Coffee and Walnut Cake, a Classic British Cake for Afternoon Tea
User Reviews
4.8
Coffee and Walnut Cake, a Classic British Cake for Afternoon Tea
Description
This recipe calls for butter and sugar creamed together before incorporating eggs in batches and alternating with self-raising flour. Strong espresso and finely ground espresso powder are folded into the batter alongside finely chopped walnuts that add texture. The cake bakes in two 8-inch pans, producing golden layers with a soft and moist interior.
The accompanying buttercream blends softened unsalted butter, powdered sugar, and espresso, creating a rich yet airy coffee-flavored frosting that complements the cake layers. The cake is decorated with walnut halves on top, offering a visual cue of the flavors inside and a pleasant crunch.
Often served slightly chilled for improved slicing ease, this cake fits well into tea-time settings or as a dessert. Its flavor profile balances sweetness with the depth of coffee and the earthiness of walnuts, resulting in a cake that is both comforting and distinctive.
Ingredients
For the Cake
- 8 oz butter at room temperature (if using unsalted, add 1/4 tsp salt)
- 1 cup sugar
- 4 egg preferably organic, free range
- 2 Tbsp espresso strong, coffee
- ½ tsp espresso powder I used a little mortar and pestle to make it super fine
- 2 cups self-raising flour
- ⅓ cup walnuts finely chopped
For the Buttercream
- 5 oz butter (1 1/4 sticks) unsalted, room temp
- 1 pinch salt
- 4 ¼ cups powdered sugar aka confectioner's sugar
- 4 Tbsp espresso strong (or more as needed, coffee
To Decorate
- 8 to 12 walnut pick the best ones, halves, for the top of the cake
Instructions
For the Cake
- Grease or spray 2 8" cake pans. Line the bottom with parchment paper, grease, and dust the entire pans with flour.
- 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.)
For the Buttercream
- Blend all the ingredients for the buttercream together until you have a smooth and creamy frosting.
- 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.
To Decorate
- Lastly, add a walnut half to each rosette. That's it! You've just made a classic British coffee and walnut cake!
Notes
- Chill the cake slightly before serving to achieve cleaner slices and better presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 661 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 661kcal | 33% |
| Carbohydrates | 90g | 30% |
| Protein | 6g | 12% |
| Fat | 35g | 54% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 145mg | 48% |
| Sodium | 268mg | 11% |
| Potassium | 81mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 70g | 140% |
| Vitamin A | 1017IU | 20% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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