Coffee cake easy | Coffee and walnut cake recipe | How to make coffee cake | recipe for coffee walnut cake

Coffee cake easy aka coffee and walnut cake recipe is undoubtedly one of the most beloved cake recipes worldwide. From kids to adult, everyone falls for it. It has been winning everyone’s heart from years with its intense flavour and scrumptious taste. This coffee walnut cake has been prepared with normal cake batter, strong coffee, lots of walnuts and then layered and frosted with coffee cream frosting. It is mostly served as a dessert or as tea cake with a cup of coffee in the evening.

About the recipe
Tips and Suggestions
Frequently Asked Questions
How to make Coffee and Walnut cake (step wise photos)
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American coffee cake is basically a single layered cake where crumble mix is topped before baking. On the other hand, British coffee cake is sponge cake flavoured with coffee and sandwiched with coffee frosting (layered).

Today, I am going to share the coffee cake recipe uk aka British version of coffee cake recipe with you.

Coffee and walnut cake is a perfect cake recipe for the fall and winter season. Nothing can be better than enjoying a slice of coffee cake during these chilli days. A bite of cake which is filled with intense flavour of coffee and loaded with chopped walnuts is enough to make you feel cosy, comforting and warm. Honestly, for this season coffee cake easy is a must try recipe.

Recipe for coffee walnut cake is a precious gem for every baker. There are hundreds of recipes for coffee cake. It’s not an easy task to pick one recipe which will perfectly match the availability of your ingredients and the kitchen equipment. In fact, I have tried some of my friends’ recipes. But sometimes, I didn’t have all the equipments and few other times, the range of temperature of the oven was the issue.

To bake a perfect coffee and walnut cake recipe is an ultimate desire for every coffee lover and upcoming bakers. According to me, everyone would love to have a perfect coffee cake easy which they could blindly follow before any occasion.

If you are looking for a coffee cake recipe easy then you are at the right place. Here, I have included all my tips and tricks to prepare a perfect coffee walnut cake recipe from scratch with all the minute details. I can assure you that this decadent cake recipe can be a show’s topper at any occasion and impress your guests.

I had this coffee walnut cake for the first time in a reputed coffee centre and had just fallen for it. As I am a baking addicted person, so I decided to prepare the cake recipe in my kitchen. I started reading cookbooks and surfing over the internet about the recipe. I had previously tried coffee cake recipe for 4-5 times with different combination of ingredients but was not satisfied with the result. But finally I have come up with my own version of perfect coffee and walnut cake recipe.

Trust me, it’s a no fail cake recipe which can impress your closed ones on any special occasion like birthday party, kitty party or small get together. This coffee cake easy could be served as a dessert after dinner and even as snacks at afternoon tea time. For me, I have this delight whenever I crave for it.

This coffee and walnut cake recipe is very simple and easy to make. It is prepared with very basic ingredients which are utterly necessary for preparing a cake. All the ingredients are easily available in any supermarket or store. You just need the measured amount of the ingredients and a hand mixer to start the recipe. I have tried my level best to keep the recipe as simple as possible.

In fact, this coffee cake easy is one of the most versatile cake recipes and you can make myriad variations in it. Isn’t it exciting????

• You can pour the cake batter into cupcake tin and prepare delicious cupcakes.
• You can use the cake as base and apply your favourite frosting and prepare an eye catchy cake for any occasion.
• Even chocolate sauce or caramel sauce goes amazing with the cake recipe.
• You can even use this cake base to prepare different desserts like trifles, truffle or pudding.

Easy coffee cake with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. I have included all the tips and tricks to prepare a super light and fluffy coffee and walnut cake recipe. If you follow the steps precisely then you will get your desired coffee cake recipe.

