This coffee and walnut loaf cake is a classic! A light coffee sponge cake dotted with walnut pieces is topped with a soft coffee buttercream and scattered with walnuts to create a special cake that can be enjoyed throughout the day, from morning tea to dessert!
If there is a classic British cake, then a coffee and walnut cake has to be near the top of the list alongside retro school cake and lemon drizzle cake; it was the choice of cake for coffee mornings, bake sales, and other village hall gatherings growing up.
A slice of coffee walnut cake, served alongside egg sandwiches or sausage rolls, fluffy cheese scones and shortbread was an afternoon tea that would satisfy anyone!
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Coffee granules – instant coffee granules. I use Nescafe, but your favourite instant coffee should work.
- Butter – I prefer to use unsalted butter and then add a pinch of salt when baking, however you can use salted butter instead and just omit the pinch of salt.
- Brown Sugar – soft brown sugar creates cakes with a moist texture, and adds flavour.
- Plain flour – also known as all purpose flour.
- Eggs – I use size large eggs which weigh approx. 60g (2 oz).
- Walnuts – I buy walnuts and roughly chop them, but walnut pieces save the chopping!
- Ground cinnamon – this is optional but adds a touch of warmth to the coffee cake.
- Icing sugar – also known as confectioners sugar. I prefer to use pure icing sugar rather than soft icing sugar.
How to make this coffee walnut cake recipe
Please scroll down to the recipe card at the end of the post for the full recipe.
- To make the coffee walnut sponge cake:
- Preheat the oven, toasting the walnuts in it as it warms up – this step is optional but I recommend it.
- Mix the instant coffee granules with boiling water and set aside to cool.
- Beat the sugar and softened butter together until light and fluffy, then alternate adding an egg and ⅓ of the dry ingredients, mixing lightly in between. Avoid stirring too much as this can result in a heavy cake.
- Gently stir through the cooled coffee and chopped walnuts, and add enough milk to enable the batter to drop of the spoon.
- Bake until a toothpick inserted into the middle of the cake comes out clean. Leave to cool in the tin for a few minutes, then turn out and leave to cool completely before you ice the cake.
- To make the coffee buttercream: mix the instant coffee granules with boiling water and leave to cool. Beat the softened butter then sift in the icing sugar (confectioners sugar). Add the cooled coffee and enough milk to get a spreadable consistency.
FAQ
Pecans would be the best substitute for walnuts in this cake, hazelnuts would also be delicious.
No, you don’t have to top the cake with the coffee buttercream, however the buttercream adds an extra layer of strong coffee flavour, so if you are a fan of coffee I recommend you do use the coffee buttercream!
Toasting the walnuts brings out their flavour, so I recommend this step. However if you don’t want to toast them, the cake will still taste delicious!
My recipe tips
- Toasting the walnuts brings out their flavour. It is an optional step but I really recommend it!
- Milk – add enough milk to get to the stage where the cake batter slowly falls off the spoon.
- Buttercream tips:
- Sift the icing sugar, otherwise you risk getting lumps in your buttercream.
- Add enough milk so that you can easily spread the buttercream, but not so much to make the buttercream runny.
Storage
Room temperature – this coffee walnut cake will keep at room temperature for up to 2 days, as long as it isn’t very hot – the buttercream melts very easily during a hot Australian summer! Or store in the fridge for up to 4 days, but be aware the cake can dry out a little.
Freeze – you can freeze the un-iced cake for up to 3 months. Wrap well in layers of cling film and foil. I don’t recommend freezing the iced cake.
Why not try…
You may also like these other family friendly cake recipes:
Coffee and Walnut Loaf Cake
Author: Robyn
Equipment
- 20 x 10 cm tin (8 " x 4 ")
Ingredients
Coffee and Walnut Cake
- 1½ tablespoons instant coffee granules
- 1½ tablespoons boiling water
- 175g butter softened
- 175g soft brown sugar
- 175g plain flour all purpose flour
- pinch salt
- pinch ground cinnamon optional
- 1½ teaspoons baking powder
- 3 eggs
- 60g walnuts
- 1-1½ tablespoons milk as needed
Coffee Buttercream
- 1½ tablespoons instant coffee granules
- ½ tablespoon boiling water
- 200g (1 ¼ c) icing sugar sifted
- 125g butter softened
- 2 teaspoons milk as needed
- 25g walnuts
Instructions
- Mix the coffee with boiling water in a small bowl or mug and set aside to cool.
- Preheat the oven to 160℃ fan / 180℃ / 356℉.
- Optional step: Tip the walnuts into a baking dish and place in the oven to toast for 5-8 minutes while the oven heats up, until light golden and starting to smell fragrant.
- Set aside to cool.
- Line a 20cm x 10 cm (8 " x 4 ") loaf tin with baking paper.
- Add the butter and brown sugar to a large bowl and beat until light and fluffy – either in a stand mixer or with electric beaters.
- Mix the flour with the pinch salt, baking powder and ground cinnamon.
- Add one egg and mix, then add ⅓ flour. Continue alternating the egg and flour until used up.
- Roughly chop the cooled walnuts then fold into the batter with the cold coffee.
- Gently stir in a tablespoon of milk, adding another ½ tablespoon if the batter doesn't easily drop off the spoon.
- Pour the batter in to the lined tin.
- Place in the preheated oven and bake for 50-55 minutes until a skewer inserted into the middle comes out clean.
- Leave in the tin to cool slightly for 5 minutes, then move to a wire cooling rack and leave to cool completely before icing.
Coffee Buttercream
- When the coffee and walnut cake is completely cold, make the buttercream.
- Mix together the coffee and boiling water – it will be thick. Add a teaspoon of the milk if you need to thin it. Set side to cool.
- Beat the softened butter in a large bowl. Gradually add the sifted icing sugar and beat to combine.
- Pour in the cooled coffee and mix. Add a teaspoon of milk to thin if needed. You want the buttercream to be easily spreadable, but not runny.
- Spoon the buttercream over the top of the cake and use a butter knife or spatula to spread out in an even layer.
- Roughly chop or break the remaining walnuts and scatter over the top.
Nutrition
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