Julie Goodwin’s Coffee and Walnut Cake: A Classic Recipe

Is there any combination more timeless than coffee and walnuts? It’s a flavor pairing that speaks of cozy afternoons, warm conversations, and the simple pleasure of a perfectly baked treat. We often think of showstopping cakes as complicated and time-consuming, but this recipe for Julie Goodwin’s Coffee and Walnut Cake is here to prove that elegance can be surprisingly straightforward. This isn’t just a coffee-flavored sponge; it’s a four-layered masterpiece with a light, airy crumb, a rich coffee buttercream, and a crunchy, sweet topping of homemade candied walnuts. Prepare to fall in love with baking all over again.

Ingredients

For the Coffee Walnut Cake

For the Coffee Butter Cream

For the Candied Walnuts

this now & bake later ❤️

Timing

• Preparation Time: 25 minutes
• Baking Time: 45 minutes
• Cooling & Assembly Time: 40 minutes
• Total Time: Approximately 1 hour 50 minutes

In under two hours, you can create a truly spectacular layered cake that looks and tastes like it came from a professional bakery.

Step-by-Step Instructions

Step 1: Prep the Oven and Pans

First, preheat your oven to 160°C (140°C fan-forced). Generously grease two 20cm round sandwich cake pans and line the bases with baking paper. This preparation ensures your cakes will release easily without sticking.

Step 2: Create the Airy Egg Base

In the bowl of an electric mixer, beat the eggs on high speed for about 5 minutes, or until they are pale, thick, and have significantly increased in volume. With the mixer still running, gradually pour in the caster sugar and continue to beat for another 3-4 minutes. You’re looking for the “ribbon stage.” Tip: To check for the ribbon stage, turn off the mixer and lift the beaters. The mixture should fall in a thick ribbon that sits on the surface for a moment before dissolving. This airy base is the secret to a light cake.

Step 3: Prepare the Dry and Coffee Mixtures

While the eggs are beating, sift the flour, baking powder, and salt into a medium bowl. Stir the chopped walnuts through this dry mixture. In a separate small saucepan or microwave-safe jug, gently heat the milk and chopped butter until the butter has just melted. Stir in the instant coffee granules and vanilla extract until the coffee has completely dissolved.

Step 4: Fold the Batter

Now, working gently is key. Add the flour and walnut mixture to the whipped egg base. Using a large spatula, carefully fold the dry ingredients through the eggs until just combined. Then, gently fold in the warm coffee and milk mixture. Avoid overmixing, as this will knock the air out of the batter and make the cake dense.

Step 5: Bake and Cool the Cakes

Divide the batter evenly between your two prepared pans and place them side-by-side on the center shelf of the oven. Bake for about 45 minutes. The cakes are done when they are golden brown, have started to pull away from the sides of the pan, and a skewer inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes before carefully turning them out onto a wire rack to cool completely.

Step 6: Whip the Coffee Butter Cream

While the cakes are cooling, make the frosting. In a bowl with an electric mixer, beat the room-temperature butter and vanilla until light, creamy, and pale. Reduce the speed and gradually add half of the sifted icing sugar, mixing until combined. In a separate small jug, warm the milk (it should be lukewarm, not hot) and dissolve the coffee granules in it. Alternate adding the coffee-milk mixture and the remaining icing sugar to the butter, beating until the frosting is perfectly smooth and creamy.

Step 7: Make the Candied Walnuts

Place the walnuts in a dry, medium-sized frying pan over medium-high heat. Toast them for a couple of minutes, stirring constantly, until they become fragrant. Sift the icing sugar evenly over the nuts and continue to stir. The sugar will melt, liquefy, and then turn a beautiful golden caramel color. Immediately tip the nuts onto a tray lined with baking paper and use your spoon to quickly separate them. Allow them to cool completely before breaking them into smaller pieces.

