Coffee & Walnut Cake 🧁

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

1. 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.
2. 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

1. 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.
2. 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.
3. 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

1. 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.
2. 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.
3. 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

1. Pour and smooth.
   Divide the batter evenly between the two prepared pans. Smooth the surface with a spatula.
2. Baking.
   Bake for 25 to 30 minutes .
   The cake is ready when a knife inserted in the center comes out clean.
3. 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

1. Cream the butter.
   Whisk the softened butter until it becomes creamy and light in color.
2. Add the icing sugar little by little.
   Add the icing sugar in three batches, mixing well between each addition to avoid lumps.
3. 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

1. Assemble the layers.
   Place the first cake disc on your serving platter. Spread a generous layer of coffee frosting with a spatula.
2. 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.
3. 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.