Coffee & walnut cake

Coffee & walnut cake

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(17 ratings)

Prep: 45 mins Cook: 30 mins Plus cooling

Easy

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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Ingredients

  • 250g pack softened butter, plus extra for the tins
    Butter

    Butter

    butt-err

    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
    Eggs

    Egg

    egg

    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

    Walnut

    wall-nut

    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

Method

  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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Clothears
14th Sep, 2016
5.05
Tried this recipe for a 'bake off' at work for charity, it's brilliant! My own little twist was putting in a bit of Irish Cream syrup in the frosting, my daughter bought me a selection of syrups for coffee. Very handy!
vintagemunchkin
17th Aug, 2016
The cake is lovely, very nice texture, did find the filling problematic though. I whipped the cream, then whipped in the mascarpone, then added just 1 tbsp of coffee with the icing sugar. I then put it in the fridge for 20 mins. Despite all of this, it was very runny and almost immediately spelled out of the cake. Flavour great, consistency poor!
Clothears
14th Sep, 2016
5.05
I saw your comment before I made the cake, so added a bit of gelatine. It was still a bit 'frothy' and light, but I realised that I should have whipped all of it at once, not the cream separately.
llighton
9th Jul, 2016
3.8
Don't have an electric mixer so used creaming method and put all the coffee except the 2 tbsp for the filling in the cake mix - didn't want to risk soggy cake from pouring coffee in it afterwards. Left cooked cakes in tins a couple of minutes then removed from tin to cool. Whipped cream to soft peaks then whipped in mascarpone and folded in coffee and icing sugar. Got loads of compliments but next time I'd use more walnuts in the cake and chop them less finely.
ThePeets
14th Apr, 2016
5.05
Love this recipe, have made it twice now and it has not let me down. Really easy if you stick to the recipe, highly recommend.
Marcelona
22nd Feb, 2016
5.05
Perfect recipe! Absolutely delicious, so creamy and lovely. Would definitely recommend :)
Sally35
17th Oct, 2015
Due to a glut of walnuts from my own tree, made this cake just now. It looks really lovely and liked putting chopped walnuts on top of the cake.....the bottom layer with coffee soaked in does look quite moist, just hoping it is not too soggy. Used buttercream & coffee in for filling as no mascarpone, but still looks good. Prefer to add a dollop of cream to this when serving anyway, as if not cake has to be kept in fridge after day.
kuskus
30th Aug, 2015
Lovely cake, sponge came out nice and light infused with the coffee. Very easy to make and found the ingredient measurements to be precise. Next time though will probably use less cream. I replaced the coffee powder with a nespresso coffee pod to make a stronger flavour. A great crowd pleaser!
poffigirl
13th Mar, 2015
Lovely Cake, made it for a Comic Relief bake off at work and it came third, so not bad. I found that it was really easy and quick to make. I had no problems with the filling which was just the right consistency and tasted wonderful. Next time I think I'd use filter coffee rather than instant in the sponge for a slighter richer flavour. Overall, a success!
janelowe
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!

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