Coffee Walnut Cake

Ingredients

Cake

6 oz (170g) unsalted butter (at room temp)

⅔ cup (140g) granulated sugar

1 tsp vanilla extract

1 cup (140g) all purpose flour

1 ½ tsp baking powder

¾ tsp salt

3 eggs (at room temp)

⅔ cup (80g) walnut pieces

2 ½ tsp instant coffee

1 tbsp hot water

Buttercream Frosting

2 tsp instant coffee

2 tbsp milk of choice

1 ½ cup powdered sugar

½ tsp salt

⅔ cup (136g) unsalted butter (at room temp)

Whole walnuts to decorate

Instructions

Prepare

1. Preheat your oven to 350F.

2. Line two 6 or 8 inch round cake tins with parchment paper and grease the sides with a small amount of butter (you can also make the cake in one tin and slice the cake in half after it’s been baked.)

   
   

Make the Cake

3. In a small dish, add the instant coffee and hot water together and stir until all the coffee has dissolved. Allow to cool on the side while you begin making the cake.

4. In a medium sized bowl, beat the butter and sugar together until pale and creamy

   (around 2 mins).

5. Add one egg at a time into the bowl and mix until fully incorporated. After all eggs have

   been added in, mix in vanilla paste or extract.

6. Add the dry ingredients (flour, salt, and baking powder) to the liquid mixture, and fold in until almost all flour streaks have been incorporated.

7. Stir in the walnut pieces and the coffee mixture to the bowl until fully combined. (Note, the mixture may seem like it’s slightly curdled at this point, but that’s okay!)

   
   

Bake the Cake

8. Separate the batter into the two prepared tins evenly, flattening out the top of the mixture with the back of a spoon or an icing knife.

9. Bake the cakes for around 20 mins, or until the cakes are fully cooked through the center.

   
   

Make the Buttercream

10. In a stand mixer bowl using a whisk attachment, or using a bowl with a hand mixer, add the room temperature butter, powdered sugar, coffee, and salt into a bowl.

11. Whisk together until frosting is pale in color and fluffy

    
    

Assemble

12. Allow the baked cake to cool for about 30 min, or until it is no longer warm to the touch. If it’s still warm, the buttercream will melt when piped on!

13. Once the cake has cooled, place one of the cake layers on a flat surface and pipe the buttercream covering the entire layer with a piping tip of your choice.

14. Repeat this process again with the second layer of cake.

15. Decorate the top layer with whole walnuts around the edges of the cake

Enjoy!