Delia Smith Coffee And Walnut Cake Recipe

This classic coffee and walnut cake is a timeless British favourite, known for its soft, fluffy sponge and rich coffee flavour. Studded with crunchy walnuts and layered with a smooth coffee buttercream, it strikes the perfect balance between sweet and slightly bitter notes. It’s an easy-to-moderate bake, ideal for both beginners and experienced home bakers. The total time is around 1 hour and 15 minutes, making it perfect for afternoon tea or special occasions.

Ingredients

For the sponge

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

For the coffee buttercream

150g unsalted butter, softened
300g icing sugar
1½ tbsp strong black coffee, cooled

For decoration

Walnut halves

How to Make Delia Smith Coffee And Walnut Cake

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 18cm round cake tins with baking parchment.
Mix the sponge: In a large bowl, beat the butter and 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, then gently fold into the mixture until combined.
Add coffee and walnuts: Stir in the cooled coffee and chopped walnuts, ensuring the mixture is evenly combined.
Divide and bake: Divide the mixture evenly between the prepared tins and level the tops. Bake for 20–25 minutes until golden and springy to the touch.
Cool the cakes: Leave in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
Make the buttercream: Beat the butter until soft, then gradually add the icing sugar. Mix in the coffee until smooth and creamy.
Assemble the cake: Spread half the buttercream over one sponge, place the second sponge on top, and cover the top with the remaining buttercream.
Decorate and serve: Finish with walnut halves and serve in slices.

Tips

Why did my cake sink in the middle?

This can happen if the oven door is opened too early or if the batter is overmixed. Keep the oven closed until the cake is nearly done.

How do I get a stronger coffee flavour?

Use a slightly stronger brew of coffee, but ensure it is cooled before adding to the mixture to avoid curdling.

Can I make the cake extra moist?

Adding a tablespoon of milk to the batter can help create a softer, more tender crumb.

How do I prevent walnuts from sinking?

Toss the chopped walnuts in a little flour before adding them to the batter to help distribute them evenly.

Serving Suggestions

Serve with a cup of freshly brewed coffee or tea
Add a dollop of whipped cream on the side
Pair with vanilla ice cream for a dessert twist
Enjoy as part of an afternoon tea spread

Storage

At room temperature

Store in an airtight container for up to 2 days in a cool, dry place.

In the refrigerator

Keep for up to 5 days. Bring to room temperature before serving for best flavour and texture.

Freezing

Freeze the unfilled sponge layers for up to 3 months. Wrap well in cling film and thaw before assembling.

Nutrition

Calories: 420 kcal
Carbohydrates: 45g
Protein: 6g
Fat: 25g
Saturated Fat: 14g
Sodium: 180mg

These values are approximate and may vary depending on ingredients used.

FAQs

Can I make this cake without walnuts?

Yes, you can leave out the walnuts for a smoother texture or replace them with another nut like pecans.

Can I use instant coffee instead of brewed coffee?

Yes, dissolve instant coffee granules in hot water and allow it to cool before adding to the mixture.

How do I know when the cake is done?

Insert a skewer into the centre of the cake. If it comes out clean, the cake is ready.

Can I make this as cupcakes instead?

Yes, divide the mixture into cupcake cases and bake for 15–18 minutes until risen and golden.