This COFFEE CAKE literally tastes like a creamy cup of coffee! Moist coffee cake recipe
RECIPE:
SHOP:
If you’re looking for a moist, fluffy coffee cake that is bursting with coffee flavour, then this recipe is it! Soft coffee cake layers are sandwiched between the most divine white chocolate and coffee whipped ganache frosting, and lightly candied walnuts – YUM!
INGREDIENTS:
Coffee Cake
- 2½ cups (320 g) flour - regular all purpose (see note 1 if you want to use cake flour)
- ⅓ cup (40 g) cornflour - also known as cornstarch
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt - omit if using salted butter
- 4 tbsp (15 g) instant coffee powder - I use a fine powdered coffee
- ½ cup (113 g) unsalted butter - room temperature
- ½ cup (105 g) unflavoured vegetable oil - I use canola
- 1½ cups (300 g) soft brown sugar - firmly packed (see note 6)
- 3 large eggs - room temperature
- 1¼ tbsp vanilla essence/extract
- 1 tsp white vinegar
- 1½ cups (337 g) buttermilk - room temperature, see note 5 if using a homemade buttermilk substitute
Bake at 160 °C (320°F) for 30 minutes with the fan on (see note 4 on blog post if you don't have a fan function).
Whipped White Chocolate & Coffee Ganache Frosting
- 1 cup (180 g) white/milk chocolate - couverture preferred, otherwise regular eating chocolate. Try not to use compound white chocolate.
- 3 cups (675 g) cream - minimum fat percentage of 34%
- 1½ tbsp instant coffee powder - I use a fine powdered coffee
Lightly Candied Walnuts
- 2 tbsp (30 g) soft brown sugar
- 1 tbsp (14 g) unsalted butter
- ½ tsp ground cinnamon
- 1 cup (100 g) walnuts - roughly chopped or halved
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Cake Tins (8x3-inch) -
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Steel Turntable -
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Coffee Walnut Cake with Mocha Frosting Recipe | The Easiest Cake Recipe Ever (HUMA IN THE KITCHEN)
Learn how to make Coffee Walnut cake recipe. This cake easy to make and easy to follow. It is perfect for parties and gatherings. People will think you are a baking pro :) good luck!
Ingredients:
150 g flour, 1 cup + 4 tbsp
150 g butter, (1/2 cup + 3 tbsp or 11 tbsp)
150 g sugar (1/2 cup +4 tbsp)
2 eggs
1 tsp baking powder
1 tsp vanilla essence
1 tsp coffee powder, 1 tsp water
1/4 cup milk
1/2 cup chopped walnuts
1/4 cup chocolate chips mini
MILK:
1 1/2 cup milk
4 tbsp. condensed milk
1/2 tsp coffee powder
1/2 tsp water
Mocha Frosting:
1 1/2 cup heavy cream
4 tbsp. sugar
1/2 tsp coffee powder, 1/2 tsp milk or water
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Coffee Walnut Cake | How to make coffee walnut loaf | coffee cake | loaf cake | Bake with Bakabee
Bakabee is sharing a homely coffee walnut loaf cake. The aromatic coffee and crunchy walnuts are a perfect combination. This coffee walnut loaf cake is soft and moist. When you crave for a slice (or slices) of cake, this is your perfect choice! What are you waiting for? Let’s bake! ???? Don’t forget to tag me on Instagram @bakabeecom if you make it! :))
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???? Equipment / Ingredients I use (affiliate links!) ????
↳ 1lb loaf tin
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➡️ Ingredients
???? Preheat the oven at 170°C
Bake for 35 - 45 mins or until insert a toothpick comes out clean
???? Coffee Walnut Cake
60 g walnut (roughly chopped)
175 g caster sugar
225 g unsalted butter (soften)
200 g all-purpose flour
4 tsp instant coffee powder
2 ½ tsp baking powder
½ tsp bicarbonate of soda
4 large eggs
1 ½ tbsp milk
½ tsp vanilla extract
a pinch of salt
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???? ???? Video filmed and edited by Bakabee
#bakewithbakabee #coffeewalnutcake #coffeecake
Eggless Coffee Walnut Cake Recipe | How To Make Coffee Cake
Coffee Walnut Cake Recipe
This Coffee Walnut Cake is eggless, fluffy and delicious. If you're a fan of coffee then you should definitely try this recipe. I have topped the cake with coffee cream cheese frosting but you can skip it. It makes for a perfect tea-time dessert.
