This Coffee and Walnut Layer Cake is a delightful treat perfect for your next tea time. You’ll love the rich coffee flavor combined with the satisfying crunch of walnuts in this classic cake recipe for tea time. It’s a wonderful choice for any gathering, simple enough for beginners.
Key Ingredients & Substitutions:
- Coffee: Use strong brewed coffee or instant coffee dissolved in hot water. Decaf works too.
- Walnuts: Pecans or almonds can be used if you don’t have walnuts.
- All-Purpose Flour: A gluten-free baking blend can substitute for a gluten-free version.
- Butter: Dairy-free margarine can be used for a dairy-free option.
Ingredients:
For the Cake:
- 1 ¾ cups (210g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- 1 ¼ cups (250g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup strong brewed coffee, cooled
- ¾ cup chopped walnuts
For the Coffee Buttercream Frosting:
- 1 cup (226g) unsalted butter, softened
- 3-4 cups (360-480g) powdered sugar, sifted
- 2 tablespoons strong brewed coffee, cooled
- ½ teaspoon vanilla extract
- Pinch of salt
For Decoration (Optional):
- ½ cup chopped walnuts
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Cook Time: 30-35 minutes
- Servings: 8-12 slices
- Calories per serving: Approximately 450-550 kcal (varies with slice size)
- Tools Needed: Two 8-inch round cake pans, electric mixer, mixing bowls, spatula.
Step-by-Step Instructions:
1. Prepare Your Pans and Dry Ingredients
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Cream Butter and Sugar
In a large bowl with an electric mixer, beat the softened butter and granulated sugar together until light and fluffy. This creates a good base for your cake.
3. Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. Scrape down the sides of the bowl to ensure everything is mixed.
4. Alternate Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the cooled coffee. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix. Fold in the chopped walnuts gently.
5. Bake the Cakes
Divide the batter evenly between your prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
6. Make the Coffee Buttercream
While the cakes cool, beat the softened butter in a large bowl until creamy. Gradually add the sifted powdered sugar, alternating with the cooled coffee and vanilla extract. Beat until the frosting is light and fluffy. Add a pinch of salt to balance the sweetness.
7. Assemble the Cake
Once the cakes are completely cool, place one layer on your serving plate. Spread a generous amount of coffee buttercream over the top. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake. Decorate with extra chopped walnuts if desired.
Variation Ideas:
- Espresso Kick: Add an extra teaspoon of instant espresso powder to the coffee for a stronger flavor.
- Mocha Twist: Swirl in a tablespoon of cocoa powder into the frosting for a chocolate-coffee blend.
- Nut-Free: Omit the walnuts entirely for a plain coffee cake or substitute with chocolate chips.
Storage Instructions:
Store your Coffee and Walnut Layer Cake at room temperature in an airtight container for up to 2-3 days. For longer storage, you can refrigerate it for up to 5 days. Bring it to room temperature before serving for the best flavor and texture.
Frequently Asked Questions (FAQ):
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers a day in advance and store them wrapped at room temperature. Frost the cake on the day you plan to serve it.
Q: What kind of coffee should I use?
A: Use a strong brewed coffee, or dissolve instant coffee granules in hot water to create a concentrated coffee.
Q: My buttercream is too thin/thick. What should I do?
A: If it’s too thin, add more sifted powdered sugar. If it’s too thick, add a tiny bit more cooled coffee or milk, one teaspoon at a time.
Q: Can I use different nuts?
A: Yes, pecans or almonds make excellent substitutes for walnuts.
Q: Why did my cake sink in the middle?
A: This can happen from opening the oven door too early, overmixing the batter, or if your baking powder/soda isn’t fresh.
Q: Is this recipe suitable for beginners?
A: Absolutely! This cake recipe for tea time is straightforward with clear steps, making it ideal for those new to baking.