Delia Smith Coffee And Walnut Cake​ Recipe​

If you love classic British baking, this Delia Smith coffee and walnut cake recipe is the one to keep in your back pocket. It bakes up tender and buttery with a soft crumb, a gentle coffee warmth, and just enough crunch from toasted walnuts. The coffee buttercream is smooth, not too sweet, and makes the whole cake feel properly celebratory. It’s a straightforward, beginner-friendly layer cake and takes about 1 hour 30 minutes from start to finish, including cooling and filling.

Ingredients

For the coffee and walnut sponges

• 175g unsalted butter, softened
• 175g caster sugar
• 3 large eggs, at room temperature
• 175g self-raising flour
• 1 tsp baking powder
• 1½ tbsp instant coffee granules
• 1½ tbsp boiling water
• 75g walnuts, toasted and chopped
• 1–2 tbsp milk (only if needed)

For the coffee buttercream

• 125g unsalted butter, softened
• 250g icing sugar, sifted
• 1 tbsp instant coffee granules
• 1 tbsp boiling water
• Pinch of salt

To decorate (optional, but lovely)

• 8–12 walnut halves

How to Make Delia Smith Coffee And Walnut Cake​ Recipe​

• Prepare the oven: Preheat the oven to 180°C (160°C fan). Grease two 20cm (8-inch) round tins and line the bases with baking parchment. Put a shelf in the middle of the oven for the most even rise.
• Mix the coffee: In a small cup, dissolve 1½ tbsp instant coffee granules in 1½ tbsp boiling water. Stir well, then set aside to cool slightly while you make the batter.
• Cream butter and sugar: Beat the softened butter and caster sugar together for 3–5 minutes until very pale and fluffy. This step is what gives you a light sponge, so take your time.
• Add the eggs: Beat in the eggs one at a time, mixing well after each. If the mixture looks like it might curdle, add 1 tbsp of the flour to bring it back together.
• Fold in dry ingredients, coffee, and walnuts: Sift in the self-raising flour and baking powder and fold gently until you no longer see dry flour. Pour in the cooled coffee mixture and fold again. Fold in the chopped walnuts. If the batter feels very thick, add 1 tbsp milk to loosen it, but keep it fairly spoonable rather than runny.
• Fill the tins: Divide the mixture evenly between the tins and level the tops with a spoon. Give each tin a gentle tap on the counter to settle the batter.
• Bake: Bake for 22–28 minutes, until the cakes are risen, golden, and spring back when lightly pressed. A skewer inserted into the centre should come out clean.
• Cool completely: Leave the cakes in their tins for 10 minutes, then turn out onto a wire rack. Peel off the baking paper and let them cool fully before icing.
• Make the coffee buttercream: Dissolve 1 tbsp instant coffee in 1 tbsp boiling water and let it cool. Beat the butter for 1 minute, then add the icing sugar in stages (so it does not puff everywhere). Add the cooled coffee and a pinch of salt, then beat until smooth, fluffy, and spreadable.
• Assemble and decorate: Place one sponge on a serving plate. Spread about one third to half of the buttercream over it. Top with the second sponge, then spread the remaining buttercream over the top. Finish with walnut halves if you like.

Tips

Why did my coffee and walnut cake turn out dry?

Dry sponge usually means it baked a touch too long or your oven runs hot. Start checking at 22 minutes and pull the cakes as soon as a skewer comes out clean. Also weigh ingredients if you can, as too much flour will dry the crumb quickly.

How do I stop my cake mixture from curdling when I add eggs?

Make sure the butter is properly softened and the eggs are at room temperature. Add eggs slowly, and if it starts to split, beat in 1 tablespoon of the measured flour to bring the batter back into a smooth emulsion.

How can I make the coffee flavour stronger without making the sponge bitter?

Use a good instant coffee or swap part of the water for a strong espresso (cooled). You can also boost coffee flavour in the buttercream, where it reads more clearly, rather than piling extra coffee into the sponge.

