Cakes, Desserts

Easy Coffee and Walnut Loaf Cake


Dive into the exquisite world of baking as we unfold the delightful saga of our Coffee and Walnut Loaf Cake. The amalgamation of coffee’s rich aroma, a light and airy sponge, and the nutty crunch of walnuts creates a sensory symphony that’s simply irresistible. This heavenly treat is not just a cake; it’s an experience, a blend of nostalgia and indulgence that you’ll adore.

Why You’ll Love This Recipe:

Nostalgic Comfort: A reminiscent tea-time classic, effortlessly crafted for your enjoyment.

Balanced Flavors: A perfectly calibrated blend of light and fluffy sponge, enriched with just the right hint of coffee.

Harmony in Sweetness: Creamy buttercream meets the robust bitterness of coffee and the earthy walnuts, delivering an unparalleled taste sensation.

Ingredients Needed:

Coffee Flavoring: Instant coffee granules, dancing in hot water, elevating the cake’s richness. For a twist, consider substituting with espresso.

Unsalted Butter: The maestro behind flavor control, ensuring a harmonious blend with the cake’s overall taste.

Caster Sugar: The sweet companion, also known as superfine sugar, dissolving seamlessly in the batter.

Eggs: Large, room-temperature eggs, joining the ensemble one at a time, preventing curdling.

Self-Raising Flour: The supporting actor, lifting the cake to new heights.

Baking Powder: Adding an extra touch of elevation.

Icing Sugar: Also known as confectioners’ or powdered sugar, creating the sweet crescendo.

Walnuts: Finely chopped, adding a symphony of crunch to the ensemble.

How To Make:

Whisking the Symphony: Beat softened butter until creamy, add caster sugar, and dance with an electric whisk for 2 minutes until light and fluffy.

Eggstravaganza: Add eggs, one by one, introducing a bit of flour with each to avoid curdling. Infuse the coffee flavoring.

Flourish with Flair: Gently fold in self-raising flour and baking powder, ensuring a delicate blend without over-mixing.

Baking Ballet: Transfer the ballet of batter to a prepared loaf tin, bake until a skewer emerges clean, a performance of 45-60 minutes in your oven.

Cooling Crescendo: Let the cake cool in the tin for 10 minutes, then gracefully pirouette onto a wire rack for a complete cool-down before the grand icing.

Creation of Coffee Buttercream:

Buttery Prelude: Beat butter until a creamy overture, gradually adding icing sugar for a sweet serenade.

Coffee Interlude: Stir in the coffee flavoring, spreading the aromatic overture on the cooled cake.

Walnut Finale: Crown the creation with crushed walnuts, and savor the final movement of this culinary symphony.

FAQs & Pro Tip:

Storing the Melody: Keep the Coffee and Walnut Loaf Cake in an airtight container at room temperature for up to two days.

Freezing the Encore: Freeze individual slices, wrapped with care, for up to 3 months, preserving the magic for later.

Perfect Pairing: Enjoy the masterpiece with a soothing cup of tea or coffee.

Easy Coffee and Walnut Loaf Cake

Recipe by admin
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Course: Cakes, DessertsCuisine: WesternDifficulty: Easy


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The Easiest Symphony – Coffee and Walnut Loaf Cake Recipe.


  • For the Coffee Sponge:
  • 2 tablespoons instant coffee granules dissolved in 2 tablespoons of boiling water

  • 225 g unsalted butter, softened

  • 225 g caster sugar

  • 4 eggs, room temperature

  • 225 g self-raising flour, sifted

  • ½ teaspoon baking powder

  • For the Coffee Buttercream Icing:
  • 150 g unsalted butter

  • 300 g icing sugar, sifted

  • 2 teaspoons instant coffee granules dissolved in 1 tablespoon of boiling water

  • 75 g walnuts, roughly chopped


  • Preheat the Oven Ballet: Set the oven to 160℃ fan / 180℃. Grease and line a loaf tin with baking paper.
  • Coffee Prelude: Dissolve 2 tablespoons of instant coffee granules in 2 tablespoons of boiling water. Mix well and set aside to cool.
  • Butter Whisk: Beat the butter until soft and creamy with an electric hand whisk. Add caster sugar, whisk for 2 minutes until light and fluffy.
  • Eggstravaganza Redux: Add eggs one at a time, incorporating a bit of flour with each. Beat in the coffee flavoring, then sift over the remaining flour and baking powder. Fold in, being careful not to overmix.
  • Baking Ballet Redux: Transfer the batter to the prepared loaf tin and bake for 45-60 minutes or until a skewer emerges clean. Leave in the tin for 10 minutes, then cool on a wire rack.
  • Coffee Buttercream Crescendo: Dissolve instant coffee in boiling water. Beat butter until creamy, gradually beat in icing sugar, then add coffee flavoring one teaspoon at a time until combined. Spread over the cooled cake and sprinkle chopped walnuts.


  • For a richer flavor, substitute instant coffee granules with 2 tablespoons of espresso.
  • Storage: Coffee and Walnut Loaf Cake is best stored in an airtight container at room temperature for up to two days.
  • To Freeze: Slice the loaf cake into individual slices, wrap them well with cling film or tin foil, and store them in an airtight freezer bag. They will last for up to 3 months in the freezer.

Nutrition Facts

  • Calories: 690kcal
  • Protein: 7g
  • Fat: 41g
  • Saturated Fat: 18g
  • Cholesterol: 120mg
  • Sodium: 194mg
  • Fiber: 1g
  • Sugar: 48g
  • Calcium: 93mg
  • Iron: 1mg

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