Coffee and walnut cake with coffee buttercream

Coffee and walnut cakeThe coffee and walnut cake. What is there to say about it? It’s a classic cake. It’s also delicious. Fact. If you look up delicious in the dictionary there will be a photo of a coffee and walnut cake. If you disagree on how tasty it is then you are a fool! Bit harsh? Nope. Well, maybe, but I think it might actually be the law to like it. So because it is amazing I decided to bake one and eat it. I could have baked it in two cake tins to sandwich together, but I thought I would try it in two loaf tins so that it would be easier to slice (and look nice in a photo!). This cake is topped with light and fluffy coffee buttercream, A LOT of it, and lovely crunchy walnuts. Mm mm mmmm! You could swap it for decaff if you’re caffiene free. Here’s how to bake it:

Ingredients for the cake

  • 225g unsalted butter
  • 225g caster sugar
  • 225g self-raising flour
  • 1 tsp baking powder
  • 4 medium eggs
  • 3 tbsp strong instant coffee
  • 2 tbsp boiling water
  • 100g chopped walnuts

Ingredients for the buttercream

  • 150g unsalted butter (room temperature)
  • 300g icing sugar
  • 2 tsp strong instant coffee
  • 1 tbsp boiling water
  • Chopped walnuts

Method for the cake

  • Preheat the oven to 180 degrees C/350 degrees F/gas mark 4 and grease and line the cake tin
  • Dissolve 3 tbsp coffee in 2 tbsp water and leave to cool
  • Cream together the butter and sugar until pale, light and creamy
  • Add one egg at a time, beating well into the mixture after each addition
  • Add the cooled coffee into the cake mixture and beat until well combined
  • Add the flour, baking powder and walnuts and mix well together
  • Divide into the cake tins and smooth over the top with a palette knife or a wooden spoon
  • Bake for 25 to 30 minutes or until a skewer inserted into the centre of the cake comes out clean
  • Allow the cakes to cool (out of the cake tin) before icing

Method for the buttercream

  • Make up 2 tsp of instant coffee dissolved in 1 tbsp boiling water and leave it to cool down
  • Beat the butter and icing sugar together until pale and light
  • Add the coffee and mix together well
  • Spread the buttercream over the top of the cake (and in between the two sponges if making a layered cake)
  • Sprinkle over chopped walnuts




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