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The Best Coffee and Walnut Cake Recipe

The Best Coffee and Walnut Cake Recipe

This has no specific measurements, but is the best balanced Coffee and Walnut Cake recipe. It is a true British Classic Cake flavour, and perfect to have with an afternoon cuppa.
This recipe will make a 2 layer 6" cake (or loaf cake). For a 7" use 3 eggs and the same technique.
Prep Time 25 mins
Cook Time 30 mins
Course cake, Dessert, Snack
Cuisine british, english
Servings 6



  • 2 Eggs - weighed in their shell
  • Same Weight as Eggs - Baking Spread or Butter
  • Same Weight as Eggs - Caster Sugar
  • Same Weight as Eggs - Plain Flour
  • 1 tspn Baking Powder for every 100gsm Flour

Coffee Syrup

  • 3 - 4 heaped tspn Instant Coffee
  • 50 ml Boiling Water


  • 125 gms Butter
  • 300 gms Icing Sugar


  • 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 bowl, weighing them to see what the weight is without the shells
  • Make up the weight of the eggs with the coffee syrup - see post above for explanation
  • 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 a few crushed walnuts - however many you fancy
  • Divide the mixture into the 2 tins and smooth to the edges. Making a dent in the middle so the cake doesn't done 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. icing sugar and remaining coffee syrup.
  • Start with your mixer on low, then gradually turn up to high
  • Mix on high for a minimum of 5 minutes.
  • For my Perfect Buttercream Recipe, click here https://bronyadcc.co.uk/perfect-buttercream/.
  • Assemble the cake by sandwiching buttercream between cake layers, before finishing the top with more buttercream and some crushed Walnuts


THE BEST Coffee and Walnut Cake Recipe!!! This video a little longer than usual, but I make buttercream and decorate it...

Posted by Bronya at Daisy Cake Company on Thursday, July 2, 2020
Keyword cake, cake, coffee and walnut cake, recipe, easy recipe, home baking, classic british cake, coffee and walnut cake, coffee cake, homebaking, recipe