Step 8: Assemble Your Coffee and Walnut Cake

Once the cakes are completely cool, carefully split each cake in half horizontally, so you have four layers in total. Place the first layer on your serving plate and spread about one-fifth of the coffee butter cream over it. Place the next cake layer on top and repeat the process. After the final layer is on, use a thin layer of buttercream to “crumb coat” the side of the cake, then spread the remaining buttercream smoothly on top. Just before serving, generously sprinkle the candied walnuts over the top of the cake.

Nutritional Information

This coffee and walnut cake is a rich, decadent dessert designed for celebration and indulgence. As a special treat, it’s best enjoyed in moderation. Specific nutritional information can vary based on the ingredients used.

Healthier Alternatives

While this cake is a classic indulgence, you can make a few adjustments if you wish:

• Reduce the Sugar: You can slightly reduce the sugar in the cake and the buttercream, though this may affect the final texture and sweetness.
• Flour Swap: For a slightly denser, nuttier crumb, you could experiment with replacing a small portion (about ¼ cup) of the plain flour with wholemeal flour.
• Lighter Frosting: For a less rich frosting, you could look for a coffee-flavored ermine frosting (flour-based) recipe as an alternative to traditional buttercream.

Serving Suggestions

This stunning coffee and walnut cake needs very little accompaniment. It is the perfect centerpiece for an afternoon tea, a birthday celebration, or any special occasion.

• Beverage Pairing: Serve a slice with a hot cup of black coffee, an espresso, or a simple cup of tea to complement its flavors.
• Presentation: The candied walnuts provide a beautiful and delicious decoration. Arrange them artfully on top just before serving to ensure they stay crunchy.

Common Mistakes to Avoid

• Deflating the Batter: The lightness of this cake comes from the air whipped into the eggs. Solution: Fold the dry and wet ingredients in very gently with a large spatula. Stop mixing as soon as no flour streaks remain.
• Using Cold Butter for Frosting: Room-temperature butter is essential for a smooth, non-lumpy buttercream. Solution: Take your butter out of the fridge at least an hour before you plan to make the frosting. It should be soft enough to press an indent into easily.
• Frosting a Warm Cake: Applying buttercream to even a slightly warm cake will cause it to melt into a greasy mess. Solution: Be patient! Ensure your cake layers are completely cool to the touch before you begin assembling.

Storing Tips

• Storage: Due to the butter cream, this cake should be stored in an airtight container in the refrigerator for up to 4 days.
• Serving: For the best flavor and texture, allow the cake to sit at room temperature for about 20-30 minutes before serving.
• Make-Ahead: You can bake the cake layers a day in advance. Once completely cool, wrap them tightly in plastic wrap and store them at room temperature. The candied walnuts and buttercream can also be made a day ahead and stored in airtight containers.

Conclusion

Julie Goodwin’s Coffee and Walnut Cake is more than just a recipe; it’s an experience. From the light, walnut-studded sponge to the silky coffee buttercream and the crunchy candied walnut topping, every element works in perfect harmony. It’s a rewarding bake that is sure to impress your friends and family and become a go-to recipe for special occasions. We hope you enjoy the process of creating this beautiful and delicious cake. Let us know how yours turns out in the comments below!

FAQs

Q1. Can I make this cake in a single, larger pan?

You can, but it’s not recommended for this recipe. Baking in two separate, shallower pans ensures the cake bakes evenly and develops a light texture. A single deep pan would require a much longer baking time and risks a dry exterior with an undercooked center.

Q2. Can I use pecans or other nuts instead of walnuts?

Absolutely! Pecans would be a delicious substitute and would work wonderfully both in the cake and for the candied topping.

Q3. My buttercream seems too stiff/runny. How can I fix it?

Buttercream consistency is easy to adjust. If it’s too stiff, add more milk, one teaspoon at a time, until it reaches a smooth, spreadable consistency. If it’s too runny, add more sifted icing sugar, a few tablespoons at a time, until it thickens up.

Q4. I don’t have caster sugar. Can I use regular granulated sugar?

Yes, you can. Caster sugar is finer and dissolves more easily, which is ideal for the ribbon stage. If using regular granulated sugar, you may need to beat it with the eggs for an extra minute or two to ensure it has fully dissolved.

