Indulge in the ultimate coffee lover’s dream with this Decadent Walnut Espresso Cake, paired perfectly with a rich Coffee Buttercream. This recipe promises a well-balanced blend of flavors, meticulously detailed for an impeccable baking experience. Designed for simplicity and elegance, this cake is sure to impress with its depth of flavor and texture, making it a perfect centerpiece for any gathering.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup unsalted butter, room temperature
- 4 large eggs
- 1 cup buttermilk
- 1/2 cup strong brewed coffee, cooled
- 1 cup finely chopped walnuts
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
For the Coffee Buttercream:
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 1/4 cup strong brewed coffee, cooled
- 1 teaspoon vanilla extract
Directions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the creamed mixture alternately with the buttermilk and coffee, starting and ending with the flour mixture. Fold in the chopped walnuts.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the buttercream, beat the butter until creamy. Gradually add powdered sugar, 1 cup at a time, alternating with the coffee, and beat until smooth. Stir in the vanilla extract.
- To assemble, place one cake layer on a serving plate, spread with half of the coffee buttercream, then top with the second cake layer. Spread the remaining buttercream over the top and sides of the cake.
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Servings: 12 servings
Nutritional Information (per serving):
- Calories: 650 kcal
- Carbohydrates: 83 g
- Protein: 6 g
- Fat: 34 g
- Saturated Fat: 20 g
- Polyunsaturated Fat: 5 g
- Monounsaturated Fat: 7 g
- Trans Fat: 0 g
- Cholesterol: 145 mg
- Sodium: 200 mg
- Potassium: 125 mg
- Fiber: 1 g
- Sugar: 65 g
- Vitamin A: 1025 IU
- Vitamin C: 0 mg
- Calcium: 75 mg
- Iron: 2 mg
FAQs
- Can I use instant coffee instead of brewed coffee?
Yes, you can use instant coffee. Dissolve 2 teaspoons of instant coffee in 1/2 cup of hot water for the cake and 1 teaspoon in 1/4 cup of hot water for the buttercream. - How can I make this cake nut-free?
Simply omit the walnuts from the recipe. The cake will still be delicious without them. - Can this cake be made in advance?
Yes, you can bake the cake layers a day in advance. Wrap them in plastic wrap and store at room temperature. The buttercream can also be prepared ahead and refrigerated. Just be sure to bring it to room temperature before spreading. - How should I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best flavor and texture.