Coffee & walnut cake

Coffee & walnut cake

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(44 ratings)

Prep: 45 mins Cook: 30 mins Plus cooling

Easy

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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Ingredients

  • 250g pack softened butter, plus extra for the tins
    Butter

    Butter

    butt-err

    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
    Eggs

    Egg

    egg

    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

    Walnut

    wall-nut

    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

Method

  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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beckys86
17th Nov, 2013
Lovely cake, the sponge went a bit soggy but i think that was my oven rather than a fault with the recipe. The filling IS TO DIE FOR!!! :)
katehind
11th Aug, 2013
Second time I have made this - first time was in a 23" tin, I put the filling on top - and the left over mixture I baked in muffin tins. I made real lavaza crema gusto coffee - as I don't like instant - personally I think it adds a better flavour. I also double the amount of vanilla essence. This time I have two 20" tins and a fan assisted oven so fingers crossed!!!
jaymee
12th Aug, 2013
How did it go???
jeanblanca
19th Oct, 2012
made the cake very good, but we live in the Canary Islands and I had to put it in the fridge as I was worried about the filling, in the heat which we have here which I think and made the cake go a bit hard as any one got any suggestions on how to keep the cake in heat.
tinacol
5th Oct, 2012
Fantastic cake, just put all ingredients straight into processor and mix altogether. My family love it.
pafretwell
2nd Oct, 2012
It all worked very well for me and is quite subtle. All I would say is make sure you spread out the cake mixture evenly in the tin as it is quite solid before cooking. My cake ended a little uneven so I had to slice some off in the middle to keep it even.
palermo
1st Oct, 2012
4.05
The cake is excellent but the filling didn't work, I think the measurements are wrong too sloppy.
poliachi's picture
poliachi
29th Sep, 2012
I make coffee and walnut cake very often and i like to change recipe. This is a fab cake i didnt use plain cake just put coffee in, i also drizzled coffee icing over and then sprinkeld on the walnuts.
lou_463
25th Sep, 2012
5.05
This cake was delicious, especially the coffee cream! Usually I find coffee and walnut cake is too overpowered by strong coffee and not enough walnuts, but this was just right. The only thing I'd change next time is drizzling the coffee over one layer of the cake. To me it spoiled that layer, although others who tasted it said they liked it.
kscooper998
11th Sep, 2012
I loved this cake it was easy to make and was not as strong as some coffee and walnut cakes which I find can be a bit overpowering - scrummy!

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