Shane cooks

Coffee Walnut Cake

Coffee Walnut Cake
Preparation time:
25 minutes
Cooking time:
40-45 minutes

What could be more classic than a delicious coffee and walnut cake? With a light, fluffy sponge infused with fragrant coffee slathered with a silky coffee-flavoured buttercream and topped with roughly chopped walnuts, it's the perfect afternoon treat.

  • Ingredients

    For the sponge:

    • 120ml buttermilk
    • 15g granulated instant coffee
    • 25ml hot water
    • 140g butter, soft
    • 100g brown sugar
    • 80g caster sugar
    • Dash vanilla
    • 3 large eggs
    • 200g plain flour
    • Pinch salt
    • 2.5 tsp baking powder
    • 60g chopped walnuts

    For the icing:

    • 230g butter, soft
    • 230g icing sugar
    • 1 tbsp granulated instant coffee
    • 1 tbsp hot water
    • 12 walnuts
  • Method

     For the sponge:
    • Preheat your oven to 180C/160C fan.
    • Line a loose bottom 8” cake tin with parchment paper. Grease and flour the tin and set aside.
    • To make the cake, into the bowl of your Kenwood kMix fitted with the K-beater, add the butter and both sugars.
    • Cream for 5-6 minutes until soft and pale in colour.
    • Gradually add the eggs, mixing between each addition.
    • To this mix, add the vanilla.
    • Dissolve the coffee in the hot water, and mix to combine.
    • Add the coffee mixture to the buttermilk and set aside.
    • Sieve the flour, salt and baking powder.
    • To the mixture in the mixing bowl, add half the flour and half the buttermilk mixture.
    • Mix to combine.
    • Add the remaining flour and buttermilk and mix.
    • Finally add the chopped walnuts and fold through.
    • Spoon this cake batter into the prepared tin and place in the preheated oven, and bake for 40-45 minutes or until a skewer inserted comes out clean.
    • Remove and allow the cake to cool for a few minutes before removing from the tin to cool on a wire rack.
     For the buttercream:
    • Dissolve the coffee in the water and set it aside.
    • In the bowl of the Kenwood kMix fitted with the kbeater, add the butter and icing sugar and mix for 5-6 minutes until soft and pale in colour.
    • To this, add the dissolved coffee and mix.
    • Place the sponge on the cake stand and cover the top and sides with buttercream.
    • Take the remaining buttercream and place it in a piping bag fitted with a star nozzle and pipe 12 rosettes on top.
    • Place a walnut on top of each rosette and serve.

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