• For a perfect cake, proper measurement of the ingredients is very important. Please follow them accurately.
• Always sieve the all-purpose flour for a cake recipe. With the help of this process, air is developed within the dry ingredients which help to make a soft and fluffy cake.
• Use all the ingredients at room temperature.
• The secret of a cottony soft cake is the creamy mixture of sugar and butter. It takes time make a creamy pale mixture with them but be patient.
• Don’t allow the cake batter to sit longer before putting it into the oven. The batter may release some air during the waiting time.
• Always bake the cake at low temperature for longer rather than at high temperature for a shorter period.
• Please dry roast the walnuts slightly before use. It gives better taste and flavour to the cake recipe.
• For the frosting of the cake, you can use either normal coffee frosting or coffee butter cream frosting. I have used normal coffee frosting for the recipe.
• Don’t forget to add some chopped roasted walnuts as topping over the frosting.

• Always use water droplets free utensils (I mean completely dry utensils) to prepare frosting.
• Sieve the icing sugar before use.
• Always use chilled cream for the recipe.
• If you are staying in a hot place, then refrigerate the bowl and hand mixer blades where you are going to whip the cream.
• Beat the cream until stiff peaks occur. Don’t over beat the cream or else it will become grainy in texture.
• Always add chilled coffee mixture to flavour up the frosting.

• Mixing bowl
• Sieve
• Hand mixer
• Cake tin
• Cake spatula

For the cake base

All purpose flour: One of the primary ingredients of any cake recipe.

Sugar: I have used caster sugar for the recipe. It adds sweetness to the cake.

Butter: Another most important ingredient for the cake recipe. I have used unsalted butter at room temperature for the recipe. If you are using salted butter then skip salt from the recipe.

Eggs: Eggs make any cake soft and fluffy. I have used 3 large eggs at room temperature for the cake recipe.

Instant coffee powder & milk: : Instant coffee powder provides flavor to the cake. Milk is used to dissolve the coffee powder evenly. I have used room temperature coffee-milk mixture for the recipe.

Walnuts: I have used walnuts in two different parts of the coffee and walnut cake recipe. First I have added chopped walnuts into the cake batter and secondly I have used the chopped walnuts as topping over the frosting of the cake. I have used roasted walnuts for the recipe.

Baking powder: Baking powder is used as a raising agent who is absolutely necessary for any cake recipe to make the cake light and fluffy. Always check the date of the baking powder before use.

Vanilla extract: Vanilla extract cuts the pungent odour off the eggs and it enhances the flavour of the coffee cake recipe.

Salt: Little bit of salt enhances the taste and flavour of the cake.

For the frosting

Whipping cream: The primary ingredient of the frosting recipe which provides body to it. Whip the cream still stiff peaks occur.

Icing sugar: Another very important ingredient which adds sweetness to the frosting. Always sieve the icing sugar before use.

Instant coffee powder: It adds flavour and colour to the frosting recipe.

Yes of course. In fact, I have also used instant coffee powder for the recipe. It gets mixed very easily.

You can use coffee grinder or grinder attachment of your mixer grinder to grind the coffee granules.

Yes you can use decaf coffee for the recipe. Decaf coffee is just like regular coffee but most of the caffeine is removed from it.

For the traditional coffee cake recipe, coffee butter cream frosting is used but you can manipulate it according to your own choice. For me, butter cream is super sweet. So, I always prepare normal coffee frosting for the coffee cake easy. Its lighter in texture with balanced taste.

Coffee and walnut is just like lock and key combination. Both goes perfect with each other. But of course you can use own your choice of nut for the recipe.

I have not yet tried this recipe eggless. So it is better be stick to the recipe.

It is test method to check whether your cake is fully cooked or not. Take a toothpick or skewer and put it in the centre of the Cake to check whether it is done or not. If the toothpick or skewer comes out clean, then baking is complete and it’s time to take the cake tin out of the oven.

To prepare the coffee and walnut cake recipe, first measure all the ingredients and keep them aside.

Then take a glass of hot milk and add instant coffee powder into it. Mix the content thoroughly until the coffee powder gets dissolved properly. Keep it aside to let it come to room temperature.

Sieve all-purpose flour, baking powder, salt together and keep it aside. It is one of the most frequent question that “why do we sieve the dry ingredients before mixing into the batter”. I have provided the details into the ‘Tips to prepare a perfect coffee and walnut cake’ section. It is one of the essential parts of preparing a cake.

