Coffee and Walnut cake is truly a British classic, and one of my all-time favorite cakes. It is often found on dessert menus and afternoon tea trays in the UK. Make it in your own kitchen and bring a little taste of Britain to your home.
If you’ve been to the UK, hopefully you’ve tasted a coffee and walnut cake. There’s just something about these two flavors together that is so unique. It creates a flavor all its own, and it’s simply sublime.
As an Amazon Associate I earn from qualifying purchases.
Coffee and Walnut Cake for Afternoon Tea
Whenever I get the chance, I order coffee and walnut cake when I’m in the UK, because it’s one of the things I miss most about living there. A famous British chef apparently claimed he would choose coffee and walnut cake as his last meal. Now that’s saying something! And of course it’s a cake Mary Berry and Paul Hollywood would judge in the GBBO tent.
Many of you saw my Instagram story on my dad’s 84th birthday, and asked about his cake. I promised I’d post the recipe soon, so here it is–and here Dad is with his cake.
I attempted to do my research on the origin of this cake, but strangely, could find nothing. So sadly, there’s no credit to the original creator of this marvelous concoction, but I, for one, salute you (whoever you were!)
The Difference Between a British Coffee Cake and an American “Coffee Cake”
If you were to order or ask for a “coffee cake” in Britain, you’d probably be served a slice of this coffee and walnut cake, or a coffee-flavored cake. Whereas, in the US, you’d be served a cake which could have fruit in it, a streusel through it, or a crumble topping, but most likely, the only coffee involved would be the one you’d be drinking. (Click the following photo for the recipe.)
Baking a Coffee and Walnut Cake in Your Kitchen
There’s no reason you can’t taste this cake for yourself, even if you’ve never stepped foot on British soil. I’m here to bring you these wonderful recipes in a form where you can make them yourself (in the US without a scale, although I will continue to BEG you to buy one!) Your results will be so much better when it comes to baking.
Why not bake one and have your own afternoon tea? Many people think afternoon tea has to consist of finger sandwiches, scones and desserts, however, a cup of tea and cake can fit the bill, too!
Although I credit BBC Food for this recipe, you should know that this cake is simply a twist on a Victoria sponge cake: added coffee and walnuts, and a coffee flavored buttercream, instead of a jam (and cream) filling.
NB: I don’t know if the quantity is off for the buttercream on the BBC recipe because I felt I needed a lot more to fill the cake and decorate the top (the rosettes do use a lot of icing.) Adjust the quantity to your liking. I also used real coffee and coffee powder for a stronger coffee flavor in the cake.
Coffee and Walnut Cake
slightly adapted from a BBC Food recipe serves 8 to 12
INGREDIENTS
For the cake
- 225g (2 sticks) butter, at room temperature (if using unsalted, add 1/4 tsp salt)
- 225g (1 cup) caster sugar
- 4 eggs, preferably organic, free range
- 30ml (2 Tbsp) strong espresso coffee
- 1/2 tsp espresso powder (I used a little mortar and pestle to make it super fine)
- 225g (2 cups) self-raising flour
- 50g (1/3 cup) finely chopped walnuts
For the buttercream
- 145g (1 1/4 sticks) unsalted butter, softened
- pinch of salt
- 500g (4 1/2 cups) confectioner’s/powdered sugar
- about 75ml (about 4 Tbsp) strong espresso coffee
- 8 to 12 walnut halves for the top of the cake (pick the best ones)
Grease or spray 2, 8″ cake pans. Line the bottom with parchment paper, grease, and dust the entire pans with flour.
Make the Cakes
Preheat the oven to 350F (180C)
Using a stand mixer, hand mixer or by hand, cream the butter and sugar until light and fluffy. Add an egg to the butter and sugar mixture and blend thoroughly.
Add about a quarter of the flour and mix until cleared. Repeat with the remaining eggs and flour until the eggs and flour are used.
The cake mixture will be light and creamy.
Add the chopped nuts. Stir the espresso powder into the liquid espresso, then add to the mixture.
