Description

This moist and nutty Coffee Walnut Cake is a dream come true for coffee lovers! Made with rich brewed coffee, crunchy walnuts, and a velvety coffee buttercream frosting, it’s the perfect cake for afternoon tea, birthdays, or just a cozy treat. Aromatic, indulgent, and easy to make—every slice feels like a hug in cake form.

Ingredients

Scale

For the Cake:

1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter (room temperature)
3/4 cup granulated sugar
1/4 cup brown sugar
2 large eggs (room temperature)
1 teaspoon vanilla extract
1/2 cup strong brewed coffee (cooled)
1/2 cup whole milk (room temperature)
1/2 cup chopped walnuts

For the Coffee Buttercream Frosting:

1 cup unsalted butter (room temperature)
3 cups powdered sugar
1/4 cup strong brewed coffee (cooled)
1 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy (about 3-5 minutes).
Add eggs one at a time, beating after each. Stir in vanilla.
Mix coffee and milk in a small bowl. Alternate adding dry ingredients and the coffee-milk mixture to the batter, beginning and ending with the dry mix.
Fold in chopped walnuts.
Divide batter between pans and bake for 25–30 minutes, or until a toothpick comes out clean.
Cool in pans 10 minutes, then remove and cool completely on wire racks.
For the frosting: beat butter until creamy. Gradually add powdered sugar, then mix in coffee and vanilla until light and fluffy.
Frost the cake and garnish with extra walnuts, if desired.

Notes

For a stronger flavor, use espresso instead of brewed coffee.
Make it ahead: Bake cake layers a day before and frost fresh.
Use instant coffee if needed—dissolve 2 tsp in hot water and cool.

Prep Time: 20
Cook Time: 30
Category: Dessert
Method: Baking
Cuisine: British