The Ultimate Coffee And Walnut Sponge Cake

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If you are American your idea of what a coffee cake is may be a great deal different to the ultimate coffee and walnut sponge cake described in the recipe and instructions below. In the US, a “coffee” cake is usually a slice that is served with a cup of Joe rather than a cake flavored with it. Such a slice may even have fruit compote or a yummy streusel topping as well. 

Now, by no means am I knocking the delicious American style coffee cake because consuming it can indeed be a joy. However, if like me, life with coffee is essential, you will want to try this English sponge cake classic. Not least because of the creamy sweet, coffee buttercream that adorns the top! 

The good news is that the recipe is simple, and if you follow the tips I have included below, you can be sure to get a fluffy sponge cake that rises evenly every time. 

Serves 8 to 12

Ingredients For The Ultimate Coffee And Walnut Sponge Cake

For the coffee and walnut sponge cake

250 grams Butter (1 cup)

200 grams Caster Sugar (1 cup)

Four eggs

Two Tbsp espresso, freshly brewed and chilled.

250 grams Self-raising Flour (2 cups)

1/3 cup chopped walnuts, more or less to taste.

For the espresso buttercream

140 grams Butter (1.25 cups)

560 grams Powdered Sugar, sifted. (about 4.5 cups)

Four Tbsp strong espresso, freshly brewed and chilled

Eight walnut halves 

Making The Sponge Cakes

When making a layer cake always opt for two shallow cake tins rather than one deep one—the reason being that your batter will cook faster and more evenly. Line your pans with greaseproof circles and make sure to oil the pan before you add them in. 

Always bake sponge cakes at 350F. Low and slow is the best approach here because it will make sure of an even bake and help your cake to not rise too much in the middle—something you will have to trim off later. 

Cream the butter and sugar with a hand mixer. Then take the eggs and separate the white and yolk. Add in the yolk to your mixture and set the white part for now. 

Then add in the flour gently, bit by bit while mixing. Make sure it is sieved. 

Now take the egg whites and whip vigorously with the hand mixer until they make soft peaks. Then fold in the egg white mixture yo your cake batter, very gently. This is what will make sure your sponge is light and thoroughly as it gets lots of air into the mix. 

Once thoroughly combined, add the nuts, express and divide between the two tins and bake until a skewer inserted into the thickest part comes out clean. 

Make The Buttercream

Start by creaming the butter. Then add the icing sugar in small amounts until blended. Make sure to sieve the sugar, so you get no lumps. Once you have created a plane buttercream slowly add the liquid flavorings, making sure you do not overbeat, or the mixture will split. 

Alternatively, you can try the technique in the video below. 

Decorate The Cake

Rustic is the name of the game here, so don’t panic if your icing skills are the best. Make sure there is a generous amount of buttercream inside the cake, and plenty on top too. You can either place the half walnuts directly onto the top of the cake at intervals, so each piece has one walnut. Although if you are feeling extra fancy, you can pipe buttercream rosettes for them to sit on. 

The Ultimate Coffee And Walnut Sponge Cake

An easy recipe for a delicious coffee and walnut sponge cake, perfect for entertaining
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Course: Dessert
Cuisine: English, European
Keyword: Coffee Cake, The Ultimate Coffee And Walnut Sponge Cake, Walnut Cake
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12 people
Calories: 601kcal
Cost: $5

Equipment

  • Cake Pans
  • Stand Mixer (optional)

Ingredients

  • 250 grams Butter 1 cup
  • 200 grams Caster Sugar 1 cup
  • 4 Eggs
  • 2 tbsp Espresso freshly brewed and chilled.
  • 250 grams Self-raising Flour 2 cups
  • 1/3 cup Walnuts chopped, more or less to taste.

For the espresso buttercream

  • 140 grams Butter 1.25 cups
  • 560 grams Powdered Sugar sifted. (about 4.5 cups)
  • 4 tbsp Espresso strong, freshly brewed, and chilled
  • 4 Walnuts halved

Instructions

Making The Sponge Cakes

  • When making a layer cake always opt for two shallow cake tins rather than one deep one—the reason being that your batter will cook faster and more evenly. Line your pans with greaseproof circles and make sure to oil the pan before you add them in.
  • Always bake sponge cakes at 175C or 350F. Low and slow is the best approach here because it will make sure of an even bake and help your cake to not rise too much in the middle—something you will have to trim off later.
  • Cream the butter and sugar with a hand mixer. Then take the eggs and separate the white and yolk. Add in the yolk to your mixture and set the white part for now.
  • Then add in the flour gently, bit by bit while mixing. Make sure it is sieved.
  • Now take the egg whites and whip vigorously with the hand mixer until they make soft peaks. Then fold in the egg white mixture yo your cake batter, very gently. This is what will make sure your sponge is light and thoroughly as it gets lots of air into the mix.
  • Once thoroughly combined, add the nuts, express and divide between the two tins and bake until a skewer inserted into the thickest part comes out clean, about 35 minutes. Test at 30 just to be safe so you don't dry out your cake.

Make The Buttercream

  • Start by creaming the butter. Then add the icing sugar in small amounts until blended. Make sure to sieve the sugar, so you get no lumps. Once you have created a plain buttercream, slowly add the liquid flavorings, making sure you do not over-beat as the mixture will split.

Build The Cake

  • Rustic is the name of the game here, so don't panic if your icing skills are the best. Make sure there is a generous amount of buttercream inside the cake, and plenty on top too. You can either place the half walnuts directly onto the top of the cake at intervals, so each piece has one walnut. Although if you are feeling extra fancy, you can pipe buttercream rosettes for them to sit on.

Nutrition

Calories: 601kcal | Carbohydrates: 79g | Protein: 5g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 124mg | Sodium: 255mg | Potassium: 63mg | Fiber: 1g | Sugar: 63g | Vitamin A: 891IU | Calcium: 22mg | Iron: 1mg
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!

The Ultimate Coffee And Walnut Sponge Cake

The Ultimate Coffee And Walnut Sponge Cake

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