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Coffee and walnut cake recipe

Preparation time: 45 minutes\ Cooking time: 30 minutes


For the cake:

  • 250g softened butter (and extra for greasing)
  • 100ml espresso coffee
  • 280g self-raising flour
  • 250g golden caster sugar
  • ½tsp baking powder
  • 4 eggs
  • 1tsp vanilla extract
  • 85g finely chopped walnuts (keep 2tbsp roughly chopped)

For the filling:

  • 100g icing sugar, sifted (and extra for dusting)
  • 150ml double cream
  • 100g mascarpone, at room temperature


  1. Heat oven to 180C (fan), 160C (gas)

  2. Butter two 20cm round cake tins and line with baking parchment

  3. Set aside 1tbsp of the coffee for the filling

  4. Beat the butter, flour, sugar, baking powder, eggs, vanilla and half the remaining coffee in a large bowl until free of lumps

  5. Fold in the finely chopped walnuts, then divide between the tins and roughly smooth out

  6. Scatter the roughly chopped walnuts over one of the cakes

  7. Bake the cakes for 25-30 minutes until golden and risen, so a skewer comes out clean

  8. While the cakes are hot, drizzle over the rest of the coffee

  9. Leave the cakes to cool while you make the filling

  10. Beat together the icing sugar, cream and mascarpone and fold in the reserved 2tbsp of coffee

  11. Spread filling on the plain cake, then top with the walnut-topped cake and dust with a little icing sugar