Coffee & Walnut Cake

The Recipe: Coffee & Walnut Cake

Prep time: 15 mins | Bake time: 45-50 mins | Yields: One 8-inch cake

Ingredients:

• 100g granulated sugar

• 100g dark soft brown sugar

• 100g soft unsalted butter

• 1 tsp vanilla extract

• 2 eggs

• 100g full-fat yoghurt

• 100g fresh-brewed or strong instant coffee (warm)

• 100g sunflower oil

• 270g self-raising flour

• 1 tsp baking powder

• 1 tsp bicarbonate of soda

• 100g chopped walnuts

Instructions:

1. Prep: Preheat your oven to 180°C. Grease and line an 8-inch cake tin.

2. In your electric mixer, cream the butter, both sugars, and vanilla until pale and creamy. Add the eggs, one by one, beating well.

3. Add the oil and yoghurt, mixing just until combined. Stop and scrape down the sides of the bowl to ensure everything is incorporated.

4. Slowly pour in your warm coffee while mixing on low speed.

5. Add the flour, baking powder, bicarbonate of soda, and chopped walnuts. Mix on low until you have a beautiful, creamy batter.

6. Pour into the tin and bake for 45-50 minutes, or until a skewer comes out clean. Let it cool completely before frosting.

   
   

The Espresso Buttercream

This buttercream is light, fluffy, and packs the perfect caffeinated punch!

Ingredients:

• 250g soft unsalted butter (must be room temperature!)

• 1000g icing sugar

• 100g full-fat milk

• 3 tsp instant coffee

• A pinch of salt

• 2 tsp vanilla extract (or bean paste)

Instructions:

1. Beat the butter, icing sugar, and vanilla until thick.

2. Dissolve the instant coffee in your milk.

3. Add the coffee-milk mixture to the bowl. Mix on low for 2 minutes, then increase to high for 5 minutes. Stop and scrape the bowl—this is important! Beat again on high for 5 minutes, then on medium for 7 minutes.

4. You want this to look light and fluffy, almost like clouds. Once it reaches that consistency, it’s ready to cover your cake!

Atiyeh’s Pro Tip: High-quality butter makes all the difference here. Don’t rush the beating process; the time you spend whipping the buttercream is what creates that signature smooth, professional texture.

This recipe has become a staple in my home. It is simple, satisfying, and, like most things in my kitchen, it doesn't need to be perfectly decorated to be absolutely delicious.

What’s your favourite pairing for a slice of coffee cake? Are you a "dip the cake in the coffee" person, or do you prefer to keep your drink and dessert separate? Let me know below!