This Coffee Cake, complemented by rich espresso buttercream and topped with crunchy walnut decorations, makes for a perfect indulgence. A coffee lover's dream, this moist cake is ideal for a relaxing afternoon tea or special occasion.
Coffee Cake with Espresso Buttercream and Walnut Decoration
This Coffee Cake, complemented by rich espresso buttercream and topped with crunchy walnut decorations, makes for a perfect indulgence. A coffee lover’s dream, this moist cake is ideal for a relaxing afternoon tea or special occasion.
Equipment
- Cake tins (8-inch round)
- Electric mixer or hand whisk
- Mixing bowls
- spatula
- Baking parchment
- Cooling rack
Ingredients
For the Coffee Cake:
- 200 g self-raising flour
- 200 g unsalted butter softened
- 200 g caster sugar
- 4 large eggs
- 2 tbsp instant coffee granules dissolved in 2 tbsp hot water
- 1 tsp vanilla extract
- 1/2 tsp baking powder
For the Espresso Buttercream:
- 250 g unsalted butter softened
- 350 g icing sugar
- 2 tbsp espresso coffee cooled
- 1 tsp vanilla extract
For the Walnut Decoration:
- 50 g walnut halves roughly chopped
Instructions
- Preheat the oven to 180°C (350°F) and line two 8-inch round cake tins with parchment paper.
- In a large mixing bowl, cream together the butter and sugar using an electric mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract and the dissolved coffee.
- In a separate bowl, sift together the flour and baking powder, then gradually fold into the wet ingredients.
- Divide the cake batter evenly between the prepared tins and smooth the tops.
- Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
- Remove from the oven and cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
- For the espresso buttercream, whisk together the softened butter and icing sugar until smooth and fluffy.
- Add the cooled espresso and vanilla extract and mix until well combined.
- Once the cakes have cooled, spread a layer of espresso buttercream between the two cake layers.
- Cover the entire cake with the remaining buttercream and decorate with chopped walnut halves on top.
Notes & Wine Advice
Serving Tip:
Serve with a hot cup of coffee or tea to enhance the flavors of the cake and buttercream.
Wine Advice:
Pair with a rich dessert wine such as a Tawny Port or a smooth coffee-infused liqueur like Kahlúa to complement the coffee and walnut flavors.
Nutrition values
Calories: 350 kcal | Carbohydrates: 45 g | Protein: 4 g | Fat: 18 g | Sugar: 32 g