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Velvety Coffee Cake with Crunchy Walnut Topping

This Velvety Coffee Cake with Crunchy Walnut Topping recipe will take your love for coffee a notch higher. It features moist coffee-infused layers of cake filled with creamy coffee buttercream and topped with a delightful crunch of chopped walnuts. Just the perfect treat for any coffee lover!
1
55 min
TOTAL TIME
946
CALORIES
$1.20
PER SERVING
Velvety Coffee Cake with Crunchy Walnut Topping
Directions
CAKE
30 min
PREP TIME
25 min
COOK TIME
55 min
TOTAL TIME
1
Preheat your oven to 160ºC/140ºC fan. Line three 18cm round sandwich tins with baking paper.
2
In a large bowl, sift together the all-purpose flour, coffee powder, baking powder and salt.
3
Add the eggs, unsalted butter, and brown sugar to the mixture. Mix until the ingredients are fully combined.
4
Fold in the coarsely chopped walnuts, then divide the mixture equally between the three tins.
5
Bake for about 20-25 minutes, until a skewer inserted in the middle comes out clean. Allow the cakes to cool in their tins for 10 minutes before moving to a wire rack to cool completely.
BUTTERCREAM
6
Dissolve the instant coffee granules in boiling water and set aside to cool.
7
Beat the softened butter in a separate bowl until soft.
8
Gradually add the icing sugar, mixing until fully combined.
9
Stir in the vanilla extract, then add the cooled coffee, a teaspoon at a time, until the desired flavor is achieved.
ASSEMBLY
10
Place the bottom layer of the cake onto your serving dish. Spread a layer of coffee buttercream over it and sprinkle with half of the chopped walnuts.
11
Place the middle cake layer on top, spread another layer of coffee buttercream and sprinkle the remaining chopped walnuts.
12
Top with the final cake layer, spread the remaining coffee buttercream on top, and decorate with the walnut halves.
Health Info
Macros
106g
CARBS
55g
FAT
10g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
EGGS
TREE NUTS
WHEAT
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