Louise Read's Coffee crunch cake

Louise Read's Coffee crunch cake

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(37 ratings)

Prep: 40 mins Cook: 40 mins

More effort

Serves 8
This recipe pairs a nutty meringue with coffee-flavoured Victoria sponge. No wonder it made it into the top three in our 20th birthday cake competition

Nutrition and extra info


  • kcal565
  • fat33g
  • saturates19g
  • carbs66g
  • sugars49g
  • fibre1g
  • protein6g
  • salt1g
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  • 175g softened butter, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 175g caster sugar
  • 3 medium eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 175g 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…

For the meringue topping

  • 2 egg whites
  • 100g caster sugar
  • 3 tsp instant coffee granules
  • 25g chopped walnuts



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

For the filling

  • 100g softened butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 50g icing sugar, sifted

For the drizzle icing

  • 3 tbsp icing sugar


  1. Make the meringue: whisk the egg whites until stiff, add half the sugar, whisk again until stiff, then repeat with the remaining sugar. Mix the coffee with 3 tbsp boiling water to dissolve the granules. Gently fold the walnuts and 1 tsp of the coffee into the meringue. Set aside while you make the cake mixture.

  2. Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm loose-bottomed sandwich tins and line the bases with baking parchment. Beat together the butter and sugar until light and fluffy, then gradually whisk in the eggs. Fold in the flour and baking powder, then finally fold in 2 tsp of the coffee liquid. Divide the mixture between the 2 tins, putting a little more mixture in one than the other.

  3. Spread the meringue on top of the tin containing less cake mix. Bake the untopped sponge for about 20 mins until an inserted skewer comes out clean. Continue baking the meringue-topped sponge for an additional 20 mins, then carefully remove both cakes from their tins and leave to cool on a wire rack.

  4. To make the filling, beat the butter and icing sugar together, adding 2 tsp more coffee. To make the icing, mix a final tsp of the coffee into the icing sugar. Add a drop more water to make a runny icing. 5 Sandwich the 2 cakes together with the coffee filling, putting the meringuetopped sponge on top. Drizzle all over with the coffee icing to finish.

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Comments, questions and tips

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Ashleigh Jayne's picture
Ashleigh Jayne
29th Jan, 2019
I followed the recipe for pretty much everything (40 mins in the oven for the top layer with meringue, 20 mins for the bottom layer) and the cake turned out amazingly! The only changes I made were the ratios for the buttercream (changed to 100g butter & 200g icing sugar) and I added 2 extra teaspoons of the coffee into the cake mix. Mouthwatering!
7th Nov, 2018
Delicious! Followed the instructions and turned out perfectly.
sirlene's picture
6th May, 2017
A disaster! The merengue top got darker but the cake was raw. I left it 10 minutos more as the comments already gave me a clue. I throught it way, I did another cake for the topping without merengue at all! I cannot understand how I recipe is posted here with an error of 20 minutos baking less!
HRG's picture
1st Nov, 2015
Made this and it was delicious!! Thanks for sharing it.
28th May, 2015
I made this for my daughter's birthday. I found that it needed an additional 20 minutes to cook and I think thats due to the meringue topping kept the centre of the cake runny for ages. Once it was cooked properly it was fantastic. Love the flavour and the meringue really makes it a bit different. I think I'll do this again but next time I might do the cake separately from the meringue, or perhaps part bake the cake first to rule out the soggy centre.
princessdaisy's picture
11th Apr, 2015
Easy to make, followed baking instructions but added another 10 minutes to the meringue top. Filled with mascarpone flavoured with baileys. Also used coffee icing on top. I shall make it again .
21st Apr, 2014
made this for mothers day and my mum loved it! it was gone in a matter of days! many people are saying to make the meringue at the end but just follow the recipe, I mean it worked for me and im 13! but would recommend to put little extra coffee mix in!
wolfette's picture
23rd Feb, 2014
for the buttercream filling the quantities of the ingredients seem to be reversed - twice as much butter as sugar, but buttercream is usually twice as much sugar to butter.
8th Jan, 2014
Made exactly to the recipe and it was a huge hit. Lots of processes, but completely worth it.
Dear_Abby's picture
25th Oct, 2013
This cake was such a huge hit @ a Kitchen Tea I went to!! It was gone within minutes and everyone was so impressed they asked if I do catering!! LOL!! I changed the recipe a little and worked really well. I used Hazelnuts instead of Walnuts. Instead of butter cream filling I used Creme Fraiche sweetened a little with icing sugar and coffee. (would just advise putting it in the fridge while the cake is being made and baked to stiffen it up. (I wanted Mascarpone but the supermarket didn't have stock - didn't have time to run around!) It gave the cake a twist but really awesome!! Definately will try with the mascarpone (was trying for almost a tiramisu filling).


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