The Coffee and Walnut Cake Recipe is a slice of coffee and walnut cake is the perfect accompaniment to morning coffee. Here the cake is made in smaller pans than the classic Victoria sponge to give it extra height and impact.

Ingredients

12 tbsp unsalted butter, softened

1 1⁄4 cups all-purpose flour, plus extra for dusting

1 cup light brown sugar

3 large eggs, at room temperature

1 tsp pure vanilla extract

1 tsp baking powder

½ tsp salt

1 tbsp instant coffee mixed with 2 tbsp boiling water and cooled

For the frosting:

7 tbsp unsalted butter, softened

1 cup confectioner’s sugar

9 walnut halves

Method

1 Preheat the oven to 350°F (180°C). Grease the cake pans and dust with flour.

2 Cream the butter and sugar in an electric mixer or with an electric hand mixer until fluffy, about 2 minutes. Add the eggs one at a time, beating well between additions. Add the vanilla extract, and beat for another 2 minutes until bubbles appear on the surface. Sift in the flour, baking powder, and salt.

3 Mix in the flour on low until just smooth; try to keep the batter light. Fold in half the coffee mixture. Divide the batter evenly between the prepared pans, and smooth the tops with a palette knife.

4 Cook for 20–25 minutes or until golden and springy to the touch of a finger. Test the cakes by inserting a thin skewer. If it comes out clean, the cakes are cooked. Leave the cakes in the pans for a few minutes, then turn out on to a wire rack to cool completely.

5 To make the filling, beat the butter and confectioner’s sugar together until smooth. Beat in the remaining coffee mixture. Spread half the buttercream evenly on to the flat side of one of the cakes. Top with the second cake, flat sides together, and spread with the remaining buttercream. Decorate with the walnut halves.

Notes and Tips:
STORE The cake will keep in an airtight container in a cool place for 3 days.

Coffee and Walnut Cake