Coffee & Walnut Cake - A Recipe That Everyone Loves!
With the launch of Copper Coffee Roaster’s newest coffee blend, The Clubhouse Coffee, we have been working hard to create a coffee cake recipe that incorporates this amazing coffee in a delicious coffee cake. You'll be pleased to hear that we used a Mary Berry coffee and walnut cake recipe as our base.
My aim, as a cake-lover, was to simply make a yummy sponge and a satisfyingly silky and rich frosting to perfectly accompany your cup of Clubhouse Coffee. This version has been, hands down, the most popular among our brutally honest cake testers. It is also really easy to make!
Hints and Tips:
Most recipes online call for instant coffee, but we wanted to try it using the real thing. I personally love using a Moka Pot to make espresso coffee which is what I used for this recipe, however, you can make yours in whichever way you enjoy making coffee. Just make sure it's nice and strong!
You will also see that this recipe contains walnuts, which adds a bit of crunch to the sponge, but you can omit the walnuts for an extra soft sponge if you have allergies.
I also adapted my recipe for my non-coffee loving friends by using just 1 tsp less of coffee in the frosting (3 instead of 4tsp), which made a noticeable difference to the overall coffee taste in the cake! It was a huge hit, to say the least.
I made two sponges for this cake using two 7” / 18cm round cake tins but if you are using a larger tin, you can bake just one sponge, cutting it in half horizontally once the sponge is cooled.
Please do tag Copper Coffee Roasters in your cake posts on social media!
RECIPE: THE CLUBHOUSE COFFEE AND WALNUT CAKE
For the sponge
Prep: 5 minutes | Cook: 25 minutes
- 200g unsalted butter, softened
- 200g light brown sugar
- 4 eggs
- 200g self-raising flour
- 1tsp baking powder
- 1tbsp vanilla extract
- 2tbsp The Clubhouse Coffee, brewed and cooled
- 8tbsp chopped walnuts
For the frosting:
- 420g icing sugar
- 150g unsalted butter, softened
- 3tsps milk
- 4tsps The Clubhouse Coffee, brewed and cooled (3 for less coffee taste)
- 8 Walnut halves to decorate (optional)
Starting with the sponge cake.
- Preheat oven to 180 degrees C (fan assisted)
- Cream together the butter and sugar in a mixing bowl until light and fluffy.
- Add the eggs and mix well until incorporated.
- Sieve the flour and baking powder together into the bowl without mixing yet, then add the coffee, vanilla extract and walnuts and mix until completely combined. (If using an electric mixer, ensure flour/sugar doesn’t stick to the bottom of the bowl and avoid over mixing.)
- Grease the two 7” round cake tins.*
- Pour the cake batter into the two tins, making sure the mixture is level in each and as equal as possible.
- Bake for 20-25minutes or until a skewer inserted comes out clean.
- Carefully transfer to wire rack to let cool completely.
- Make the icing by sifting the icing sugar in a mixing bowl and then add all the other ingredients (except the walnut halves), mixing until soft, thick and creamy.
- Once the sponge is completely cooled, cut the domed top off the first layer and cover the layer with the frosting
- Top the first layer of sponge with the second sponge layer and spread the rest of the frosting on top.
- Lastly, decorate with the walnut halves (if using).
*advice for using only one cake tin is in the description in the blog above.
And there you go! Now enjoy your coffee and walnut cake with a cup of our coffee.