This super moist coffee walnut cake is frosted with delicious mascarpone cream and topped with walnuts. I love this cake! I also like to switch this recipe up for fall and sub the coffee/espresso for apple cider! It’s perfect served with coffee or hot cider. This cake serves 10-12 people.
Ingredients:
For the cake:
- 2 sticks softened unsalted butter
- 1/4 cup black coffee or espresso
- 2 1/2 cups ap flour
- 1 cup sugar
- 1 tsp baking powder
- 4 eggs
- 1 tsp vanilla extract
- 1/4 cup chopped walnuts + more whole walnuts for decoration
For the frosting:
- 1 cup powdered sugar + more for dusting
- 1/2 cup heavy cream
- 1 cup mascarpone
- 2 tablespoons coffee/espresso
Process:
Preheat oven to 350 F.
Lightly grease two 9-inch cake pans.
In a bowl using a hand or stand mixer, beat butter and sugar until smooth (1-2 minutes). Next sift in the flour and baking powder and add the eggs, vanilla and coffee/espresso and mix until smooth. Fold in the walnuts.
Pour batter into the cake pans and smooth out the tops with a spatula.
Bake on the center rack for 30 minutes or until golden brown. Test center with a knife to make sure it comes out clean. Allow to cool completely before removing from pans.
Meanwhile in a bowl using a hand or stand mixer, make the frosting by beating the sugar, cream, coffee/espresso and mascarpone together until smooth (1-2 minutes). Spread over the top of one of the cakes, then cover with the other cake, frost the top cake layer and decorate with whole walnuts. Serve with coffee and enjoy!
Source:
- Featured and main photo (Needpix)
No flour is mentioned in the instructions. Anything special or just dump it in?
The flour is used in step 3.