Coffee and walnut cake

60 minutes



  • 225g of unsalted butter, softened
  • 225g of caster sugar
  • 4 free-range eggs, large and beaten
  • 1 tbsp of instant coffee granules, mixed with 1 tbsp of boiling water
  • 225g of self-raising flour
  • 75g of chopped walnuts

Buttercream icing

  • 175g of butter, softened
  • 300g of icing sugar
  • 3 tbsp of instant coffee granules, mixed with 1 tbsp of boiling water into a paste
  • 50g of chopped walnuts
  • 12 walnut halves


Preheat oven to 180°C/gas mark 4. Grease and line 2 x 8 inch (20cm) sandwich tins with baking paper
Cream the butter and sugar together until light and fluffy – I use a hand-held whisk for this
Add the beaten eggs, a little at a time, with a tablespoon of flour to stop it curdling, and beat well between each addition of egg and flour
Add any remaining flour along with the coffee and walnuts and mix well
Divide the cake mixture between the two sandwich tins and bake for 20–25 minutes, or until well risen and a dark golden brown. Remove from the oven and allow to cool for 2 minutes before turning the cakes out onto a wire rack
Whilst the cakes are cooling, make the coffee buttercream. Beat the butter together with the icing sugar until pale and fluffy, then add the coffee and chopped walnuts. Mix well again and allow to firm up in the fridge for 15–20 minutes
When the cakes are completely cold, sandwich them together with half of the coffee buttercream. Spread the rest of the buttercream over the top of the cake and decorate with the walnut halves