Boozy coffee & walnut cake

Boozy coffee & walnut cake

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(49 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


    For the cake mix

    • 200g caster sugar
    • 200g softened butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 4 eggs, 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

      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, questions and tips

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    26th Jan, 2019
    Trying to cut back on sugar a bit and was worried that the cake would be a bit bitter with the coffee. Went ahead anyway and reduced the sugar to 175g. Didn't use the walnuts as suggested, just chopped a good handful and added to the mixture. Also left out the sugar from the marscapone but upped the Tia Maria quantity. Turned out really well. Felt like a cake for grown ups. Definitely going to make again.
    30th Jun, 2018
    I made this cake for afternoon tea with some friends: It was stunning!! Much admired and quite the most delicious coffee cake I have ever tasted! The secret?... Simply that it’s not spoiled with too much sugar and sickly icing...!!
    13th Sep, 2016
    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!!
    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.
    12th May, 2016
    Oh what fun - will have to give this coffee number a go!
    Happy Hayling
    20th Sep, 2015
    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.
    22nd Feb, 2015
    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)
    15th Jan, 2015
    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
    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 :(


    Neha Chaudhary's picture
    Neha Chaudhary
    5th Feb, 2020
    Is this cake suitable for vegetarians as there is no such symbol above but all the ingredients look vegetarian to me ?
    abanner's picture
    16th Apr, 2014
    What size eggs do I use?
    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
    24th Mar, 2014
    Hi there, thanks for getting in touch. Recipes for the other slices of cake are as follows:Sticky toffee banoffee:, praline & vanilla: blueberry & clotted cream cake: & rosemary drizzle: & lime: apple streusel: dark chocolate:
    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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