Go Back
walnut coffee torte

Walnut Coffee Torte Slices Recipe

A soft, moist walnut cake layered with smooth, creamy coffee buttercream and topped with toasted walnuts. Perfect for egg-free baking and coffee lovers, this torte slice is rich, flavorful, and ideal for afternoon tea, dessert, or sharing with friends and family.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Western
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Walnut Cake:
  • 200 g all-purpose flour
  • 150 g granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 120 ml vegetable oil
  • 240 ml milk dairy or plant-based for egg-free option
  • 1 tsp vanilla extract
  • 100 g toasted walnuts chopped
  • 2 tsp instant coffee dissolved in 1 tbsp hot water
For the Coffee Buttercream:
  • 200 g unsalted butter softened
  • 250 g powdered sugar
  • 2 tsp instant coffee dissolved in 1 tbsp hot water
  • 1 tsp vanilla extract
  • 1 –2 tbsp milk if needed for spreading
For Garnish:
  • Extra toasted walnuts
  • Optional: dust of cocoa powder

Method
 

  1. Preheat Oven: Set oven to 175°C (350°F). Grease and line an 8-inch round cake pan.
  2. Toast Walnuts: In a dry pan, toast walnuts until golden. Set aside to cool.
  3. Mix Dry Ingredients: In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  4. Mix Wet Ingredients: In another bowl, combine oil, milk, vanilla, and dissolved coffee.
  5. Combine: Pour wet ingredients into dry ingredients and gently fold until combined. Add toasted walnuts. Do not overmix.
  6. Bake: Pour batter into pan. Bake 30–35 minutes or until a toothpick comes out clean. Cool completely.
  7. Prepare Buttercream: Beat butter until creamy. Gradually add powdered sugar, coffee, and vanilla. Add milk if needed for spreadable consistency.
  8. Slice Cake: Slice cake horizontally into 2–3 layers.
  9. Assemble Torte: Spread coffee buttercream between layers. Frost top and sides. Sprinkle extra toasted walnuts on top.
  10. Serve: Chill 30 minutes for best results. Slice and enjoy with coffee or tea.

Notes

  • This cake is best served at room temperature for maximum flavor.
  • You can substitute pecans or hazelnuts for walnuts if preferred.
  • For a mocha variation, add 1 tsp cocoa powder to the batter.
  • Keep refrigerated for up to 4 days, but bring to room temperature before slicing.