This will be your go to recipe for this nostalgic Coffee and Walnut Sandwich Cake with a real espresso twist. This easy to make, post war tea time treat gained popularity in Britain, before crossing the water to Ireland and to tea rooms, coffee shops and home bakeries throughout the island.
Quick clarification so there’s no mix-up: In the UK and Ireland, “coffee cake” means a proper coffee-flavored sponge – almost always layered with buttercream, either packed or garnished with walnuts. In the US, “coffee cake” simply means a cake you eat with coffee, and the classic version is a cinnamon streusel crumb cake with zero coffee flavor.
Why is this cake often referred to as a Coffee Sandwich? In the UK / Ireland, a cake with the word ‘sandwich’ implies a layered cake, usually ‘sandwiched’ together with a buttercream or similar frosting. This particular recipe is for a traditional layer cake recipe using two 20cm/8-inch sponges. These sponges are sandwiched together with coffee infused buttercream, with more buttercream used to cover the top of the cake. Traditionally the sides of the cake are not frosted. Toffee walnuts are used to finish the cake.
Though inspired by Mary Berry’s classic coffee cake, this version has enough unique touches, to make it something truly its own.
Why use this recipe?
- Ingredients used reflect current times, not the original war time ingredients (such as margarine, lard, sometimes dripping, possibly dried eggs along with a coffee / chicory essence.)
- Imperial and metric measurements are given to satisfy both sides of the Atlantic!
- Info on which coffee to use – there’s lots of options.
- Great addition to afternoon tea, keeping the UK/ Irish authenticity.
- Spiced candied walnuts are used to decorate this cake.
- The creaming method is used to make the cake, this gives the sponges an extra lift.
- Lots of opportunities to add in alternative or up graded ingredients.
- A tray bake version of this cake is an option if making a decorated layered cake seems overwhelming.
What Coffee to Use?
There are so many choices of coffee to flavor this cake.
Older recipe books encourage the use of Camp Coffee, a concentrated coffee / chicory syrup created in 1876. Hot water is added to it to make an instant coffee drink. Nowadays, Camp Coffee is used specifically in baking to add a coffee flavor and color to sweet treats.
Instant coffee is another popular way to add coffee flavor. Adding hot water to the dehydrated coffee granules will result in a coffee drink that doubles as a baking flavoring.
In the past, I have experimented with using both instant coffee granules and Camp Coffee. I found the moisture level of both cakes to be similar. It was the flavor between the two that stood out. The Camp Coffee offered a slightly herbal, burned sugar flavor, whereas the instant coffee granules had a better rounded flavor. The instant coffee comes with the added advantage of being able to make a very strong coffee solution.
The coffee flavoring that is the best addtion is a freshly brewed espresso. If you have a machine at home, you’re all set, otherwise consider picking up 5 shots (3 for the cake batter and 2 for the buttercream) of espresso from your local coffee shop.
Failing that, then use instant coffee granules and make the solution strong or weak according to your preference.
Other Ingredients to Add to this Coffee Flavored Cake
Up grades and add ins take this authentic UK / Irish Coffee and Walnut Cake and turn it into a new creation:
- Include mascarpone, add it to the buttercream for a creamier cake filling and topping.
- Use crushed / chopped walnuts to the cake batter to produce a nut freckled sponge.
- For an adult treat, add a liqueur into the batter, buttercream or both. (Heads up – any alcohol added to the buttercream remains (it won’t evaporate like in baked cakes). Liqueur suggestions are any type of Irish Cream, Kahlua and Frangelico.
- Introduce a mocha overtone to the Cake by adding chocolate (shavings or melted) into the cake batter or butter cream.
8 Creative Ways to Serve Coffee and Walnut Cake (You’ll Love #5!)
- Serve the cake as a traybake option! Prepare the cake in a sheet pan. In the U.S. use a quarter sheet pan (13″ x 9″) and in the UK / Ireland use a 28cm x 22cm tray. Coffee and Walnut Cake tray bakes are less overwhelming to make and easier to decorate, cut and serve.
- Swap out the butter and eggs for your favorite substitutes to make this recipe vegan. Likewise, swap out the flour for a GF alternative to make a gluten free option.
- Make a Coffee and Walnut loaf cake by baking the cake in a loaf pan. Using a loaf pan to bake in, presents the option of not decorating the Coffee and Walnut loaf once it’s baked.
- Using a sheet pan / baking tray to bake the Cake in, allows it to be cut into a Coffee Walnut slice, about half the size of a tray bake square.
- Fill paper muffin liners with cake batter to make Coffee and Walnut cupcakes. Just think about all the ways to decorate them!
- Bring a Coffee and Walnut Cake to a bake sale, fundraiser or pot luck and see just how popular it is!
- Serve it at afternoon tea. I suggest it takes pride of place on a cake pedestal!
Coffee and Walnut Cake Recipe
This recipe is tested & perfected for current times, using real butter, non enriched and non bleached flour, and real espresso.
Ingredients Needed For the Coffee Flavored Cake Recipe
- Flour: all purpose flour/ plain flour. I recommend not using enriched or bleached.
- Sugar: white, granulated.
- Eggs: large, fresh.
- Baking powder: used as the raising agent.
- Coffee flavoring: use espresso or similar coffee essence. Scroll up to see “What Coffee to Use.”
- Butter: Irish (preferably) and soft.
How to Make a Coffee Flavored Coffee Cake Recipe
Grease (with butter or oil) the sides and bottoms of 2 8″ / 20 cm round cake pans. Line both pans with parchment paper. Preheat oven to 350°F /180°C.
