Coffee & walnut cake

Coffee & walnut cake

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(49 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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16th May, 2019
Fantastic recipe! Cake looked fantastic, found the filling to be a bit runny so maybe add more icing sugar??
Amy Bonner's picture
Amy Bonner
3rd Jan, 2020
I thought that too but you just need to keep the electric whisk going for a bit longer! :)
25th Jan, 2019
The icing was really nice but the cake itself was a bit dry and heavy. I usually use a Nigel Slater recipe for coffee and walnut cake which is based on a traditional sponge (equal butter, sugar, flour and eggs) and it's much nicer.
27th Dec, 2018
I’ve made many coffee walnut cakes but this is the best I’ve ever made. Didn’t change anything from the recipe
6th Oct, 2018
Try using extra thick double cream in the filling works wonders !!
23rd Sep, 2018
The cake has come out looking amazing. I did have a problem with the cream and marscapone filling though, it split and I had to discard it resulting in me not having anymore cream to use and having to improvise using the rest of the mascarpone and icing sugar. Not exactly sure where it went wrong but the cake still looks fab ready for a charity bake sale. I hope it tastes as good as it looks!
pamj66's picture
9th Sep, 2018
Beautiful cake (& enjoyed by people who don’t actually like coffee cake!). Put at least 2 tbsp coffee in icing tho and it tasted great.
17th Jun, 2018
Im slightly confused with the coffee instruction on this recipe. It says to make up 100ml using 2 tablespoons of coffee and says set aside 1 tablespoon for the filling but on the filling instruction it says 2tbsp?? otherwise great recipe and am making it now! x
20th May, 2018
Have been making coffee & walnut cakes for years but came across this recipe and decided to try it and my family loved it. I used ordinary buttercream flavoured with coffee and chopped walnuts as didn’t have the filling ingredients. This will be the only recipe I will be using going forward.
9th Oct, 2017
I make this cake regularly and it's delicious - so good in fact, I was asked to make it for a friends afternoon tea at their wedding! For my first attempt I somehow managed to pour the coffee AND granules into the cake and icing!! I decided to wing it and found it made the sponge and icing look lovely and tasted great so I've continued doing it every time.


30th Oct, 2019
Any idea how long this will keep for? How far in advance of eating can I make it? Does it need to be kept in the fridge after the filling is in?
goodfoodteam's picture
2nd Nov, 2019
Thanks for your question. If you're making this a few days in advance, we'd suggest freezing the sponges. This will be best if filled before serving. If you have some left, refrigerate for up to two days.
5th Oct, 2018
Can I just exclude the walnuts to make a coffee cake or will it be too dry? Thanks
goodfoodteam's picture
12th Oct, 2018
Thanks for your question. Yes, you can exclude the walnuts and it'll still be delicious and moist!
Jayne FP
17th Aug, 2018
Cake tastes delicious and was easy to make but I was confused by the filling. Tried 2 different ways. Followed the recipe and it curdled. Tried one of the other commenters instructions and tried whipping cream first. This looks really nice a glossy but quite thin and I fear may just spill off the cake. I've put it in the fridge to see if it firms and will only fill cake just prior to serving. What am I doing wrong?
goodfoodteam's picture
19th Aug, 2018
Sorry to hear you've been having problems with the filling. It sounds like you might have needed to beat the filling a little longer. Also make sure the coffee is cool before you fold it in. We hope that helps.
Amy Bonner's picture
Amy Bonner
3rd Jan, 2020
Really yummy cake, but two things to help that aren't so clear... Make a little bit extra coffee (maybe 120ml) so you have the extra two tablespoons at the end for icing and secondly, whisk the icing with an electric whisk for about 4/5 mins until it gets thicker
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