James Martin Coffee And Walnut Cake

This classic coffee and walnut cake inspired by :contentReference[oaicite:0]{index=0} is a wonderfully moist, light sponge layered with rich coffee buttercream and crunchy walnuts. The flavour is deep and comforting, with a gentle bitterness from the coffee balanced by sweetness. It’s a straightforward bake, ideal for home bakers of all levels. From start to finish, it takes around 1 hour and 20 minutes.

Ingredients

For the sponge

200g unsalted butter, softened
200g caster sugar
4 large eggs
200g self-raising flour
1 tsp baking powder
2 tbsp strong brewed coffee, cooled
75g walnuts, chopped

For the coffee buttercream

150g unsalted butter, softened
300g icing sugar
1 tbsp strong brewed coffee, cooled
1 tsp milk (if needed)

For decoration

Walnut halves
Light dusting of icing sugar (optional)

How to Make James Martin Coffee And Walnut Cake

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round cake tins with baking parchment.
Mix the sponge batter: In a large bowl, beat the butter and caster sugar together until pale and fluffy. Add the eggs one at a time, mixing well after each addition.
Add dry ingredients: Sift in the self-raising flour and baking powder, then gently fold into the mixture until just combined.
Add flavour: Stir in the cooled coffee and chopped walnuts, ensuring everything is evenly distributed.
Bake the cakes: Divide the mixture evenly between the tins and level the tops. Bake for 20–25 minutes until golden and springy to the touch.
Cool completely: Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
Prepare the buttercream: Beat the butter until smooth, then gradually add the icing sugar. Mix in the coffee and beat until light and fluffy. Add a little milk if needed for a softer consistency.
Assemble the cake: Spread half the buttercream over one sponge, place the second sponge on top, then cover the top with the remaining buttercream.
Decorate and serve: Finish with walnut halves and a light dusting of icing sugar if desired.

Tips

How do I get a strong coffee flavour?

Use freshly brewed strong coffee rather than instant for a deeper, richer taste. Espresso works particularly well.

Why did my cake sink?

This can happen if the oven door is opened too early or if the batter is overmixed. Keep the oven closed during baking.

Can I make it extra moist?

Add an extra tablespoon of coffee or a splash of milk to the batter to enhance moisture without affecting structure.

How do I make smooth buttercream?

Ensure the butter is fully softened and sift the icing sugar to avoid lumps for a silky finish.

Serving Suggestions

Serve with a cup of freshly brewed coffee
Add a dollop of whipped cream on the side
Enjoy as an afternoon tea centrepiece
Pair with vanilla ice cream for dessert

Storage

Room temperature

Store in an airtight container for up to 2 days in a cool, dry place.

Refrigerator

Keeps well for up to 5 days. Bring to room temperature before serving for the best texture.

Freezing

Freeze the unfilled sponge layers for up to 3 months. Wrap tightly in cling film and thaw fully before assembling.

Nutrition

Calories: 420 kcal
Carbohydrates: 48g
Protein: 6g
Fat: 24g
Saturated Fat: 13g
Sodium: 180mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I use instant coffee instead of brewed coffee?

Yes, dissolve 1–2 teaspoons of instant coffee in a small amount of hot water and allow it to cool before adding.

Can I make this cake in one tin?

Yes, but increase the baking time slightly and slice the cake in half horizontally once cooled.

What type of walnuts should I use?

Use fresh, unsalted walnuts for the best flavour and texture.

Can I make this cake ahead of time?

Yes, you can bake the sponge a day in advance and assemble just before serving for freshness.