Coffee & walnut cake

Coffee & walnut cake

  • 1
  • 2
  • 3
  • 4
  • 5
(75 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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!
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!
29th Oct, 2014
A lovely cake, the only thing I did differently was to leave out the cream in the filling. I just used mascarpone, icing sugar & the coffee , & it worked really well. I will definitely be making it again.
21st Aug, 2014
Made this cake and it was ok but changed it the next time... I put the walnuts in both sponges (keeping 5 for decoration) along with 2 tblsp of the coffee mix, I didn't have any mascapone so filled with butter icing and topped with coffee icing made with the last tblsp of coffee. My neighbours have now asked if I can make them one so can't be bad :)
7th Aug, 2014
Lovely cake. The recipe is fundamentally correct but badly written. For anyone confused about the coffee, just divide it roughly into three: 1/3 for the batter, 1/3 to sprinkle over one of the cooked cakes before they are sandwiched together and 1/3 for the filling. I make the mix in a food processor, used 2 Nespresso pods to make up the coffee component and drizzled the top of the assembled cake with a coffee glaze. I live in a hot climate so it had to be made and eaten same day, but that wasn’t a problem!
sascha's picture
27th Jul, 2014
The coffee part is easy: you make up 100ml coffee using 2 tablespoons of granules and boiling water. Then, of this mixture 1 tablespoon for the cake mixture, 1 tablespoon for the drizzle, and one for the frosting. It is a huge success every time.
webby1846's picture
18th Jul, 2014
This cake is easy to make ,it's just great have had to make it for friends and they have asked for the recipe . I am 68 year old man , and if I can make it any body can. The mascarpone filling is nice, but you can use less icing sugar if you so wish.
16th Jun, 2014
Cake recipe was fine, filling recipe was awful. I've had to go back to the shop to buy more icing sugar & double cream because the instructions are so bleak. I'd advise whisking the double cream to soft peaks, adding the mascarpone and then the icing sugar & coffee flavour. So annoyed that this has wasted my money & time. I think it should be taken down & I'll upload my own version LOL


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?