Coffee Walnut Cake
A sophisticated classic, this coffee walnut cake pairs the robust flavor of espresso with the earthy crunch of toasted walnuts. It is an elegant, multi-layered sponge that is perfect for pairing with your morning or afternoon coffee.
- Prep time: 25 minutes
- Cook time: 29 minutes
- Total time: 54 minutes
- Servings: 8
- Difficulty: Medium
- Cuisine: International
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 1/2 cups self-rising flour
- 2 tablespoons instant coffee granules
- 1 tablespoon hot water
- 1/2 cup chopped walnuts
- 1 cup butter, softened (for frosting)
- 3 cups powdered sugar
- 1 tablespoon coffee dissolved in 1 teaspoon water (for frosting)
Instructions
- Preheat oven to 350 degrees Fahrenheit and grease two 8-inch pans.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time.
- Dissolve coffee in hot water and add to the batter.
- Fold in flour and chopped walnuts.
- Divide into pans and bake for 20 to 25 minutes.
- Cool cakes completely.
- Whip frosting ingredients until smooth and spread between and over the cake layers.
Tips
- Toast the walnuts in a dry pan for 3 minutes to bring out their natural oils.
- Use high-quality instant espresso powder for a stronger, better coffee flavor.
- Ensure the cake layers are completely cold before applying the frosting.
Frequently Asked Questions
Can I use regular flour?
Yes, use 1 1/2 cups all-purpose flour plus 1 1/2 teaspoons baking powder.
How should I store this?
Keep in an airtight container at room temperature for up to 3 days.
Can I substitute pecans?
Yes, pecans are a delicious alternative to walnuts in this recipe.