Grease a pair of 8 inches cake tins with butter and line the bottom with wax paper. Make the cake tin ready before preparing the batter so that you can immediately pour the batter without wasting any time.

Preheat the oven for 10 minutes at 160°C Fan/180°C electric/Gas 4.

On the other hand, take butter (at room temperature) into a large mixing bowl and add sugar into it. Mix the contents in medium speed for 6-8 minutes with the help of a hand mixer. Scrap the sides with a spatula when required. Make a smooth creamy pale mixture with both the ingredients. It is a very important to get perfectly fluffy cake.

Then add the eggs, one at a time, into the mixing bowl and beat it with the hand mixer at medium speed until the content becomes bubbly and airy. Add vanilla extract and mix it well.

After that, add the sieved flour mixture and the prepared coffee alternately in three batches into the batter and mix it with hand mixer. Make a smooth lumps free batter. Add the chopped roasted walnuts into the cake batter and fold it gently with a spatula.

Pour the cake batter into both the prepared cake tin in half quantities each. Then transfer the cake tins into the middle of the preheated oven for 25 minutes to bake the coffee and walnut cake recipe. For me, it took exactly 25 minutes. But sometimes the duration may vary due to difference in heat of oven.

Check the cake with the help of toothpick or skewer. If it is not done, then bake it for another couple of minutes and check again with a toothpick. Once it is done, transfer the cake tin on wired racks for 15-20 minutes to cool down. Then you can insert knife through the edges of the cake to demould it. Refrigerate the cakes to cool down completely.

Now it’s time to prepare the frosting. Here, I have used coffee cream frosting for the coffee cake easy. First refrigerate the mixing bowl and hand mixer blades for 30 minutes before preparing the frosting.

Warm some whipping cream into a bowl and add coffee powder into it and mix it thoroughly until the coffee gets dissolved. Keep it into the refrigerator to get chilled.

Take the chilled mixing bowl out and pour the chilled whipping cream into it. It is important to take a large bowl for beating the cream because it increases to double its volume after beating.

Add icing sugar into the bowl and then whip it with the help of a hand mixer. Start whipping the cream in low speed initially. Then increase the speed to medium and whip the cream until the cream becomes heavy and stiff peaks occur. For me, it took around 3-4 minutes to get the perfect texture of the cream. But be careful after 2 minutes and keep your eyes on the cream. Don’t over beat the cream or else the texture of the cream may become little bit grainy.

Add the chilled coffee mixture into the cream. Then mix it and make an even mixture. Be delicate and mix all the ingredients without deflating the cream. Cover the frosting with cling film and refrigerate for at least 1 hour.

Now it’s time to assemble the cake and frosting. Take one cake and add generous amount of frosting on it. Spread the frosting evenly for filling and place another cake base on it as like sandwich. Then spread rest of the frosting on the top and sides of the cake and make a clean even layer. Add some roasted chopped walnuts on the top and sides of the cake. Now your coffee and walnut cake recipe is ready to serve.

Many cake recipes have already been shared in my previous posts. You can check few of them like

Vanilla sponge cake
Moist chocolate cake
Mango cake

..And Many more…

1 cup = 250 ml

• 180 grams all purpose Flour
• 180 grams caster Sugar
• 115 grams unsalted Butter
• 3 Eggs
• 1/3 cup or 85ml Milk
• 1½ tablespoons Coffee powder
• 2 teaspoons Baking powder
• ¼ teaspoon Salt
• 1 teaspoon Vanilla Extract
• 50 grams roasted Walnut, chopped for the batter
• 8-10 roasted Walnuts, sliced for topping

