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Walnut Coffee Cake

Walnut Coffee Cake

This cake is pure heaven to the tastebuds. The coffee added to it makes it moist and rich tasting. This is the perfect recipe for afternoon tea, and your friends will swear it's shop made. If you prefer a stronger coffee taste, you can replace the coffee with espresso in both the cake and the frosting.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings 6

Ingredients
  

Cake

  • ½ cup walnut pieces
  • 1 cup white sugar
  • 1 cup butter, room temperature
  • 1 ¾ cups Bisquick
  • 4 eggs
  • 2 tbsp milk
  • 2 tbsp instant coffee dissolved into 2 tbsp of hot water

Frosting

  • 2 ½ cups icing sugar
  • 1 ½ cups butter, salted
  • 2 tbsp instant coffee dissolved into 2 tbsp of hot water

Instructions
 

  • Preheat the oven to three hundred and seventy-five degrees. Grease two nine-inch cake pans and line with parchment paper.
  • In a food processor or chopper, combine one-half cup of walnut pieces and one cup of white sugar and process into a fine powder.
  • Add one cup of butter, one and three-quarters of a cup of Bisquick and four eggs. Process until smooth.
  • Pour in two tablespoons of milk and two tablespoons of instant coffee dissolve in the hot water and continue processing until all ingredients are well combined.
  • Pour the batter evenly into the two prepared cake pans. Bake for twenty to twenty-five minutes, or until a toothpick inserted into the middle comes out clean.
  • Remove cakes from pan, remove parchment paper and let cool on a wire rack. Prepare the frosting.
  • In a mixing bowl using an electric hand mixer, mix two-and-a-half cups of icing sugar, one and a half cups of salted butter, and two tablespoons of instant coffee dissolved into two tablespoons of hot water. Mix until smooth.
  • Cut the top off of one cake if needed to make it flat across the top and ice with half of the frosting. Place the other cake on top and ice with the remaining frosting. Cut cake into slices and enjoy.
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