Full Written Recipe-
INGREDIENTS
1 cup powdered sugar
1/2 cup vegetable oil
1 cup curd/yogurt
1 tsp vanilla essence
2 tbsp instant coffee powder + 2 tbsp hot water
1+1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/3 cup walnuts (crushed)
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#coffeecake #egglesscakerecipe #coffeewalnutcake #food #deathbygluttonyrecipes
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How to make Coffee and walnut cake with coffee cream
The coffee-flavoured cream filling is a sublime alternative to the usual buttercream.
Ingredients
175g/6oz butter
175g/6oz golden caster sugar
3 large free-range eggs
175g/6oz flour
1 tsp baking powder
2 tsp instant coffee granules
65g/2¾oz walnut pieces
For the topping and filling
600ml/1 pint double cream
1 tbsp instant coffee powder, dissolved in 2 tbsp boiling water
Method
Preheat the oven to 180C/350F/Gas 4.
Line the base of two 20cm (8in) loose-bottomed sponge tins with baking parchment.
Beat the butter and caster sugar until light, pale and fluffy. You could do this by hand, but it is far easier with an electric mixer.
Crack the eggs into a bowl, break them up with a fork, then add them a little at a time to the butter and sugar, beating well after each addition.
Combine the flour and baking powder and gently mix into the butter and sugar, either with a hand-mixer on a slow speed or by hand, with a large metal spoon.
Dissolve the coffee granules in a tablespoon of boiling water, then stir into the mixture.
Chop the walnuts and fold them in gently
Divide the cake mixture between the two tins, smooth the top lightly and bake for 20 to 25 minutes - the cake should be springy to the touch and a skewer inserted inside should come out clean.
Transfer to a wire rack to cool.
For the topping and filling, whip the double cream and add the coffee mixture.
Spread half the coffee cream over one of the cake halves and sandwich the cakes together. Smooth the remaining coffee cream over the top.
HOW TO MAKE COFFEE AND WALNUT CAKE! | #coffeewalnut #homebaking #goldlustre
Here's how to make the tastiest coffee and walnut cake - with added sparkle and BLING!
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00:00 Coffee and walnut
1:33 Let's buttercream
3:00 Let's spray it
3:34 Help us Lola!
3:40 Let's eat!
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Recipe...
Makes:
1 x 8” round layer cake
Equipment
Stand mixer with paddle attachment
3 x lined 8” tins
Ingredients
Sponge:
300g softened butter
300g golden caster sugar
6 medium eggs
275g self raising flour
1 tsp. Baking powder
150g chopped walnuts
3 tbsp strong coffee paste
Buttercream:
500g softened butter
1kg sifted unrefined icing sugar
340g cream cheese
2 tbsp. strong coffee paste (made with 2 heaped tsp. of espresso powder)
Topping:
Chopped walnuts
Gold spray
Method
Preheat the oven to 180 degrees fan, grease and line 3 x 8” tins.
Cream the butter and sugar together until super pale and fluffy in a stand mixer or using a hand whisk.
Add in the coffee paste and mix well on low speed..
Gradually add the eggs one by one, mixing well in between each addition and scraping down the bowl. (I like to crack the eggs into a little bowl first one by one to make sure there is not shell in my cake batter)
Add the baking powder into the flour and then add the flour into the mixture and mix until incorporated. (Be careful not to overmix as it will make your cake tough)
Finally mix in the walnuts and then equally divide the batter into your 8” tins.
Bake for 25-30 minutes until springy and a skewer pressed into the sponge comes out clean.
For my buttercream top tips take a look at my buttercream basics video!
To make the buttercream in a stand mixer add ⅕ of the icing sugar and the add the soft butter on top.
Mix slowly until there is no powder left in the bowl, then turn up the speed and whip up until light and fluffy.
Add another half of the icing sugar and coffee paste and again mix on slow until incorporated, then turn up the speed and whip.
Add the rest of the icing sugar, allow to incorporate and then beat on high for a couple of minutes.
Add in the room temperature cream cheese and beat until light, fluffy and smooth.
Layer and crumb coat the cake and then decorate with chopped walnuts and spray gold for some added BLING.
#coffeeandwalnut #coffeewalnut #coffeecake #homebaking #homebaker