Coffee and Walnut Cake, a Classic British Cake for Afternoon Tea
Coffee and Walnut cake is truly a British classic, and one of my all-time favorite cakes. It is often found on dessert menus and afternoon tea trays in the UK. Make it in your own kitchen and bring a little taste of Britain to your home.
If you’ve been to the UK, hopefully you’ve tasted a coffee and walnut cake. There’s just something about these two flavors together that is so unique. It creates a flavor all its own, and it’s simply sublime.
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Coffee and Walnut Cake for Afternoon Tea
Whenever I get the chance, I order coffee and walnut cake when I’m in the UK, because it’s one of the things I miss most about living there. A famous British chef apparently claimed he would choose coffee and walnut cake as his last meal. Now that’s saying something! And of course it’s a cake Mary Berry and Paul Hollywood would judge in the GBBO tent.
Many of you saw my Instagram story on my dad’s 84th birthday, and asked about his cake. I promised I’d post the recipe soon, so here it is–and here Dad is with his cake.
I made these for a 100th birthday for a friend, too!
I attempted to do my research on the origin of this cake, but strangely, could find nothing. So sadly, there’s no credit to the original creator of this marvelous concoction, but I, for one, salute you (whoever you were!)
Are you a coffee-lover? How about making the original and authentic tiramisù recipe from Treviso!?
The Difference Between a British Coffee Cake and an American “Coffee Cake”
If you were to order or ask for a “coffee cake” in Britain, you’d probably be served a slice of this coffee and walnut cake, or a coffee-flavored cake. Whereas, in the US, you’d be served a cake which could have fruit in it, a streusel through it, or a crumble topping, but most likely, the only coffee involved would be the one you’d be drinking. (Cherry cheese streusel coffee cake recipe.)
Baking a Coffee and Walnut Cake in Your Kitchen
There’s no reason you can’t taste this cake for yourself, even if you’ve never stepped foot on British soil. I’m here to bring you these wonderful recipes in a format where you can make them yourself (in the US without a kitchen scale, although I will continue to beg you to buy one. Your results will be so much better when it comes to baking.
Coffee and Walnut Cupcakes
If you’re rather make coffee and walnut cupcakes, I’ve included the directions and baking time below. As you can see, they make a beautiful edible gift when packaged into a cupcake box with a ribbon! These were for my friend’s 100 year birthday!
Why not bake a coffee and walnut cake with coffee buttercream frosting and have your very own cream tea? Many people think afternoon tea has to consist of finger sandwiches, scones and desserts, however, a cup of tea and slice of cake can fit the bill, too!
Can I Freeze Coffee and Walnut Cake?
Yes, this British classic freezes perfectly, with or without the buttercream and nuts (if decorated.)
Although I credit BBC Food for this recipe, you should know that this cake is simply a twist on a Victoria sponge cake: added coffee and walnuts, and a coffee flavored buttercream, instead of a jam (and cream) filling.
NB: I don’t know if the quantity is off for the buttercream on the BBC recipe because I felt I needed a lot more to fill the cake and decorate the top (the rosettes do use a lot of icing.) Adjust the quantity to your liking. I also used real coffee and coffee powder for a stronger coffee flavor in the cake.
Coffee and Walnut Cake
(or Coffee and Walnut Cupcakes)
slightly adapted from a BBC Food recipe serves 12 for cake or 24 cupcakes
FULL PRINTABLE RECIPE BELOW
Ingredients
For the cake
- salted butter
- caster sugar
- eggs
- strong espresso coffee
- espresso powder (I used a little mortar and pestle to make it super fine)
- self-raising flour
- chopped walnuts
For the buttercream
- salted butter
- salt
- confectioner’s/powdered sugar/icing sugar
- strong espresso coffee
- walnut halves
Directions
Grease or spray 2, 8″ cake pans. Line the bottom with parchment paper, grease, and dust the entire pans with flour.
Make the Cake Batter
Preheat the oven to 350F (180C)
Using a stand mixer, hand mixer or by hand, cream the butter and sugar until light and fluffy. Add an egg to the butter and sugar mixture and blend thoroughly.
Add about a quarter of the flour and mix until cleared. Repeat with the remaining eggs and flour until the eggs and flour are used.
The cake mixture will be light and creamy, smooth batter.
Add the chopped nuts which adds texture. Stir the espresso powder into the liquid espresso, then add to the mixture in the bowl.
Bake the Cakes (Cupcake Directions Below)
Blend well, then divide the cake mixture into the prepared 8″ cake pans.
Bake for about 30 minutes or until a cake tester comes out clean. Cake will be a lovely golden brown color.
Allow the cakes to cool in the pans for 10 minutes, then carefully remove and place on cooling racks (remove the paper.)
Make the Buttercream
Blend all the ingredients for the buttercream together until you have a smooth and creamy frosting.
Decorate the Cake
If the cakes aren’t flat on top, cut them so that they are level (I like to use this super inexpensive tool.) Then either spread or pipe just under half of the frosting on one layer of the cake (the cut side.)
Place the second layer on top. Be sure to put the cut side down (so both cut sides are facing each other in the middle.) Spread the frosting on the top. This is a very rustic cake, so don’t worry if you don’t get it to look perfect.
