Coffee Cake with Espresso Buttercream and Walnut Decoration
Coffee Cake with Espresso Buttercream and Walnut Decoration
This Coffee Cake, complemented by rich espresso buttercream and topped with crunchy walnut decorations, makes for a perfect indulgence. A coffee lover’s dream, this moist cake is ideal for a relaxing afternoon tea or special occasion.
Equipment
- Cake tins (8-inch round)
- Electric mixer or hand whisk
- Mixing bowls
- spatula
- Baking parchment
- Cooling rack
Ingrediënten
For the Coffee Cake:
- 200 g self-raising flour
- 200 g unsalted butter softened
- 200 g caster sugar
- 4 large eggs
- 2 tbsp instant coffee granules dissolved in 2 tbsp hot water
- 1 tsp vanilla extract
- ½ tsp baking powder
For the Espresso Buttercream:
- 250 g unsalted butter softened
- 350 g icing sugar
- 2 tbsp espresso coffee cooled
- 1 tsp vanilla extract
For the Walnut Decoration:
- 50 g walnut halves roughly chopped
Instructies
- Preheat the oven to 180°C (350°F) and line two 8-inch round cake tins with parchment paper.
- In a large mixing bowl, cream together the butter and sugar using an electric mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract and the dissolved coffee.
- In a separate bowl, sift together the flour and baking powder, then gradually fold into the wet ingredients.
- Divide the cake batter evenly between the prepared tins and smooth the tops.
- Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
- Remove from the oven and cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
- For the espresso buttercream, whisk together the softened butter and icing sugar until smooth and fluffy.
- Add the cooled espresso and vanilla extract and mix until well combined.
- Once the cakes have cooled, spread a layer of espresso buttercream between the two cake layers.
- Cover the entire cake with the remaining buttercream and decorate with chopped walnut halves on top.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a hot cup of coffee or tea to enhance the flavors of the cake and buttercream.
Wine Advice:
Pair with a rich dessert wine such as a Tawny Port or a smooth coffee-infused liqueur like Kahlúa to complement the coffee and walnut flavors.
Nutritional Information
Calories: 350 kcal | Carbohydrates: 45 g | Protein: 4 g | Fat: 18 g | Fiber: 2 g | Sugar: 32 g | Salt: 0.3 g
