Coffee and walnut cake recipe

(760 ratings)

This delicious and classic coffee and walnut cake is so easy to make and full of flavour too - so soft and moist

Homemade coffee and walnut cake
  • Vegetarian
Preparation Time25 mins
Cooking Time30 mins (plus cooling time)
Total Time55 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories551 Kcal28%
Sugar58.3 g65%
Fat24.3 g35%
Saturated Fat9.4 g47%
Protein6.6 g13%
Carbohydrates77.7 g30%

A real classic, coffee and walnut cake is loved by millions. Nostalgic, tasty and looks great on the table - it goes perfectly with a cup of tea or coffee.

It's oh-so-easy to make this coffee and walnut cake. A shop favourite that you can now make in the comfort of your own kitchen. It's perfect for parties or afternoon teas with friends. It only takes 30 mins to cook. You can test it’s cooked the whole way through by poking it with a skewer in the oven. If it’s cooked the skewer will come out clean, if not pop it back in the oven for a further 3-5 mins until it’s ready. This cake can serve between 6-8 people and is perfect served with a cup of tea. Top with a coffee infused buttercream and a handful of walnuts - try this classic coffee and walnut cake recipe today!

Now you've got the perfect cake you'll want a delicious beverage to go with.Why not follow our simple guide on how to make iced coffee for the perfect result every time.


  • 2tbsp chicory and coffee essence (eg Camp)
  • 175g butter, softened
  • 175g caster sugar
  • 3 medium eggs
  • 175g self-raising flour
  • 100g walnuts, ground
  • 125g butter, softened
  • 250g icing sugar
  • 2tbsp chicory and coffee essence
  • 6-8 walnut halves
  • Icing sugar, for dusting




  1. Tip all the cake ingredients into a bowl and beat well until smooth. Divide between two 18cm round sandwich tins (buttered, base-lined and floured) and spread out to level the surface.
  2. Bake in the centre of the oven at 180°C/350°F/Gas Mark 4 for 25-30 mins, or until the cakes are firm to the touch in the centre and spring back when lightly pressed.
  3. Remove from the oven and leave to cool in the tins for 5-10 mins. Remove from the tins and transfer to a wire rack to cool completely.
  4. For the filling, beat together the butter, icing sugar and chicory and coffee essence until smooth, adding 1tbsp boiling water if the mixture is still very thick. Fill a large piping bag with the mixture.
  5. Using a star-shape piping tube, pipe six or eight swirls on the top of one of the halves of cake, then use the rest of the filling to sandwich the two layers together. Place a walnut half on top of each swirl of filling.
  6. Dust the coffee and walnut cake with a little icing sugar before serving.
Top Tip for making Coffee and walnut cake

If you haven't got any coffee essence, use the same amount of very strong black coffee instead.

Samuel Goldsmith
Freelance food writer

Former Assistant Headteacher, Samuel has a BSc in Food from the University of Birmingham and is also Co-Vice Chair of the Guild of Food Writers and a Trustee of 91 Ways CIC. His work has featured in national and international publications including Waitrose Food, Australian Delicious, and the LAD Bible Group. Samuel has also consulted on a number of best-selling food and drink books, and was a nutritional consultant for BBC’s Eat Well for Less.