Microwave coffee & walnut cake

Microwave coffee & walnut cake

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(17 ratings)

Prep: 15 mins Cook: 10 mins


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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  • 85g very soft butter



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

  • 85g golden caster sugar
  • 2 eggs, beaten



    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



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

  • 25g very soft butter



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

  • 100g icing sugar


  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, questions and tips

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26th Sep, 2013
But you've given it one star, not once but twice?
8th Mar, 2013
Just made this. Its totally scrummy. I made double the mixture and baked it in oven for 20 mins at 160 degrees fan. The butter icing is the best bit even with the cheap coffee I used. Will deffo be making this again very soon :)
5th Feb, 2013
after reading all the comments and looking at the cake.... m making this for sure !! :D
5th Feb, 2013
after reading all the comments and looking at the cake.... m making this for sure !! :D
14th Nov, 2012
Took the advice and used 3tsp coffee dissolved in 3 teaspoons water then doubled up the recipe....came out FANTASTIC !
5th Feb, 2012
I made mine with a cinnamon icing - 1 tsp of ground cinnamon instead of the coffee in the frosting...delish! (But then I have a crazy amount of love or cinnamon!)
29th Nov, 2011
Decided to try this with my 2 year old daughter - she loved mixing. Thought I would try and make it as simple as possible with minimum utensils. Used a round ceramic bowl which worked well - I didn't transfer the mixture to another bowl. My microwave is 800W and I did 2 mins on 100%, 2 mins on 60% and needed a further 1 min at 60% power. We didn't dissolve the coffee first so ended up with a spotty cake which we thought was funny. Kept it in the same bowl and spread the butter cream on top - hadn't allowed cake to cool fully so was a bit difficult to spread without breaking the cake top. Cut a couple of pieces into little bowls immediately and enjoyed! Very good and very simple. It's a bit more like a pudding having it warm but so yummy!
26th Oct, 2011
I ran out of SR Flour so used Plain with baking powder. I used 3 tsp coffee in 3 tsp of hot water, after reading some of the comments about taste. I didnt do the topping as we had it as a Sponge. I made a quick Coffee sauce and we ate the lovely moist Sponge with Rum and Raison Ice Cream and lightly drizzled the Coffee sauce over both.
22nd Jul, 2011
/\ Forgot to rate!
22nd Jul, 2011
As mentioned by others the buttercream for this recipe really is yummy! I omitted the walnuts as im not a fan so just made a plain coffee cake. Im also intolerant to wheat so used a wheat free self raising flour, same quantity though. Turned out much better than I expected (anyone who's eaten wheat free cakes knows how hit or miss they can be!) Over all a recipe I will definately make again. Rose perfectly in the 4 minute cooking time too. Maybe it depends on how powerful your microwave is? Only problem I had was I made it in a round pyrex bowl so it was a b**ger to get out but some prodding round the edges with a skewer sorted that =)


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