Extra Moist Coffee Walnut Cake with Coffee Glaze
This is my best coffee walnut cake that’s always a crowd pleaser! This recipe update turns out an extra moist and tender buttery cake with just the perfect intensity of coffee flavour to please coffee lovers! Drizzle delicious coffee glaze and you’re in for a decadent dessert!
This coffee walnut cake is amazing! It’s the result of a recipe update which took some time in the making.
I’ve been test baking and adjusting this recipe for weeks now, and I’m so excited that this cake now turns out exactly as I dreamed! Extra moist and buttery, with just the perfect intensity of coffee flavour to please us coffee lovers!
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I’m a huge coffee drinker and take mine strong, so for me, a good coffee cake really has to deliver big on coffee flavour. And this cake does! I’m hopeful you’ll enjoy this as much as I do.
And I don’t know if you’ve noticed, I’m not one big on icings, glazes or frostings. But for this coffee walnut cake update, I felt I needed to make an exception.
This rich and delicious coffee glaze really turned this cake into a decadent, yet light dessert! And the great thing is that it’s so easy to put together. It won’t add more than 10 minutes. Effortless and quick to make, this glaze is super yummy!
Lately, I’ve been obsessed with loaf cakes like my cranberry pecan loaf cake with lemon cinnamon glaze as well as this banana spice cake.
This coffee walnut cake was baked in a loaf pan, but you can always bake this in a regular cake pan, and even a bundt pan.
Ingredients for coffee walnut cake
Here’s what you’ll need to make this extra moist coffee walnut cake and coffee glaze.
These are regular pantry staples, so you’re likely to have them stocked and can bake this right now if you’re craving for a slice of an extra moist cake.
Ingredients for the cake batter
- Plain or all purpose flour
- Baking powder
- Baking soda
- Walnuts, for the cake as well as extra for topping
- Butter, unsalted, at room temperature
- Caster sugar
- Vanilla extract
- Instant coffee granules, to be made into a coffee solution with hot water (can be substituted with strong espresso)
Ingredients for the coffee glaze
- Icing or confectioner’s sugar
- Butter, unsalted
- Instant coffee granules, to be made into a coffee solution with hot water (here as well, this can be substituted with strong espresso)
How to make coffee walnut cake
Okay, it’s time to dig in!
Make the extra moist coffee walnut cake
- First, we sift the flour, baking powder, baking soda and salt into a mixing bowl. Stir in the chopped walnuts. We want to coat the walnuts in flour so they won’t sink as much to the bottom of the batter, when we fill the pan later. Set aside.
- Next, dissolve instant coffee granules in hot water. Stir in the milk. Set aside.
- Using a stand or handheld mixer, cream butter and sugar until light and fluffy on medium speed for 6 to 8 minutes. You’ll want to keep the speed at a low medium to minimise heat from the blades turning the butter greasy. At a lower speed, the butter stays cool and can incorporate more air.
- Add eggs, one at a time. Be sure to beat each addition until well incorporated. After beating in all the eggs, the batter should look smooth and fluffy, similar to what you see below (on the right).
- Keeping a light hand, fold one-third (⅓) of the flour-walnut mixture into the creamed butter mixture, followed by half (½) of the coffee-milk solution. Be careful not to over-mix the batter. You only need to fold until the flour is incorporated into the batter.
- Fold in the next one-third (⅓) of the flour-walnut mixture, followed by the remaining half (½) of the coffee-milk solution. Again, without over-mixing the batter, fold in the last third (⅓) of the flour-walnut mixture.
- Lastly, fold in the vanilla extract until well incorporated. The final batter should look smooth and be at the same consistency throughout.
- Pour the batter into the greased pan and bake in slow oven. Depending on your oven, this can take 50 to 60 minutes.
- When done, take it out from the oven and leave the cake in the pan for 10 – 15 minutes. Run a blade around the sides of the pan to release the cake and turn out onto a metal rack to cool completely.
Make the delicious coffee glaze
- Once the cake is completely cool, it’s time to make the coffee glaze. Cut the butter into the icing sugar with a whisk until it resembles breadcrumbs. Then stir in the coffee solution, a bit at a time.
