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
Scale
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
