Coffee & Walnut Buttercream Cake

This delicious cake is not only tasty but is a feast for the eyes! You will be sure to impress family and friends with this winner.   

Here’s what you’ll need:

For The Cake 
1 & 1/3 cups plain flour
200g butter
1/2 cup brown sugar
1/2 cup caster sugar
3 eggs
1/2 tsp baking powder
5ml milk
1 cup chopped walnuts
50ml brewed coffee

For The Coffee Buttercream 
120g butter
2 & 2/3 cups of icing sugar
50ml brewed coffee


1. Preheat oven to 180° C
2. Line and grease round cake tin
3. Brew 1tbs The House of Robert Timms Espresso granulated coffee in 100ml hot water and leave to cool to room temperature. This will make 2x 50ml brewed coffee.


To make the cake
Step #1: Beat butter,  brown sugar and caster sugar until thick and pale.

Step #2: Add eggs, one at a time, beating well after each addition. 

Step #3: Fold in the sifted flour and baking powder, followed by the milk, chopped walnuts and 50ml brewed coffee.

Step #4: Pour the batter into your prepared pan and bake for approx. 35 minutes until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely on a wire rack.

To make the buttercream
Beat butter, icing sugar and 50ml brewed coffee until thick and pale.

Putting It All Together
Slice the cake horizontally into 3 layers. Place bottom layer on a serving plate and spread with half the buttercream. Top with another layer, then place remaining cake layer on top and spread with remaining buttercream. Garnish with extra nuts, then serve.


We brewed 2 x The House of Robert Timms Italian Espresso Coffee Bags for the recipe to provide an extra hit of coffee flavour. Brew the coffee and leave until it’s room temperature before adding to the mix in Step #3

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