Coffee and Walnut Cake

Here are the ingredients for a classic Coffee and Walnut Cake:

For the Cake:

• 225g (1 cup) unsalted butter, softened
• 225g (1 cup) caster sugar
• 4 large eggs
• 225g (1.5 cups) self-raising flour
• 2 teaspoons baking powder
• 2 tablespoons instant coffee granules, dissolved in 2 tablespoons hot water (cooled)
• 75g (2/3 cup) chopped walnuts

For the Coffee Buttercream Frosting:

• 250g (1 cup) unsalted butter, softened
• 500g (4 cups) icing sugar (confectioners’ sugar)
• 2 tablespoons instant coffee granules, dissolved in 2 tablespoons hot water (cooled)
• Chopped walnuts for decoration (optional)

For Garnish (Optional):

• Whole or halved walnuts
• Coffee beans

Instructions:

1. Preheat the Oven: Preheat your oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake pans with parchment paper.

2. Prepare the Cake Batter: a. In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy. b. Add the eggs one at a time, beating well after each addition. c. Sift in the self-raising flour and baking powder. Gently fold the dry ingredients into the wet ingredients until just combined. d. Add the dissolved coffee to the batter and fold in the chopped walnuts.

3. Bake the Cake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

4. Prepare the Coffee Buttercream: a. In a mixing bowl, beat the softened butter until creamy. b. Gradually add the sifted icing sugar, beating well after each addition. c. Add the dissolved coffee and continue to beat until the frosting is smooth and fluffy.

5. Assemble the Cake: a. Once the cakes are completely cooled, spread a layer of coffee buttercream on top of one cake layer. b. Place the second cake layer on top and cover the entire cake with the remaining coffee buttercream.

6. Decorate: Decorate the cake with chopped walnuts on top or use whole/halved walnuts, and coffee beans for an extra touch.

7. Serve and Enjoy: Slice and serve your delicious Coffee and Walnut Cake. Enjoy with a cup of coffee for the perfect pairing!

Tips for Success:

• Ensure all ingredients are at room temperature for a perfect sponge texture.
• Cream the butter and sugar thoroughly to achieve a light and fluffy consistency.
• Be cautious not to overmix the batter when folding in the dry ingredients.
• Dissolve the coffee in boiling water for even distribution throughout the cake.

FAQs:

How long does the cake keep? This cake will stay fresh for up to 3 days when stored in an airtight container.

Can you freeze the cake? Yes, the uniced sponges freeze well. Wrap them in cling film and tin foil, and freeze for up to three months. Allow them to defrost fully before adding the buttercream.

Did you make this recipe? Share your thoughts and rate the recipe in the comments below; your feedback is greatly appreciated. Subscribe to receive more delightful recipes straight to your inbox!