Microwave coffee & walnut cake

Microwave coffee & walnut cake

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(17 ratings)

Prep: 15 mins Cook: 10 mins

Easy

Serves 4
Good Food reader Catherine Dunkley shares her super-quick and easy recipe for the perfect last-minute coffee and walnut cake

Nutrition and extra info

Nutrition: per serving

  • kcal538
  • fat30g
  • saturates16g
  • carbs65g
  • sugars49g
  • fibre1g
  • protein7g
  • salt0.65g
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Ingredients

  • 85g very soft butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 85g golden caster sugar
  • 2 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 85g self-raising flour
  • 2 tsp instant coffee powder
  • small handful walnut pieces (optional)

For the buttercream

  • 1 tsp instant coffee powder
  • 1 tsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 25g very soft butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g icing sugar

Method

  1. In a medium bowl, beat the butter and sugar together until light and fluffy. Gradually add the eggs followed by the flour and instant coffee. Stir most of the walnuts (if using) into the batter, reserving a few for decoration. Transfer to a microwave-proof dish and cook on full power for 2 mins. Reduce the power to medium and cook for 2 mins.

  2. After 4 mins, check to see if the cake is cooked – it should be risen and spring back when touched. If it needs a bit longer, cook on medium for 1 min more at a time, checking after each minute until the cake is cooked. Remove and allow to cool.

  3. Meanwhile, make the coffee butter cream. Dissolve the coffee in the milk, then add the butter and icing sugar. Beat until smooth, spread over the cake and top with the reserved walnuts.

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Comments (28)

phizbomb's picture
5

lovely cake and super fast!!!

however i would put it in for longer than 4 minutes coz it wasn't cooked properly!! :-)

well done xxxxxx

mrsnoonoo's picture
5

What a lovely surprise - really good and so quick and easy. I added a bit more coffee powder and dissolved a in little water. It's as good as the fastest lemon pudding which is also on this site.

georgiaa14's picture

I Made this cake today, and it was so easy and everybody liked it. I loved the fact that it could go in the microwave!! :)

yummyfw's picture
3

I stupidly put the coffee in 'as is' without disolving in a bit of boiled water. This resulted in brown spots and an anemic looking cake. However if i disolved the coffee in water it would have coloured the cake better. Next time I will double the quantity of the cake mix.

If I had time to bake it in the oven I would but this will be good for a quick fix. A good cake to make with kids.

victoria-short's picture
3

cake is a little dry but the frosting makes up for it. it is good but Im not sure why you need to make a cake in the microwave as the prepping part is the same amount of effort as a regular basic cake

fro_baby's picture
3

I wrote detailed feedback on this recipe but BBC site 'encountered an issue' and I lost it so here's the brief version:
Icing- delicious. But double recipe amount.
Cake- bland and dry. Saved by icing

Overall easy to make and good to do with kids.

sarahcake's picture
5

I made this without the walnuts but did make more topping and it was lovely. Made it in a round perspex bowl and it turned out fine (with no greasing) and I iced the top and you would hardly know it was microwaved!!

evandervliet's picture
5

I made this cake on the same day I got the new magazine! It was quick and easy to make - you can always add more coffee for a stronger taste. The family all enjoyed it and I will definitely be making it again!

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