Boozy coffee & walnut cake

Boozy coffee & walnut cake

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(40 ratings)

Ready in about 30 minutes


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

  • Cake base freezes well for 3 months

Nutrition: per serving

  • kcal642
  • fat46g
  • saturates26g
  • carbs50g
  • sugars32g
  • fibre0.8g
  • protein7g
  • salt0.9g
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    For the cake mix

    • 200g caster sugar
    • 200g softened butter



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

    • 4 egg, beaten



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

    • 200g self-raising flour
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 15 walnut halves



      Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

    • 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



      Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…


    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.

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    Comments, questions and tips

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    Comments (61)

    janey1978's picture

    I made this cake for my dad's 70th birthday weekend, it was delicious and I received lots of lovely comments about how delicious it was! Would definitely recommend!!

    hatonon's picture

    I LOVE this cake - and I think it's the icing that sets it apart. I could happily eat it with a spoon. Utterly delicious and more-ish, but not as rich and sickly as buttercream. I don't like the walnuts, so don't include those, I use espresso powder instead of instant coffee to give a more intense coffee flavour, and I also add a splosh of Baileys along with the Tia Maria.

    MolMollyMol's picture

    Oh what fun - will have to give this coffee number a go!

    Happy Hayling's picture

    SHOPPING TIP - mascapone comes in 250g pots typically, so beware you need 2!

    This is a tasty enough sponge. I didn't have enough mascapone (hence the tip) so filled it well - chopped nuts inside cake filling - then piped a swirl for each toasted nut - hey, lower fat option, benefits of misreading the recipe!

    It is tasty, its light, easy to make but lacking much 'coffee oomph'. ( LAZY TIP- I'll own up I shoved it all in the mixer and did 'all in one' style - worked well enough and was quick. I also used larger tins - should have taken a bit of time off the cook and it would have looked better as a 'taller, smaller' cake. 9 rather than 8 inch - yup the inch as ever makes a difference!)

    Can 'fudge it up' by using 60g soft brown and 140g caster sugar in lieu of the 200g caster in the recipe, a nice touch. I am a 'freefall recipe adaption expert'!

    Needs covered storage in the fridge and quick consumption before it dries out.

    bassymum's picture

    Lovely cake, made it for my father in laws 90th birthday
    I used instant decaffeinated coffee granules as my mother in law is v sensitive to caffeine - tasted great.
    (butter cream icing as I had no mascarpone)

    levina_masterson's picture

    This recipe is fine, but the quantities aren't quite the best to make a perfect cake. I tried these exact quantities and it sunk a little at the edges and didn't have the depth of my usual cakes.
    When using this recipe I used Camp coffee extract and you only need a little bit for the flavour. I also did add the baking powder to even out the liquid.
    For the inside I made a chocolate coffee buttercream with chopped walnuts, and for the outside a simple buttercream with pretty walnuts. Tasted de-lish!
    (***My usual trick for a perfect sponge is to weigh the eggs first (with shells) and then weigh the butter, flour and sugar to this exact amount. Mix butter and sugar first, then add flour and eggs in four parts each and fold in. No baking powder needed for this beauty to rise. Tried and tested the day after.***)

    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 extra splash of tia maria always goes down well too!! if only they knew how easy it was ;-)

    hannah_95's picture

    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

    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

    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

    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

    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

    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

    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

    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.


    Questions (4)

    abanner's picture

    What size eggs do I use?

    pemmy-jane's picture

    Hi Good food Team,
    Please tell me the name of the other fab looking cakes shown with the boozy coffee and walnut cake.


    goodfoodteam's picture

    Hi there, thanks for getting in touch. Recipes for the other slices of cake are as follows:

    Sticky toffee banoffee:

    Pistachio, praline & vanilla:

    Spotty blueberry & clotted cream cake:

    Orange & rosemary drizzle:

    Coconut & lime:

    Nutty apple streusel:

    Fudgy dark chocolate:

    J3313's picture

    Has anyone made this in cupcake form?? Have 36 to make for a summer sale....and was unsure about quantities!!:-)

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