{"id":364115,"date":"2026-08-02T20:26:22","date_gmt":"2026-08-02T20:26:22","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/coffee-and-walnut-loaf-cake\/"},"modified":"2026-08-02T20:26:22","modified_gmt":"2026-08-02T20:26:22","slug":"coffee-and-walnut-loaf-cake","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=364115","title":{"rendered":"Coffee And Walnut Loaf Cake"},"content":{"rendered":"


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Soft sponge packed full of coffee flavour and chopped walnuts, topped with smooth coffee buttercream<\/a> and walnut pieces.<\/em><\/p>\n

Skip to the recipe<\/a> | Recipe FAQs<\/a><\/p>\n

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One style of cake that has been a bit lacking from my site is loaf cakes and I decided it was about time I fixed the situation with one of my favourite flavours of cake \u2013 coffee and walnut.<\/p>\n

This coffee and walnut loaf cake has all the hallmarks of my popular coffee and walnut cake<\/a>, but in rectangular form. Both the sponge and the buttercream are packed full of coffee flavour and the cake has chopped walnut pieces running through it (in my opinion there\u2019s nothing worse than a cake that claims to be coffee and walnut, but the only walnut is a single half added as decoration. Seriously, if you\u2019re going to call it coffee and walnut then it should have plenty of both).<\/p>\n

One extra feature this coffee and walnut loaf cake has over my classic coffee and walnut cake is the addition of a coffee drizzle underneath the buttercream. This is added while the cake is hot in its tin to make sure you have a lovely moist loaf that\u2019s packed full of flavour.<\/p>\n

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Coffee and Walnut Loaf Cake FAQs<\/h2>\n

If it\u2019s your first time making this recipe or you have a question, please take a moment to have a read through my FAQs for some extra tips and allergen information.<\/p>\n<\/div>\n<\/div>\n

How long does this cake last for and how should it be stored?<\/h2>\n

This cake will be fine to eat for up to seven days after baking if it\u2019s stored in an airtight container.<\/p>\n

\u2744\ufe0f Suitable for freezing<\/p>\n

This cake is suitable for freezing. Simply pop it into a freezer-safe, airtight container and freezer. If you want to save space in your freezer\/using your container for something else, once the cake is frozen solid, it can be removed from the container and wrapped in clingfilm. If you use this option, make sure you remove the clingfilm before defrosting the cake to ensure that it doesn\u2019t stick to the buttercream.<\/p>\n

Am I OK to make this without the walnuts?<\/h2>\n

Absolutely, if you\u2019d prefer just a simple coffee loaf cake, then make the recipe as per the instructions minus the chopped walnuts in the cake mix and those added as decoration.<\/p>\n

Can I use other nuts instead of walnuts?<\/h2>\n

Absolutely. I\u2019ve opted for walnuts as coffee and walnut is such a classic combination, but you can switch them up for any other types of nuts if you prefer. This cake would also taste particularly good with pecan nuts.<\/p>\n

Can I use a shot of espresso or filter coffee instead of instant coffee?<\/h2>\n

This isn\u2019t something I recommend.<\/p>\n

I\u2019ve chosen to use instant coffee in this recipe as it has a far more intense flavour than espresso (the amount of espresso you would need to get the same flavour would mean adding too much liquid to the cake and buttercream which would mess up the texture of both).<\/p>\n

Whilst I wouldn\u2019t recommend using espresso in the cake mixture you can use it to make the coffee drizzle.<\/p>\n

You also cannot use ground coffee beans in place of the instant coffee.<\/p>\n

Can I use coffee essence instead of instant coffee?<\/h2>\n

This isn\u2019t something I have tested, but I have received feedback from others who have used Camp Coffee Essence in both my coffee cake and coffee buttercream (and also to make coffee flavoured versions of my fondant filled chocolates) and they have reported that it has worked well.<\/p>\n

Can I make this using decaffeinated coffee?<\/h2>\n

Yes.<\/p>\n

This cake works equally as well with both regular and decaf coffee.<\/p>\n

How do I grind my instant coffee granules to a powder?<\/h2>\n

For the main cake I recommend using either instant coffee powder or instant coffee granules which have been ground into a powder. I usually opt for granules (as these are what I usually have in the cupboard) and I give them a quick burst in my electric spice grinder. If you don\u2019t have one then you could also use a pestle and mortar or simply crush then with the back of a spoon in a bowl (this doesn\u2019t work for crushing many things, but as coffee granules are quite soft it works perfectly well).<\/p>\n

Can I make this recipe as a layer cake?<\/h2>\n

This recipe is specifically designed to be made as a loaf cake. If you\u2019d like to make a layer cake version, the take a look at my classic coffee and walnut cake recipe<\/a>.<\/p>\n

If you want a different size of layer cake (or a traybake) then you can use my coffee cake recipe<\/a>, which has a calculator to adjust the ingredients for different tin sizes. Then turn it into a coffee and walnut cake by adding 50g of chopped walnuts per 100g of flour.<\/p>\n

Can I make this recipe into cupcakes?<\/h2>\n

Again, this recipe has been designed as a loaf cake. If you\u2019d like to make coffee and walnut cupcakes, then I\u2019d recommend making a batch of my coffee cupcakes<\/a>, folding 75g of chopped walnuts into the cake mixture before baking and adding a chopped walnut for decoration.<\/p>\n

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Coffee and Walnut Loaf Cake<\/h2>\n