Walnut and Coffee Cake

A decadent cake with a difference, this Walnut and Coffee Cake recipe is rich and beautiful, but not too sweet - so you can enjoy a bigger slice!

At a glance

Approx 45 minutes
Serves 10 - 14 people


Cake Ingredients

  • 225g softened unsalted butter, plus extra for greasing
  • 225g caster sugar
  • 4 free-range eggs
  • 50ml strong espresso coffee
  • 225g self-raising flour
  • 75g walnuts

Icing Ingredients

  • 125g unsalted butter
  • 200g icing sugar
  • 50ml strong espresso coffee
  • 12 walnut halves, to decorate

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  1. Preheat the oven to 180C/Gas 4. Line and grease two 20cm round cake tins.
  2. In a bowl, beat the butter and sugar together until very light and pale.
  3. Add the eggs one at a time to the butter and sugar mixture, beating well to completely incorporate each egg before adding the next egg.
  4. Add the espresso to the mixture and stir well.
  5. Add the flour and walnuts and stir well to completely combine.
  6. Spoon the cake mixture evenly into the two prepared cake tins.
  7. Transfer to the oven to bake 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown.
  8. Remove the cakes from the oven and leave to cool on a wire rack.
  9. For the buttercream topping, beat the butter and icing sugar together in a small bowl until pale and light.
  10. Add the espresso and mix well.
  11. Spread the buttercream over the top of each cake, then place one cake on top of the other.
  12. Decorate the top of the cake with the walnuts and serve in slices.