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Delicious Moist Coffee and Walnut Cake Recipe


This delicious, moist Coffee and Walnut Cake will easily keep for several days if stored in an airtight container.


175g golden caster sugar

175g soft butter

3 large eggs

65g walnuts

1 teaspoon of baking powder

175g self raising flour

2 teaspoons of coffee granules (instant)


For the ising and filling:

2 teaspoons of coffee granules

200g  softened butter

400g icing sugar

60g walnut pieces

You will also need 2 x 21cm loose bottomed cake tins.



1). Beat the butter and sugar until it is light and fluffy. You can do this by hand, but it is far easier and more efficient with an electric mixer. Set the oven at 180°C. Meanwhile, line the base of the two sponge tins with greaseproof paper and chop the walnuts. Break the eggs into a bowl, whisk them up with a fork and add them a little at a time to the butter and sugar, beating well throughout.

2). Sieve the baking powder and flour together and add to the butter and sugar gently whisking with the electric mixer on a slow speed. Dissolve the coffee granules in a tablespoon of boiling water, then whisk into the cake mixture. Fold the chopped walnuts gently into the cake mixture with a large metal spoon.

3). Divide the resulting cake mixture between the two cake tins, smooth lightly with a wet knife or the back of a wet spoon, then bake for approximately 20-25 minutes.

4).To make the buttercream icing and filling, beat the butter until soft and pale with an electric whisk. Add the sugar and beat until smooth. Stir a tablespoon of boiling water into the coffee granules until they dissolve, then mix the resulting coffee into the buttercream before folding the walnut pieces using a large metal spoon.

5).As soon as your cake has cooled, invert one half of the cake on to a plate or board, spread it with a good third of the buttercream filling, then place the second half of the cake on top. Spread the remaining buttercream on top of the cake and around the sides.

6). Decorate with walnut halves if you wish to.

A Delicious moist cake that any coffee and walnut cake lover will enjoy, and certainly a popular favourite with my family!


Cindy Lawson (author) from Guernsey (Channel Islands) on December 03, 2011:

Glad you liked it Jess. I guess people can adjust the quantities of walnuts to taste.

jess on December 03, 2011:

Great recipe but maybe a bit too many walnuts

Cindy Lawson (author) from Guernsey (Channel Islands) on November 25, 2008:

Thanks both CW and RGraf. It is a lovely recipe and my favourite type of cake.

Rebecca Graf from Wisconsin on November 25, 2008:

This sounds delightful. I might make this for a gathering this week.

countrywomen from Washington, USA on November 24, 2008:

Nice hub. Btw SirDent has asked a question to you about Goddess worship in Wicca(In that Obama hub)?

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