Delia Smith Coffee And Walnut Cake Recipe

This classic coffee and walnut cake is rich, softly textured, and deeply comforting. The sponge is light yet buttery, with a gentle coffee warmth and a satisfying crunch from chopped walnuts. It is a straightforward bake that suits confident beginners and experienced home bakers alike. From start to finish, it takes around 1 hour and 30 minutes, including cooling and assembling.

Ingredients

For the cake

• 175g unsalted butter, softened
• 175g caster sugar
• 3 large eggs
• 175g self-raising flour
• 1½ tsp baking powder
• 2 tbsp strong brewed coffee, cooled
• 75g walnuts, finely chopped

For the coffee buttercream

• 100g unsalted butter, softened
• 200g icing sugar, sifted
• 1½ tbsp strong brewed coffee, cooled

For decoration

• Walnut halves

How to Make Delia Smith Coffee And Walnut Cake Recipe

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round cake tins and place them on the middle shelf.
• Mix the cake batter: Beat the butter and caster sugar together until pale and fluffy. Add the eggs one at a time, mixing well after each addition.
• Add dry ingredients: Sift in the self-raising flour and baking powder. Fold gently, then stir in the cooled coffee and chopped walnuts.
• Bake the cakes: Divide the mixture evenly between the tins and level the tops. Bake for 25 to 30 minutes until golden and springy to the touch.
• Cool completely: Leave the cakes in the tins for 5 minutes, then turn out onto a wire rack and allow to cool fully before icing.
• Make the buttercream: Beat the butter until smooth. Gradually add the icing sugar, then mix in the coffee until creamy and spreadable.
• Assemble the cake: Spread buttercream over one sponge, place the second sponge on top, and finish with more buttercream and walnut halves.

Tips

Why did my cake sink in the middle?

This usually happens if the oven door is opened too early or the batter is overmixed. Keep the oven closed for the first 20 minutes.

How strong should the coffee be?

Use a strong brewed coffee for a clear flavour. Weak coffee will be lost once baked.

Can I make this cake lighter?

You can replace half the butter with baking spread, though the flavour will be slightly less rich.

Serving Suggestions

• Serve with a cup of freshly brewed coffee
• Add a light dusting of icing sugar for a simple finish
• Pair with softly whipped cream for dessert

Storage

Room temperature

Store in an airtight container for up to 2 days.

Refrigerator

Keeps well for up to 5 days. Bring to room temperature before serving.

Freezing

Freeze unfrosted sponges for up to 3 months. Defrost fully before filling.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 46g
• Protein: 6g
• Fat: 24g
• Saturated fat: 13g
• Sodium: 180mg

Nutrition values are estimates and may vary.

FAQs

Delia Smith Coffee And Walnut Cake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A classic British coffee and walnut cake with light sponge layers and smooth coffee buttercream.

Ingredients

• 175g unsalted butter, softened

• 175g caster sugar

• 3 large eggs

• 175g self-raising flour

• 1½ tsp baking powder

• 2 tbsp strong brewed coffee

• 75g walnuts, chopped

• 100g butter for buttercream

• 200g icing sugar

• 1½ tbsp coffee for buttercream

Directions

• Preheat oven and prepare tins.
• Cream butter and sugar, then add eggs.
• Fold in flour, baking powder, coffee, and walnuts.
• Divide mixture and bake until golden.
• Cool completely on a wire rack.
• Make buttercream and assemble cake.

Notes

• Use cooled coffee to avoid splitting the mixture.
• Do not overbake to keep the sponge moist.
• Unfilled sponges freeze well.