A moist, coffee-flavored cake topped with a melting coffee frosting and decorated with crunchy walnuts. This recipe combines sweetness, character, and elegance—perfect for pairing with a good espresso or a Cafemalinfilter coffee.
☕ The perfect combination of coffee and nuts
The marriage of coffee and walnut is a true symphony of taste. The coffee brings roasted, slightly bitter, and intense notes, while the walnut offers a crunchy texture and a sweet, buttery flavor. Together, they create a subtle balance between mellowness, indulgence, and refinement.
This recipe pays homage to the British tradition of coffee & walnut cake , while adopting a more balanced approach: less sweet, more melting, and above all… a real taste of coffee!
🧂 Ingredients (for 8 to 10 servings)
For the cake:
- 200 g of flour
- 2 tsp baking powder
- ½ tsp baking soda
- 125g walnuts (coarsely crushed)
- 175 g of unsalted butter, at room temperature
- 150 g of blond cane sugar
- 3 eggs
- 2 tbsp strong instant coffee (or a strong Cafemalin espresso, chilled)
- 3 tbsp milk or liquid cream
- 1 pinch of salt
- (Optional) 1 tsp vanilla extract
For the coffee glaze:
- 150 g softened unsalted butter
- 200g sifted icing sugar
- 2 tbsp strong coffee (cooled)
- A few whole walnut kernels for decoration
🧑🍳 Step 1: Prepare the coffee base
- Brew the coffee.
Prepare a strong espresso (about 60 ml). Let it cool. If using instant coffee, dilute it with 2 tablespoons of hot water.
👉 Cafemalin tip : a 100% Arabica coffee with hazelnut notes will highlight the sweetness of the nuts. - Preheat the oven.
Set your oven to 180°C (fan 170°C) .
Butter two 20cm round baking tins and line the bottoms with baking paper.
🥣 Step 2: Prepare the dough
- Cream the butter and sugar.
In a large bowl, beat the butter and sugar for about 3 to 5 minutes until light and fluffy. This step is what ensures the cake's lightness. - Add the eggs one at a time.
Stir in the eggs, mixing well after each addition. If the mixture seems to be stiff, add a spoonful of flour to stabilize the emulsion. - Stir in the flavorings.
Add the cooled coffee and vanilla (if using). Mix gently to distribute the flavor evenly.
🌰 Step 3: Add the dry ingredients
- Mix the flour and yeast.
In another bowl, sift the flour, baking powder, bicarbonate of soda, and salt.
Pour this dry mixture into the butter mixture. - Add the walnuts.
Fold in the crushed walnuts with a spatula. They should be evenly distributed, but not over-stirred to avoid compacting the dough. - Adjust the texture.
Pour in the milk or cream. The batter should be soft, neither too runny nor too thick.
👉 If it seems thick, add an extra spoonful of milk.
🍰 Step 4: Baking the cake
- Pour and smooth.
Divide the batter evenly between the two prepared pans. Smooth the surface with a spatula. - Baking.
Bake for 25 to 30 minutes .
The cake is ready when a knife inserted in the center comes out clean. - Cooling.
Let cool for 10 minutes in the molds, then turn out onto a wire rack. Let cool completely before applying the icing.
☕ Step 5: Prepare the coffee glaze
- Cream the butter.
Whisk the softened butter until it becomes creamy and light in color. - Add the icing sugar little by little.
Add the icing sugar in three batches, mixing well between each addition to avoid lumps. - Stir in the coffee.
Add the cooled coffee. Continue beating until you get a smooth, glossy, and creamy cream.
👉 Cafemalin Tip : For a stronger frosting, add a few drops of coffee extract.
🧩 Step 6: Assembling the cake
- Assemble the layers.
Place the first cake disc on your serving platter. Spread a generous layer of coffee frosting with a spatula. - Add the second layer.
Place the second disc on top, then cover with the remaining icing. Smooth the edges or create a rustic “wave” effect. - Decorate.
Arrange walnut kernels on top, or roughly crush them for a more natural look. You can also sprinkle a little ground coffee on top for a visual and aromatic effect.

🕒 Step 7: Rest and tasting
- Let the cake sit in the refrigerator for 30 minutes to allow the frosting to set slightly.
- Then take it out at room temperature 15 minutes before serving : it will be even softer and more aromatic.
🍮 Gourmet variations
- Nut-free version: Replace the nuts with roasted almonds or hazelnuts.
- Intense version: add a spoonful of cocoa to the dough for a deeper taste.
- Light version: reduce the sugar to 120g and use natural yogurt instead of milk.
🧊 Conservation
- This cake can be kept for 3 days at room temperature , under a bell jar.
- In the refrigerator, it stays fresh for up to 5 days .
- You can also freeze the cake discs (without frosting) for up to a month.
☕ Ideal coffee pairings
Coffee & Walnut Cake pairs perfectly with:
- A strong espresso , to bring out the bitterness of the icing.
- A long or mild filter coffee , which will soften the coffee-nut marriage.
- Or a cappuccino for a rounder and creamier break.
🧠 Cafemalin Chef Tips
- Don't overmix the dough : the secret to softness lies in lightness.
- Use quality coffee : Good coffee changes the entire flavor profile of the cake.
- Let the cake cool completely before icing : otherwise, the butter will melt and the texture will become oily.
- For a perfect finish , decorate with a drizzle of coffee syrup or a light dusting of cocoa.
❤️ In short: a cake to share with love
This Coffee-Walnut Cake is an invitation to indulgence. Soft, fragrant, and refined, it evokes those moments of relaxation enjoyed with a good cup of coffee. Its soft texture, notes of toasted walnuts, and melting coffee glaze make it an ideal dessert for a chic afternoon tea or Sunday brunch.
So, get out your cups and make a nice Cafemalin coffee — the cake is just waiting to be shared. ☕✨
You may also like the recipe: Mocha Brownies & Hazelnuts with Espresso Coffee



