Go Back
+ servings

Coffee And Walnut Cake Recipe

Rich coffee, fluffy sponge and silky frosting make this classic coffee and walnut cake the best and easiest baking ever. Best of all, every ingredient is from Aldi!
5 from 3 votes
Print Pin
Course: Easy Baking
Cuisine: British
Prep Time: 15 minutes
Cook Time: 18 minutes
Servings: 12 slices

Ingredients

  • For the sponge
  • 2 tablespoons (2 tablespoons) instant coffee dissolved in 1 tablespoon boiling water
  • 100 g ( cups) walnuts, chopped
  • 200 g ( cups) butter, at room temperature
  • 200 g (1 cups) demerara sugar
  • 4 (4) eggs, room temperature
  • 200 g (1 ½ cups) self-raising flour
  • 1 teaspoon (1 teaspoon) baking powder
  • 2 tablespoons (2 tablespoons) milk
  • For the frosting
  • 200 g ( cups) butter, room temperature
  • 200 g ( cups) cream cheese, room temperature
  • 400 g (3 ⅐ cups) icing sugar, sifted
  • 2 teaspoons (2 teaspoons) instant coffee dissolved in 1 teaspoon boiling water
  • To serve
  • 2 tablespoons (2 tablespoons) chopped walnuts

Instructions

  • Preheat the oven to 170ºC. Line the bottom of two 22cm round cake tins with parchment paper and grease the sides lightly with butter.
  • In a large mixing bowl, using an electric whisk, cream together the butter and sugar until light and fluffy. The butter should be soft and a light golden colour.
  • Add in the eggs and whip together. Make sure that the eggs are fully incorporated, then add in the cooled coffee. Whisk one more time. The mixture may look curdled, but it will come back together once you add the flour.
  • Sift the flour and baking powder into the egg and butter mixture. Add in the chopped walnuts and milk. Being careful not to over mix, make sure that the flour is fully combined.
  • Divide the batter between the two lined cake tins and bake in the preheated oven until the tops spring back when gently pressed and a toothpick or skewers comes out with a few moist crumbs. About 18 minutes.
  • Once the cakes are baked, allow them to cool in the tins on a cooling rack for about 10 minutes before turning out to cool completely.
  • To make the frosting
  • Whip the butter and cream cheese together until very light and fluffy. Sift in the icing sugar and whip again. See notes. Slowly pour in the cooled coffee and whip until silky smooth and creamy.
  • Frost the bottom layer of cake. Place the second sponge on top and frost that. Sprinkle the chopped walnuts around the edge of the cake and serve.

Notes

  • Make sure all ingredients are at room temperature. This is because ingredients mix better together when they're all at room temp. They also have the ability to expand and aerate better, meaning more lift to your cakes and more softness to your frostings.
  • For the frosting- when you add the icing sugar be sure to start the mixer on low so that you don’t end up with sugar everywhere.

Nutrition

Calories: 641kcal | Carbohydrates: 64g | Protein: 7g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 351mg | Potassium: 121mg | Fiber: 1g | Sugar: 50g | Vitamin A: 1142IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg
Tried this recipe?Tag Me @savvybites or tag #savvybites!