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Walnut and Coffee Sponge Cake

  • Preparation time: 35 minutes
  • Cooking time: 30–35 minutes
  • Ingredients
  • For the cake
  • 225 g (8 oz) caster sugar/superfine sugar (1⅛ cups)
  • 225 g (8 oz) butter, softened (1 cup, or 2 sticks)
  • 1 tbsp coffee essence/extract OR 2 tsp instant coffee dissolved in a tablespoon of boiling water
  • 225 g (8 oz) self-raising/self-rising flour (1¾ cups)
  • 115 g (4 oz) chopped walnuts (1 cup)
  • 4 eggs, large (U.K.)/extra large (N.A.)
  • For the icing
  • 140 g (5 oz) butter, softened (⅔ cup, or 1¼ sticks)
  • 340 g (12 oz) icing/powdered sugar (3 cups)
  • tbsp coffee essence/extract
  • 13 walnut halves for decoration


  • You will also need 2 x 20.5 cm (8 inch) cake pans, greased and base lined.
  • Method
  • Sift the flour into a bowl.
  • Using an electric hand mixer, cream together the butter and sugar until light and fluffy, 2 minutes.
  • Mix in the coffee essence/extract.
  • Now beat in the eggs into the creamed mixture, one at a time, adding a spoonful of flour with each egg which will prevent curdling.
  • Then fold in the remaining flour and chopped nuts.
  • Divide the mixture evenly between the prepared cake pans.
  • Bake for 30–35 minutes, until the tops of the cakes are firm and spring back when gently pressed with the tip of a finger.
  • Remove from the oven and place the pans on cooling racks for 2 minutes before turning out the sponges and removing the liners. Leave on the cooling racks to cool completely.
  • Meanwhile, to make the icing, sift the icing/powdered sugar into a large bowl and add the butter and coffee essence/extract. Beat together until the icing is smooth.
  • Once the sponges are cool, invert one of the sponges and place on a serving plate.
  • Spread with one third of the icing.
  • Then sandwich together with the other sponge.
  • Use the remaining icing to cover the top and sides of the cake.
  • Finally decorate the top with the walnut halves.
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