If you’ve been searching for that perfect indulgence to enjoy with your afternoon coffee, this Coffee Walnut Cake with Fluffy Frosting Recipe is an absolute game-changer. I absolutely love how the robust coffee flavor blends seamlessly with the crunch of toasted walnuts and the cloud-like, creamy frosting—trust me, once you try this, you’ll be hooked like I am. It’s rich but not overwhelming, easy to make, and every bite feels like a little celebration.
Why You’ll Love This Recipe
- Deliciously Balanced Flavors: The deep coffee aroma pairs perfectly with crunchy walnuts and sweet frosting for a sensory delight.
- Simple Yet Impressive: You’ll be amazed at how easy it is to create a cake that looks and tastes bakery-quality.
- Fluffy, Creamy Frosting: The coffee-infused buttercream is light, smooth, and not too sweet—just how I like it.
- Perfect for Any Occasion: Whether it’s a coffee date with friends or a birthday treat, this cake always wins hearts.
Ingredients You’ll Need
Everything in this Coffee Walnut Cake with Fluffy Frosting Recipe comes together beautifully. The walnuts add just the right amount of crunch and earthiness, while the coffee is subtle yet unmistakably present. Look for fresh walnuts and good-quality instant coffee for the best results.
- Instant coffee: The backbone of the flavor; dissolves quickly and blends smoothly without bitterness.
- Boiling water: Helps the coffee granules bloom and release their full flavor.
- Butter (softened): Key for a fluffy texture in both cake and frosting; make sure it’s softened to room temperature for easy mixing.
- Brown sugar: Adds moisture and depth of flavor compared to plain white sugar.
- Eggs: Bind everything together and add richness—use large eggs straight from the fridge but let them come to room temp for best mixing.
- Flour: Choose plain/all-purpose flour; sift it so the cake stays light and delicate.
- Baking powder: Gives gentle lift without making the cake cake rise too fast and crack.
- Walnuts (finely chopped): Toast them lightly if you want an extra toasty flavor, but fresh walnuts work beautifully as well.
- Icing sugar: For that signature smooth, silky finish in the frosting.
Variations
I love to switch things up occasionally, and this coffee walnut cake is no exception. It’s so versatile you can easily tailor it to your taste or dietary needs without losing its charm. You might find your own favorite twist—don’t hesitate to experiment!
- Gluten-free version: I’ve swapped all-purpose flour for a gluten-free blend with great success—just keep the texture in mind and handle gently.
- Walnut alternatives: Sometimes I substitute pecans or hazelnuts depending on what I have at hand; all give a lovely crunch and complement the coffee.
- Reduced sugar frosting: When I want it less sweet, I cut down the icing sugar and add a splash of cream to keep it fluffy.
- Mocha twist: Adding a touch of cocoa powder to the batter gives a subtle mocha flavor that my family adores.
How to Make Coffee Walnut Cake with Fluffy Frosting Recipe
Step 1: Wake up the Coffee Flavor
Start by dissolving 2 tablespoons of instant coffee into 2 tablespoons of boiling water and let it cool. This little step really unlocks the coffee’s aroma and ensures it blends perfectly without any grit, guaranteeing your cake has that just-right coffee punch.
Step 2: Creating the Fluffy Cake Base
Pop your oven on to 160°C fan bake and line two 18cm cake tins. Then, beat the softened butter with brown sugar until pale and fluffy—this usually takes a good 3-5 minutes with a stand mixer. It’s a small step that makes a big difference in the cake’s texture. Add eggs one at a time, mixing well after each to avoid curdling. Lastly, pour in the cooled coffee mixture and stir until just combined. Be gentle here!
Step 3: Folding in Flour and Walnuts
Sift the flour and baking powder over your mixture and fold in carefully with a spatula—overmixing here will make the cake tough. Toss in the finely chopped walnuts and give a final gentle mix. Evenly divide the batter into your prepared tins, smoothing out edges with the spatula to make sure they bake evenly.
