Coffee & walnut cake

Coffee & walnut cake

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

  • 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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14th Sep, 2016
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's picture
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!
28th Mar, 2019
I’ve just made this cake twice. The first time I followed the instructions and beat the mascarpone, cream and icing sugar and then folded in the coffee. The consistency was perfect. The second time I accidentally added the coffee to the icing sugar, mascarpone and icing sugar instead of folding it in afterwards and the difference is that I now have a very runny consistency.
14th Sep, 2016
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.
9th Jul, 2016
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.
14th Apr, 2016
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.
22nd Feb, 2016
Perfect recipe! Absolutely delicious, so creamy and lovely. Would definitely recommend :)
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.
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!
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!


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