Coffee and Walnut is a very popular flavour cake, but do you offer it in your menu through fear of it being just a bit too tricky to make? This Easy Coffee and Walnut Cake Recipe is simple to follow, needs no fancy ingredients, other than coffee and walnuts, and means you can add another flavour to your list of offerings.
Back when I had my Cake Shop and Tea Room, we would sell loads of Coffee and Walnut Cake. It was one of those flavours, that as soon as it was put on the counter a slice would be bought. Oddly, it is a very 'male' flavour. That's not to say women don't like it, but I swear we sold more of it to men than ladies.
Coffee and Walnut Wedding Cake
We also used to make a lot of coffee and walnut tiers in wedding cakes. It's a great flavour for wedding cakes, because it's a little different from the usual Vanilla or Chocolate, but not too different that people get scared to include it.
This easy Coffee and Walnut recipe, doesn't really have a 'recipe' as such.
The recipe is determined by the weight of your eggs. This means this recipe can be adapted from a small 4" cake, to a huge 14" cake using the same technique. If you're making an 8" birthday cake with 3 layers I'd recommend using 7 eggs, if you're making a 10" tier with 3 layers I'd recommend 11 eggs, but if you're making a 4" top tier with 3 layers I'd go for 2 eggs.
Another alternative to this technique is my Best Lemon Drizzle Cake Recipe.
My book on how to make a Light and Fluffy Sponge Cake, which uses the same technique, also has a handy table to tell you how many eggs you need for each size of cake.
Start by making your coffee syrup. Do this by making a really strong coffee. I use -3-4 heaped teaspoons of instant coffee dissolved in 50ml -75ml of boiling water.
Then weigh your eggs, in their shells. Use the same weight for your butter, sugar and flour. So for example, if the eggs weigh 100gms, you should also use 100gms of butter or baking spread, 100gms of caster sugar and 100gms flour.
Pro Baking Tip: Use plain flour and add 1tspn of baking powder per 100gms of flour for the best ratios.
When you make your cake you will, of course, crack the eggs and therefore loose the weight of the shells. Add that weight back by adding 1 x tablespoon of coffee flavour per egg you use.
I then use 50gms of walnut pieces per egg used for a good ratio of cake to walnut crunch.
Miss out the walnuts and team it with Chocolate Buttercream for a Mocha Cake
Swap out the walnuts for Pecans.
Swap out the Caster Sugar for Light Brown Sugar for a more caramel flavour.
Easy Coffee and Walnut Cake
- 2 Eggs Weighed in theri shell
- Same Weight as Eggs Baking Spread or Butter
- Same Weight as Eggs Caster Sugar
- Same Weight as Eggs Plain Flour. You can use self raising and omit the baking powder.
- 1 tspn Baking Powder for every 100gms Flour
- 1 tbsn Coffee syrup for every egg used
- 50 gms Walnut Pieces for every egg used
- 3-4 Heaped tspn Instant Coffee
- 50 ml Boiling Water
- 125 gms Block Butter
- 300 gms Icing Sugar
- Fully cooled Coffee Syrup
- Preheat your oven to 160c fan, 180c no fan, gas mark 3 to 4, 350f
- Prepare 2 x 6" cake tins by greasing the sides with butter and lining with baking parchment
- Weigh the eggs in their shells and note the weight
- In your mixer bowl put the same weight as the eggs of Butter/Baking Spread and Caster Sugar
- Beat until light and fluffy
- Crack the eggs into a separate bowl, weighing them to see what the weight is without the shells
- Add 1 tbspn of coffee syrup per egg
- In another bowl, weigh out the same weight as the eggs, of plain flour and add 1 tspn of baking powder for every 100gsm of flour
- With you mixer on low, add one egg at a time to the butter and sugar mixer.
- If the mix looks like its starting to curdle, add a spoon of flour
- Once all the egg mix is added and mixed well remove from the mixer
- Add the flour and gently fold in until you have a smooth mix of a dropping consistency
- Lastly add three quarters of the walnut pieces
- Divide the mixture into the 2 tins and smooth to the edges. Making a dent in the middle so the cake doesn't dome too much when baked
- Sprinkle a few more chopped walnuts on top, and just poke them through the surface
- Bake for 25-30 minutes or until well risen, golden on top, a skewer comes out of the centre clean, and when lightly pressed with your finger it bounces back
- Remove from the oven and allow to cool for 5 minutes, before removing from the tins and transferring to a wire rack to cool fully
- In your stand mixer bowl mix together the butter and icing sugar
- Start with your mixer on low, then gradually turn up to high
- Add coffee syrup to taste
- Mix on high for a minimum of 5 minutes.
- Assemble the cake by sandwiching buttercream between cake layers, before finishing the top with more buttercream and some crushed Walnuts
This Easy Coffee and Walnut Recipe was made as a Bake Along on my Facebook Page.
For other classic recipes try:
Light and fluffy Sponge Cake
The Best Lemon Drizzle Cake
Coconut and Cherry Loaf Cake
Big and Fluffy Scones
Cookie and Cream Cake
Try my Ginger Cake Recipe or Raspberry and White Chocolate Cake recipe for an alternative celebration cake flavour.