Go Back
+ servings
Print Pin
No ratings yet

The Ultimate Coffee And Walnut Sponge Cake

An easy recipe for a delicious coffee and walnut sponge cake, perfect for entertaining
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


  • Cake Pans
  • Stand Mixer (optional)


  • 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


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.


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