Coffee & walnut cake
Member recipe

Coffee & walnut cake

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(2 ratings)

Member recipe by


Serves 8

A blend of coffee and walnut sponge topped with coffee frosting.

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  • 175g/6oz unsalted butter, plus extra for greasing
  • 175g/6oz light muscovado sugar
  • 3 large eggs, beaten
  • 3 tbsp strong black coffee
  • 175g/6oz self raising flour
  • 1 1/2 tsp baking powder
  • 115g/4oz walnut pieces
  • walnut halves to decorate
  • For the frosting
  • 115g/4oz unsalted butter
  • 200g/7oz icing sugar
  • 1 tbsp strong black coffee
  • 1/2 tsp vanilla extract


    1. Grease and line the bases of two 20-cm/8-inch sandwich tins preheat the oven to 180C/gas mark 4.
    2. Cream together the butter and muscovado sugar until pale and fluffy. Gradually add the eggs, beating well after each addition. Beat in the coffee.
    3. Sift the flour and baking powder into the mixture, then fold in lightly and evenly with a metal spoon. Fold in the walnut pieces.
    4. Divide the mixture between the prepared cake tins and smooth level. Bake in preheated oven for 20-25 minutes, or until golden brown and springy to the touch. Turn out onto a wire rack to cool.
    5. For the frosting, beat together the butter, icing sugar, coffee and vanilla extract, mixing until smooth and creamy.
    6. Use about half the mixture to sandwich the cakes together, then spread the remaining frosting on top and swirl with a pallet knife (optional) decorate with walnut halves.

Comments, questions and tips

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9th May, 2018
This is the lightest coffee sponge recipe I have tried. I baked at 165 fan oven. Also, the best coffee frosting I have made - the addition of vanilla extract gave a smoother and more subtle flavour.
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