Coffee and Walnut Cake, a Classic British Cake for Afternoon Tea
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.
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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!)
Are you a coffee-lover? How about making the original and authentic tiramisù recipe from Treviso!?
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 format 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 slice of 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
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I think this British classic would go great with an espresso!
I think I’d also like to try this to go with an espresso from the Bialetti moka coffee pot…:-)
Hi, Can you make this cake a day before serving? Also, if you do not have espresso can you just use normal strong coffee and instant coffee granules?
Thank you!
Yes, and yes! :) Let me know how it turns out! Do keep it covered after making it, though.
Thank you for replying to me,, I have one more question after looking at the recipe closer?
You show: 225g (2 cups) self-raising flour
Should this read: 450g (2 cups) self-raising flour
Thank you
Hi Chris, I HIGHLY recommend using a scale, and if you do, you will understand the difference between weight and volume. No, the 225g is correct. Scales are on sale right now! :) You’ll never look back!
Hi, Brit here. I know I’m a bit late to this party, but the reason the buttercream quantities seem off to you is because the BBC Goodfood recipe only uses the buttercream in the centre of the cake, not on the top as you have, so less is needed. They just sprinkle the top with a little icing sugar and chopped walnuts :)
Never too late to this party! Good answer, Jay! I used a ton in the decorative swirls on top, too, maybe not everyone’s cup of tea, but it does look nice! Thank you!
Hi again,
I got this recipe from another young mother at that time in my life. It’s light & tastes very much like a sponge cake. I do hope you give it a go & let me know what you think? I haven’t made it in years because my family has nut allergies….wouldn’t you know? Nancy
Sounds good, thank you! Yes, my daughter also has nut allergies, but she lives over 2000 miles away, so it’s okay for me to make. :) Thank you!
Hi Christina,
Have I got a recipe for you !!!! I’ve had this recipe for 50 years.It’s a winner,very light & delicious. I begged for this recipe all those years ago….so glad I did.
Walnut Torte
2 -TBLSPNS AP flour, 21/2 tsp baking powder, 4 eggs, 3/4 cup sugar, 1 cup walnut halves
preheat oven to 350*and butter & paper 2-8″ pans & butter the paper.
IN BLENDER, whip till smooth eggs & sugar…..THEN …….add nuts & grind till fine .Mix flour & BP & put in blender, whirl JUST till blended. Bake 25 minutes & peel off paper .Fill & frost with 1 1/2 c heavy cream whipped with 1 tsp dried coffee,2 tsp vanilla & 1/3 csugar
.
That’s it !!!! All done in a blender. Let me know what you think? Nancy
I’d love to try this, Nancy! Where did you originally get the recipe, or did you create it? Sounds delicious!
Hi Christina, thanks for the recipe. I made it yesterday & whilst it tastes good it isn’t as light a sponge as I have baked before. It looked fine after I took it out of the oven but within a few minutes the sponges sunk/shrank. Do you know what I could have done wrong please? Also I made an error by adding the coffee whilst still fairly hot 😬. Thank you for any help/advice. X
Oh dear, yes that’s not supposed to happen, and it honestly could be the hot coffee. It’s definitely the basic recipe for a Victoria sponge with the added flavor, so it will turn out light when made according to the directions. We all make baking mistakes, though, so just give it another go and let me know how it comes out next time! Good luck, Carmel!
Thanks very much… will try again 😉🤞🏼X ps it was still enjoyed by my friends even if it was a tad dense 👍🏼
yay!
If I am using a fan oven should the temp be 160 pls? Thanks X
I don’t know what your oven specifies, but yes, do adjust the baking temperature for fan-assisted ovens. :)
The original Coffee and Walnut cake was served in the Fullers Tea Rooms. It had a crusty royal icing on the outside and buttercream inside, it was a cafe au lait collour. It was a British tradition and many writers and my mother would buy one, take it home and devour it. Here is one bloggers attempt to reproduce the recipe, which has been lost:
Fuller’s Walnut Cake
Cake
• 200g (7 oz) plain flour
• 1 teaspoon baking powder
• 200g (7 oz) unsalted butter
• 200g (7 oz) caster sugar
• 3 large eggs
• 55g (2oz) chopped walnuts
Butter cream
• 85g (3oz) unsalted butter
• 110g (4oz) icing sugar
• Vanilla extract to taste
Boiled icing
• 225g (8 oz) caster sugar
• Pinch of cream of tartar
• 1 egg white
• Vanilla extract to taste
Decoration
• 7 walnut halves
3 6” cake tins 2” deep
(This recipe was originally published in The London Times by Shona Crawford Poole as a different version: The Times,Wednesday, Oct 05, 1983; pg. 13; Issue 61655; col C . However, it was tweaked by a forum writer known as ‘broadway’, found here. That recipe was the closest to the Walnut cake I knew and loved as a girl, so I used it.)
Posted by Alison DeLuca at 9:39 AM
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Labels: Fuller’s cake recipe, Fuller’s Walnut Cake. Walnut cake recipe
Thanks for sharing, Chris. I don’t allow recipes in full on my site, since it is copyright infringement, but appreciate that you left the credits. I am leaving the ingredients as that is allowable by law. Quite an endeavor to make this cake!