Next, pipe rosettes on top of the cake (or you can place dollops of frosting) for 8, 10 or 12 walnut halves to sit on, depending on how many slices you want to have.
Lastly, add a walnut half to each rosette.
That’s it! You’ve just made a classic British coffee and walnut cake!
You can dig in, or put it in the fridge for a while which will set the buttercream and make slicing and serving a bit less messy.
Enjoy with a hot cup of tea or coffee; it goes perfectly with both!
Coffee and Walnut Cupcakes
Make the batter as above. Line two cupcake trays with paper liners and fill about half full.
Bake in the center of the oven for 18 to 22 minutes, or until golden brown (test with a skewer as all ovens vary.)
Remove from oven when ready.
Place on a cooling rack.
Decorate with a piping bag and tip or simply with a knife.
They make a lovely gift, too!
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Coffee and Walnut Cake, a Classic British Cake for Afternoon Tea
Ingredients
For the Cake
- 8 oz butter at room temperature (if using unsalted, add 1/4 tsp salt)
- 1 cup sugar
- 4 eggs preferably organic, free range
- 2 Tbsp espresso coffee strong
- ½ tsp espresso powder I used a little mortar and pestle to make it super fine
- 2 cups self-raising flour
- ⅓ cup walnuts finely chopped
For the Buttercream
- 5 oz butter (1 1/4 sticks) unsalted, room temp
- 1 pinch salt
- 4 ¼ cups confectioner's/powdered sugar
- 4 Tbsp espresso coffee strong (or more as needed)
To Decorate
- 8 to 12 walnut halves for the top of the cake pick the best ones
Instructions
For the Cake
- Grease or spray 2 8" cake pans. Line the bottom with parchment paper, grease, and dust the entire pans with flour.
- Preheat the oven to 350F (180C)
- Using a stand mixer, hand mixer or by hand, cream the butter and sugar until light and fluffy. Add an egg to the butter and sugar mixture and blend thoroughly.
- Add about a quarter of the flour and mix until cleared. Repeat with the remaining eggs and flour until the eggs and flour are used.
- The cake mixture will be light and creamy.
- Add the chopped nuts. Stir the espresso powder into the liquid espresso, then add to the mixture.
- Blend well, then divide the cake mixture into the prepared 8" cake tins.
- Bake for about 30 minutes or until a cake tester comes out clean when placed into the middle of the cake. It should also be a lovely golden brown color.
- Allow the cakes to cool in the pans for 10 minutes, then carefully remove and place on cooling racks (remove the paper.)
For the Buttercream
- Blend all the ingredients for the buttercream together until you have a smooth and creamy frosting.
- If the cakes aren't flat on top, cut them so that they are level (I like to use this super inexpensive tool.) Then either spread or pipe just under half of the frosting on one layer of the cake (the cut side.)
- Place the second layer on top. Be sure to put the cut side down (so both cut sides are facing each other in the middle.) Spread the frosting on the top. This is a very rustic cake, so don't worry if you don't get it to look perfect.
- Next, pipe rosettes on top of the cake (or you can place dollops of frosting) for 8, 10 or 12 walnut halves to sit on, depending on how many slices you want to have.
To Decorate
- Lastly, add a walnut half to each rosette. That's it! You've just made a classic British coffee and walnut cake!
Notes
- Chill a little before serving for better slicing results.
- If you use unsalted butter, add ⅛ tsp salt to the cake batter and two pinches to the buttercream.
Nutrition
An American “coffee cake”~ Quick Rhubarb Cake
Coffee cupcakes from a UK blogger ~ Coffee Cupcakes
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This recipe SUCKS. First of all, why does this recipe not have milk? The batter is too thick and ends up burning of baked for longer than 15 minutes. Also, this is not enough batter for 2 8” pans. Don’t try this recipe, seems like someone is gatekeeping.
FYI Sara, no one is gatekeeping as this is simply a coffee and walnut, classic Victoria sandwich recipe which has worked for decades and makes plenty of batter for 2 8″ tins. Why do you ask about milk? Not every cake recipe includes milk. And if your cake burned in 15 minutes, you did not bake it at the normal 350F temperature OR your oven is broken.
Sorry to be the bearer of bad news, but this recipe is solid and does not suck. Every photo in this post used this recipe, so the proof is undeniable: the recipe works brilliantly, in fact, I made one last week with perfect results again.
If you love coffee, this cake is for you. My mom made this cake when I was growing up England. I make it often. My family and friends love it!
Hi Lindsay, I do love it too! I have to ask though, what are you trying to enter?
How long does it last and how should it be stored?
Hi Evie, if you keep it in the fridge, I’d say about 5 days. It freezes well, too! Bring it to room temperature before serving though (both from the fridge and freezer.)
Is this suitable for cupcakes
Yes!
I would like to make a gluten free version. Could I use GF flour, instead of the self rising and add xanthan gum and baking powder? This recipe sounds wonderful but need to make it gluten free. Any advise would be appreciated.
Hi Betty, I haven’t tried it, but honestly, what you said is exactly what I would try. Maybe make half the recipe to test the first time? Let me know how it goes!
I will let you know how it comes out. I making it tomorrow.
Best of luck!