- Use the whisk to break down any lumps. You’ll want to end up with a smooth and thick consistency.
- Lift some glaze with the whisk to check how thin or thick it drizzles. If it’s too runny, you can add a bit more icing sugar. And if it’s too thick or doesn’t drizzle smoothly off the whisk, make a bit more coffee solution and add a bit at a time until you get the consistency you like.
- Drizzle over the cake, and sprinkle walnuts over the top. Allow the glaze to firm up and set if you want to get clean-cut slices. If you have any extra glaze, you can spread over your slice too!
And that’s all there is to it! Now, I have another tip for you! This coffee walnut cake tastes even better the day after you bake! The flavours meld together marvellously and it’s absolutely delicious!
Enjoy! – ♥ Celia
HERE ARE MORE BAKES YOU MIGHT LIKE:
- Moist & Buttery Lemon Raspberry Cake
- Vanilla Pound Cake
- Very Rich Butter Cake
- Super Moist Rum & Raisin Banana Bread
Tried this recipe? Leave a review or share your bakes on Instagram by tagging @foodelicacy or #foodelicacy.
For the cake
- 225 g flour
- 1 tsp baking powder
- ⅛ tsp baking soda
- ½ tsp salt
- 100 g walnuts chopped, plus extra for topping
- 255 g unsalted butter cubed and at room temperature
- 225 g caster sugar
- 4 eggs
- 1 tsp vanilla essence
- 1½ tbsp instant coffee granules
- 1 tbsp hot water
- 3 tbsp full-cream milk
For the coffee glaze
- ½ – 1 tbsp unsalted butter
- 100 g icing or confectioner’s sugar
- 1 tbsp instant coffee granules
- 1 tbsp hot water
Make the cake:
- Pre-heat oven to 165°C (325°F).
- Grease a 9 x 5 inch loaf pan with extra butter and lightly dust with flour. Shake off the excess flour.
- Sift flour, baking powder, baking soda and salt into a mixing bowl. Stir in the chopped walnuts. Set aside.
- Dissolve instant coffee granules in hot water. Stir in the milk. Set aside.
- Using a stand mixer fitted with a paddle attachment or handheld mixer fitted with beaters, cream butter and sugar until light and fluffy, on medium speed (speed 3 to 4 on my Kitchen Aid mixer). This may take 6 to 8 minutes.
- Add eggs, one at a time, beating each addition until well incorporated.
- Keeping a light hand, fold ⅓ of the flour-walnut mixture into the creamed butter mixture, followed by ½ of the coffee-milk solution. Do not over-mix the batter.
- Fold in the next ⅓ of the flour-walnut mixture, followed by the remaining ½ of the coffee-milk solution. Again, without over-mixing the batter, fold in the last ⅓ of the flour-walnut mixture.
- Lastly, fold in the vanilla extract until well incorporated.
- Pour batter into greased pan and bake in slow oven for 50 to 60 minutes. Once the centre of the cake springs back when pressed, or a bamboo skewer inserted into the centre of the cake emerges free of cake batter, the cake is done.
- Remove from the oven and leave the cake in the pan for 10 – 15 minutes before turning out onto a metal rack to cool completely.
- Once the cake is completely cool, make the coffee glaze. Drizzle over the cake, and sprinkle walnuts over the top. Allow the glaze to firm up and set for clean slices.
Make the coffee glaze:
- In a small bowl, dissolve instant coffee granules in hot water.
- In a mixing bowl, cut the butter into icing sugar with a wooden spoon or whisk.
- Once the mixture resembles breadcrumbs, stir in the coffee solution, bit by bit, until you get a thick but pourable consistency. If you want the glaze more firm, add more icing sugar.
- Helpful Tip Something I learnt from baking school – butter should be at an ideal temperature of 19 deg C for creaming. If you do not have a food thermometer, you can do a finger press test. At the ideal temperature range between 19 to 21 deg C, butter yields a little (but doesn’t give way) when pressed firmly with your finger.
- If butter is too soft as a result of having been left at room temperature for too long, it is more difficult to trap as much air bubbles during the creaming process. Hence, the cake batter may suffer loss of volume and the cake may be flatter and denser in texture.