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Coffee & Walnut Cake

I can’t believe I’ve had a blog for over three years and a YouTube channel for over a year and it’s taken me this long to get a recipe for my all-time favourite cake up!

I absolutely adore coffee and walnut cake, and this recipe is, for me, the best coffee and walnut cake bar none. It’s based upon my Mum’s recipe with a few tweaks made and I could eat this whole thing by myself and have zero regrets. It uses Camp Chicory and Coffee Essence in it and that lifts it to a whole new level.

I’m not even going to talk about this any further because you need to get on with making it now. Go! Shoo!

Coffee & Walnut Cake

Print Recipe
Serves: 8 Cooking Time: 30 - 35 minutes


  • For the cake
  • 225g Self-Raising Flour
  • 225g Caster Sugar
  • 225g Unsalted Butter, softened
  • 4 x Eggs
  • 1 Tsp Baking Powder
  • 100g Walnuts, crushed
  • 2 Tbsp Coffee
  • 2 Tbsp Camp Coffee Essence
  • Walnuts, to decorate
  • Chocolate Coffee Beans, to decorate (optional)
  • For the Buttercream:
  • 125g Unsalted Butter, softened
  • 275g Icing Sugar
  • 2 Tbsp Camp Coffee Essence



Pre-heat the oven at 180°C/350°F/Gas Mark 4.


Firstly, blitz or crush your walnuts until they're nice and fine.


In a large bowl, beat together the softened butter and sugar together until lighter in colour and fluffy.


Add in the eggs, one at a time, beating in after each egg.


Add in the flour and baking powder and whisk in on a gentle speed.


Add in the coffee and the coffee essence and mix in until completely combined.


Divide between two greased and line 8" cake tins and put into the oven to bake for 30 - 35 minutes or until a skewer comes out clean.


Remove from the tins and leave to cool completely.


Meanwhile, make the buttercream by beating the butter until it becomes very pale.


Add in half the icing sugar and beat into the butter until combined, and then do the same for other half.


Add in the coffee essence and combine into the buttercream completely.


Once the cake has cooled, trim one of the cakes so it's level and then coat the top with about 1/3 of the buttercream.


Place the other cake on top, sandwiching the buttercream between the two, and then use the rest of the buttercream to decorate the top of the cake.


Decorate with walnuts and coffee beans (if you so desire) and then enjoy!

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