Blend well, then divide the cake mixture into the prepared 8″ cake tins.
Bake for about 30 minutes or until a cake tester comes out clean. Cake will be a lovely golden brown color.
Allow the cakes to cool in the pans for 10 minutes, then carefully remove and place on cooling racks (remove the paper.)
Make the Buttercream
Blend all the ingredients for the buttercream together until you have a smooth and creamy frosting.
Decorate the Cake
If the cakes aren’t flat on top, cut them so that they are level (I like to use this super inexpensive tool.) Then either spread or pipe just under half of the frosting on one layer of the cake (the cut side.)
Place the second layer on top. Be sure to put the cut side down (so both cut sides are facing each other in the middle.) Spread the frosting on the top. This is a very rustic cake, so don’t worry if you don’t get it to look perfect.
Next, pipe rosettes on top of the cake (or you can place dollops of frosting) for 8, 10 or 12 walnut halves to sit on, depending on how many slices you want to have.
Lastly, add a walnut half to each rosette.
That’s it! You’ve just made a classic British coffee and walnut cake!
You can dig in, or put it in the fridge for a while which will set the buttercream and make slicing and serving a bit less messy.
Enjoy with a hot cup of tea or coffee; it goes perfectly with both!
Coffee and Walnut Cake, a Classic British Cake for Afternoon Tea
A classic British afternoon tea cake with the flavors of coffee and walnut.
Ingredients
For the cake
- 225g (2 sticks) butter, at room temperature (if using unsalted, add 1/4 tsp salt)
- 225g (1 cup) sugar
- 4 eggs, preferably organic, free range
- 30ml (2 Tbsp) strong espresso coffee
- 1/2 tsp espresso powder (I used a little mortar and pestle to make it super fine)
- 225g (2 cups) self-raising flour
- 50g (1/3 cup) finely chopped walnuts
For the buttercream
- 145g (1 1/4 sticks) unsalted butter, softened
- pinch of salt
- 500g (4 1/2 cups) confectioner's/powdered sugar
- about 75ml (about 4 Tbsp) strong espresso coffee
To decorate
- 8 to 12 walnut halves for the top of the cake (pick the best ones)
Instructions
Grease or spray 2 8" cake pans. Line the bottom with parchment paper, grease, and dust the entire pans with flour.
Make the Cakes
- Preheat the oven to 350F (180C)
- Using a stand mixer, hand mixer or by hand, cream the butter and sugar until light and fluffy. Add an egg to the butter and sugar mixture and blend thoroughly.
- Add about a quarter of the flour and mix until cleared. Repeat with the remaining eggs and flour until the eggs and flour are used.
- The cake mixture will be light and creamy.
- Add the chopped nuts. Stir the espresso powder into the liquid espresso, then add to the mixture.
- Blend well, then divide the cake mixture into the prepared 8" cake tins.
- Bake for about 30 minutes or until a cake tester comes out clean. Cake will be a lovely golden brown color.
- Allow the cakes to cool in the pans for 10 minutes, then carefully remove and place on cooling racks (remove the paper.)
Make the Buttercream
- Blend all the ingredients for the buttercream together until you have a smooth and creamy frosting.
Decorate the Cake
- If the cakes aren't flat on top, cut them so that they are level (I like to use this super inexpensive tool.) Then either spread or pipe just under half of the frosting on one layer of the cake (the cut side.)
- Place the second layer on top. Be sure to put the cut side down (so both cut sides are facing each other in the middle.) Spread the frosting on the top. This is a very rustic cake, so don't worry if you don't get it to look perfect.
- Next, pipe rosettes on top of the cake (or you can place dollops of frosting) for 8, 10 or 12 walnut halves to sit on, depending on how many slices you want to have.
- Lastly, add a walnut half to each rosette. That's it! You've just made a classic British coffee and walnut cake!
