Classic coffee and walnut cake

    2 hours 50 min

    This wonderful classic coffee and walnut cake is a delightful alternative to the traditional Victoria sponge or lemon cake. This is a tried and tested recipe and has been enjoyed by our family over many years and is our go-to cake when we are having friends over. This coffee cake is wonderfully versatile and you can just about get away with eating it for breakfast!

    132 people made this

    Serves: 12 

    • For the cake
    • 225g self raising flour
    • 2 teaspoons baking powder
    • 225g margarine
    • 175g caster sugar
    • 50g soft brown sugar
    • 4 large eggs, beaten
    • 1 tablespoon instant coffee granules
    • 1 tablespoon hot water
    • 100g walnut halves, chopped
    • For the icing
    • 140g unsalted butter
    • 85g caster sugar
    • 1 tablespoon instant coffee granules
    • 1 tablespoon hot water

    Prep:20min  ›  Cook:30min  ›  Extra time:2hr cooling  ›  Ready in:2hr50min 

      For the cake:

    1. Preheat the oven to 180 C / Gas 4. Grease two 20cm cake tins and line the bottoms with baking parchment.
    2. Into a large bowl, sift the flour and the baking powder.
    3. In a food processor combine the margarine, caster sugar, brown sugar and beaten eggs. In a small bowl, dissolve the coffee granules in the hot water. Gradually add the sifted flour to the margarine mixture, followed by the dissolved coffee, and whiz a little longer.
    4. Remove the mixture from the food processor and add the walnut pieces, reserving a few walnuts to decorate the cake with. Divide the mixture into the two prepared tins.
    5. Bake in the preheated oven for 25 to 30 minutes until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool slightly before gently turning out of the tins. Cool fully on a cooling rack.
    6. For the icing:

    7. Beat the butter and sugar together together. Dissolve the coffee in the hot water and whisk into the butter and sugar mixture.
    8. To assemble the cake, place the first sponge onto a serving plate and spread half of the coffee icing over the top. Gently sandwich the second layer on top. Spread the remainder of the icing over the top of the cake and decorate with a few walnuts.


    For a lighter cake, sift the plain flour twice.
    Sometimes it helps to cut off a little of the cooled sponge making it more level and easier to sandwich.

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    Reviews in English (12)


    The end result was fantastic, my work colleagues being particularly appreciative! However I tried the icing recipe and it was foul so had to start from scratch with that using more butter to make a standard buttercream icing with icing sugar.  -  05 Dec 2014


    Fantastic!!!! Cake and icing delicious. Followed recipe and instructions exactly therfore it turned out perfect!! Thanks Bella for sharing.  -  05 Feb 2015


    This is a good recipe. I make this myself and the only changes I would make are that baking powder isn't necessary, but for the all in one method which this is, 1 teaspoon could help it to rise. if you follow the creaming method, the baking powder shouldn't really be needed at all. I've noticed that all temp conversions aren't necessarily true to your oven; my old gas oven was 180C at gas mark 5, so be careful of oven temps - use common sense! I've never tried a butter cream like this one, I usually use almost twice the weight of icing sugar to butter with either a teaspoon of essence or a couple of tsp of dissolved strong coffee. But I'm willing to give Bella's coffee cream a go:-)  -  23 Dec 2013