Member recipe

No fail coffee and walnut cake

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(14 ratings)

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Cooking time

Prep: 20 minutes Cook: 30 minutes

Skill level



one large cake

This traditional cake is full of surprises and if followed carefully will never fail but impress those lucky enough to taste it!

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  • 225g Unsalted Butter
  • 225g Caster Sugar
  • 4 large Eggs
  • 2 heaped tsp coffee granuals dissolved in 50ml water
  • 225g Self raising flour
  • 75g walnuts chopped

Filling / Topping

  • 125g unsalted butter
  • 225g icing sugar
  • 3 tsp coffee granuals dissolved in 1 tsp of water
  • walnuts to decorate on top


  1. Preheat the oven to 180C/350F/Gas 4. Place the butter into a large mixing bowl and beat until light and smooth. Add the sugar and cream togetehr until light and fluffy.

  2. One at a time add each egg making sure to beat well to completely incorporate each egg before adding the next egg. If the mixture looks like it's about to curdle add 1 spoonful of the flour. Then add the dissolved coffeee to the mixture and mix well.

  3. Add the flour and chopped walnuts and gently fold in until fully combined.

  4. Divide the mixure into two 20cm/8 cake tins which should be greased / lined with parchement paper. Transfer to the oven to bake 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown. Remove the cakes from the oven and leave to cool on a wire rack.

  5. Whilst the cakes are cooling make the butter icing. Firstly beat the butter in a small bowl until pale and smooth then gradually beat in the icing sugar. Next add the espresso and mix well.

  6. Split the butter icing mix in half and spread one half on to the flat side of one sponge. Then place the second sponge on top. Finally add the reaming butter icing to the top sponge and evenly spread out. Once the icing is on place the walnuts around the top of the cake as you'd like.

Comments, questions and tips

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Debra Oldman's picture
Debra Oldman
24th May, 2020
Straight forward to make and easy to double up. Baked in loaf tins and for 45 mins. Lowered to 150 after 25 mins.
Daniella Cann's picture
Daniella Cann
11th Jan, 2020
Lovely texture but needed more coffee in it. It wasn’t as flavoursome as we’d like.
22nd Sep, 2018
Fantastic! Very easy and everyone enjoyed.
25th Aug, 2018
There was slightly too little batter for the tins, hence the sponges were a bit flat & slightly overdone and dry when baked for 25 mins. I therefore advise using smaller tins or making more batter. I added vanilla extract and a little more coffee, which came out well. Otherwise, the recipe was straightforward and went down very well with those who tried it.
29th Apr, 2018
Made this yesterday for my daughter’s 20th birthday. It came out perfectly and was really easy to make. I thought the unbaked mixture was a bit stiff, but it’s clearly meant to be like that, so I would say stick to the recipe. The only change I made was to use soft margarine in the cake - I still used butter in the icing. Excellent recipe and for once one that uses basic store cupboard ingredients.
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