Last weekend I went home to celebrate my dad’s birthday and I decided to bake him a birthday cake. His favourite is coffee and walnut so I knew that this was the type of cake I was going to make. It’s great for a mid-afternoon treat and goes perfectly with a latte or a cappuccino.
To make it, I used a normal cake recipe which is adapted from my cupcakes recipe which you can see here and I added in the espresso and walnuts for the flavour. You can use this recipe as base recipe for any birthday cake and add in flavours such as chocolate or salted caramel. It’s so easy to make, if I can do it, anyone can!
I wanted the cake to be quite tall, so I bought these 6 inch cake tins from amazon specifically from this cake. I might even use them to make a rainbow cake next time! This ‘happy birthday‘ cake topper was a perfect way to decorate.
Keep scrolling for my coffee and walnut cake recipe!
Makes a 6 inch cake with 4 layers.
225g butter and a little bit for greasing too
225g caster sugar
50ml espresso coffee
225g self-raising flour
75g walnuts, roughly chopped
285g icing sugar
50ml espresso coffee
And walnut halves to decorate!
- Preheat your oven to 180 degrees
- Mix together the butter and sugar
- Add the beaten eggs and mix well
- Next add the espresso coffee and mix well
- Add the flour and crushed walnuts and mix well
- Grease your baking tins well with some butter
- Divide the mixture equally between the baking tins using a spoon
- Bake in the oven for 20 minutes
- Once baked, take the cakes out of the tins and onto a wire rack to cool- it’s time to start the icing
- Using an electric whisk, beat the butter and icing sugar until it turns pale in colour
- Add the espresso coffee and mix well
- Transfer the buttercream mix to a piping bag and pipe a layer on each of the cakes
- Assemble the cakes on top of each other and add any remaining icing to the top of the cake
- Finally, add walnut halves to decorate and anything else you might have
Let me know if you make this, and enjoy!
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