A Rich, Nutty Treat for Coffee Lovers
Wake up your taste buds! This moist, aromatic coffee walnut cake is layered with fluffy coffee buttercream and studded with crunchy walnuts—perfect for pairing with your afternoon espresso or as a showstopping dessert.
✨ Why You’ll Love This Recipe
✅ Bold coffee flavor – Infused in both cake and frosting
✅ Perfect texture – Tender crumb with nutty crunch
✅ Elegant yet easy – No fancy techniques needed
✅ Crowd-pleaser – Ideal for birthdays, brunches, or holiday gatherings
📝 Ingredients
For the Cake:
- 1¾ cups (220g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115g) unsalted butter, room temp
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) brown sugar
- 2 large eggs, room temp
- 1 tsp vanilla extract
- ½ cup (120ml) strong brewed coffee, cooled
- ½ cup (120ml) whole milk, room temp
- ½ cup (60g) chopped walnuts
For the Coffee Buttercream:
- 1 cup (225g) unsalted butter, room temp
- 3 cups (360g) powdered sugar
- ¼ cup (60ml) strong brewed coffee, cooled
- 1 tsp vanilla extract
(Garnish: Whole walnuts, cocoa powder, or coffee beans!)
👩🍳 Step-by-Step Instructions
1️⃣ Prep & Mix Dry Ingredients
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans or one 9×13-inch pan.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
2️⃣ Cream Butter & Sugars
- In a large bowl, beat butter, granulated sugar, and brown sugar until fluffy (~3 mins).
- Add eggs one at a time, mixing well after each. Stir in vanilla.
3️⃣ Alternate Wet & Dry Ingredients
- Mix dry ingredients into butter mixture in 3 parts, alternating with coffee and milk.
- Fold in chopped walnuts.
4️⃣ Bake & Cool
- Divide batter between pans (or pour into one).
- Bake 25–30 mins until a toothpick comes out clean.
- Cool 10 mins in pans, then transfer to a wire rack.
5️⃣ Make Coffee Buttercream
- Beat butter until creamy (~2 mins).
- Gradually add powdered sugar, then coffee and vanilla. Whip until fluffy.
6️⃣ Assemble & Decorate
- Frost cooled cake and garnish with walnuts or chocolate shavings.
💡 Pro Tips
🔹 For intense coffee flavor: Use espresso powder (1 tbsp dissolved in 2 tbsp hot water).
🔹 Extra-moist cake: Brush layers with coffee syrup (1 tbsp sugar + 2 tbsp hot coffee).
🔹 Toast walnuts for deeper flavor (cool before adding to batter).
❓ FAQs + Variations
1. Can I make this gluten-free?
✅ Yes! Use GF all-purpose flour blend.
2. How do I store leftovers?
🍰 Room temp: 2 days (covered).
❄️ Fridge: Up to 5 days (bring to room temp before serving).
3. Can I use instant coffee?
☕ Mix 1 tbsp instant coffee with ½ cup hot water (cool before using).
4. No walnuts?
🌰 Substitute with pecans or omit for a nut-free version.
5. Can I turn this into cupcakes?
🧁 Yes! Bake for 18–20 mins (makes ~15).
🍽 Serving Suggestions
- With a scoop of vanilla ice cream
- Drizzled with caramel sauce
- Paired with an after-dinner espresso
⏳ Time & Nutrition
Prep: 20 mins | Bake: 30 mins | Total: 50 mins
Calories: ~450/slice | Servings: 10
🌟 Final Thoughts
This Coffee Walnut Cake is a caffeinated dream—rich, nutty, and perfectly sweet. Ideal for:
- Coffee shop-style desserts at home
- Birthdays or anniversaries
- When you need cake and caffeine in one bite!
Every slice is like a warm hug from your favorite barista! 🤎☕
(Tip: For an adult twist, add 1 tbsp coffee liqueur to the frosting!)
