Boozy coffee & walnut cake

Boozy coffee & walnut cake

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(42 ratings)

Ready in about 30 minutes

Easy

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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Ingredients

    For the cake mix

    • 200g caster sugar
    • 200g softened butter
      Butter

      Butter

      butt-err

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

    • 4 eggs, beaten
      Eggs

      Egg

      egg

      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

      Walnut

      wall-nut

      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

      Walnut

      wall-nut

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

    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.

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    Comments, questions and tips

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    janey1978
    13th Sep, 2016
    5.05
    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
    21st Jul, 2016
    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. Fabulous.
    MolMollyMol
    12th May, 2016
    Oh what fun - will have to give this coffee number a go!
    Happy Hayling
    20th Sep, 2015
    2.55
    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
    22nd Feb, 2015
    5.05
    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
    15th Jan, 2015
    2.55
    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
    21st Jan, 2014
    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
    3rd Nov, 2013
    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
    23rd Oct, 2013
    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
    1st Oct, 2013
    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 ;-)

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    abanner
    16th Apr, 2014
    What size eggs do I use?
    pemmy-jane
    17th Mar, 2014
    Hi Good food Team, Please tell me the name of the other fab looking cakes shown with the boozy coffee and walnut cake. Thanks...
    goodfoodteam's picture
    goodfoodteam
    24th Mar, 2014
    Hi there, thanks for getting in touch. Recipes for the other slices of cake are as follows:Sticky toffee banoffee: http://www.bbcgoodfood.com/recipes/1998/sticky-toffee-banoffee-cakePistachio, praline & vanilla: http://www.bbcgoodfood.com/recipes/1999/pistachio-praline-and-vanilla-cakeSpotty blueberry & clotted cream cake: http://www.bbcgoodfood.com/recipes/2000/spotty-blueberry-and-clotted-cream-cakeOrange & rosemary drizzle: http://www.bbcgoodfood.com/recipes/2001/orange-and-rosemary-drizzle-cakeCoconut & lime: http://www.bbcgoodfood.com/recipes/2003/coconut-and-lime-cake-Nutty apple streusel: http://www.bbcgoodfood.com/recipes/2004/nutty-apple-streusel-cakeFudgy dark chocolate: http://www.bbcgoodfood.com/recipes/2005/fudgy-dark-chocolate-cake
    J3313
    29th Jul, 2013
    Has anyone made this in cupcake form?? Have 36 to make for a summer sale....and was unsure about quantities!!:-) Cheers....
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