• 500 ml whipping cream
• 1½ cups icing Sugar
• 2 tablespoons Coffee powder

1. Preheat the oven at 180°C/160°C Fan/Gas 4.
2. On the other hand, grease a pair of 8-inch diameter cake tin with butter or oil and cut a piece of parchment paper to fit the bottom of the tin. Keep the cake tin aside.
3. Take a glass and add 85 ml or 1/3 cup hot milk into it. Add 1½ tablespoons coffee powder into it. Mix the content thoroughly until the coffee powder gets dissolved properly. Keep it aside to come to room temperature.
4. Place a sieve on a large mixing bowl. Sieve 180 grams all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon salt together and keep it aside.
5. Take another large mixing bowl and add 180 grams sugar into it.
6. Add 115 grams butter (at room temperature) into the mixing bowl and mix it with the help of a hand mixer. Mix all the ingredients evenly in medium speed till it becomes smooth and creamy. This process takes around 6-8 minutes to be done perfectly. Scrap the sides with the help of a rubber spatula when required.
   Note: Make sure no water droplets are there in the mixing bowls.
7. Add 3 eggs at room temperature, one egg at a time, into the bowl and mix it in medium speed for another 45-50 seconds until the mixture is airy.
8. Add vanilla extract and mix it well for 15-20 seconds in medium speed.
9. Add the sieved flour mixture (Step 4) and room temperature coffee-milk mixture (Step 3) alternately in three batches into the batter and mix it in low speed with hand mixer. First add 1/3rd portion of the flour mixture and mix in low speed. Then pour 1/3rd portion of the milk. Repeat the process twice more. Scrap the sides and up the bottom with the help of a rubber spatula. Make a smooth lumps free batter. The batter will be sticky in texture.
10. Add the chopped roasted walnuts into the cake batter and fold it gently with a spatula.
11. Pour the cake batter in half quantities each into both the cake tins (Step 2).
12. Put the cake tin into the middle of the preheated oven for 25 minutes.
    Note: Go for a toothpick test. Take a toothpick and put it inside the cake to check whether it is done or not. If the toothpick comes out clean, then baking is done.
13. Take the cake tin out of the oven and put it on a wire rack.
14. Allow it to cool off for 15-20 minutes. Then you can insert knife through the edges of the cake to demould it. Refrigerate the cakes to cool down completely.
15. Now it’s time to prepare the frosting. First refrigerate the mixing bowl and hand mixer blades for 30 minutes before preparing the frosting.
16. Warm 3 tablespoons whipping cream into a bowl and 2 tablespoons coffee powder into it and mix it thoroughly until the coffee gets dissolved. Keep it into the refrigerator to get chilled.
17. Take the chilled mixing bowl out and pour the rest of the chilled whipping cream into it. It is important to take a large bowl for beating the cream because it increases to double its volume after beating.
18. Add 1½ cups icing sugar into the bowl and then whip it with the help of a hand mixer. Start whipping the cream in low speed initially. Then increase the speed to medium and whip the cream until the cream becomes heavy and stiff peaks occur. For me, it took around 3-4 minutes to get the perfect texture of the cream. But be careful after 2 minutes and keep your eyes on the cream. Don’t over beat the cream or else the texture of the cream may become little bit grainy.
19. Add the chilled coffee mixture (Step 16) into the cream. Then mix it and make an even mixture. Be delicate at this stage and mix it without deflating the cream. Cover the frosting with cling film and refrigerate for at least 1 hour.
20. Now it’s time to assemble the cake and frosting. Take one cake base and add generous amount of frosting on it. Spread the frosting evenly for filling and place another cake base on the top of it as like sandwich.
21. Spread rest of the frosting on the top and sides of the cake and make a clean even layer.
22. Add some roasted chopped walnuts on the top and sides of the cake. Now your coffee and walnut cake recipe is ready to serve.

Transfer the coffee and walnut cake recipe on a serving plate. Serve this delectable cake as dessert or simply as a companion with a cup of coffee.

It is always better to consume this coffee walnut cake within 24 hours. But it can be covered and refrigerated for up to 3 days.

