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Coffee Walnut Cake

Coffee Walnut Cake
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Indulge in the rich flavors of a perfectly baked Coffee Walnut Cake. This classic dessert blends the aromatic essence of coffee with the nutty crunch of walnuts. Moist, buttery, and aromatic, it’s a comforting cake that suits any occasion — from casual tea time to elegant celebrations.

Ingredients

For the Cake:

  • 2 cups all-purpose flour

  • 1 cup unsalted butter (softened)

  • 1 cup granulated sugar

  • 3 large eggs (room temperature)

  • 2 tablespoons instant or brewed coffee (cooled)

  • 1 cup chopped walnuts (toasted for extra flavor)

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • ¼ cup milk (room temperature)

For the Coffee Buttercream Frosting:

  • 1 cup unsalted butter (softened)

  • 2 cups confectioners’ sugar

  • 2 teaspoons instant coffee powder

  • 2–4 tablespoons heavy cream

Optional Garnish:

  • Walnut halves and whole coffee beans for decoration

Instructions

  • Preheat the oven: Set your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

  • Prepare ingredients: Bring butter, eggs, and milk to room temperature. Toast the walnuts at 350°F for 5–7 minutes until fragrant.

  • Cream butter and sugar: In a mixing bowl, beat butter and sugar together until pale and fluffy (about 3–4 minutes).

  • Add eggs and coffee: Beat in the eggs one at a time, followed by the coffee, mixing until smooth.

  • Add dry ingredients: Sift together flour, baking powder, baking soda, and salt. Gently fold them into the wet mixture, alternating with milk. Add chopped walnuts and fold gently to maintain airiness.

  • Bake the cake: Divide batter evenly into pans and bake for 25–30 minutes, or until a toothpick comes out clean.

  • Cool: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

  • Make the frosting: Cream butter until fluffy. Gradually beat in confectioners’ sugar, instant coffee, and heavy cream until smooth and creamy. Adjust consistency if needed.

  • Assemble the cake: Level the cakes if necessary. Spread frosting between layers and over the top and sides.

  • Decorate: Garnish with walnut halves and coffee beans for a professional finish.

Notes

  • Use fresh, high-quality coffee for the best flavor. Brewed coffee adds richer depth than instant.

  • Toast walnuts lightly before mixing for a stronger nutty taste.

  • For extra moisture, you can add a spoon of sour cream or buttermilk to the batter.

  • The cake can be stored in an airtight container for 3 days or frozen for up to 2 months.

Find it online: https://bon-recipe.com/coffee-walnut-cake/