Notes
Chill a little before serving for better slicing results.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving:Calories: 688Total Fat: 37gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 154mgSodium: 309mgCarbohydrates: 90gFiber: 1gSugar: 69gProtein: 6g
All nutrition info is simply estimated.
An American “coffee cake”~ Quick Rhubarb Cake
Coffee cupcakes from a UK blogger ~ Coffee Cupcakes
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
[…] If you’re looking for a healthy snacking option which will help you control your stress levels, walnuts are a great choice. There is no denying the sweet, pleasant flavor of walnuts and they can be a tasty snack or part of a healthy dessert. A versatile nut, walnuts are great for salads, or add them to a sweet treat such as coffee and walnut cake. […]
Hi, why do we need to stir in the espresso powder into the espresso liquid just as the liquid is being poured into the batter? Can’t we not combine it together at the start?
Also, does the espresso liquid have to be hot when it is being stirred in?
Thanks, appreciate your help :)
Hi Gaj, if you follow the directions as written, you’ll get better results. The powder melts into the espresso, ensuring an even distribution of flavor. No, the espresso should be room temperature when you add it. Enjoy!
How do you make liquid espresso? How much instant coffee do you add to how much liquid? The espresso I have says to add one teaspoon to 6oz hot liquid. Would i need to wait for the liquid to be room temperature before adding?
If you have an espresso maker, just make an espresso and use that. For the instant powder if you’re going to use that, I would not follow those directions. There’s no espresso in the world that is 6 oz (an actual espresso is 1 or 2 oz). Add 1 tsp to about 2 oz of hot liquid and yes, let it cool before using. Enjoy!
Thank you for the recipe! I love coffee and I love walnuts so it was the best combination! My cake turned out amazing and the family love it! I did reduce the powdered sugar down to 2.5 cups since I did want the frosting to be very thick. Other than that! Cake was delicious!! Thank you again!
Awesome!!! Thanks Kristine, it’s one of my favorite cakes!
Hi Christina, just a quick question- do we have to soak the cake in a syrup or do we decorate them plain?
Hi Deandra, no syrup on a traditional coffee and walnut cake, just plain. Very tasty, though! Enjoy!
Hi Christina, was wondering if less confectioner’s/powdered sugar can be used for the buttercream. 4 1/2 cups seems an awful lot. Please advise. Thank you.
Absolutely, you can make half or 3/4 of the recipe, but just know that you will have a thin filling and thin topping. If you skip the rosettes, you won’t need as much as is stated in the recipe. Just be sure to keep the ratios equal. Enjoy!
Your cakes all look so very pretty, Christina. And this one would be right up my alley. I adore butter cream and walnuts both. What a beautiful treat to enjoy with your coffee.
THanks so much, Frank!
You mentioned that the buttercream ratio was a little off – what measurements/quanities did you end up using please?
Thank you so much; I’m looking forward to making this.
No, the recipe is good as written, it was the original recipe which didn’t have enough buttercream. Sorry for the confusion, Francesca! :)
I love walnut cake but, as you know, coffee is not my thing. That said, this is the most beautiful cake — makes me wish I did like coffee! Also, I did not know that coffee was a part of a British coffee cake! I always learn something new from you.
I wish I could let you taste this cake because it doesn’t taste like coffee! I swear, the combination of walnuts and coffee make a completely unique flavor. I even loved this as a child. Even now, I don’t drink coffee (only when I’m in Italy!)
I am unable to get this recipe and I don’t know why? Please will you send it to me. It is for the English Coffee Cake, the walnut one. Could you send it with American measurements?
Thank you Maureen Watson.
Hi Maureen, I don’t understand as you are writing to me on the recipe. You just need to scroll up. Can you explain how you can’t seem to get the recipe as I’m very confused. CC
If I bake the cake as a whole , do I still leave in oven for 30 mins or longer. I do not like buttercream or any filling.
You will need at least a 10″ springform pan to bake the cake in one pan, Sherlee. Also, it will need to bake longer, I would guess about 45 to 50 minutes, but you’ll have to keep an eye (and nose) on the cake.