Description
This delicious Coffee and Walnut Cake is perfect for any occasion, combining moist cake layers infused with coffee flavor and crunchy walnuts, topped with a smooth coffee buttercream frosting. Easy to make and sure to impress, it’s a delightful treat for coffee lovers and cake enthusiasts alike.
Ingredients
Scale
Cake
- 250 g All-purpose flour (Substitute with gluten-free flour blend for a gluten-free option.)
- 200 g Granulated sugar (Try coconut sugar for a lower-sugar alternative.)
- 100 g Walnuts (You can swap them for pecans if preferred.)
- 50 g Unsalted butter (Use margarine as a dairy-free substitute.)
- 2 large Eggs (Flax eggs make a great vegan alternative.)
- 2 tbsp Instant coffee granules (Brewed coffee can be used for a stronger taste.)
- 200 ml Boiling water (Necessary to activate those coffee granules.)
- 2 tsp Baking powder (Always check freshness for best results.)
- 1 tsp Salt (Feel free to omit if you’re watching sodium intake.)
- 1 tsp Vanilla extract (Go for pure vanilla for the best impact.)
- 100 ml Whole milk (Any plant-based milk works beautifully as a substitute.)
Frosting
- 150 g Unsalted butter (Margarine can substitute if dairy-free.)
- 300 g Powdered sugar (Adjust the amount for your desired sweetness level.)
- 100 ml Brewed coffee (Use leftover brewed coffee from your preparation.)
Instructions
- Preheat Oven: Begin by setting your oven to 180°C (350°F) and grease your cake pans to ensure the cake releases easily after baking.
- Prepare Coffee: In a small bowl, dissolve the instant coffee granules in 200 ml of boiling water and allow the mixture to cool to room temperature.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This ensures even distribution and a lighter cake texture.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until fluffy and pale, about 3-5 minutes.
- Add Eggs: Incorporate eggs, one at a time, into the butter mixture, mixing well after each addition.
- Incorporate Coffee and Vanilla: Gradually mix the cooled coffee and vanilla extract into the batter until smoothly integrated.
- Combine Mixtures: Slowly alternate adding the dry ingredient mixture and whole milk to the wet mixture, stirring gently until the batter is smooth.
- Add Walnuts: Carefully fold in the chopped walnuts.
- Divide Batter: Evenly pour the batter into your prepared cake pans, smoothing the tops with a spatula.
- Bake: Place the pans in the oven and bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
- Cool: Once baked, allow the cakes to cool in their pans for about 20 minutes, then transfer them to a wire rack to cool completely.
- Prepare Frosting: In a bowl, beat the softened butter, gradually adding the powdered sugar and brewed coffee until achieving a smooth and spreadable frosting.
- Assemble Cake: Frost the top and sides of one cooled cake layer, stack the second layer on top, and repeat the frosting process to cover the entire cake.
- Garnish: If desired, finish with extra chopped walnuts on top for added texture and decoration.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Use coconut sugar instead of granulated sugar for a lower glycemic index.
- Replace unsalted butter with margarine or a vegan butter substitute to make the cake dairy-free.
- Flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) can be used for a vegan alternative.
- Adjust the amount of powdered sugar in the frosting to control sweetness.
- Ensure instant coffee granules are fully dissolved and cooled before mixing into the batter to avoid curdling.
- Check cake doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
