This coffee and walnut sponge is a delightfully easy cake recipe, perfect for satisfying your sweet tooth with minimal fuss. You’ll love how quickly this simple cake comes together, delivering rich coffee flavors and a lovely walnut crunch.
Key Ingredients & Substitutions:
- Self-rising flour: All-purpose flour with 1.5 teaspoons baking powder per cup.
- Caster sugar: Granulated sugar works well.
- Unsalted butter: Margarine can be used.
- Eggs: No direct substitution for this simple cake recipe.
- Instant coffee powder: Strong brewed coffee can be used (reduce other liquids slightly).
- Walnuts: Pecans or almonds can offer a different texture.
- Powdered sugar: Essential for the buttercream.
Ingredients:
For the Sponge:
- 175g self-rising flour
- 175g caster sugar
- 175g unsalted butter, softened
- 3 large eggs
- 2 tbsp instant coffee powder, dissolved in 2 tbsp hot water
- 50g walnuts, chopped
For the Coffee Buttercream:
- 100g unsalted butter, softened
- 200g powdered sugar, sifted
- 1 tbsp instant coffee powder, dissolved in 1 tbsp hot water
- 25g walnuts, chopped, for decoration (optional)
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 8
- Tools: Two 8-inch round cake pans, electric mixer, mixing bowls.
Step-by-Step Instructions:
1. Prepare Your Pans and Oven
Preheat your oven to 180°C (350°F). Grease and line two 8-inch round cake pans with baking parchment. This ensures your simple cake doesn’t stick.
2. Mix the Sponge Ingredients
In a large bowl, cream together the softened butter and caster sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the dissolved coffee.
3. Combine Dry and Wet Ingredients
Gently fold in the self-rising flour until just combined, being careful not to overmix. Stir in the chopped walnuts. This batter is the foundation of your delicious simple cake.
4. Bake the Sponges
Divide the batter evenly between your two prepared cake pans. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean. Let the sponges cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
5. Make the Coffee Buttercream
While the cakes cool, beat the softened butter until creamy. Gradually add the sifted powdered sugar, mixing until smooth. Stir in the dissolved coffee until you have a smooth, spreadable buttercream for your simple cake.
6. Assemble Your Cake
Once the sponges are completely cool, spread half of the coffee buttercream over the top of one sponge. Carefully place the second sponge on top. Spread the remaining buttercream over the top of the second sponge and decorate with the extra chopped walnuts if desired.
Variation Ideas:
- Add a touch of cocoa powder to the sponge for a coffee mocha flavor.
- Substitute hazelnuts for walnuts for a different nutty twist.
- Drizzle with a simple coffee glaze instead of buttercream for a lighter option.
Storage Instructions:
Store your coffee and walnut sponge in an airtight container at room temperature for up to 3 days. If it’s a very warm day, you can store it in the refrigerator, but let it come to room temperature before serving for the best texture. This simple cake freezes well for up to one month; just thaw it completely before serving.
Frequently Asked Questions (FAQ):
Can I use instant coffee granules instead of powder?
Yes, you can use instant coffee granules. Just make sure they dissolve fully in the hot water.
My cake sank in the middle, what happened?
This often happens if the oven door is opened too early or if the cake is underbaked. Ensure your oven temperature is accurate and bake until a skewer comes out clean.
Can I make this as a loaf cake?
Absolutely! Pour the batter into a greased and lined loaf pan and bake for approximately 40-50 minutes, or until cooked through.
How can I ensure my sponges are level?
You can use baking strips around your cake pans or level the cooled sponges with a serrated knife before frosting.
Can I make the buttercream ahead of time?
Yes, you can make the buttercream a day in advance. Store it in an airtight container in the refrigerator and bring it to room temperature, then re-whip it before using.
What kind of walnuts should I use?
Use plain, unsalted walnuts. You can buy them pre-chopped or chop whole walnuts yourself.