Delicious Coffee and Walnut Cake Recipe – A Classic Treat!
This Coffee Walnut Cake is a delightful treat, perfectly moist with rich coffee flavor, complemented by the crunch of walnuts and creamy coffee buttercream icing. With simple ingredients and an easy-to-follow process, this British classic will become one of your favorites!

This cake is ideal for a cozy afternoon tea or any gathering. The combination of espresso and walnuts gives it a deep, nutty flavor that coffee lovers can’t resist.
With a light sponge texture and a buttery frosting, this coffee walnut cake recipe captures the essence of traditional British baking. Plus, it’s simple to make and comes out perfectly every time.
Whether you’re an experienced baker or a beginner, you’ll enjoy making (and eating) this classic cake.
It’s a perfect slice of cake to pair with a warm drink, and it keeps wonderfully—meaning you can savor it for days!

Walnut Coffee Cake Ingredients
Here’s everything you need to create this delightful cake with coffee flavor and walnut crunch.
- Self-Raising Flour: 1 ¾ cups; sifted to ensure a light sponge texture.
- Instant Coffee Granules: 2 tablespoons; dissolved in 1 tablespoon of boiling water for a bold coffee flavor.
- Butter: ¾ cup, at room temperature; ensures a creamy, rich cake batter.
- Granulated Sugar: 1 cup; adds sweetness and structure to the cake.
- Eggs: 3, at room temperature; add one at a time for a soft and moist cake mixture.
- Chopped Walnuts: ½ cup; roughly chopped to add texture inside the cake.
- Baking Powder: 1 teaspoon; helps the cake rise for a light, fluffy sponge.
For the Coffee Buttercream Frosting:
- Butter: ½ cup, softened to room temperature; creates a creamy, smooth frosting.
- Sugar: 2 cups, sifted; adds sweetness and helps the frosting set.
- Instant Coffee Powder: 1 tablespoon; dissolved in 1 teaspoon of boiling water for a rich coffee flavor. You can also use instant espresso powder for this step.
- Walnut Halves: Optional for decorating the top of the cake.

How to Make Walnut Coffee Cake
Let’s break down the steps to make this delicious coffee walnut loaf cake with a rich coffee buttercream frosting.
- Prepare the Cake Batter: Preheat your oven to 350°F (180°C). Grease and line two 8-inch cake tins with parchment paper, ensuring the batter won’t stick.
- Cream the Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream the butter and sugar until the mixture is light and fluffy, about 3 minutes.
- Add the Eggs: Add the eggs one at a time, mixing well between each addition to keep the batter smooth and soft.
- Add Coffee Mixture: Stir in the dissolved coffee, which will add a warm, rich coffee flavor to your batter.
- Fold in the Dry Ingredients and Walnuts: Sift the self-raising flour and baking powder into the batter, folding gently. Add the chopped walnuts and fold until evenly distributed.
- Bake the Cakes: Divide the batter evenly between the loaf tins and smooth the tops. Bake for 20-25 minutes or until a skewer comes out clean and the cake is springy to the touch.
- Cool Completely on a Wire Rack: Remove from the oven and leave to cool completely on a wire rack before icing.
How to Make Coffee Buttercream Icing
1. Prepare Coffee Buttercream
Cream the butter in a mixing bowl until smooth. Sift in the icing sugar gradually, adding the dissolved coffee powder for a rich coffee icing. Beat until light and fluffy.
2. Frost the Cake
Spread a generous layer of coffee buttercream over the top of one cake layer. Place the second layer on top, and frost the top of the cake, smoothing with a spatula. Decorate with walnut halves.

Notes, Tips, and Possible Substitutions
- Espresso Powder: If you don’t have instant coffee granules, substitute with espresso powder for an even richer taste of coffee.
- Gluten-Free: Swap the self-raising flour for a gluten-free baking blend.
- Storing: This cake will keep in an airtight container at room temperature for up to 3 days.
- Decorative Toppings: Sprinkle chopped walnuts on top or dust lightly with cocoa powder for a beautiful finish to this coffee cake recipe.
This British coffee walnut loaf cake recipe is a fantastic addition to any dessert table, and the recipe is adaptable for various diets or preferences. With its delightful flavor and classic texture, you’ll want to make this cake again and again!
Enjoy baking this classic treat, and share it with friends and family—it’s a cake that tastes even better with company!
Coffee Walnut Cake Recipe

Indulge in this classic coffee and walnut cake recipe, featuring light sponge layers and rich coffee buttercream, perfect for any occasion!
Ingredients
- 1 ¾ cups flour, sifted
- 2 tablespoons coffee grounds
- ¾ cup butter
- 1 cup sugar
- 3 eggs
- ½ cup; roughly chopped walnuts to add texture inside the cake.
- 1 teaspoon baking powder
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (180°C). Grease and line two 8-inch cake tins with parchment paper.
- Cream the Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream the butter and sugar until the mixture is light and fluffy, about 3 minutes.
- Add the Eggs: Add the eggs one at a time, mixing well between each addition to keep the batter smooth and soft.
- Add Coffee Mixture: Stir in the dissolved coffee, which will add a warm, rich coffee flavor to your batter.
- Fold in the Dry Ingredients and Walnuts: Sift the self-raising flour and baking powder into the batter, folding gently. Add the chopped walnuts and fold until evenly distributed.
- Bake the Cakes: Divide the batter evenly between the loaf tins and smooth the tops. Bake for 20-25 minutes or until a skewer comes out clean and the cake is springy to the touch.
- Cool Completely on a Wire Rack: Remove from the oven and leave to cool completely on a wire rack before icing.
- Prepare Coffee Buttercream: Cream the butter in a mixing bowl until smooth. Sift in the icing sugar gradually, adding the dissolved coffee powder for a rich coffee icing. Beat until light and fluffy.
- Frost the Cake: Spread a generous layer of coffee buttercream over the top of one cake layer. Place the second layer on top, and frost the top of the cake, smoothing with a spatula. Decorate with walnut halves.
Notes
- Espresso Powder: If you don’t have instant coffee granules, substitute with espresso powder for an even richer taste of coffee.
- Gluten-Free: Swap the self-raising flour for a gluten-free baking blend.
- Storing: This cake will keep in an airtight container at room temperature for up to 3 days.
- Decorative Toppings: Sprinkle chopped walnuts on top or dust lightly with cocoa powder for a beautiful finish to this coffee cake recipe.