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.
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
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!