Coffee cake easy | Coffee and walnut cake recipe | How to make coffee cake | recipe for coffee walnut cake

Serves: 8 Prep Time: Hour (including the assemble time of the cake and frosting) Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: NA calories NA fat

Rating: 4.0/5

( 3 voted )

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Ingredients

1 cup = 250 ml For the coffee cake

• 180 grams all purpose Flour
• 180 grams caster Sugar
• 115 grams unsalted Butter
• 3 Eggs
• 1/3 cup or 85ml Milk
• 1½ tablespoons Coffee powder
• 2 teaspoons Baking powder
• ¼ teaspoon Salt
• 1 teaspoon Vanilla Extract
• 50 grams roasted Walnut, chopped for the batter
• 8-10 roasted Walnuts, sliced for topping

For the coffee frosting

• 500 ml whipping cream
• 1½ cups icing Sugar
• 2 tablespoons Coffee powder

Instructions

1. Preheat the oven at 180°C/160°C Fan/Gas 4.
2. On the other hand, grease a pair of 8-inch diameter cake tin with butter or oil and cut a piece of parchment paper to fit the bottom of the tin. Keep the cake tin aside.
3. Take a glass and add 85 ml or 1/3 cup hot milk into it. Add 1½ tablespoons coffee powder into it. Mix the content thoroughly until the coffee powder gets dissolved properly. Keep it aside to come to room temperature.
4. Place a sieve on a large mixing bowl. Sieve 180 grams all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon salt together and keep it aside.
5. Take another large mixing bowl and add 180 grams sugar into it.
6. Add 115 grams butter (at room temperature) into the mixing bowl and mix it with the help of a hand mixer. Mix all the ingredients evenly in medium speed till it becomes smooth and creamy. This process takes around 6-8 minutes to be done perfectly. Scrap the sides with the help of a rubber spatula when required.

Note: Make sure no water droplets are there in the mixing bowls.

7. Add 3 eggs at room temperature, one egg at a time, into the bowl and mix it in medium speed for another 45-50 seconds until the mixture is airy.
8. Add vanilla extract and mix it well for 15-20 seconds in medium speed.
9. Add the sieved flour mixture (Step 4) and room temperature coffee-milk mixture (Step 3) alternately in three batches into the batter and mix it in low speed with hand mixer. First add 1/3^rd portion of the flour mixture and mix in low speed. Then pour 1/3^rd portion of the milk. Repeat the process twice more. Scrap the sides and up the bottom with the help of a rubber spatula. Make a smooth lumps free batter. The batter will be sticky in texture.
10. Add the chopped roasted walnuts into the cake batter and fold it gently with a spatula.
11. Pour the cake batter in half quantities each into both the cake tins (Step 2).
12. Put the cake tin into the middle of the preheated oven for 25 minutes.

Note: Go for a toothpick test. Take a toothpick and put it inside the cake to check whether it is done or not. If the toothpick comes out clean, then baking is done.

13. Take the cake tin out of the oven and put it on a wire rack.
14. Allow it to cool off for 15-20 minutes. Then you can insert knife through the edges of the cake to demould it. Refrigerate the cakes to cool down completely.
15. Now it’s time to prepare the frosting. First refrigerate the mixing bowl and hand mixer blades for 30 minutes before preparing the frosting.
16. Warm 3 tablespoons whipping cream into a bowl and 2 tablespoons coffee powder into it and mix it thoroughly until the coffee gets dissolved. Keep it into the refrigerator to get chilled.
17. Take the chilled mixing bowl out and pour the rest of the chilled whipping cream into it. It is important to take a large bowl for beating the cream because it increases to double its volume after beating.
18. Add 1½ cups icing sugar into the bowl and then whip it with the help of a hand mixer. Start whipping the cream in low speed initially. Then increase the speed to medium and whip the cream until the cream becomes heavy and stiff peaks occur. For me, it took around 3-4 minutes to get the perfect texture of the cream. But be careful after 2 minutes and keep your eyes on the cream. Don’t over beat the cream or else the texture of the cream may become little bit grainy.
19. Add the chilled coffee mixture (Step 16) into the cream. Then mix it and make an even mixture. Be delicate at this stage and mix it without deflating the cream. Cover the frosting with cling film and refrigerate for at least 1 hour.
20. Now it’s time to assemble the cake and frosting. Take one cake base and add generous amount of frosting on it. Spread the frosting evenly for filling and place another cake base on the top of it as like sandwich.
21. Spread rest of the frosting on the top and sides of the cake and make a clean even layer.
22. Add some roasted chopped walnuts on the top and sides of the cake. Now your coffee and walnut cake recipe is ready to serve.

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