In a bowl, cream the butter and sugar. Then add each egg one at a time.
Add sifted flour and baking powder and mix until blended.
Pour in espresso or similar liquid coffee and mix until blended.
Divide the cake batter between the 2 prepared cake pans. Bake for 25 – 30 minutes until a thin wooden or metal skewer comes out of the cake cleanly (without batter).
Ingredients Needed For the Spiced Candied Walnuts
- Walnuts: use halves or pieces.
- Sugar: white, granulated.
- Spices: ground cinnamon and ground cloves.
In a heavy based pot, add the sugar, water and spices and melt over a medium heat.
The sugar will caramelize around 320−338∘F / 160−170∘C. It will change color, flavor and start to foam.
At this stage add the walnuts, and stir.
Remove from heat and using a fork, remove the walnuts from the pot individually and place on wax paper or a silpat mat.
Ingredients Needed For the Coffee Buttercream
- Sugar: powdered (icing) sugar, sifted.
- Butter: salted, softened.
- Coffee essence: espresso or similar coffee liquid.
In a bowl place the powdered sugar and soft butter. Using a hand mixer or similar, blend well together.
Pour the coffee essence into the bowl.
Mix well together until the buttercream is evenly colored.
Assembling this Coffee Flavored Cake
This is a traditional layered cake. Spread half the quantity of buttercream onto one of the sponges. Put the other sponge cake on top. Spread the rest of the buttercream over the top and garnish with the candied walnuts. The sides of the cake are typically not frosted.
With this recipe, I decided to remove the center from one of the sponges. I used this sponge for the top of the cake. I spread buttercream around the edges of the cake and filled the center with the spiced candied walnuts.
Tip From Me
This recipe does not add walnuts into the cake. This makes it easier to slice.
Feel free to adjust the strength of the espresso. You can be bold and go strong because there is enough sugar in the cake and buttercream to overcome any bitterness.
Keep the two cake sponges whole or cut the center out of it for a slightly different presentation like I did.
For even more coffee flavor, brush the sponge cakes with espresso and allow it to soak in.
Got Questions?
I’ve got answers – hopefully!
Absolutely. Use instant coffee to make 150ml of liquid (you’ll need 100ml for the cake batter and 50ml for the buttercream.) Add 3 – 5 tablespoons of granules to hot water, according to how strong a coffee flavor you would like in your cake and buttercream.
Of course, simply use vegan approved eggs and butter and your favorite gluten free flour.
Yes, to be honest because the coffee flavoring is subtle, the fact that the coffee used is decaffeinated or not, will be unnoticeable. My advice would be to make the decaf coffee a little stronger.
Coffee Walnut Sandwich Cake
Equipment
Ingredients
Ingredients for Coffee Cake
- 250 g salted butter softened
- 250 g white granulated sugar
- 4 eggs large, at room temperature
- 300 g flour all purpose / plain
- 3 tsp baking powder
- 100 ml espresso see notes below
Ingredients for the Coffee Buttercream
- 125 g salted butter softened
- 500 g powdered sugar icing sugar
- 50 ml espresso see notes below
Ingredients for the Candied Spiced Walnuts
- 250 g walnuts can be halves or pieces
- 125 g sugar white granulated
- 1 tsp ground cinnamon
- 1 tsp ground clove
- 50 ml water
Instructions
How to Make the Coffee Sponge Cakes
- Preheat oven to 350°F /180°C. Grease (with butter or oil) the sides and bottoms of 2 x 8" / 20 cm round cake pans.
- In a bowl, cream the butter and sugar. Then add each egg one at a time.
- Add sifted flour and baking powder and mix until blended.
- Pour in espresso ( coffee essence) and mix until blended.
- Divide the cake batter between the 2 prepared cake pans.
- Bake for 25 – 30 minutes or until a thin wooden or metal skewer comes out of the cake cleanly (without batter).
How to make the Coffee Buttercream
- With a hand mixer, blend together the powdered sugar and soft butter.
- Pour the espresso (coffee essence) into the bowl.
- Mix well together until the buttercream is evenly colored.
How to make the Spiced Candied Walnuts
- In a heavy based pot, add the sugar, water and spices and melt over a medium heat.
- The sugar will caramelize around 320−338∘F / 160−170∘C. It will change color, flavor and start to foam.
- At this stage add the walnuts, and stir.
- Remove from heat and using a fork, remove the walnuts from the pot individually and place on wax paper or a silpat mat to harden.
Assembling the Coffee Walnut Sandwich Cake
- Spread half the quantity of buttercream onto one of the sponges. Put the other sponge cake on top. Spread the rest of the buttercream over the top and garnish with the candied walnuts.
Notes
- Add 1 tablespoon of heavy whipping cream to the buttercream to make it silkier.
- The sides of the cake are typically not frosted. Only the center and top of the cake are frosted.
- Keep the two cake sponges whole or cut the center out of one for a slightly different presentation like I did. I filled the center with spiced candied walnuts.
- This recipe does not add walnuts into the cake. This makes it easier to slice. If you would like to add walnuts to the sponges, add 50g (3 heaped tablespoons) of finely chopped walnuts to the cake batter before it is divided into the cake pans.
- Feel free to adjust the strength of the espresso. You can be bold and go strong because there is enough sugar in the cake and buttercream to overcome any bitterness.
- If using instant coffee granules, use at least 3 teaspoons per 100ml of hot water.
- For even more coffee flavor, brush the sponge cakes with espresso and allow it to soak in.
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