Baking powder  2 tsp. 
Ingredients 3 
Walnuts  50 grams 

Ingredients 4 
Butter  150 grams 
Icing sugar  300 grams 
Espresso coffee  2 Tbsp. 
Vanilla extract  0.25 tsp. 
To Garnish walnuts   as needed


Prep. (Before you begin) 
1- Cut the butter into cubes and leave at room temperature to soften.
2- Roughly chop the walnuts.

​​​​​​​Getting started

1- Fit the K beater to the machine.
2- Pre heat the oven to 180ºC.
3- Grease the round tins and line with parchment paper.
Stage 1 
1- Add Ingredients 1 (butter, caster sugar) into the Mixer bowl.
2- Attach the Mixer bowl to the machine and fit the splash guard. 
3- Mix on speed Max for about 2 minutes.
4- Scrape down the bowl.

Stage 2 

1- Add Ingredients 2 (eggs, vanilla extract, instant coffee, flour, baking powder) into the Mixer bowl.
2- Mix on speed Max for about 30 seconds.

Stage 3 
1- Add half of Ingredients 3 (walnuts) into the Mixer bowl.
2- Mix on speed 4 for about 30 seconds. 
3- Divide the contents of the Mixer bowl evenly between 2 round tins.
4- Scatter the rest of Ingredients 3 (walnuts) over the round tins.
5- Bake for 30 minutes at 180ºC.
6- Let cool on a wire rack.

Stage 4 

1- Retrieve, clean the Mixer bowl and fit the K beater.
2- Add Ingredients 4 (butter, icing sugar, espresso coffee, vanilla extract) into the Mixer bowl.
3- Attach the Mixer bowl to the machine and fit the splash guard. 
4- Mix on speed Max for 2 minutes. 
5- Place one cake half onto the serving plate.
6- Spoon half of the buttercream onto the cake and eveny spread.
7- Place the second cake half on top and lightly push down to secure.
8- Spoon the rest of the buttercream onto the top of the cake and evenly spread.
9- Serve.

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