Description
This Coffee Walnut Layer Cake is a moist, flavorful treat perfect for coffee lovers. Featuring coffee-infused sponge layers filled and covered with a rich coffee buttercream frosting and topped with crunchy walnuts, it’s an elegant dessert ideal for any occasion.
Ingredients
Scale
Cake
- 200 grams unsalted butter
- 200 grams granulated sugar
- 4 large eggs
- 200 grams all-purpose flour
- 2 teaspoons baking powder
- 100 ml strong brewed coffee
- 100 grams finely chopped walnuts
Buttercream Frosting
- 250 grams powdered sugar
- 200 grams butter (softened)
- 2 tablespoons brewed coffee
Decoration
- 50 grams chopped walnuts
Instructions
- Preheat and prepare pans: Preheat the oven to 180°C (350°F). Grease and flour two round cake pans thoroughly to prevent sticking.
- Cream butter and sugar: In a large mixing bowl, use an electric mixer to cream the unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color.
- Add eggs: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to fully incorporate them and maintain the mixture’s aeration.
- Mix dry ingredients and coffee: Sift together the all-purpose flour and baking powder. Gradually add this dry mixture to the wet mixture, alternating with the strong brewed coffee, mixing gently to keep the batter smooth and fluffy.
- Fold in walnuts: Carefully fold in the finely chopped walnuts using a spatula to evenly distribute them without deflating the batter.
- Divide batter and bake: Evenly divide the batter between the prepared cake pans and smooth the tops for an even bake. Place in the oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely before frosting.
- Prepare buttercream frosting: Beat the softened butter and powdered sugar together until creamy and smooth. Add the brewed coffee and mix well until fully combined into a coffee-flavored buttercream.
- Assemble the cake: Place one cake layer on a serving plate and spread a generous layer of buttercream over the top. Place the second cake layer on top and cover the top and sides of the entire cake with the remaining frosting.
- Decorate with walnuts: Sprinkle the chopped walnuts evenly over the top of the frosted cake for a crunchy, decorative finish.
Notes
- Ensure the coffee used is cooled before mixing into the batter and frosting to prevent curdling.
- For extra moistness, you can soak the cake layers lightly with brewed coffee before frosting.
- Use fresh, high-quality coffee for the best flavor impact.
- Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Bring chilled cake to room temperature before serving for optimal taste and texture.
