Boozy coffee & walnut cake

Boozy coffee & walnut cake

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(39 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

    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 (60)

jemjams's picture

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

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

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

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

@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!

emilyjeanfox's picture

Made this last night - turned out perfectly as everyone said even though I had to substitute plain flour for self raising, bicarbonate of soda for baking powder and did not have scales to weigh the ingredients! I multiplied everything by 1.5, and before adding the coffee put a third of it in another bowl, added orange zest and juice and baked in cupcake cases (this quantity produced 9 cupcakes). I made butter icing with the remaining orange juice. Also delicious!

aqua04's picture

I was looking for a recipe for Coffee Walnut Cake and this seems to fit the fill.
Just read all your comments and this looks really easy to make and promised great results. My only question is will this be big enough to feed 10 people? As it's only the 20cm tins. Any advice would be welcome.

monkeymansions's picture

I made this cake for my friends 30th birthday at a weekend music festival, it was cut up into 12 pieces and almost everyone who had a slice said it was the best cake they had ever tasted. As this was the first day of the festival while the tents were still going up their judgement was still pretty reliable, so thank you for a great recipe!

daviesx4's picture

Made this for a friend, she said it was the best cake she had ever ate.

gaw1945's picture

A good cake but looks rather chunky I would refine this by layering into four. The cake also needed more coffee added to both the cake and the mascarpone. I recommend using camp coffee which is a much stronger coffee flavour and using more walnuts.

fuzzycat's picture

This turned out really well for me - but I'd adapt slightly as follows next time:
- Leave some mascarpone in the tub as don't need the whole pot (and that leaves some to use in pasta, mmm...)
- Put some coffee in icing
- I chopped all the walnuts to put on top as I don't like whole ones - it made it look quite professional!
- I also mixed soft brown sugar with dark muscovado as couldn't get any light for the icing

Aside from that I really liked this. Contrary to what others have said I liked the icing because it wasn't too sweet! I find coffee cakes often have icing that makes your teeth hurt...

wildcherry's picture

So sinfully delicious and so easy to make!

proofofthepudding's picture

Made this yesterday for a special birthday party - it vanished into thin air rapidly, leaving all other cakes standing! Wasn't sure about the mascarpone/Tia Maria, but the result was EXCELLENT! Have already been asked to make it again!
Would maybe use less sugar in the filling/icing though...very sweet (but that's just personal preference).

marieeve's picture

The best cake I ever made and 3 of my guests were real foodies (I think I might one too deep down!). Brilliant and everybody loved it. I made 2 days ahead and it was all moist and scrummy because the icing had had time to go "into" the cake. Mmmm. I think I might make another one soon!

princessgeoff's picture

I made this for my birthday at work, it went down a treat! Used proper espresso instead of instant & added a touch of tia maria to the cake mix. Will be making again very soon!

jane-dumgoyne's picture

Was at my book group meeting last night and Fiona had made this cake for our supper - it was fab! Certainly one of the best book group cakes ever! Am looking forward to trying it myself. Thanks Fiona!

nuttyasafruitcake's picture

This is a defininate favourite. Easy to make although I did a buttercream filling adding a bit of tia maria and chopped nuts. I will try the mascapone next time I make it. I want to try the coconut and lime version next although all the others sound just as good. Thanks goodfood for another winner.

sana70's picture

After reading wonderful comments abt this cake ,i'm tempted to try it. But i'm confused abt the size of eggs, can anyone who has tried this recipe tell me, large or medium size eggs has to be used?????
Good food recipes r great ,i keep trying them .All it need is to specify ingredients bit more for immature cooks like me.hahah.....

gibgod's picture

Really nice recipe. But I didn't use the mascarpone filling as I thought that might be too rich and also mascarpone is unbelievably fattening lol. So I just used a normal buttercream filling. I was tempted to flavour the buttercream filling with coffee but decided to stick with it unflavoured and it was lovely. Next time I will put more coffee flavouring into the sponge mixture as it doesn't taste that much of coffee. I will also put a few drops of coffee flavouring into it as well. You can use standard walnut pieces instead of halves and they do taste delicious roasted and placed on top - just make sure you don't over roast them! I also used a generic spread which is famous for its smiley sun logo - which due to it being already soft makes it much easier to use than butter and better for you too!

nabhead's picture

This cake turned out amazingly!!
Have never made a cake that wasn't either dry or uncooked in the middle, but this one turned out perfectly!
Even after I strayed a bit from the recipe and added a splash of espresso to the cake mix and instead of tia maria, used chocolate liqueur, a healthy splash of rum and another espresso shot to the butter icing.
Was so good, even my boyfriend who's a gym freak ended up eating most of it and refused to allow me to take to work to give to workmates, as he wanted to eat it all!
Keeps really well too, kept in fridge and ate throughout the week, still just as delicious.
Definitely want to try the other flavour versions of this cake now.


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