Coffee and Walnut Cake (With a Cardamom Twist)

So as part of my Baking 101 series, where I teach you how to make bakery-style cakes at home, I thought it was about time we tackled a proper British classic: coffee and walnut cake.

Honestly, this is one of those cakes that everyone can make and quite frankly should. It’s nostalgic, cosy, lightly bitter from the coffee, nutty from the walnuts, and soft enough that you can’t stop going back for “just one more slice”.

But you know me. Just because something is classic doesn’t mean it needs to be boring.

So of course I added a little Remi twist.

We’re talking cardamom in the sponge (trust me on this) and a cream cheese coffee buttercream that is rich, tangy, and dangerously spoonable. Yes, I’m drooling already.

This version uses an oil-based sponge for extra moisture, gives you a lovely thick bakery-style loaf, and can easily be adapted into a layer cake if that’s more your vibe.

Let’s get into it.

Why Coffee and Walnut Cake Works So Well

Coffee and walnut is one of those flavour combinations that just makes sense. The bitterness of coffee balances sweetness, while walnuts bring texture and warmth. It’s understated but comforting, which is exactly why it’s stood the test of time.

My addition of cardamom gives it a subtle aromatic lift. You don’t taste “spice” exactly, but you notice something special happening in the background. It enhances the coffee rather than competing with it.

Think of it as the grown-up version of your childhood favourite.

Oil-Based Cakes = Moist Cakes

This recipe uses oil rather than butter in the sponge, and here’s why that matters.

Oil stays liquid at room temperature, which means your cake stays soft and moist for days. Butter cakes tend to firm up as they cool. Oil cakes don’t.

That’s also why this cake slices beautifully even straight from the fridge.

However, oil cakes rely heavily on proper egg and sugar aeration for lift, which brings me to a very important step.

The Most Important Step: Whipping the Eggs and Sugar

Because this is an oil-based cake, we don’t have the creaming stage (butter + sugar) to trap air.

So your only chance to build structure and lightness is when you whip your eggs and sugar together.

This step is non-negotiable.

Use an electric mixer and beat for 2 to 3 minutes, until the mixture becomes noticeably paler, thicker, and slightly fluffy. You should physically see it lighten in colour and increase in volume.

If you skip this or rush it, your cake will be dense. Take the extra minute. It’s worth it.

Baking is science with sprinkles, remember.

A Thick Sponge, Bakery Style

I personally love a really thick sponge, which is why this recipe works beautifully as a loaf cake.

But if you’d rather make it into a layer cake, you absolutely can.

Simply divide the batter between two sandwich tins and reduce the baking time slightly. You’ll end up with a classic coffee and walnut layer cake, perfect for birthdays or Sunday lunches.

Flexible baking is elite baking.

Cream Cheese Coffee Buttercream (Trust Me)

Traditional coffee and walnut cake usually comes with coffee buttercream.

Mine comes with cream cheese coffee buttercream, because:

1. Cream cheese adds tang.
2. It balances the sweetness.
3. It feels more modern.
4. It tastes unreal.

The slight acidity cuts through the richness of the sponge and makes every bite feel lighter, even though we’re very much still eating cake.

No regrets.

Ingredients That Matter

A few notes on ingredients before you start:

• Instant coffee or espresso powder both work. Just make sure it’s fully dissolved.
• Cardamom should be freshly ground if possible. Pre-ground is fine, but fresh gives better aroma.
• Walnuts should be lightly toasted for extra flavour (optional but recommended).
• Cream cheese must be full fat and cold for the frosting.

Little details make bakery-level results.

Storage Tips

This cake keeps beautifully.

Store it in an airtight container in the fridge for up to 4 days. Because of the oil-based sponge, it stays moist even when chilled.

Let slices come to room temperature before eating for best flavour.

It also freezes well unfrosted, which is perfect if you want to bake ahead.

Final Thoughts

Coffee and walnut cake is proof that classics don’t need reinventing, just gently upgraded.

With the addition of cardamom, a whipped oil-based sponge, and cream cheese coffee buttercream, this version feels nostalgic and modern at the same time.

It’s the kind of cake you make once and then keep coming back to.

Whether you bake it as a thick loaf or turn it into a layer cake, this is one of those reliable recipes that belongs in your permanent rotation.

And if you’re following along with my Baking 101 series, this is a brilliant example of how understanding a few core techniques (like whipping eggs properly) can completely change your baking.

Now go make yourself a slice, pop the kettle on, and enjoy.

Balance, right?

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