Elevate your baking with this Espresso Walnut Layer Cake, a rich and satisfying layered cake recipe that’s surprisingly easy to master. You’ll create a stunning dessert with the perfect balance of coffee and nutty flavors, all crowned with creamy mocha buttercream. This delicious treat is perfect for special occasions or simply to brighten your day.
Key Ingredients & Substitutions:
- All-purpose flour: A gluten-free baking blend can be used for a gluten-free layered cake.
- Granulated sugar: Coconut sugar works as a slightly less sweet alternative.
- Cocoa powder (unsweetened): Dutch-processed cocoa will give a darker color and mellower flavor.
- Instant espresso powder: Instant coffee powder is a fine substitute.
- Walnuts: Pecans or almonds can be used for a different nutty twist.
- Unsalted butter: Dairy-free butter sticks can be used for a dairy-free option.
- Large eggs: Flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) can be used for an egg-free version.
- Milk: Any plant-based milk (almond, soy, oat) works well.
- Vanilla extract: Essential for enhancing flavors.
- Powdered sugar (confectioners’ sugar): Necessary for smooth buttercream.
Ingredients:
For the Espresso Walnut Cake:
- 2 cups (240g) all-purpose flour
- 1 ¾ cups (350g) granulated sugar
- ¾ cup (75g) unsweetened cocoa powder
- 2 teaspoons instant espresso powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (240ml) milk
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) boiling water
- 1 cup (115g) chopped walnuts
For the Mocha Buttercream:
- 1 cup (226g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- ¼ cup (25g) unsweetened cocoa powder
- 1 tablespoon instant espresso powder, dissolved in 2 tablespoons hot milk
- 2-3 tablespoons milk
- 1 teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 1 hour 45 minutes
- Prep Time: 30 minutes
- Cook Time: 35-40 minutes
- Servings: 12
- Calories per serving: Approx. 550 calories
- Tools Needed: Two 9-inch round cake pans, electric mixer, mixing bowls, whisk, spatula.
Step-by-Step Instructions:
1. Prepare Your Cake Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring every surface is covered. You’re setting the stage for perfectly baked layered cake rounds.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt. Make sure there are no lumps for a smooth cake batter. This creates the foundation for your delicious layered cake.
3. Mix Wet Ingredients
In a separate medium bowl, combine the milk, vegetable oil, eggs, and vanilla extract. Whisk these ingredients until they are well blended. This ensures even distribution of flavors in your cake.
4. Combine Wet and Dry
Pour the wet ingredients into the dry ingredients and mix on low speed with an electric mixer until just combined. Don’t overmix, as this can make your cake tough. You want a light and airy layered cake.
5. Add Boiling Water and Walnuts
Carefully pour in the boiling water and mix until the batter is smooth. Stir in the chopped walnuts by hand. The boiling water helps create a tender crumb for this layered cake recipe.
6. Bake the Cakes
Divide the batter evenly between the prepared cake pans. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
7. Make the Mocha Buttercream
In a large bowl, beat the softened butter with an electric mixer until creamy. Gradually add the sifted powdered sugar and cocoa powder, alternating with the dissolved espresso powder and milk, beating until smooth and fluffy. Stir in the vanilla extract for extra depth of flavor for your layered cake frosting.
8. Assemble Your Layered Cake
Once the cakes are completely cool, place one cake layer on your serving plate. Spread about one-third of the mocha buttercream over the top. Place the second cake layer on top and cover the entire cake with the remaining buttercream. You’ve created a stunning layered cake masterpiece!
Variation Ideas:
- Chocolate Chip Espresso: Fold in ½ cup mini chocolate chips with the walnuts for extra indulgence.
- Orange Zest: Add 1 tablespoon of orange zest to the cake batter for a citrusy hint.
- Cream Cheese Frosting: Substitute the mocha buttercream with a coffee-flavored cream cheese frosting for a tangy twist.
- Mini Cakes: Bake in 6-inch pans for a smaller, taller layered cake or in a cupcake tin for individual treats.
Storage Instructions:
Store your Espresso Walnut Layer Cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, let it come to room temperature for about 30 minutes before serving for the best texture and flavor.
Frequently Asked Questions (FAQ):
Can you make this layered cake in advance?
Yes, you can bake the cake layers up to 2 days in advance and store them wrapped tightly at room temperature. You can also make the buttercream a day ahead and store it in the refrigerator.
What if your buttercream is too thin or too thick?
If your buttercream is too thin, add more sifted powdered sugar, a tablespoon at a time. If it’s too thick, add a tiny bit more milk, a teaspoon at a time, until it reaches the desired consistency.
Can you freeze this layered cake?
Yes, you can freeze individual slices or the whole cake, unfrosted or frosted. Wrap tightly in plastic wrap and then foil. It will last for up to 2-3 months. Thaw in the refrigerator overnight.
What kind of espresso powder should you use?
Use instant espresso powder, not ground espresso beans. Instant espresso powder dissolves easily and intensifies the coffee flavor without adding grit.
Why did your cake layers sink in the middle?
This can happen if you opened the oven door too early, the oven temperature was too low, or if you overmixed the batter. Ensure your oven is preheated properly and avoid opening the oven door during the first 25 minutes of baking.
Can you make this cake without nuts?
Absolutely! Simply omit the walnuts from the recipe if you have a nut allergy or prefer a nut-free layered cake.