Okay, guys, let’s be real. Sometimes you just need cake. Not a fancy, multi-layered, requires-a-degree-in-pastry kind of cake. Just a good, honest, comforting cake. And for me, that cake is almost always a coffee and walnut cake. It just…feels like home. It reminds me of my grandma, honestly. She always had a loaf of something baking when I’d visit, and more often than not, it had walnuts in it! ❤️
I’ve been playing around with this easy coffee and walnut cake recipe for a while now, trying to perfect that balance between a really moist crumb, a strong coffee flavor, and just enough walnut crunch. I’m pretty happy with where I’ve landed, and I’m so excited to share it with you all. It’s a bit of a departure from my usual no-bake stuff, I know, but sometimes you gotta embrace the oven, right? Plus, the aroma that fills the kitchen while this bakes is divine. Seriously, it’s instant mood booster.
I was actually thinking about this cake the other day because I was scrolling through Instagram and saw someone complaining about how complicated baking is. And it doesn’t have to be! That’s really the whole philosophy behind Easy Recipes List, isn’t it? Cooking – and baking – should be accessible to everyone. It shouldn’t feel intimidating. This [ easy coffee and walnut cake recipe ] is proof of that. It’s a simple loaf cake, and honestly, the hardest part is probably just remembering to take the butter and eggs out of the fridge ahead of time. (Trust me, I’ve been there, trying to cream cold butter…it’s not a good time.)
I’ve traveled a lot over the past few years, exploring different culinary traditions, and one thing I’ve noticed is that the best desserts are often the simplest. They’re the ones that have been passed down through generations, tweaked and perfected over time. This cake feels like that. It’s a classic, but with a little bit of my own spin. I’ve included options for using Camp Coffee Essence – which, if you can find it, is amazing – or just good old instant coffee. I’m all about making things work with what you have! And honestly, if you really love coffee, don’t be afraid to up the amount a little. This [ easy coffee and walnut cake recipe ] is pretty forgiving.
I also wanted to mention that you can totally adapt this recipe. If you’re feeling fancy, you can make it into a sandwich cake, dividing the batter between two round tins. It looks beautiful with a generous layer of buttercream between the layers. But sometimes, life is just easier with one tin, you know? And this cake is delicious even as a simple loaf. It’s all about finding what works for you and your schedule. That’s what “Fun Cooking, Easier Life!” is all about.
And speaking of easier, don’t panic if your batter looks a little…off. Sometimes, when you add the eggs, it can start to look a bit curdled. It happens! Just add a spoonful or two of flour and mix it well, and it’ll come right back together. Seriously, don’t stress about it. Baking is supposed to be fun, not stressful! I’ve been there, staring at a curdled batter, wondering what went wrong. It’s all part of the learning process. And honestly, even if it doesn’t look perfect, it’ll probably still taste amazing. This [ easy coffee and walnut cake recipe ] is pretty resilient.
Easy Coffee and Walnut Cake Recipe
A simple, comforting coffee and walnut loaf cake recipe. Perfect for a cozy weekend treat, this cake is moist, flavorful, and easy to make. It’s a classic recipe with a little bit of my own spin!
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: British
Ingredients
6 oz or 175g butter
6 oz or 175g dark brown sugar
6 oz or 175g icing sugar/powdered sugar, sifted
3 oz or 85g butter, softened
1 tbsp milk
1 tbsp Camp coffee essence (or 1 tbsp instant coffee dissolved in 1 tbsp warm water)
Walnuts, to decorate
3 eggs, beaten
6 oz or 175g self-raising flour, sifted
2 oz or 55g walnuts, chopped
1 tbsp Camp coffee essence or 1 tbsp instant coffee dissolved in 1 tbsp warm water
Instructions
- Preheat oven to 350F/175C (conventional).
- Cream the butter and sugar until light and fluffy.
- Add the coffee essence and mix until well distributed.
- Add the eggs, gradually, beating well between each addition.
- Fold in the flour and then the walnuts.
- Spoon the mixture into a lined 2lb loaf tin and bake for approximately 45 minutes, or until a skewer comes out clean.
- Remove from the oven and let cool briefly before lifting out onto a wire rack to cool.
- For the buttercream, cream the butter and sugar until light and fluffy, then add the milk and coffee.
- Spread over the top of the cake and scatter with walnuts.
- Slice and enjoy!
Notes
- For a stronger coffee flavor, use 2 tbsp of instant coffee dissolved in 1 tbsp of warm water.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- Feel free to experiment with different types of nuts! Pecans or hazelnuts would also be delicious.
- Don’t forget to rate and comment on the recipe below – I love hearing from you guys!
Nutrition
- Serving Size: 1 slice (approx. 1/8 of cake)
- Calories: 400 calories
- Sugar: 32g
- Sodium: 100mg
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 48g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 90mg
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