This classic coffee and walnut cake is rich, soft, and full of nutty flavor. The light coffee sponge is layered with creamy coffee buttercream, making it a perfect treat for coffee lovers. It’s easy to make and looks great with a simple walnut decoration on top.
Ingredients Needed:
For the Sponge:
- 50 grams walnut pieces
- 225 grams caster sugar
- 225 grams of soft unsalted butter (plus some for greasing)
- 200 grams of plain flour
- 4 teaspoons instant espresso powder
- 2½ teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- 4 large eggs
- 1 – 2 tablespoons milk
For the Buttercream Frosting:
- 350 grams of icing sugar
- 175 grams of soft unsalted butter
- 2½ teaspoons instant espresso powder (dissolved in 1 tablespoon boiling water)
- approx. 10 walnut halves (to decorate)
How To Make Coffee and Walnut Layer Cake?
- Preheat the oven: Set the oven to 180°C. Grease two 20cm cake tins and line the bottoms with baking parchment.
- Blend the walnuts and sugar: Use a food processor to grind the walnuts and sugar into a fine powder.
- Make the cake batter: Add butter, flour, espresso powder, baking powder, bicarbonate of soda, and eggs to the processor and mix until smooth. Slowly add milk until the batter is soft and smooth.
- Bake the cakes: Divide the batter between the two tins and bake for 25 minutes, or until the cakes are risen and springy. Let them cool in the tins for 10 minutes, then turn them out onto a wire rack.
- Make the buttercream: Blend the icing sugar in a food processor until smooth. Add butter and mix until creamy. Dissolve espresso powder in boiling water, then add while warm and mix well.
- Assemble the cake: Place one cake upside down on a plate. Spread half the buttercream over it. Place the second cake on top, right side up, and spread the rest of the buttercream over the top.
- Decorate: Gently press walnut halves around the top.
Recipe Tips:
- Use Fresh Walnuts: Stale or old walnuts can taste bitter and ruin the flavor of the cake. Always use fresh walnuts for the best taste. If unsure, toast them lightly in a dry pan for a few minutes to bring out their flavor.
- Sift the Dry Ingredients: For a light and fluffy cake, always sift the flour, baking powder, and bicarbonate of soda. This helps remove lumps and makes the batter smoother, preventing a dense texture.
- Don’t Overmix the Batter: Once you add the flour, mix just until everything is combined. Overmixing will make the cake dense instead of soft and airy.
- Buttercream Should Be at Room Temperature: Cold butter will not blend well with the icing sugar, making the frosting lumpy. Make sure the butter is soft before mixing for a smooth, creamy texture.
- Cool the Cakes Completely Before Frosting: If the cakes are even slightly warm, the buttercream will melt and slide off. Always let the sponges cool fully before spreading the frosting.
How To Store Leftovers?
- Refrigerate: Let the Coffee and Walnut Layer Cake cool completely. Store it in an airtight container in the fridge for up to 5 days.
- Freeze: Once the cake is cool, wrap each layer in clingfilm and foil and freeze for up to 3 months.
Nutrition Facts:
- Calories: 540 kcal
- Total Fat: 32g
- Saturated Fat: 18g
- Cholesterol: 155mg
- Sodium: 210mg
- Potassium: 120mg
- Total Carbohydrate: 60g
- Dietary Fiber: 1g
- Sugars: 45g
- Protein: 6g
Try More Nigella Lawson Recipes:
Nigella Coffee and Walnut Layer Cake
Description
This classic coffee and walnut cake is rich, soft, and full of nutty flavor. The light coffee sponge is layered with creamy coffee buttercream, making it a perfect treat for coffee lovers. It’s easy to make and looks great with a simple walnut decoration on top.
Ingredients
For the Sponge:
For the Buttercream Frosting:
Instructions
- Preheat the oven: Set the oven to 180°C. Grease two 20cm cake tins and line the bottoms with baking parchment.
- Blend the walnuts and sugar: Use a food processor to grind the walnuts and sugar into a fine powder.
- Make the cake batter: Add butter, flour, espresso powder, baking powder, bicarbonate of soda, and eggs to the processor and mix until smooth. Slowly add milk until the batter is soft and smooth.
- Bake the cakes: Divide the batter between the two tins and bake for 25 minutes, or until the cakes are risen and springy. Let them cool in the tins for 10 minutes, then turn them out onto a wire rack.
- Make the buttercream: Blend the icing sugar in a food processor until smooth. Add butter and mix until creamy. Dissolve espresso powder in boiling water, then add while warm and mix well.
- Assemble the cake: Place one cake upside down on a plate. Spread half the buttercream over it. Place the second cake on top, right side up, and spread the rest of the buttercream over the top.
- Decorate: Gently press walnut halves around the top.
Notes
- Use Fresh Walnuts: Stale or old walnuts can taste bitter and ruin the flavor of the cake. Always use fresh walnuts for the best taste. If unsure, toast them lightly in a dry pan for a few minutes to bring out their flavor.
- Sift the Dry Ingredients: For a light and fluffy cake, always sift the flour, baking powder, and bicarbonate of soda. This helps remove lumps and makes the batter smoother, preventing a dense texture.
- Don’t Overmix the Batter: Once you add the flour, mix just until everything is combined. Overmixing will make the cake dense instead of soft and airy.
- Buttercream Should Be at Room Temperature: Cold butter will not blend well with the icing sugar, making the frosting lumpy. Make sure the butter is soft before mixing for a smooth, creamy texture.
- Cool the Cakes Completely Before Frosting: If the cakes are even slightly warm, the buttercream will melt and slide off. Always let the sponges cool fully before spreading the frosting.
Nigella Coffee and Walnut Layer Cake