Name: Coffee and Walnut Loaf Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: British
Ingredients: 170g unsalted butter, softened; 170g caster sugar; 3 large eggs; 170g self-raising flour; 2 tbsp instant coffee (mixed with 1 tbsp hot water); 60g chopped walnuts; Extra walnuts for decoration (optional)

Why You’ll Love This Recipe

It’s perfect with a cup of coffee and ideal for afternoon tea.
You can make the cake in about 1 hour (including baking).
The texture is moist, fluffy, and tender — not dense.
It’s simple enough for beginner bakers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cake:
light brown sugar
butter (soft)
self‑raising flour
chopped walnuts
eggs
instant coffee (dissolved in a little water) or coffee essence
vanilla extract (optional)

Coffee Buttercream Icing:
icing sugar
butter (soft)
instant coffee (dissolved in a little water) or coffee essence
milk (optional)
chopped walnuts (for decoration)

Directions

Preheat the oven to 180°C (160°C fan, gas mark 4 / 350°F). Line a loaf tin with parchment paper.
In a large bowl, beat together butter and light brown sugar until light and fluffy.
Add the eggs, vanilla extract (if using), and dissolved coffee (or coffee essence) to the butter-sugar mixture. Mix until evenly combined.
Add the self‑raising flour and chopped walnuts. Mix until you have a smooth cake batter.
Pour the batter into the prepared loaf tin (about two-thirds full) and bake for about 45 minutes, or until a skewer inserted into the center comes out clean.
While the cake bakes, prepare the coffee buttercream: beat butter and icing sugar until light and fluffy, then add dissolved coffee (or essence) and a splash of milk if desired.
Once the cake is fully cooled, spread the buttercream over the top and sprinkle chopped walnuts for decoration.

Servings and timing

Serves: about 10 people
Preparation time: ~15 minutes
Baking time: ~45 minutes
Total time: ~1 hour

Variations

For a richer coffee flavor, once the cake is baked you can poke holes in the top and drizzle coffee syrup or a coffee liqueur so the cake absorbs more coffee taste.
If you prefer not to have walnut chunks, grind the walnuts finely or sprinkle chopped walnuts on top instead of mixing into the batter.
You can add dried fruits (like cranberries, raisins, or currants) to the batter for extra texture and flavor.
For a different shape, bake in a larger roasting tray rather than a loaf tin to turn it into a rectangular cake.

Storage/Reheating

Store the iced loaf in an airtight container at room temperature; it stays fresh for 2 to 3 days.
If undecorated (no buttercream), the plain loaf can last up to 5 days at room temperature.
You can freeze plain slices: place them in a freezer‑safe container (with parchment between slices) and freeze for up to 3 months. Reheat or thaw before serving.

FAQs

What type of flour should I use?

Use self‑raising flour so the loaf rises properly. If you only have plain flour, you’ll need to add a leavening agent.

Can I use caster sugar instead of brown sugar?

Yes — caster sugar works, though brown sugar adds a slightly richer, caramel-like sweetness.

Do the eggs need to be at room temperature?

Yes. Room-temperature eggs mix more smoothly into the batter and help create a better texture.

Can I skip the coffee buttercream icing?

Absolutely. The loaf tastes great on its own or with a light dusting of icing sugar.

What if the cake isn’t rising well or sinks in the middle?

This can happen if the batter is overmixed, if you open the oven door too soon, or if plain flour is used without added leavening.

How can I boost the coffee flavor?

Drizzle coffee syrup or coffee liqueur over the baked cake to intensify the coffee taste.

Can I omit walnuts or replace them with another nut?

Yes. Walnuts can be omitted or replaced with other nuts like pecans, hazelnuts, or almonds.

Is it okay to use salted butter instead of unsalted?

Yes, but the final taste may be slightly saltier. You may want to reduce added salt elsewhere if included.

How thick should the buttercream be before spreading?

It should be light, fluffy, and spreadable. If too thin, chill briefly; if too thick, add a splash of milk.

Can I make this cake gluten‑free, dairy‑free, or vegan?

Yes, with some modifications. Use gluten-free self-raising flour, dairy-free butter, and appropriate egg substitutes.

Conclusion

This coffee and walnut loaf cake is a flavorful, comforting dessert that’s easy to make and satisfying to enjoy. With its rich coffee taste, nutty texture, and creamy topping, it’s a recipe you’ll come back to whenever you need a treat that feels both homemade and indulgent. Perfect for everyday baking or special occasions.