Step 4: Bake to Golden Perfection
Bake in the middle of the oven for 25-30 minutes. You’ll know it’s done when the tops are golden and a skewer inserted comes out clean. Try not to open the oven too often to keep the rising steady. Once baked, leave the cakes to cool completely before frosting—this is a must to keep your icing from melting!
Step 5: Mixing the Fluffy Coffee Frosting
Just like before, dissolve 2 tablespoons of instant coffee in 2 tablespoons boiling water and cool. Beat softened butter with brown sugar until pale and creamy. Then add the coffee and sifted icing sugar, beating on high for 3-5 minutes. Patience here pays off — that’s how you get the light, fluffy buttercream that melts in your mouth.
Step 6: Assembling Your Beautiful Cake
If your cake tops are domed, trim the top off one layer so your cake stacks neatly. Place the cut side down on a plate, spread half the frosting evenly with a spatula or knife. Top with the second cake layer, then frost the top and sides with the remaining buttercream. Scatter extra chopped walnuts on top for that gorgeous finishing touch.
Pro Tips for Making Coffee Walnut Cake with Fluffy Frosting Recipe
- Room Temperature Ingredients: Using softened butter and room-temp eggs ensures your batter mixes smoothly without curdling, giving a tender crumb.
- Don’t Overmix the Flour: Gently folding in flour keeps the cake light and airy; overmixing makes it dense, which you want to avoid.
- Cooling is Crucial: Frosting warm cakes can cause your buttercream to melt—always cool completely for that perfect finish.
- Toast the Walnuts Lightly: Enhance their flavor by giving them a quick toast in a dry pan—just watch carefully so they don’t burn.
How to Serve Coffee Walnut Cake with Fluffy Frosting Recipe
Garnishes
I like to sprinkle a handful of coarsely chopped walnuts over the top for texture and rustic charm. Sometimes, I add a light dusting of cocoa powder or a drizzle of melted dark chocolate for an extra hint of decadence—your personal touch can make it special.
Side Dishes
This cake pairs beautifully with a simple side of fresh berries or a dollop of lightly whipped cream. If you’re serving for dessert, try it alongside a scoop of vanilla or coffee ice cream to elevate the experience.
Creative Ways to Present
For birthdays or special gatherings, I’ve layered this cake with edible flowers and coffee beans on top for an elegant finish. You can also pipe the frosting with a star nozzle for a fancy look—great for impressing guests without much extra effort.
Make Ahead and Storage
Storing Leftovers
I store leftover cake in an airtight container in the fridge to keep the frosting fresh and prevent the cake from drying out. It stays delicious and moist for about 3-4 days, making it perfect if you want to prep ahead or enjoy a few indulgent slices over time.
Freezing
Freezing this cake is totally doable! I wrap individual slices tightly in plastic wrap and tuck them into a freezer-safe bag. When ready to eat, thaw in the fridge overnight. The texture remains surprisingly good, and the flavor is as bold as ever.
Reheating
If you want to warm a slice, I recommend a brief zap in the microwave for about 15 seconds—just enough to soften the frosting slightly without melting it completely. It revives the cake’s flavors nicely, almost like it just came out of the oven.
FAQs
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Can I use regular brewed coffee instead of instant coffee for this recipe?
You can substitute brewed coffee, but I recommend using it as a concentrated espresso shot or reducing the amount of liquid elsewhere in the recipe to keep the batter from becoming too wet. Instant coffee dissolves completely, giving a smoother texture and stronger flavor.
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How do I prevent my coffee walnut cake from drying out?
Make sure not to overbake—check for doneness a few minutes before the timer ends by inserting a skewer. Also, storing the cake airtight and adding frosting quickly helps keep moisture inside.
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Can I make the cake gluten-free?
Yes! Swap the plain flour for a gluten-free all-purpose blend with xanthan gum, and fold it in gently. The cake might be slightly denser but still delicious with the same cupcake vibes.
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Is it better to toast the walnuts before adding them?
