COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Coffee and Walnut Cake

This coffee and walnut cake is a quick and easy recipe to bake up, perfect for sharing with friends!

about 8 - 10 slices

Easy 30 Minutes



For the recipe  Coffee and Walnut Cake

For The Sponge:

3 tablespoons Instant Coffee Granules
30 ml Water (Boiling)
220 g Margarine
220 g Light Brown Sugar
4 Eggs (Beaten)
250 g Self-Raising Flour

For The Buttercream:

200 g Unsalted butter (Softened)
400 g Icing Sugar
2 tablespoons Instant Coffee Granules
5 ml Dr. Oetker Caramel Flavour (1tsp)
15 ml Water (Boiling)

For the Decoration:

50 g Walnuts
25 g Dr. Oetker Dark Chocolate (Finely Chopped)




For The Sponge

Preheat the oven to 180°C/160°C fan oven/Gas Mark 4. Grease and line 2 x 8” round cake tins. Place the coffee granules in a jug and add the boiling water, stir until the coffee granules have dissolved and leave to one side.


Place the margarine and sugar into a bowl and cream together until smooth. Add the eggs and beat into the creamed mixture, if the mixture begins to curdle add a spoonful of flour.


Gently sieve the flour on top of the mixture and fold in and finally fold in the coffee.


Divide the mixture between the prepared cake tins and bake in the oven for 25–30 minutes until risen and skewer inserted into the centre comes out clean. Leave the cakes to cool in the tins for 15 minutes and then remove and place on a wire rack to cool completely.


For The Buttercream

Whilst the cakes are cooling make the buttercream. Place the coffee granules into a jug and add the boiling water, stir until the coffee granules have dissolved and place to one side.


Place the butter in a bowl and beat until glossy. Add half the icing sugar beat into the butter, once incorporated add the remaining icing sugar and continue to mix the buttercream. Add the coffee mixture and beat the buttercream until light and fluffy in texture.


To Decorate

Once cooled flatten the top of one of the cakes, using a serrated knife. Place half the buttercream into the sponge you have flattened and spread the evenly cover the sponge. Sandwich the other layer of sponge on top with the domed side facing up. 


Spread the remaining buttercream on top of the cake. Sprinkle the walnuts around the top edge of the cake and sprinkle the chopped chocolate on top of the cake. Your cake is not ready to serve and enjoy! 

Nutritional Information for the recipe Coffee and Walnut Cake

Per Serving Per 100 g / ml
Energy 3111 kJ
743 kcal
1934 kJ
462 kcal
Fat 40.62 g 25.23 g
Carbohydrate 90.26 g 56.06 g
Protein 4.02 g 2.49 g