There’s something magical about the aroma of freshly brewed coffee wafting through the kitchen. Now, imagine that same warmth baked into a soft, nutty cake layered with creamy coffee buttercream. That’s what this Coffee Walnut Cake delivers — pure comfort in every bite. It’s the kind of dessert that feels like a cozy café moment at home.
This recipe takes the best of British baking traditions and gives it a personal twist. The combination of rich espresso flavor, soft sponge, and crunchy toasted walnuts creates a dessert that’s both bold and balanced. Whether you’re baking for a special occasion, a birthday, or simply craving something sweet with your afternoon latte, this cake never disappoints.
A Bit of Cake History
Coffee and walnuts have been best friends in the baking world for decades. In Britain, the Coffee and Walnut Cake is almost a national treasure — a staple at tea time, garden parties, and birthdays. It’s the kind of cake that doesn’t need fancy decorations or trends to shine. Its charm lies in its simplicity and that unmistakable flavor pairing.
When I first baked this at home, I remember sneaking little spoonfuls of the buttercream before the layers were even stacked. (I know I’m not alone here!) There’s something irresistible about the way coffee’s slight bitterness meets the buttery sweetness of the frosting. It’s balance done right.
Ingredients You’ll Need
For the cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 cup unsalted butter, softened
- 1 cup light brown sugar
- ¾ cup granulated sugar
- 4 large eggs, room temperature
- 2 tbsp instant espresso powder (dissolved in 2 tbsp hot water)
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 cup chopped walnuts (plus extra for topping)
For the coffee buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2 tbsp espresso (cooled)
- 1 tsp vanilla extract
- Pinch of salt
How to Make Coffee Walnut Cake
1. Toast the Walnuts
Start by toasting your walnuts in a dry pan for about 5–7 minutes until they’re fragrant and slightly darker in color. This quick step adds a deep, nutty flavor that makes all the difference. Don’t skip it — your cake will thank you.
2. Prepare the Cake Batter
Preheat your oven to 350°F (175°C) and grease two 8-inch round pans. Line them with parchment paper for easy release.
Cream the butter and sugars together until pale and fluffy — about 2–3 minutes. Add eggs one by one, mixing well after each. Stir in the dissolved espresso and vanilla extract.
In another bowl, whisk together the flour, baking powder, and baking soda. Add the dry mix into the butter mixture, alternating with sour cream. Fold in the toasted walnuts gently.
3. Bake the Layers
Divide the batter evenly between your pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before frosting.
4. Whip the Coffee Buttercream
Beat the butter until creamy. Gradually add powdered sugar, one cup at a time, beating well. Mix in espresso, vanilla, and salt until smooth and fluffy. The aroma alone will make you smile.
5. Assemble the Cake
Place one cake layer on a serving plate. Spread a generous amount of buttercream over it, then top with the second layer. Cover the top and sides with the remaining frosting. Sprinkle crushed walnuts over the top or press them gently along the sides for that classic coffee walnut layer cake look.
Baker’s Notes
- Espresso matters. Use a strong espresso or instant coffee with bold flavor — it’s the soul of this cake.
- Texture tip: Don’t overmix once you add the flour. The lighter the hand, the fluffier the sponge.
- Serving idea: This cake pairs perfectly with a cappuccino, black coffee, or even a creamy latte.
- Storage: Keep it covered at room temperature for 2–3 days or refrigerate for up to a week.
Variations to Try
- Coffee and Walnut Loaf Cake: Bake the same batter in a loaf tin and drizzle with a light coffee glaze instead of frosting.
- Honey Walnut Twist: Drizzle warm honey over the top before serving for a subtle sweetness.
- Coffee Walnut Birthday Cake: Add an extra layer of frosting and some chocolate shavings to dress it up for celebrations.
- Coffee Walnut Cupcakes: Turn this recipe into 12–14 cupcakes for an easy, shareable treat.
Why You’ll Love This Cake
This coffee and walnut cake recipe hits all the right notes — it’s tender, aromatic, and a little nostalgic. Every slice tastes like home, no matter where you are. There’s something grounding about its flavor: the coffee adds depth, while the walnuts bring a gentle crunch that keeps each bite interesting.
It’s not just a cake; it’s the kind of bake that brings people together — the centerpiece of coffee dates, quiet mornings, or late-night chats over dessert.
And if you’re new to homemade cakes, don’t worry. This one’s wonderfully forgiving. Once you’ve made it, you’ll wonder how you ever did without it.
Coffee Walnut Cake
Ingredients
Method
- Place the walnuts in a dry pan and toast over medium heat for 5–7 minutes, stirring often. When they smell nutty and start to brown, remove them and let them cool.
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a large bowl, beat butter, brown sugar, and granulated sugar until creamy and light. Add eggs one at a time, beating well after each. Mix in the espresso and vanilla.
- In another bowl, whisk together flour, baking powder, and baking soda. Add this dry mixture into the wet mixture, alternating with the sour cream. Stir gently until smooth. Fold in the toasted walnuts.
- Pour the batter evenly into the two pans. Smooth the tops and bake for 25–30 minutes or until a toothpick comes out clean. Let the cakes cool completely before frosting.
- Beat the butter until creamy. Slowly add powdered sugar, one cup at a time. Pour in espresso, vanilla, and a pinch of salt. Beat until light and fluffy.
- Place one cake layer on a serving plate. Spread a thick layer of buttercream on top, then add the second cake layer. Cover the top and sides with the remaining buttercream. Decorate with extra walnuts.
- Slice and serve with a hot cup of coffee. Store covered at room temperature for up to 3 days.
Notes
- Don’t skip toasting the walnuts — it deepens their flavor.
- Use room temperature butter and eggs for a smooth batter.
- If your frosting feels too thick, add a teaspoon of milk or espresso to loosen it up.
- You can bake the cake layers a day ahead and frost them later.
FAQs
1. Can I make this cake ahead of time?
Yes! The sponges can be baked a day ahead. Just wrap them in plastic wrap and frost the next day.
2. Can I use regular coffee instead of espresso powder?
You can, but make sure it’s strong and not watery. The richer the flavor, the better your cake will taste.
3. How do I make it dairy-free?
Swap butter for a plant-based spread and sour cream for coconut yogurt or a dairy-free alternative. The flavor still shines through beautifully.
4. Can I freeze this cake?
Absolutely. Freeze the unfrosted layers for up to 2 months. Just thaw and frost when you’re ready to serve.
5. What makes this a British classic?
It’s been part of British baking traditions for generations — simple ingredients, bold flavors, and that unmistakable mix of coffee and walnuts that’s stood the test of time.
Final Thoughts
Every baker has that one recipe they reach for when they want to impress without the fuss. For me, this Coffee Walnut Cake is that recipe. It’s a nod to tradition, a love letter to coffee, and a sweet reminder that sometimes, the simplest bakes are the most satisfying.
If you love coffee cake recipes, this one deserves a place in your kitchen. So, brew a cup, preheat the oven, and let’s bake something truly comforting together.
