Coffee & Walnut Cake with Cream Cheese Coffee Icing
Updated: 3 days ago
My version of the British classic coffee and walnut with coffee-flavoured cream cheese icing. I don't shy away from the strong coffee flavours, by the way.
I have also made it with decaf coffee, with the same results.
By the way, because of the caffeine content of this cake, it's perfectly reasonable to eat this cake for breakfast.
This recipe makes one two-tier cake, using two 19cm/7.5inch cake tins.
Definitely moist & delicious, definitely will keep you awake if you eat it before bed.
I absolutely hate lining cake tins, and I don't mind paying a bit extra for the convenience, to save me a kitchen meltdown.
Cake Tin Liners - https://link.amazon/B04zuojN6
Enjoy baking your coffee and walnut cake with my recipe below :)
Linked products:
Cake Tin Liners - https://link.amazon/B04zuojN6
Stainless Steel bowls - https://link.amazon/B0bMWh6E4
Electric whisk - https://link.amazon/B05FGUxfS
Spatula set - https://link.amazon/B0ignKpzp
Plain flour- https://link.amazon/B04DXLXNY
Tripod - https://link.amazon/B07t9Q6Dm
1
Cake Tin Liners
I absolutely hate lining cake tins, and I don't mind paying a bit extra for the convenience, to save me a kitchen meltdown.
Cake Tin Liners - https://link.amazon/B04zuojN6
2
Cheese
I get mascarpone because I think it's nicer and thicker than generic cream cheese, but it works just fine with either.
3
Decaf
If you don't want the caffeine-related side effects, but still want the strong taste of coffee, I've also made this with decaf instant granules before, with the same results and same great taste.
Notes
1
Before you start, dissolve your coffee granules in 200g boiling water, and leave to cool to room temperature.
Chop your walnuts (if they didn't come pre-chopped) to about pea-sized chunks.
Line 19cm/7.5inch cake tins. Two if you have them, or just the one for you to use twice.
2
Once your coffee is cooled, we can start making the cake.
Preheat the oven to 180°C Fan / 400°F / Gas Mark 6 / 200°C.
3
Beat together your butter and sugar until light and fluffy and thick, this will take a few minutes.
To prevent making too much of a mess, you can first mix together with a wooden spoon or spatula.
Keep scraping down the sides to make sure everything gets whisked together.
4
Add your eggs, beating again until it looks nice and light and thick, and incorporated well.
5
Add your vanilla extract, and roughly a third of your coffee. I always measure by eye, but you can weigh it out into three 75g sections.
Your mixture should still look thick and stiff, but more brown in colour now.
6
Fold in your flour and baking powder with a spatula or spoon, being careful not to overmix.
7
As soon as there are no dry sections, add roughly half (50g) of your walnuts. Mix just enough so the nuts are evenly distributed.
8
Split the mixture into two, with half going into each cake tin.
Level the top as smoothly as you can, and put in the oven for 25-30 minutes. It should look nice and brown on top, and a skewer should come out clean.
9
As soon as the cakes come out of the oven, with a wooden skewer or toothpick, poke a few holes through the top of the cakes, all around, going at least half way down to the bottom.
Pour another third (75g) of the coffee across the top of both cakes, making sure to get almost all of it covered.
Leave them to cool to room temperature, or colder.
10
For the icing, start by beating the double cream until thick, before adding your mascarpone or cream cheese, and remaining coffee.
Again, keep scraping down the sides to make sure everything gets incorporated.
11
Sift in your icing sugar, and fold in with a spatula, before finally adding the remaining half of the walnuts.
12
Ice your cake however you like! There'll be enough to coat the middle, top and all the way round, but I like to leave the sides bare so you can see the nice pattern the coffee made from pouring over the cakes.
Decorate with some walnut halves to finish off.
Enjoy! (By the way, because of the caffeine content of this cake, it's perfectly reasonable to eat this cake for breakfast.)
Instructions
250g unsalted butter (softened)
30g plain flour
250g caster sugar
12g baking powder
4 eggs
1 tsp vanilla extract
25g instant coffee granules
100g chopped walnuts
Cake
300g double cream
500g mascarpone
200g icing sugar
12 walnut halves
Icing
Coffee & Walnut Cake with Cream Cheese Coffee Icing
Anna
My version of the British classic coffee and walnut with coffee-flavoured cream cheese icing. I don't shy away from the strong coffee flavours, by the way.
I have also made it with decaf coffee, with the same results.
By the way, because of the caffeine content of this cake, it's perfectly reasonable to eat this cake for breakfast.
This recipe makes one two-tier cake, using two 19cm/7.5inch cake tins.
This recipe was developed in grams. For the most accurate results, select the "Metric" toggle and use a kitchen scale.
Servings :
12
Calories:
Prep Time
20
Cooking Time
30
Rest Time
60
Total Time
2 hours
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