Time for coffee and cake...

Coffee & walnut cake is a classic combination of flavours and one of my favourites. The key to making a really good coffee cake is to use really good quality coffee. 

At Elsie May's, we serve coffee that's hand roasted locally in Bedfordshire by Robin and Jack at Wooden Hill Coffee Company. They have supplied us with coffee since we opened in December 2018 and it tastes delicious in our coffee & walnut cake.

Coffee & walnut cakeCOFFEE & WALNUT CAKE

Serves 8-12



  • 250g caster sugar
  • 250g unsalted butter, softened
  • 5 eggs, beaten
  • 1 tsp baking powder
  • 250g self raising flour
  • 30ml coffee, cooled

Buttercream & decoration

  • 250g icing sugar, sifted
  • 100g unsalted butter, softened
  • 30ml coffee, cooled
  • A handful of walnut halves, half roughly chopped


  1. Preheat the oven to 170 degree C and then grease and line two 20cm (8 inch) sandwich tins with baking parchment.
  2. Add the sugar and butter into a large mixing bowl and beat together with an electric whisk until light and fluffy.
  3. Now gradually add the eggs to the mix. Add the eggs a little at a time with the electric whisk on a low/medium speed. Make sure the eggs are fully incorporated before adding a little more, increasing the speed of the whisk if necessary. Don't worry if it starts to look like it's split as the flour will help bring the mixture back together.
  4. Once the eggs are fully combined, add the baking powder, flour and coffee to the bowl and fold in using a spatula or large spoon until you have a silky mixture.
  5. Split the mixture between the two sandwich tins and bake for 20-25 mins until a skewer comes out clean. Once baked, remove the sponges  from the oven and let them cool slightly before transferring to a wire rack to cool completely.
  6. Meanwhile, make the buttercream. Add all the ingredients into a large mixing bowl and whisk together until the mixture is light and fluffy.
  7. Once the sponges are completely cool, put one of the sponges on a serving plate or board, then top with some of the buttercream and the roughly chopped walnuts. Sandwich the other sponge on top and decorate with the remaining buttercream and walnut halves.

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