Coffee Walnut Layer Cake

By Nigella Lawson

Updated Aug. 2, 2024

Coffee Walnut Layer Cake
Craig Lee for The New York Times
Total Time
1 hour
Rating
5(1,882)
Comments
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This is a subtle cake: the coffee tempers the sweetness, and the buttery sweetness keeps it all mellow. Even if you don't make cakes, this one is a cinch. Don't be alarmed if the two sponge layers look thin when you unmold them. They are meant to be, because the cake gains a lot of height with its frosting. This cake is all about old-fashioned, homespun charm, so don't worry about how messy it looks: however the frosting goes on is fine. If you want to fully cover the sides of the cake, make a double batch of the frosting.

Featured in: AT MY TABLE; A Different Feast: It's Time for Tea

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Ingredients

Yield:8 to 10 servings

    For the Cake

    • Butter for pans
    • ½cup (60 grams) walnut pieces
    • 1cup plus 2 tablespoons (245 grams) sugar
    • 2sticks (8 ounces) unsalted butter at room temperature
    • 1⅔cups (230 grams) flour
    • 1tablespoon (14 grams) baking powder
    • ½teaspoon salt
    • 4large eggs
    • 2tablespoons milk at room temperature, more as needed
    • 1tablespoon (3 grams) instant coffee dissolved in 1 tablespoon boiling water

    For the Frosting

    • 2½cups (300 grams) confectioners' sugar
    • ⅛teaspoon salt
    • 1½sticks (6 ounces) unsalted butter at room temperature
    • 1tablespoon (3 grams) instant coffee dissolved in 1 tablespoon boiling water
    • ¼cup walnut halves, for decoration
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

741 calories; 43 grams fat; 23 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 6 grams polyunsaturated fat; 86 grams carbohydrates; 2 grams dietary fiber; 76 grams sugars; 8 grams protein; 302 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Butter two 8-inch cake pans, and line base of each with parchment paper. In food processor, combine ½ cup walnut pieces and sugar. Process to a fine powder. Add butter, flour, baking powder, salt and eggs. Process to a smooth batter.

  2. Step 2

    Add 2 tablespoons milk to coffee mixture and pour this down feed tube with motor running. Mixture should be just soft enough to drop from a spoon; if not, add more milk. Divide cake batter between two pans. Bake until risen and springy to touch, about 25 minutes. Cool on a rack for 10 minutes, then remove from pan and place on rack. Remove parchment paper. Cool completely. You may want to level them if they domed in the oven.

  3. Step 3

    For frosting: Place confectioners' sugar and salt in food processor and pulse until lump-free. Add butter and process until smooth. Add coffee mixture down feed tube and pulse until well blended.

  4. Step 4

    Place one cake upside down on a plate or cake stand. Spread with about half the frosting. Place second cake right side up on frosting, and cover top and sides in a swirly pattern. Place a walnut half in center of cake, and gently press remaining halves into top of cake, around the edge.

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Ratings

5 out of 5
1,882 user ratings
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Comments

Edward in Paris

I had to alter this for a nine inch pan. I wanted to share it in case others have the same issue:

walnuts 75.9 grams
sugar 310.1 grams
butter 10.1 ounces
flour 291.1 grams
baking powder 17.7 grams
salt 0.6 tsp
eggs 5.1
milk 2.5 tbl
coffee 3.8 grams

frosting (double)
confectioners sugar 600 grams
Salt 0.25 tsp
butter 12 ounces
coffee 6 grams
walnuts (decoration

oven 350 Fahrenheit
175 Celcius

JK

I want to make this cake today but have a question. In both instances where you use instant coffee dissolved in boiling water, do you add the coffee mixture while still hot? Thanks!

DMR

I made 1.5 batches of icing, which was just enough; two batches would provide a stress-reducing buffer. I used espresso (35 ml of brewed from 20 grams in each case) for both the cake and the frosting. I worried the extra liquid would be bad for the icing, but it wasn't; might try 70 ml for the double icing batch to get more coffee flavor and reduce stiffness slightly. Prevented doming as I always do by pinning a (clean) wet sock around pan sides during baking. Worked great.

Joel

This cake and icing were delicious and easy to bake. I was surprised at how light it turned out and will make it again and again. (I don't have instant coffee in my house so I used an intense shot of espresso.)

Judith

Prevented doming by pinning a (clean) wet sock around pan sides during baking. Worked great. I make the frosting in stand mixer --fluffier that way. * Use strongly brewed coffee instead of instant. better flavor. * Beat icing with a hand mixer instead of in the food processor. * No need to double icing if you want to cover sides of the cake! It's very rich so a little goes a long way. * I had to increase the amount of powdered sugar and coffee

Deborah

This was the first, but not the last, time I prepared a cake in a food processor. It had the best texture I have ever attained in a homemade cake Generally, I find them a bit coarse, but this was divine! The buttercream icing (also on food processor) was silky and IMO made the cake. Whoever suggested serving it with chocolate ice cream was a genius!

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