Coffee & Walnut Cake with Coffee Buttercream Frosting

Mon, 15 June 2026

Coffee & Walnut Cake with Coffee Buttercream Frosting

Ingredients

For the cake

• 175 g unsalted butter, softened
• 175 g light brown sugar
• 3 large eggs
• 175 g self-raising flour
• 1 tsp baking powder
• 2 tbsp strong coffee, cooled (made from instant coffee or espresso)
• 100 g walnuts, roughly chopped

For the coffee buttercream frosting 

• 100 g unsalted butter, softened
• 200 g icing sugar (powdered sugar), sifted
• 1 tbsp strong coffee, cooled
• 1/2 tsp vanilla extract (optional)

To decorate 

• Walnut halves or chopped walnuts

Method

Prepare

• Heat the oven to 170C fan (190C convectional/375F)
• Grease and line a 2 lb loaf tin with baking paper. 

Make the cake batter

• Beat the butter and sugar together until pale and fluffy. 
• Add the eggs one at a time, beating well after each addition. 
• Fold in the flour and baking powder. 
• Stir in the cooled coffee. 
• Fold through the chopped walnuts. 

Bake

• Spoon the mixture into the prepared loaf tin and level the top.
• Bake for 45-55 minutes, or until a skewer inserted into the centre comes out clean.
• Leave in the tin for 10 minutes, then transfer to a wire rack to cool completely. 

Make the frosting 

• Beat the butter until smooth. 
• Gradually add the icing sugar, beating until light and fluffy. 
• Mix in the coffee and vanilla extract. 
• If the frosting is too thick, add a few drops of milk; if too soft, add a little more icing sugar. 

Decorate

• Spread the coffee buttercream over the cooled loaf. 
• Top with walnut halves or a sprinkle of chopped walnuts.