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Coffee and Walnut Cake Recipe

Coffee and Walnut Cake Recipe

Sadie Taylor |

A classic! perfect for those coffee and cake lovers out there, our delicious Coffee & Walnut cake recipe using our very own freshly roasted coffee! Try it yourself at home by following these steps:



For the Sponge...

  • 225g Unsalted butter, plus extra for greasing

  • 225g Caster sugar

  • 4 Free-range eggs

  • 50ml Strong brewed coffee, in this recipe I am using our Colombia Huila in a Dark Roast

  • 225g Self-raising flour

  • 75g Walnuts

For the buttercream topping and filling...

  • 125g Unsalted Butter

  • 200g Icing Sugar

  • 50ml Strong brewed coffee (Colombia Huila - Dark Roast)

  • Handful of Walnuts for decoration



  1. Preheat the oven to 180C/350F/Gas 4.

  2. Beat the butter and sugar together in a bowl, until very light and pale.

  3. Add the eggs one at a time to the butter and sugar mixture, beating well to completely incorporate each egg before adding the next egg.

  4. Add the strong brewed coffee to the mixture and stir well.

  5. Add the flour and walnuts and stir well to completely combine.

  6. Spoon the cake mixture into two lined and greased 20cm/8in cake tins.

  7. Transfer to the oven to bake 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown.

  8. Remove the cakes from the oven and leave to cool on a wire rack.

  9. For the buttercream topping, beat the butter and icing sugar together in a small bowl until pale and light.

  10. Add the espresso and mix well.

  11. Spread the buttercream over the top of each cake, then place one cake on top of the other.

  12. Decorate the top of the cake with the walnut halves and serve in generous slices.


The result: a delicious, and a classic, coffee & walnut cake! Try it yourself and let us know what you think...

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