My buttercream is too soft. What should I do?

Pop the bowl in the fridge for 10 minutes, then beat again. Soft buttercream is often just warm kitchen temperature. If it is still loose, add a little more sifted icing sugar, 1–2 tablespoons at a time.

Serving Suggestions

• Serve with a mug of coffee or a strong cup of tea
• Add a spoonful of lightly whipped cream on the side for a dinner-party dessert
• Scatter extra chopped toasted walnuts over the top for crunch
• Pair with fresh raspberries to cut through the sweetness

Storage

Room temperature

Keep the cake in an airtight tin at cool room temperature for up to 3 days. If your kitchen is warm, the buttercream will soften, so store it somewhere cool and out of sunlight.

Refrigerator

For slightly longer keeping, refrigerate in a covered container for up to 5 days. Let slices sit at room temperature for 20–30 minutes before serving so the sponge softens and the buttercream tastes creamy, not firm.

Freezing

Freeze the sponges (unfilled) wrapped well in cling film and then foil for up to 3 months. Defrost at room temperature, still wrapped, then make fresh buttercream and assemble. You can freeze filled slices too, but the buttercream texture is best when freshly made.

Nutrition

• Calories: 430 kcal
• Carbohydrates: 46 g
• Protein: 5 g
• Fat: 26 g
• Saturated fat: 14 g
• Sodium: 180 mg

Nutrition values are estimates and will vary based on ingredients, brands, and portion size.

FAQs

Delia Smith Coffee And Walnut Cake Recipe

Recipe by Milli Rose

0.0 from 0 votes

Course: DessertCuisine: BritishDifficulty: Easy

Servings

12

slices

Prep time

20

minutes

Cooking time

25

minutes

Total time

90

minutes

Calories

430

kcal

45

minutes

A classic British coffee and walnut cake with a soft, buttery crumb, toasted walnuts, and smooth coffee buttercream. Perfect for afternoon tea, birthdays, or whenever you fancy a proper slice with a cup of coffee.

Ingredients

• 175g unsalted butter, softened

• 175g caster sugar

• 3 large eggs, at room temperature

• 175g self-raising flour

• 1 tsp baking powder

• 1½ tbsp instant coffee granules

• 1½ tbsp boiling water

• 75g walnuts, toasted and chopped

• 1–2 tbsp milk (only if needed)

• 125g unsalted butter, softened (for buttercream)

• 250g icing sugar, sifted (for buttercream)

• 1 tbsp instant coffee granules (for buttercream)

• 1 tbsp boiling water (for buttercream)

• Pinch of salt (for buttercream)

• Walnut halves, to decorate

Directions

• Preheat the oven to 180°C (160°C fan). Grease and line two 20cm (8-inch) round cake tins.
• Dissolve the coffee granules in boiling water and set aside to cool slightly.
• Cream the butter and caster sugar until very light and fluffy. Beat in the eggs one at a time.
• Fold in the flour and baking powder, then add the coffee mixture. Fold in the chopped walnuts. Add a splash of milk only if the batter feels stiff.
• Divide the mixture between tins, level the tops, and bake for 22–28 minutes until springy and a skewer comes out clean.
• Cool in the tins for 10 minutes, then turn out onto a wire rack and cool completely before icing.
• Make the buttercream: dissolve coffee in boiling water and cool. Beat butter, icing sugar, salt, and coffee until smooth and spreadable.
• Sandwich the cakes with buttercream, spread the rest on top, and decorate with walnut halves.

Notes

• Toasting the walnuts for 6–8 minutes at 160°C fan deepens their flavour and keeps them crisp in the sponge.
• Let the sponges cool fully before icing or the buttercream will melt and slide.
• If your buttercream feels too stiff, add 1 tsp milk at a time. If it feels too soft, chill it for 10 minutes, then re-beat.