Coffee Walnut Layer Cake

By Nigella Lawson

Updated August 1, 2024

  • Craig Lee for The New York Times
Media 1 of 1
Total Time
1 hour
Rating
5(1,960)
Comments
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This is a subtle cake: the coffee tempers the sweetness, and the buttery sweetness keeps it all mellow. Even if you don't make cakes, this one is a cinch. Don't be alarmed if the two sponge layers look thin when you unmold them. They are meant to be, because the cake gains a lot of height with its frosting. This cake is all about old-fashioned, homespun charm, so don't worry about how messy it looks: however the frosting goes on is fine. If you want to fully cover the sides of the cake, make a double batch of the frosting.

Featured in: AT MY TABLE; A Different Feast: It's Time for Tea

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Ingredients

Yield:8 to 10 servings

FOR THE CAKE

  • Butter for pans

  • ½ cup (60 grams) walnut pieces

  • 1 cup plus 2 tablespoons (245 grams) sugar

  • 2 sticks (8 ounces) unsalted butter at room temperature

  • 1 ⅔ cups (230 grams) flour

  • 1 tablespoon (14 grams) baking powder

  • ½ teaspoon salt

  • 4 large eggs

  • 2 tablespoons milk at room temperature, more as needed

  • 1 tablespoon (3 grams) instant coffee dissolved in 1 tablespoon boiling water

FOR THE FROSTING

  • 2 ½ cups (300 grams) confectioners' sugar

  • ⅛ teaspoon salt

  • 1 ½ sticks (6 ounces) unsalted butter at room temperature

  • 1 tablespoon (3 grams) instant coffee dissolved in 1 tablespoon boiling water

  • ¼ cup walnut halves, for decoration

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

86 grams carbs; 165 milligrams cholesterol; 741 calories; 12 grams monounsaturated fat; 6 grams polyunsaturated fat; 23 grams saturated fat; 43 grams fat; 2 grams fiber; 302 milligrams sodium; 8 grams protein; 76 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Butter two 8-inch cake pans, and line base of each with parchment paper. In food processor, combine ½ cup walnut pieces and sugar. Process to a fine powder. Add butter, flour, baking powder, salt and eggs. Process to a smooth batter.

  2. Step 2

    Add 2 tablespoons milk to coffee mixture and pour this down feed tube with motor running. Mixture should be just soft enough to drop from a spoon; if not, add more milk. Divide cake batter between two pans. Bake until risen and springy to touch, about 25 minutes. Cool on a rack for 10 minutes, then remove from pan and place on rack. Remove parchment paper. Cool completely. You may want to level them if they domed in the oven.

  3. Step 3

    For frosting: Place confectioners' sugar and salt in food processor and pulse until lump-free. Add butter and process until smooth. Add coffee mixture down feed tube and pulse until well blended.

  4. Step 4

    Place one cake upside down on a plate or cake stand. Spread with about half the frosting. Place second cake right side up on frosting, and cover top and sides in a swirly pattern. Place a walnut half in center of cake, and gently press remaining halves into top of cake, around the edge.

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Ratings

5 out of 5
1,960 user ratings
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Comments

Edward in Paris

I had to alter this for a nine inch pan. I wanted to share it in case others have the same issue:

walnuts 75.9 grams
sugar 310.1 grams
butter 10.1 ounces
flour 291.1 grams
baking powder 17.7 grams
salt 0.6 tsp
eggs 5.1
milk 2.5 tbl
coffee 3.8 grams

frosting (double)
confectioners sugar 600 grams
Salt 0.25 tsp
butter 12 ounces
coffee 6 grams
walnuts (decoration

oven 350 Fahrenheit
175 Celcius

JK

I want to make this cake today but have a question. In both instances where you use instant coffee dissolved in boiling water, do you add the coffee mixture while still hot? Thanks!

DMR

I made 1.5 batches of icing, which was just enough; two batches would provide a stress-reducing buffer. I used espresso (35 ml of brewed from 20 grams in each case) for both the cake and the frosting. I worried the extra liquid would be bad for the icing, but it wasn't; might try 70 ml for the double icing batch to get more coffee flavor and reduce stiffness slightly. Prevented doming as I always do by pinning a (clean) wet sock around pan sides during baking. Worked great.

DeliaB

I bought 8 inch cake tins a while back due to the fact that I make so many British cake recipes and they all seem to use 8". BUT - I just moved and could not find my 8" tins. So I made according to the recipe and it's fine. It is definitely flattish, but I just put in a little less icing and it may lack a bit in its totality, but it's still good.

Alice

Has anyone tried this: using a ganache, perhaps flavored with espresso, instead of the coffee frosting. And making only one 8" layer. The single coffee and walnut layer reminds me of the orange and almond spongecake in "Mastering the Art of French Cooking" that I made many times many decades ago.

MDelia

That is an interesting idea, but I'm not certain how much coffee flavor will come through the strong chocolate that characterizes a ganache? So you are thinking mocha? Sounds yummy if you can pull it off! This is not a very sweet cake; in my experience, having made it often, this buttercream is a perfect foil. It's a lovely cake, I think it will take well to many icing combinations. Meanwhile thank you for mentioning the Child orange and almond. I need a new sponge flavor to experiment with!

AnnaB

To address the doming: Cake Strips on Amazon for $10 for two. Will fit 8” to 9” round pans. You just wet them and wrap them around the outside, secured by Velcro I think.

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