Delia Smith Coffee and Walnut Cake Recipe

This easy coffee and walnut loaf cake is soft, moist, and full of flavor. It’s made with instant coffee, chopped walnuts, and topped with creamy coffee buttercream. Perfect for tea time or when you need something sweet with your coffee. You only need basic ingredients and a loaf tin to make it at home.

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Ingredients Needed:

Cakes:

• 225 g unsalted butter/baking spread
• 225 g light brown soft sugar
• 225 g self-raising flour
• 4 medium eggs
• 2 tsp instant coffee 
• 125 g walnuts 

Buttercream:

• 150 g unsalted butter
• 300 g icing sugar
• 2 tsp instant coffee 

Decoration:

• walnuts 
• sprinkles

How To Make Coffee and Walnut Cake Recipe?

1. Preheat the oven: set your oven to 180ºC and line a 2lb loaf tin with baking paper.
2. Mix the butter and sugar: beat them together in a bowl until light and creamy.
3. Add eggs and flour: pour in the flour and crack in the eggs, then mix until smooth.
4. Add coffee and walnuts: stir in the dissolved coffee, then fold in the chopped walnuts.
5. Bake the cake: pour the batter into your loaf tin, smooth the top, and bake for 55 to 65 minutes or until a skewer comes out clean.
6. Cool completely: let the cake cool fully in the tin before decorating.
7. Make the buttercream: beat the butter until soft, then mix in the icing sugar.
8. Add the coffee: stir in the dissolved coffee and beat until the buttercream is smooth.
9. Decorate the cake: spread or pipe the buttercream on top, then add chopped walnuts and sprinkles.

Recipe Tips:

• Use soft butter for mixing: cold butter won’t blend well with sugar and will make the batter lumpy. Let it sit at room temperature before starting.
• Dissolve coffee properly: make sure the coffee is fully dissolved in hot water before adding it, so the flavor spreads evenly in the cake and buttercream.
• Chop the walnuts small: smaller pieces mix better into the batter and won’t sink to the bottom while baking.
• Check the cake in the middle: insert a skewer or toothpick in the center—if it comes out clean, the cake is ready. The edges might look done earlier, so always check the middle.
• Cool the cake completely before frosting: if the cake is even a little warm, the buttercream will melt and slide off. Wait until it’s fully cool.

How To Store Leftovers?

• Refrigerate: let the leftover coffee walnut loaf cake cool to room temperature. Once cool, place it in an airtight container and store it in the fridge for up to 4 days.
• Freeze: after the cake has cooled completely, wrap it tightly in plastic wrap and foil or place it in a freezer-safe container. Freeze for up to 3 months.

Nutrition Facts:

• Calories: 470 kcal
• Total Fat: 30g
• Saturated Fat: 12g
• Cholesterol: 90mg
• Sodium: 180mg
• Potassium: 150mg
• Total Carbohydrate: 45g
• Dietary Fiber: 1g
• Sugars: 30g
• Protein: 5g

Try More Delia Smith Recipes:

• Delia Smith Genoa Cake Recipe
• Delia Smith Chicken Casserole Recipe