coffee and walnut cake

Description

This classic Coffee and Walnut Cake is a soft and moist sponge infused with coffee, studded with crunchy walnuts, and topped with a luscious coffee-flavored frosting. Perfect for afternoon tea or special occasions!

Ingredients

For the Cake:

• 1 ¾ cups (220g) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (115g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• ½ cup (100g) brown sugar, packed
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons instant coffee granules dissolved in 2 tablespoons hot water
• ½ cup (120ml) whole milk
• ¾ cup (90g) chopped walnuts

For the Coffee Buttercream Frosting:

• ¾ cup (170g) unsalted butter, softened
• 3 cups (360g) powdered sugar
• 1 tablespoon instant coffee granules dissolved in 1 tablespoon hot water
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk (optional, for consistency)

For Garnish (Optional):

• Whole or halved walnuts

Instructions

Step 1: Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and dissolved coffee.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined.
6. Fold in the chopped walnuts.

Step 2: Bake the Cake

1. Divide the batter evenly between the prepared cake pans.
2. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 3: Make the Coffee Buttercream Frosting

1. In a large bowl, beat the softened butter until creamy.
2. Gradually add powdered sugar, ½ cup at a time, beating well after each addition.
3. Mix in the dissolved coffee and vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until the desired consistency is reached.

Step 4: Assemble the Cake

1. Place one cake layer on a serving plate or cake stand. Spread a layer of frosting evenly on top.
2. Place the second cake layer on top and frost the top and sides of the cake.
3. Decorate with whole or halved walnuts if desired.

Step 5: Serve

1. Slice and serve with a hot cup of coffee or tea. Enjoy!

Tips:

• For a stronger coffee flavor, increase the amount of instant coffee in the cake and frosting.
• Store the cake in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week. Bring to room temperature before serving.

Total Time:

• Preparation Time: 20 minutes
• Cooking Time: 30 minutes
• Cooling Time: 1 hour
• Total Time: 1 hour 50 minutes

Nutritional Information (per slice, based on 12 servings):

• Calories: 430
• Total Fat: 24g
  • Saturated Fat: 11g
• Cholesterol: 95mg
• Sodium: 190mg
• Total Carbohydrates: 49g
  • Fiber: 1g
  • Sugars: 37g
• Protein: 5g

This Coffee and Walnut Cake is a timeless treat that blends nutty crunch with the rich, bold flavor of coffee!