Boozy coffee & walnut cake

Boozy coffee & walnut cake

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(47 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 a dairy product made from separating whole milk or cream into fat and…

    • 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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    donna_wowee's picture
    donna_wowee
    1st Apr, 2012
    5.05
    Made this for my Dad's birthday a few years ago and I think i'll make it again - he ate it practically by himself in 3 days! He was amazed - said it was cake you'd expect to pay £4.95 per slice for in a posh St.Ives restaurant and he's no posh foodie!
    boycelands
    19th Feb, 2012
    5.05
    I make lots of cakes and have tried countless coffee cakes - this is the best by far, really moist and full of flavour, will now be using this as my staple recipe.
    natyp9
    4th Feb, 2012
    5.05
    Really tasty!
    jemjams
    28th Jan, 2012
    4.05
    Made this for my husbands 40th. Didn’t have any Tia Maria so used the rum/coffee mix suggested above. I think as a substitute for Tia Maria this worked pretty well. However, we weren’t over fond of the mascarpone frosting, next time I will just use a buttercream. Also made the coconut and lime cake pictured above it was delicious!
    fulgencio
    18th Jan, 2012
    5.05
    I made this cake for OH's birthday. It was absolutely gorgeous. I found the filling/topping a little bit sloppy but then probably my fault as I used 400g mascarpone, 2 tablespoons caster sugar, 2 tbsp Tia Maria and about 1 desp of leftover coffee liquid. Nevertheless it didnt last long and I got some lovely compliments.
    ellie5678
    3rd Dec, 2011
    5.05
    A lovely light coffee cake. As I was making it for work I omitted the Tia Maria and used coffee granules dissolved in water which made the icing a bit bitter (Camp coffee would have been better but I didn't have any). When I make it again I'll definitely use the Tia Maria!
    ruthieskitchen
    16th Sep, 2011
    5.05
    hi, i made this cake for a charity coffee morning and everyone thinks i'm a genuis now!!! it was so easy i was embarrassed. i added baileys caramel liquer instead of tia maria, about 2 tablespoons to sponge and 1 tablespoon to icing. I even impressed myself. Despite an abundance of delicious chocolatey treats and scones this cake disappeared as word spread. WOW and thanks.
    proofofthepudding
    15th Sep, 2011
    5.05
    @Aqua04 - I used a 20cm square tins, made it easy to portion for a crowd. Got 12 portions (cut 4x4 ways), not huge portions but enough for everyone to enjoy!
    emilyjeanfox
    19th Aug, 2011
    5.05
    Made this last night - turned out perfectly as everyone said even though I had to substitute plain flour for self raising, bicarbonate of soda for baking powder and did not have scales to weigh the ingredients! I multiplied everything by 1.5, and before adding the coffee put a third of it in another bowl, added orange zest and juice and baked in cupcake cases (this quantity produced 9 cupcakes). I made butter icing with the remaining orange juice. Also delicious!
    aqua04
    19th Jul, 2011
    I was looking for a recipe for Coffee Walnut Cake and this seems to fit the fill. Just read all your comments and this looks really easy to make and promised great results. My only question is will this be big enough to feed 10 people? As it's only the 20cm tins. Any advice would be welcome.

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