Coffee & walnut cake

Coffee & walnut cake

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(19 ratings)

Prep: 45 mins Cook: 30 mins Plus cooling


Cuts into 10 slices
The classic combo is made extra sumptuous with mascarpone frosting - a traditional sponge for cake sales and parties

Nutrition and extra info

  • Freeze unfilled sponges

Nutrition: per slice

  • kcal620
  • fat41g
  • saturates22g
  • carbs55g
  • sugars36g
  • fibre2g
  • protein7g
  • salt0.8g
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  • 250g pack softened butter, plus extra for the tins



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

  • 100ml strong black coffee (made with 2 tbsp coffee granules), cooled
  • 280g self-raising flour
  • 250g golden caster sugar
  • ½ 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…

  • 4 eggs



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

  • 1 tsp vanilla extract
  • 85g walnut, 2 tbsp roughly chopped, the rest finely chopped



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

For the filling

  • 100g icing sugar, sifted, plus a little extra for dusting
  • 150ml double cream
  • 100g mascarpone, at room temperature


  1. Heat oven to 180C/160C fan/gas 4. Butter 2 x 20cm round cake tins and line with baking parchment. Set aside 1 tbsp of the coffee for the filling.

  2. Beat the butter, flour, sugar, baking powder, eggs, vanilla and half the remaining coffee in a large bowl with an electric whisk until lump-free. Fold in the finely chopped walnuts, then divide between the tins and roughly spread. Scatter the roughly chopped walnuts over one of the cakes. Bake the cakes for 25-30 mins until golden and risen, and a skewer poked in comes out clean. Drizzle the plain cake with the remaining coffee. Cool the cakes in the tins.

  3. Meanwhile, make the filling: beat together the icing sugar, cream and mascarpone, then fold in the reserved 2 tbsp coffee. Spread over the plain cake, then cover with the walnut-topped cake and dust with a little icing sugar.

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Comments, questions and tips

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24th Nov, 2014
The sponge for this was lovely but I am not sure where I went wrong on the icing. It just would not firm up and was way too sloppy. It tasted lovely but slid off the cake!
29th Oct, 2014
A lovely cake, the only thing I did differently was to leave out the cream in the filling. I just used mascarpone, icing sugar & the coffee , & it worked really well. I will definitely be making it again.
21st Aug, 2014
Made this cake and it was ok but changed it the next time... I put the walnuts in both sponges (keeping 5 for decoration) along with 2 tblsp of the coffee mix, I didn't have any mascapone so filled with butter icing and topped with coffee icing made with the last tblsp of coffee. My neighbours have now asked if I can make them one so can't be bad :)
7th Aug, 2014
Lovely cake. The recipe is fundamentally correct but badly written. For anyone confused about the coffee, just divide it roughly into three: 1/3 for the batter, 1/3 to sprinkle over one of the cooked cakes before they are sandwiched together and 1/3 for the filling. I make the mix in a food processor, used 2 Nespresso pods to make up the coffee component and drizzled the top of the assembled cake with a coffee glaze. I live in a hot climate so it had to be made and eaten same day, but that wasn’t a problem!
27th Jul, 2014
The coffee part is easy: you make up 100ml coffee using 2 tablespoons of granules and boiling water. Then, of this mixture 1 tablespoon for the cake mixture, 1 tablespoon for the drizzle, and one for the frosting. It is a huge success every time.
18th Jul, 2014
This cake is easy to make ,it's just great have had to make it for friends and they have asked for the recipe . I am 68 year old man , and if I can make it any body can. The mascarpone filling is nice, but you can use less icing sugar if you so wish.
16th Jun, 2014
Cake recipe was fine, filling recipe was awful. I've had to go back to the shop to buy more icing sugar & double cream because the instructions are so bleak. I'd advise whisking the double cream to soft peaks, adding the mascarpone and then the icing sugar & coffee flavour. So annoyed that this has wasted my money & time. I think it should be taken down & I'll upload my own version LOL
14th May, 2014
As a competent cook...I absolutely loved this coffee/walnut creation. Indeed it was so simple...I just divided the mixture into two tins without messing about with the walnuts. I do disagree with some of the is not snobbery to use Italian Illy or Lavazza Expresso just makes for a wonderful much fuller taste. The filling is superb and best to leave it mixed and ready in fridge until just before serving.
29th Mar, 2014
This recipe makes no sense. Is it really that difficult? Is it one tbsp or 2? Did no one proof read this? Its as if its just been made up on the spot, quickly written down, and that's it. When you write a recipe like this and put it on the internet, do you realize how your laziness just messes people up? They spend their money on ingredients and end up with something that tastes slightly odd because they had to use guess work because of your incompetence. Oh and to the person who doesn't like instant coffee and has to have their "lavaza crema gusto", stop being so blood pretentious, it's a cake for God's sake.
7th Aug, 2014
I was sad to see your intolerant comment on a site where most people set out to be constructive and helpful. Of course it’s just a cake, but if a recipe calls for coffee (vanilla/saffron/whatever) lots of foodies, myself included, automatically reach for the ‘real stuff’. It’s not a matter of snobbery, just personal choice. I used two Nespresso capsules because it was quickest!


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