Baking has always been a therapeutic experience for me. There’s something undeniably magical about the process-the soft, buttery smell that fills the kitchen, the rhythm of measuring and stirring, the anticipation of that first bite of something freshly baked. Of all the cakes I’ve made over the years, there’s one that stands out for its simplicity, elegance, and unmistakable depth of flavor: Nigella Lawson’s Coffee and Walnut Layer Cake.
Nigella Lawson has a unique way of transforming basic ingredients into something extraordinary. I first stumbled across this recipe during a weekend binge of Nigella’s shows, where her ability to make even the simplest dishes seem indulgent and comforting left a lasting impression. The Coffee and Walnut Layer Cake, with its rich coffee flavor and crunchy walnuts, was no exception. It seemed almost too perfect-a beautiful balance between bitter coffee, nutty walnuts, and soft, moist sponge. As I made it for the first time, I found myself eager to share the results-and it quickly became a go-to dessert for gatherings and family dinners.
In this post, I’m going to take you through Nigella’s Coffee and Walnut Layer Cake, sharing everything from the ingredients you’ll need to the little things I learned along the way that made it even more spectacular. I hope you find as much joy in making it as I did.
Nigella Lawson’s Coffee And Walnut Layer Cake Recipe
Now, before we get into the nitty-gritty of how to make this cake, let me tell you a bit more about why I love this particular recipe. It’s indulgent but not overwhelmingly sweet. The coffee flavor isn’t overpowering-it’s a gentle, soothing backdrop that plays beautifully with the nutty crunch of the walnuts and the soft, light sponge. It’s perfect for any occasion, but I’ve always found it particularly comforting during the fall or winter months when the days are a bit shorter and the need for a cup of coffee feels more urgent.
There’s also the fact that Nigella has this innate ability to make everything look effortlessly easy. Her recipes are always straightforward, never too fussy, but always a touch luxurious. And this Coffee and Walnut Cake is a perfect example of that.
Ingredient List
Let’s break down what you’ll need. As always with Nigella’s recipes, the list isn’t intimidating, and there are no overly obscure ingredients that will send you hunting through multiple stores. Here’s what you’ll need for this beauty:
For The Cake
- 200g (about 7 oz) unsalted butter, softened
- 200g (about 1 cup) caster sugar
- 4 large eggs, at room temperature
- 200g (about 1 ½ cups) self-raising flour
- 50g (about 1/2 cup) ground almonds
- 1 tablespoon instant coffee powder (make sure it’s a good quality one)
- 2 tablespoons boiling water
- 100g (about 1 cup) chopped walnuts (don’t skimp on this, the walnuts are crucial!)
For The Coffee Buttercream
- 250g (about 2 cups) unsalted butter, softened
- 500g (about 4 cups) icing sugar
- 1 tablespoon instant coffee powder
- 1 tablespoon boiling water
- A pinch of salt (to balance the sweetness)
For Decoration
- A few extra walnuts to scatter on top
Simple, right? You won’t find any weird chemicals or mystery powders here. The beauty of this cake lies in the quality of the ingredients-good butter, quality coffee, and fresh walnuts will make a huge difference. So, if you can, try to get the best you can afford.
How To Make Nigella Lawson’s Coffee And Walnut Layer Cake?
Now, let’s get into the fun part-making the cake itself!
Step 1: Preparing The Coffee
Start by dissolving the instant coffee powder in the boiling water. Stir it until it’s completely dissolved and set it aside. It’s tempting to skip this step, but trust me, taking the extra minute to properly dissolve the coffee is essential for getting that perfect flavor throughout the cake.
Step 2: Mixing The Dry Ingredients
Sift together your self-raising flour and ground almonds. I usually do this twice just to make sure it’s thoroughly combined. The almonds not only add a bit of texture but also contribute to the cake’s moistness.
Step 3: Creaming The Butter And Sugar
In a large mixing bowl, beat together the softened butter and sugar until it’s light and fluffy. This step is crucial-it creates the base for a soft and airy cake. You’ll want the butter and sugar to be well-combined, so don’t rush it.
Step 4: Adding The Eggs
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Don’t skip this step-if you add the eggs too quickly, the batter can separate.
Step 5: Folding In The Dry Ingredients
Add in your sifted dry ingredients, along with the coffee mixture and chopped walnuts. Gently fold everything together until it’s just combined-be careful not to overmix, as that can affect the texture.
Step 6: Baking
Divide the batter evenly between two greased and lined cake tins (I use 8-inch round tins). Bake at 180°C (350°F) for 25-30 minutes, or until a skewer inserted into the center comes out clean. This is the moment when your kitchen starts to smell incredible. Trust me, you’ll know when it’s ready.
Step 7: Preparing The Coffee Buttercream
While the cakes are cooling, it’s time to make the buttercream. Start by dissolving the coffee powder in boiling water, just like you did for the cake. Once that’s done, beat the softened butter until it’s light and fluffy, then add the icing sugar in stages. Once it’s all combined, add the dissolved coffee and a pinch of salt to balance the sweetness. Beat the mixture for a few more minutes until it’s smooth and creamy.
Step 8: Assembling The Cake
Once the cakes are completely cool, spread a generous layer of buttercream on top of one cake, then place the other cake on top. Spread more buttercream on top and around the sides of the cake. For an extra touch, scatter the remaining chopped walnuts on top. This not only adds a lovely crunch but also makes the cake look stunning.
Things I Learned
Making Nigella’s Coffee and Walnut Layer Cake for the first time was a learning experience. I’ve baked a lot of cakes, but this one felt a bit different.
- Quality Matters: I used a basic instant coffee the first time I made this, and while it was fine, I could definitely tell that a richer, higher-quality coffee would have made the flavor pop more. So, don’t skimp on the coffee! It’s the backbone of this cake’s flavor.
- Don’t Rush the Cooling Process: The cakes have to be completely cool before you add the buttercream. I made the mistake of rushing it once, and the buttercream started to melt right away. Patience really pays off here.
- Use a Light Hand with the Buttercream: When applying the buttercream, I found that less is more. A thin, even layer looks just as beautiful as a thick one but won’t overwhelm the flavors of the cake.