Delicious Coffee and Walnut Cake Perfect for Cozy Gatherings
There is something irresistible about the aroma of coffee and toasted walnuts filling the kitchen on a chilly afternoon. This coffee and walnut cake is exactly the kind of cozy, comforting bake I reach for when friends stop by or when I want a quiet slice with a steaming mug. It feels both a little…
There is something irresistible about the aroma of coffee and toasted walnuts filling the kitchen on a chilly afternoon. This coffee and walnut cake is exactly the kind of cozy, comforting bake I reach for when friends stop by or when I want a quiet slice with a steaming mug. It feels both a little indulgent and utterly homey — crisp edges, a tender crumb, and a silky coffee buttercream that glistens on top.
Why You’ll Fall for This Coffee and Walnut Cake
- Deep coffee flavor that’s bright without being bitter, thanks to dissolved instant granules and a hint of brewed coffee in the icing.
- Crunchy chopped walnuts that add toasty, nutty texture against a soft, tender cake crumb.
- Versatile and crowd-pleasing: it’s lovely for an afternoon tea, a casual gathering, or a cozy weekend treat.
- Simple pantry ingredients come together for a bakery-worthy result, so you don’t need any fancy tools to shine.
- Pairs beautifully with sweet or savory bites, so it’s easy to build a spread around it when friends arrive (I often serve it alongside roasted veggies like these maple roasted parsnips for a seasonal brunch).
The Ingredient Lineup (and why each one matters)
- 2 cups All-Purpose Flour (can substitute with a gluten-free blend) — gives the cake structure and a tender crumb.
- 1 cup Granulated Sugar (brown sugar can be used for a richer flavor) — sweetens and helps create a moist texture.
- 1 cup Walnuts (chopped) (pecans can be swapped for a different twist) — for crunch, flavor, and visual appeal.
- 1/2 cup Unsalted Butter (softened) (margarine or vegan butter alternative also works) — adds richness and tenderness.
- 3 large Eggs (flax eggs are a great substitute for a vegan version) — bind and lift the cake for a fine crumb.
- 2 tbsp Instant Coffee Granules (finely ground coffee can be used as a substitute) — concentrated coffee flavor without extra liquid.
- 1 cup Boiling Water (or replace it with brewed coffee for extra kick) — blooms the instant coffee and helps dissolve sugar for an even texture.
- 2 tsp Baking Powder (ensure it’s fresh for the best rise) — gives lift for a light cake.
- 1/2 tsp Salt (sea salt can be used for a subtle twist) — balances sweetness and enhances flavor.
- 1 tsp Vanilla Extract (almond extract can provide a different dimension) — rounds flavors and supports the coffee notes.
- 1 cup Whole Milk (feel free to use plant-based alternatives) — adds moisture and tenderness.
- 1/2 cup Unsalted Butter (softened) — for the coffee buttercream, bringing silkiness and body.
- 3 cups Powdered Sugar (use coconut sugar powder for a healthier option) — sweetens and thickens the frosting to a spreadable consistency.
- 1/4 cup Brewed Coffee (may substitute with milk for a gentler taste) — gives the icing a clear coffee flavor.
- 1/2 cup Chopped Walnuts (optional garnish) — for extra crunch and a pretty finish.
If you want a different type of morning sweet to try alongside this cake, I love exploring other coffee cake recipes like this blueberry cream cheese version at Best blueberry cream cheese coffee cake.
Step-by-Step Instructions for a Perfect Coffee and Walnut Cake
I find it calming to line up ingredients and hustle through the steps in a steady rhythm — it makes baking feel like a friendly ritual. Here’s how to bring this cake to life.
- Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan, or line it with parchment.
- In a small bowl, dissolve the 2 tablespoons of instant coffee granules in the 1 cup of boiling water; set aside to cool slightly.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt; set aside.
- In a large bowl, cream 1/2 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy.
- Beat in the 3 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Alternately add the dry ingredients and 1 cup whole milk to the butter mixture, beginning and ending with the dry ingredients; mix just until combined.
- Stir in the cooled coffee mixture and 1 cup chopped walnuts until evenly distributed.
- Pour the batter into the prepared pan and smooth the top. Bake for about 30 to 40 minutes or until a toothpick inserted into the center comes out clean.
- While the cake cools for 10 minutes in the pan, prepare the coffee buttercream: beat 1/2 cup softened butter until creamy, then gradually add 3 cups powdered sugar, beating until smooth. Add 1/4 cup brewed coffee and a pinch of salt, beating until spreadable and glossy.
- Once the cake is completely cool, spread the buttercream over the top and sprinkle with the remaining 1/2 cup chopped walnuts for garnish.
If you’re planning a full brunch spread, I sometimes pair this with a bright vegetable side like these honey balsamic Brussels sprouts delicious honey balsamic brussels sprouts for contrast.
My Favorite Baking Tricks for Consistent Success
- Use room-temperature eggs and butter so they incorporate smoothly and the batter traps air for lift.
