Description
This Coffee Walnut Layer Cake combines rich, aromatic coffee flavor with crunchy walnuts in a moist, fluffy cake. Featuring a creamy coffee-infused buttercream frosting and decorated with chopped walnuts, this classic cake is perfect for coffee lovers and special occasions alike.
Ingredients
Scale
Cake
- 200 grams unsalted butter
- 200 grams granulated sugar
- 4 large eggs
- 200 grams all-purpose flour
- 2 teaspoons baking powder
- 100 ml strong brewed coffee
- 100 grams finely chopped walnuts
Buttercream Frosting
- 250 grams powdered sugar
- 200 grams butter, softened
- 2 tablespoons brewed coffee
- 50 grams chopped walnuts (for decoration)
Instructions
- Preheat Oven: Preheat the oven to 180°C (350°F). Grease and flour two round cake pans to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the 200 grams of unsalted butter and 200 grams of granulated sugar until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Eggs: Add the 4 large eggs one at a time, beating well after each addition to fully incorporate and maintain the batter’s aeration.
- Combine Dry Ingredients and Coffee: Sift together 200 grams all-purpose flour and 2 teaspoons baking powder to ensure even distribution. Gradually add the sifted mixture to the creamed ingredients, alternating with 100 ml of strong brewed coffee for moisture and flavor.
- Fold in Walnuts: Gently fold in 100 grams of finely chopped walnuts to distribute them evenly without overmixing, preserving the cake’s texture.
- Divide Batter: Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula for even rising.
- Bake: Bake the cakes in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool: Allow the cakes to cool in their pans for 10 minutes, then turn out onto wire racks to cool completely, preventing sogginess.
- Make Buttercream: Beat together 200 grams of softened butter and 250 grams of powdered sugar until creamy and smooth to form the base of the frosting.
- Add Coffee to Frosting: Mix in 2 tablespoons of brewed coffee into the buttercream until well combined, creating a delicious coffee-flavored frosting.
- Assemble Cake: Frost the top of one cake layer with the buttercream, then place the second cake layer on top. Frost the top and sides of the entire cake evenly.
- Decorate: Finish by decorating the cake with 50 grams of chopped walnuts, adding texture and enhancing the walnut flavor.
Notes
- Use freshly brewed strong coffee for the best flavor infusion in both the cake and frosting.
- Allow the cakes to cool completely before frosting to prevent melting the buttercream.
- For a more intense coffee flavor, consider adding a teaspoon of instant espresso powder to the batter.
- Chilling the cake after frosting helps set the buttercream before serving.
- Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 4 days.