Toasting walnuts enhances their nuttiness and crunch. I like to toast them lightly in a dry pan until fragrant, just a couple of minutes, but it’s optional if you’re short on time. Just make sure not to burn them!
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Can I substitute the butter in the frosting for something else?
Butter is best for that classic fluffy texture, but you can experiment with margarine or cream cheese for different flavor profiles, keeping in mind the frosting consistency may change.
Final Thoughts
This Coffee Walnut Cake with Fluffy Frosting Recipe has genuinely become a staple in my kitchen because it’s reliably delicious and always impresses anyone who tries it—friends, family, or even that unexpected guest who shows up for tea. I hope you’ll find it as comforting and indulgent as I do and enjoy making it as much as you do eating it. Give it a try and watch your loved ones go crazy for this classic delight!
Print
Coffee Walnut Cake with Fluffy Frosting Recipe
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
A classic double-layered Coffee and Walnut Cake featuring moist coffee-infused sponge layers filled and topped with rich coffee buttercream icing, decorated with crunchy chopped walnuts for added texture and flavor.
Ingredients
For the Cakes
- 2 Tbsp instant coffee
- 2 Tbsp boiling water
- 220g butter, softened
- 220g brown sugar
- 4 eggs
- 1 ½ cups flour
- 1 tsp baking powder
- ¼ cup finely chopped walnuts
For the Buttercream Icing
- 2 Tbsp instant coffee
- 2 Tbsp boiling water
- 150g butter, softened
- 1 ½ cups icing sugar
- ¼ cup brown sugar
- ¼ cup finely chopped walnuts (for decoration)
Instructions
- Prepare the Cake Tins: Preheat the oven to 160°C fan bake. Line two 18cm cake tins with baking paper to prevent sticking.
- Make Coffee Mixture: In a cup, mix 2 Tbsp instant coffee with 2 Tbsp boiling water. Set aside to cool, this will be added to both cake batter and icing for a rich coffee flavor.
- Beat Butter and Sugar: Place the softened butter and brown sugar in the bowl of a stand mixer. Beat on medium speed until pale and fluffy, which will create a light texture for the cake.
- Add the Eggs: Crack in the eggs one at a time, beating thoroughly after each addition to fully incorporate and avoid curdling. Then pour in the cooled coffee mixture, mixing just until combined.
- Add Dry Ingredients and Walnuts: Remove the bowl from the mixer. Sift together flour and baking powder, then gently fold into the wet ingredients. Finally, fold in the finely chopped walnuts for a crunchy texture.
- Divide and Bake: Evenly divide the batter between the two prepared cake tins, smoothing the surface with a spatula. Place the tins in the center of the oven and bake for 25-30 minutes, or until the tops are golden and a skewer inserted comes out clean.
- Cool the Cakes: Remove the cakes from the oven and allow them to cool completely in their tins before removal to preserve their shape and texture.
- Prepare the Buttercream Icing: Mix 2 Tbsp instant coffee with 2 Tbsp boiling water and set aside to cool. In the stand mixer, beat the softened butter and brown sugar until light and fluffy. Add the cooled coffee mixture and icing sugar, then beat for 3-5 minutes until the icing is smooth, light, and creamy.
- Assemble the Cake: If the cakes have domed, level one by cutting off the top to create a flat base. Place this cake layer cut side down on a cake plate. Spread half of the coffee buttercream evenly over the top to the edges.
- Top and Decorate: Place the second cake on top, then cover with the remaining buttercream. Sprinkle the extra chopped walnuts on top for decoration and added crunch.
Notes
- This cake yields a moist, flavorful dessert perfect for coffee lovers.
- Ensure the coffee mixture is cooled before adding to butter or eggs to prevent curdling.
- Use fan bake setting at 160°C for even baking without drying out the cake.
- Finely chopping walnuts helps distribute texture without overwhelming the cake.
- Leveling the cake tops ensures a stable, visually appealing layered cake.
Nutrition
- Serving Size: 1 slice
- Calories: 465
- Sugar: 41g
- Sodium: 259mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 96mg
