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How we have gone this long without sharing this classic recipe for Coffee & Walnut cake we don’t quite know! But alas, here it is in all its perfectly simple glory; layers of coffee and walnut sponge filled and decorated with coffee buttercream and topped off with more walnuts. This is a perfect tea time cake and we guarantee you will absolutely love it.

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Preheat Oven to 170C fan assisted (190C non fan)
For the 3 layer 7″ cake that Sally makes in the video:
This quantity will also work for 2 x 8″ sponge, see below for 6″

250g Softened Unsalted Butter
250g Caster Sugar
4 Eggs
250g Self Raising Flour
50g Chopped Walnuts
3tbsp cold good quality Espresso (or 1tbsp instant coffee granules mixed with 3tbsp water)

Coffee Buttercream:
250g softened Unsalted Butter
400g Icing Sugar
3-4 tbsp cold good quality Espresso (or 1tbsp instant coffee granules mixed with 4tbsp water)

Walnuts to decorate!
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For 2 layers of 6″ sponge:
125g Softened Unsalted Butter
125g Caster Sugar
2 Eggs
125g Self Raising Flour
25g Chopped Walnuts
1.5tbsp cold good quality Espresso (or 0.5tbsp instant coffee granules mixed with 1.5tbsp water)