Velvety Coffee Walnut Layer Cake

Sofia Parker

Jan 18, 2026

Recipe Information

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 12 generous slices
Difficulty: Medium

Introduction

There is something undeniably comforting about the aroma of fresh coffee mingling with the buttery scent of a cake fresh out of the oven. The Coffee Walnut Layer Cake embodies that warm, inviting feeling in every bite. Whether you’re planning a relaxed weekend brunch, a sophisticated afternoon tea, or a celebratory birthday dessert, this cake delivers a perfect balance of robust coffee flavor, sweet crumb, and crunchy walnut texture. Its popularity stems from the way the deep, slightly bitter notes of espresso are softened by a creamy frosting, while toasted walnuts add a nutty crunch that keeps you reaching for another slice. The best Coffee Walnut Layer Cake recipe is simple enough for home bakers yet impressive enough to wow guests, making it a beloved staple in both casual and formal settings.

Ingredients

2 ½ cups all‑purpose flour
1 ½ cups granulated sugar
1  cup packed light brown sugar
1  tablespoon instant espresso powder
1  teaspoon baking powder
½  teaspoon baking soda
½  teaspoon salt
1  cup unsalted butter, softened
4 large eggs, room temperature
1  cup whole milk
½  cup strong brewed coffee, cooled
1  cup finely chopped toasted walnuts
1  teaspoon pure vanilla extract
For the coffee‑infused buttercream:
1  cup unsalted butter, softened
4  cups confectioners’ sugar, sifted
2  teaspoons instant espresso powder
2  tablespoons heavy cream
¼  teaspoon salt
½  teaspoon vanilla extract
Optional garnish: extra toasted walnut halves and a light dusting of cocoa powder

Instructions

Preheat your oven to 350°F (175°C). Grease two 9‑inch round cake pans, line the bottoms with parchment paper, and lightly dust with flour to ensure the cakes release easily after baking.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a small saucepan over low heat, dissolve the espresso powder in the brewed coffee. Allow it to cool slightly while you work on the batter.
Using a stand mixer fitted with the paddle attachment, cream the softened butter with the granulated sugar and brown sugar on medium‑high speed for about 3–4 minutes, until the mixture is light, fluffy, and pale in color. This step is crucial for an airy crumb in the easy Coffee Walnut Layer Cake.
Add the eggs one at a time, beating well after each addition. The batter will look slightly curdled, which is normal.
Stir in the vanilla extract, then gradually add the dry ingredients in three additions, alternating with the milk and the coffee‑espresso mixture. Begin and end with the dry ingredients. Mix on low speed just until incorporated; over‑mixing can lead to a dense texture.
Fold the toasted walnuts gently into the batter, reserving a handful for the top of the cake if you desire extra crunch.
Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Tap the pans lightly on the counter to release any trapped air bubbles.
Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean with only a few moist crumbs. Rotate the pans halfway through baking for even browning.
While the cakes are cooling, prepare the coffee‑infused buttercream. In a large bowl, beat the softened butter on medium speed until creamy, about 2 minutes.
In a separate bowl, whisk together the confectioners’ sugar, espresso powder, and salt. Slowly add this dry mixture to the butter, beating on low speed until incorporated.
Increase the mixer speed to medium‑high and add the heavy cream, vanilla extract, and a pinch of extra salt if needed. Beat for 3–4 minutes, until the frosting is light, airy, and spreads easily. If the frosting is too thick, add a teaspoon more cream; if too thin, add a bit more powdered sugar.
Once the cake layers have cooled completely on a wire rack, run a thin knife around the edges of each pan to loosen them, then invert onto plates and peel away the parchment.
Place one layer on a serving plate, spread a generous layer of coffee buttercream on top, then place the second layer. Using an offset spatula, cover the entire cake with a thin “crumb coat” of frosting, then refrigerate for 20 minutes to set the crumbs.
After the crumb coat has firmed, apply a final smooth layer of frosting. Sprinkle the remaining toasted walnut halves on the top, and if you like, dust lightly with cocoa powder for a decorative finish.
Allow the finished homemade Coffee Walnut Layer Cake to sit at room temperature for about 15 minutes before slicing. This lets the flavors meld and the frosting soften just enough for clean cuts.
Serve the cake with a drizzle of extra espresso or a side of fresh berries for contrast, and enjoy the best Coffee Walnut Layer Cake recipe with family and friends.

Pro Tips & Notes

For an even deeper coffee flavor, replace the instant espresso powder with 2 tablespoons of finely ground dark roast coffee beans, blended into the buttercream using a food processor.
If you prefer a gluten‑free version, substitute the all‑purpose flour with a 1‑to‑1 gluten‑free flour blend that contains xanthan gum for structure.
To keep the walnuts from turning bitter, toast them lightly in a dry skillet over medium heat for 4–5 minutes, stirring constantly, then let them cool completely before folding into the batter.
When making the frosting, sift the confectioners’ sugar twice to avoid any lumps that could affect the smoothness of the easy Coffee Walnut Layer Cake’s finish.
For a lighter frosting, you can replace half of the butter with cream cheese, creating a subtle tang that pairs beautifully with the coffee and walnut flavors.
If you need to double the recipe for a larger celebration, simply double all ingredients and bake in three 9‑inch pans, adjusting the bake time to 30–35 minutes per layer.

Nutrition Facts (per serving)

Calories: 420
Carbohydrates: 52 g
Protein: 6 g
Fat: 22 g

Frequently Asked Questions

How should I store the Coffee Walnut Layer Cake? Keep the cake covered with a loose sheet of parchment or an airtight dome at room temperature for up to 2 days. For longer storage, refrigerate it wrapped tightly; it will stay fresh for up to 5 days. Let the cake come to room temperature before serving for optimal flavor.
Can I substitute the walnuts with another nut? Absolutely. Pecans, almonds, or hazelnuts work nicely. Toast them the same way you would the walnuts to preserve the crunch and enhance the nutty aroma.
How do I scale the recipe for a larger crowd? Multiply each ingredient by the desired factor and use larger or additional cake pans. For a 3‑layer version, increase each ingredient by 1.5 times and bake at the same temperature, adding a few extra minutes to the bake time to ensure the center is set.
What are common mistakes to avoid when making this cake? Over‑mixing the batter can create a dense crumb, so mix just until combined. Also, make sure the coffee‑espresso mixture is cool before adding it to the batter; hot liquid can melt the butter and affect texture. Finally, allow the cakes to cool completely before frosting to prevent a soggy crumb coat.

Closing

The homemade Coffee Walnut Layer Cake is more than just a dessert; it’s a celebration of flavor, texture, and aroma that brings comfort and elegance to any occasion. By following the best Coffee Walnut Layer Cake recipe, you’ll create a moist, coffee‑kissed sponge that pairs perfectly with crunchy toasted walnuts and a silky buttercream. Whether you’re an experienced baker or just looking for an easy Coffee Walnut Layer Cake to impress, this recipe delivers every time. Give it a try, share it with loved ones, and discover why this cake has become a favorite in kitchens around the world.

Like this recipe? Leave a comment below and let me know how it turned out for you!

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