Coffee and Walnut Cake
A classic coffee and walnut sponge layered with smooth coffee buttercream and topped with crunchy walnuts. Perfect with an afternoon coffee.
Serves: 10-12 | Prep Time: 20 minutes | Cook Time: 25-30 minutes
Ingredients
For the sponge:
- 225g Everyday Essentials Unsalted Butter, softened
- 225g The Pantry Caster Sugar
- 4 Eggs
- 225g The Pantry Self-Raising Flour
- 2 tbsp Alcafé Gold Roast Instant Coffee
- 2 tbsp boiling water
- 100g The Foodie Market Walnut Halves, roughly chopped
For the coffee buttercream:
- 150g Everyday Essentials Unsalted Butter, softened
- 300g The Pantry Icing Sugar
- 1 tbsp Alcafé Gold Roast Instant Coffee
- 1 tbsp boiling water
To decorate:
- 50g The Foodie Market Walnut Halves
- Light dusting of The Pantry Icing Sugar (optional)
Method
- Preheat the oven to 180°C (160°C fan) / Gas Mark 4. Grease and line two 20cm sandwich tins.
- Dissolve the instant coffee in the boiling water and leave to cool slightly.
- Beat the butter and caster sugar together until pale and fluffy.
- Gradually add the eggs, beating well after each addition.
- Fold in the self-raising flour, followed by the dissolved coffee and chopped walnuts.
- Divide the mixture evenly between the tins and smooth the tops.
- Bake for 25-30 minutes until golden and a skewer inserted into the centre comes out clean.
- Leave to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
- To make the buttercream, dissolve the coffee in the boiling water and allow to cool. Beat the butter until smooth, then gradually add the icing sugar. Mix in the coffee until light and fluffy.
- Spread half the buttercream over one sponge layer. Place the second sponge on top and cover with the remaining buttercream.
- Decorate with walnut halves and a light dusting of icing sugar if desired.
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