Boozy coffee & walnut cake

Boozy coffee & walnut cake

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(35 ratings)

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Cooking time

Ready in about 30 minutes

Skill level

Easy

Servings

Cuts into 10 slices

Boozy coffee and walnut cake is the perfect party sponge- serve at afternoon tea, cake sales and birthdays

Nutrition and extra info

Additional info

  • Cake base freezes well for 3 months
Nutrition info

Nutrition per serving

kcalories
642
protein
7g
carbs
50g
fat
46g
saturates
26g
fibre
0.8g
sugar
32g
salt
0.9g

Ingredients

For the cake mix

  • 200g caster sugar
  • 200g softened butter
  • 4 eggs, beaten
  • 200g self-raising flour
  • 1 tsp baking powder
  • 15 walnut halves
  • 2 heaped tbsp instant coffee, dissolved in 1 tbsp boiling water

For the filling

  • 500g pot mascarpone
  • 85g light muscovado sugar
  • 4 tbsp Tia Maria
  • a few toasted walnut halves, for decoration

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Method

  1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. Toast the walnut halves in the oven for 10 mins. Reserve 10 and chop the rest. Dissolve the instant coffee in 1 tbsp of boiling water, cool and add the basic cake mix (see recipe for Classic Victoria sponge, right), instead of the milk.
  2. For the filling, beat the mascarpone with the light muscovado sugar and Tia Maria until smooth. Sandwich the cooled cakes with a third of the filling and the chopped walnuts.
  3. Cover the top and sides of the cake with the rest of the filling and decorate the top with the toasted walnut halves.

Recipe from Good Food magazine, May 2005

Comments, questions and tips

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Comments

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shildon baker's picture

i made this cake for the first time today it was very easy to follow recipe and the people who have tryed it so for love it very good recipe will be bakeing this cake again. 5 stars

georgie_bear's picture

Had high hopes for this cake but disappointed so far... the filling was so runny it just dribbled right off the cake and made a big mess. Tastes delicious but looks like something out of the Great British Bake-Off blooper reel :(

cath201's picture

Well, I've just asked the other half to rate this out of five and he's given it 4 "the sponge could be lighter" but that's just his opinion and it could be the way I've made it. I thought it was lovely and have given it a 5 . Will definitely be making again.

I did make a couple of changes: didn't use the Tia Maria, just plain coffee butter cream, and I added a few chopped walnuts to the cake mixture and the butter cream that went in between the sponges. I doubled up on the coffee for the cake mixture.

lellyc1's picture

this is a fabulous looking cake which grabs attention. i am always asked to make this for cake sales, birthday parties and family get togethers....i also change it and make mini, individual versions in canape moulds.....an extra splash of tia maria always goes down well too!! if only they knew how easy it was ;-)

hannah_95's picture
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Made this in a 7 inch cake tin instead of an 8 inch and use the extra mix to make a few cupcakes. Turned out great, everyone loved the cake and will definitely be baking it again

abbeydale's picture
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This is the first time I have made this cake, and I must admit it is lovely and so easy, I will defo be making this cake again. My daughter in law has asked me for the recipe so she will be making it too.

jillisbree's picture
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I don't like coffee cake but agreed to make this for a friend for her birthday. She likes her coffee strong so I doubled the quantity in the cake mixture. I have to admit I didn't use this recipe for the icing but just made some coffee butter icing instead.
Fantastic comments all round when I took it into work. The extra coffee hit went down a storm.
Making another one tomorrow! (and I did taste it myself and it was gorgeous!!)

creeced's picture
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Easy recipe and tastes great. I didn't have any Tia Maria so I used Baileys instead, it worked really well.

luanna's picture

I baked this cake yesterday, and received raves from hubby. I mixed the chopped walnuts into the batter - yum!

mighty_south's picture
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Disappointing. I would have preferred a stronger coffee flavor. I didn't have Tia Maria so used Kalhua instead but again the flavor was not strong enough for my taste so added a couple more spoonfuls to the mascarpone than the recipe.

6dinnersid's picture
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My 13 year old son requested this for his birthday. I am not a big fan of coffee cake but this was lovely. I think the mascarpone really added a creamy, milder taste - reminded me of Tiramisu! And the cake itself wasn't too strong with the coffee flavour. I didn't have any walnuts so used pecans which worked just as well. Will make again.

sueclarke's picture

Fantastic cake and a lovely way to indulge in Tia Maria at teatime!

donna_wowee's picture
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Made this for my Dad's birthday a few years ago and I think i'll make it again - he ate it practically by himself in 3 days! He was amazed - said it was cake you'd expect to pay £4.95 per slice for in a posh St.Ives restaurant and he's no posh foodie!

boycelands's picture
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I make lots of cakes and have tried countless coffee cakes - this is the best by far, really moist and full of flavour, will now be using this as my staple recipe.

natyp9's picture
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Really tasty!

jemjams's picture
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Made this for my husbands 40th. Didn’t have any Tia Maria so used the rum/coffee mix suggested above. I think as a substitute for Tia Maria this worked pretty well. However, we weren’t over fond of the mascarpone frosting, next time I will just use a buttercream. Also made the coconut and lime cake pictured above it was delicious!

fulgencio's picture
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I made this cake for OH's birthday. It was absolutely gorgeous. I found the filling/topping a little bit sloppy but then probably my fault as I used 400g mascarpone, 2 tablespoons caster sugar, 2 tbsp Tia Maria and about 1 desp of leftover coffee liquid. Nevertheless it didnt last long and I got some lovely compliments.

ellie5678's picture
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A lovely light coffee cake. As I was making it for work I omitted the Tia Maria and used coffee granules dissolved in water which made the icing a bit bitter (Camp coffee would have been better but I didn't have any). When I make it again I'll definitely use the Tia Maria!

ruthieskitchen's picture
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hi, i made this cake for a charity coffee morning and everyone thinks i'm a genuis now!!! it was so easy i was embarrassed. i added baileys caramel liquer instead of tia maria, about 2 tablespoons to sponge and 1 tablespoon to icing. I even impressed myself. Despite an abundance of delicious chocolatey treats and scones this cake disappeared as word spread. WOW and thanks.

proofofthepudding's picture
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@Aqua04 - I used a 20cm square tins, made it easy to portion for a crowd. Got 12 portions (cut 4x4 ways), not huge portions but enough for everyone to enjoy!

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