No matter the cup of choice, a generous slice of Coffee Walnut Cake—garnering flavor through brewed coffee and instant espresso powder—offers an ideal accompaniment.
Coffee Walnut Cake
Makes 1 cake
Ingredients
- ¾ cup unsalted butter, softened
- 1¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¾ cup buttermilk, room temperature
- ¼ cup strongly brewed coffee, room temperature
- 1 tablespoon instant espresso powder
- 1 cup coarsely chopped walnuts
- Coffee Buttercream (recipe follows)
- Roasted walnut halves
Instructions
- Preheat oven to 350°. Spray 2 (8-inch) cake pans with baking spray with flour and line bottoms with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until smooth, 3 to 4 minutes, stopping to scrape down sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.
- In a medium bowl, whisk flour, baking powder, and salt.
- In a measuring cup, combine buttermilk, coffee, and instant espresso powder.
- With mixer at low speed, gradually add flour mixture to butter mixture alternately with coffee mixture, beginning and ending with flour mixture, beating just until combined after each addition. Fold in walnuts. Divide batter between prepared pans, smoothing with an offset spatula.
- Bake until golden brown and wooden pick comes out clean, 25 to 30 minutes. Let cool in pans for 10 minutes; remove from pans and let cool completely on wire rack.
- In a piping bag fitted with an open-star tip*, place half of Coffee Buttercream. Place one cake layer onto a serving platter. Evenly pipe Coffee Buttercream over layer, smoothing center with spatula but keeping piped edges. Top with second layer. Spread and swoop remaining frosting on top of cake, leaving sides bare. Top with walnut halves.
Coffee Buttercream
Serves: 3 cups
Ingredients
- 2 teaspoons hot water
- 2 teaspoons instant espresso powder
- ½ cup unsalted butter, softened
- ¼ teaspoon kosher salt
- 3 cups confectioner’s sugar
- 1 tablespoon whole milk
- ½ teaspoon vanilla extract
Instructions
- In a small bowl, stir 2 teaspoons hot water with espresso powder until dissolved.
- In a stand mixer fitted with the paddle attachment, beat butter and salt at medium speed until creamy, 2 to 3 minutes. Reduce speed to low; gradually add confectioner’s sugar. Add espresso mixture, milk, and vanilla extract; increase speed to medium-high and beat until light and fluffy, 2 to 3 minutes. Use immediately.
