Coffee And Walnut Cake

Make For Your Mother

Coffee And Walnut Cake
This wonderful old-fashioned coffee and walnut cake is the perfect center piece to a vintage tea party.


Coffee And Walnut Cake


  • 6 oz soft unsalted butter
  • 6 oz caster sugar
  • 3 medium eggs
  • 1 tbsp strong espresso coffee or 2 tsp instant coffee dissolved in 1 tbsp warm water
  • 6 oz self-rising flour, sifted
  • 2 ½ oz walnuts, chopped
  • A handful of walnut halves to decorate

Buttercream icing:

  • 4 ½ oz soft unsalted butter
  • 7 oz icing sugar
  • 1 tbsp strong espresso coffee or 2 tsp instant coffee dissolved in 1 tbsp warm water

Preheat the oven to 375 degrees F. Line two 8 inch round cake pans with greaseproof paper.

Beat the butter and sugar together until pale in color and fluffy in texture. Beat in the eggs one by one, then beat in the coffee. Fold in the sifted flour and the chopped walnuts.

Divide mixture equally between the cake pans and bake in the middle of the oven for 25 minutes, or until the cake springs back when lightly touched. Remove from the oven and when cool enough to touch turn out on to a cake rack.

Meanwhile make the buttercream by beating the soft butter and icing sugar together: when light and fluffy beat in the coffee.

Place one of the cakes on a cake stand and spread with half of the buttercream, put the other cake on top and cover with the remaining buttercream and decorate with walnut halves.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

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