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Coffee Walnut Cake

This classic coffee walnut cake is rich, soft, and full of flavor. It’s made with real espresso, toasted walnuts, and a smooth coffee buttercream that melts in your mouth. Perfect for any coffee lover’s sweet break.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10 slices
Course: Dessert
Cuisine: British
Calories: 480
Ingredients Method Notes

Ingredients
  

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 mixed with 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 cooled espresso
  • 1 tsp vanilla extract
  • Pinch of salt

Method
 

Step 1 – Toast the Walnuts:
  1. 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.
Step 2 – Prepare the Pans and Oven:
  1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
Step 3 – Make the Cake Batter:
  1. 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.
Step 4 – Combine Dry Ingredients:
  1. 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.
Step 5 – Bake:
  1. 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.
Step 6 – Make the Buttercream:
  1. 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.
Step 7 – Assemble the Cake:
  1. 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.
Step 8 – Serve and Enjoy:
  1. 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.