Description
Deliciously moist coffee walnut cake layered with rich coffee buttercream, perfect for any occasion.
Ingredients
Scale
- 200 grams unsalted butter
- 200 grams granulated sugar
- 4 large eggs
- 200 grams all-purpose flour
- 2 teaspoons baking powder
- 100 ml strong brewed coffee
- 100 grams finely chopped walnuts
- 250 grams powdered sugar
- 200 grams butter (softened)
- 2 tablespoons brewed coffee (for frosting)
- 50 grams chopped walnuts (for decoration)
Instructions
- Preheat the oven to 180°C (350°F). Grease and flour two round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Sift together the flour and baking powder, then gradually add to the creamed mixture, alternating with the brewed coffee.
- Fold in the chopped walnuts.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the buttercream, beat the softened butter and powdered sugar together until creamy.
- Add the brewed coffee and mix until well combined. Frost the top of one cake layer, then place the other layer on top and frost the top and sides of the cake.
- Decorate with chopped walnuts.
Notes
- This cake can be made a day in advance.
- Store leftovers in an airtight container at room temperature.
- For a stronger coffee flavor, use espresso instead of brewed coffee.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30 grams
- Sodium: 150 milligrams
- Fat: 22 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 55 grams
- Fiber: 1 gram
- Protein: 6 grams
- Cholesterol: 90 milligrams