- Don’t overmix once you add the flour; a few streaks are fine — overworking makes the cake dense.
- Toast the walnuts briefly in a dry skillet until fragrant for a deeper, more complex crunch.
- If you love a bolder coffee hit, replace the boiling water with hot brewed coffee for the batter.
- Let the cake cool completely before frosting; warm cake melts the buttercream and makes a mess.
For creative presentation ideas beyond traditional slices, I sometimes draw inspiration from playful bakes like these pizza roses easy pizza roses for valentines day when I want to make food look extra special for guests.
Delicious Ways to Make It Your Own
- Add a swirl: fold 2 tablespoons of brown sugar and a few extra chopped walnuts into half the batter for a marbled effect.
- Spice it up: stir in 1 teaspoon cinnamon and a pinch of nutmeg to give warm spice notes that echo the nuts.
- Chocolate twist: fold in 1/2 cup chocolate chips for delightful pockets of melty chocolate.
- Vegan version: use a plant-based butter, flax eggs, and a gluten-free flour blend for a fully vegan and gluten-free cake.
- Layer it: bake in two smaller pans and sandwich with the coffee buttercream for a show-stopping layer cake. For sweet, floral morning treats, I sometimes look to this raspberry and rose idea raspberry and rose cheesecake buns for decorative inspiration.
How to Plate and Enjoy This Cake
Serve slices that show off the contrast of glossy frosting and toasted walnut bits. I like to place a slice on a warm-colored plate, add a spoonful of lightly whipped cream or a scoop of vanilla ice cream if it’s dessert, and sprinkle a few whole walnut halves for drama. It pairs beautifully with a dark roast coffee or a milky latte, and for a brunch spread the cake sits nicely alongside roasted vegetables or fresh fruit.
Storing Your Cake So It Stays Fresh
- At room temperature: cover loosely with a cake dome or plastic wrap and keep for 1–2 days.
- Refrigeration: store in an airtight container for up to 5 days; let it come to room temperature before serving so the buttercream softens.
- Freezing: wrap the unfrosted cake tightly in plastic and foil and freeze for up to 3 months; thaw overnight in the refrigerator and frost before serving.
- Reheating: slices benefit from a brief 10–15 second zap in the microwave to return the cake’s softness and make the buttercream slightly melty.
Your Questions, Answered
Q: Can I make this cake ahead of time?
A: Absolutely. Bake the cake a day ahead, keep it loosely covered at room temperature, and add the frosting the next day for the freshest look and texture.
Q: What’s the best way to toast walnuts?
A: Toast in a dry skillet over medium heat for 4–6 minutes, stirring frequently, until fragrant and lightly browned. Watch closely; they burn fast.
Q: Can I use brewed coffee instead of instant coffee granules?
A: Yes. Substitute an equal amount of hot brewed coffee for the boiling water-espresso mixture for a richer profile. Reduce any extra liquid slightly if your batter seems thin.
Q: How do I prevent the frosting from being too runny?
A: Add powdered sugar gradually until you reach a spreadable, not runny, consistency. Chill briefly if needed to firm it up.
Conclusion
I hope this recipe tempts you to invite someone over, put on a kettle, and enjoy a slice with good conversation. If you’d like a spiced walnut variation, I often look at the beautiful cinnamon-focused recipe at Cinnamon Walnut Coffee Cake – Red Cottage Chronicles for ideas. For a gingerbread-inspired take that’s perfect for the holidays, this Easy Gingerbread Coffee Cake Recipe (Holiday Favorite!) is a lovely reference. And when I want autumn vibes with maple and cream cheese, I enjoy browsing the Pumpkin and Walnut Bundt Cake with Maple Cream Cheese Icing as inspiration. Give this coffee and walnut cake a try — I promise the cozy, nutty aroma will make your kitchen feel like a warm hug.
Coffee and Walnut Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan, or line it with parchment.
- In a small bowl, dissolve the 2 tablespoons of instant coffee granules in the 1 cup of boiling water; set aside to cool slightly.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt; set aside.
- In a large bowl, cream 1/2 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy.
- Beat in the 3 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Alternately add the dry ingredients and 1 cup whole milk to the butter mixture, beginning and ending with the dry ingredients; mix just until combined.
- Stir in the cooled coffee mixture and 1 cup chopped walnuts until evenly distributed.
- Pour the batter into the prepared pan and smooth the top. Bake for about 30 to 40 minutes or until a toothpick inserted into the center comes out clean.
- While the cake cools for 10 minutes in the pan, prepare the coffee buttercream: beat 1/2 cup softened butter until creamy, then gradually add 3 cups powdered sugar, beating until smooth.
- Add 1/4 cup brewed coffee and a pinch of salt, beating until spreadable and glossy.
- Once the cake is completely cool, spread the buttercream over the top and sprinkle with the remaining 1/2 cup chopped walnuts for garnish.
