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!
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