Julie Goodwin’s Coffee and Walnut Cake: A Classic Recipe

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• Author: Evelyn Marcella Rivera
• Total Time: 70 minutes
• Yield: 12 servings 1x

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Description

Bake a tender, café-style coffee and walnut cake layered with silky coffee buttercream and topped with glossy candied walnuts. You’ll whisk eggs to ribbon stage for an ultra-light crumb, infuse the batter with real coffee, and finish with a luscious frosting that melts into every layer. It’s a timeless showstopper you can master at home.

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Ingredients

For the Coffee Walnut Cake

• 4 large eggs

• 2 cups (440g) caster sugar

• 2 cups (300g) plain flour, sifted

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 1 cup (110g) walnut pieces, chopped

• 1 cup (250ml) whole milk

• 125g butter, chopped

• 2 tablespoons instant coffee granules

• 2 teaspoons pure vanilla extract

For the Coffee Butter Cream

• 250g unsalted butter, at room temperature

• 2 teaspoons pure vanilla extract

• 5 cups (800g) pure icing sugar, sifted

• 1/2 cup (125ml) whole milk, lukewarm

• 2 tablespoons instant coffee granules

For the Candied Walnuts

• 1 cup (100g) walnuts

• 1 cup (160g) icing sugar

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Instructions

1. Prep the oven and pans
   Preheat oven to 160°C (140°C fan-forced). Grease and line the bases of two 20cm round sandwich pans.

2. Whip the airy egg base
   In a stand mixer, beat eggs on high ~5 minutes until pale and voluminous. Slowly stream in caster sugar; beat 3–4 minutes more to ribbon stage.

3. Dry & coffee mixtures
   Sift flour, baking powder, and salt. Stir in chopped walnuts. Warm milk with butter until just melted; stir in coffee granules and vanilla until dissolved.

4. Fold the batter
   Gently fold dry mixture into the whipped eggs until just combined. Fold in the warm coffee-milk mixture. Do not overmix.

5. Bake & cool
   Divide batter between pans. Bake ~45 minutes until golden and a skewer comes out clean. Cool in pans 10 minutes, then turn out to a rack to cool completely.

6. Make coffee butter cream
   Beat butter and vanilla until very pale and creamy. Mix in half the sifted icing sugar on low. Dissolve coffee in lukewarm milk. Alternate adding coffee-milk and remaining icing sugar; beat until smooth and fluffy.

7. Candy the walnuts
   Toast walnuts in a dry skillet over medium-high heat until fragrant. Sift icing sugar over; stir as it melts and turns golden. Immediately tip onto baking paper and separate. Cool, then break into pieces.

8. Assemble
   Level cakes if needed, then split each into two for four layers. Place first layer on a stand; spread ~⅕ of buttercream. Repeat with remaining layers. Crumb-coat sides lightly, then finish the top smoothly. Scatter candied walnuts just before serving.

Notes

• Pan size: Two 20cm (8-inch) rounds.
• Total workflow: Allow an extra ~40 minutes cooling/assembly beyond bake time.
• Frosting texture: If too soft, chill 10 minutes; if too stiff, beat in 1–2 teaspoons milk.
• Coffee strength: For a bolder flavor, increase instant coffee by ½–1 tablespoon in both batter and frosting.
• Icing sugar: Use pure icing sugar (not icing mixture) for a silkier buttercream.
• Make-ahead: Bake layers a day ahead; wrap and refrigerate. Frost day of serving.
• Storage: Refrigerate covered up to 4 days; bring to room temp before serving. Candied walnuts stay crisp in an airtight container.

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Australian

Nutrition

• Serving Size: 1 slice
• Calories: 939
• Sugar: 116.7 g
• Sodium: 167 mg
• Fat: 39.6 g
• Saturated Fat: 18.2 g
• Unsaturated Fat: 20.4 g
• Trans Fat: 1.0 g
• Carbohydrates: 139.7 g
• Fiber: 1.8 g
• Protein: 8.2 g
• Cholesterol: 134 mg