Eggless Coffee and Walnut Cake
This classic Eggless Coffee and Walnut Cake is rich, buttery, moist, and soft, with the delicious flavor of coffee and a crunch of walnuts in each bite! The cake is elegant with light and creamy coffee buttercream frosting.
Ingredients
- ½ cup + 2 tablespoon (150ml) milk
- 1 teaspoon white vinegar
- 2 tablespoon instant coffee granules
- 2 tablespoon hot water
- 2¼ cups (280g) all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (230g) unsalted butter softened to room temperature
- ½ cup + 2 tablespoon (125g) granulated sugar
- ½ cup + 2 tablespoon (125g) dark or light brown sugar
- ½ cup (120g) sour cream
- 1½ teaspoon vanilla extract
- ½ cup walnuts toasted and finely chopped
For Coffee Buttercream Frosting
- 1 cup (230g) unsalted butter softened to room temperature
- 4 cups (480g) icing sugar or as required
- 3-4 tablespoon whipping cream or whole milk
- 1 teaspoon instant coffee
- 1 tablespoon hot milk
- ¼ teaspoon vanilla
Instructions
Preparations
- Preheat the oven to 350°F (180°C). Generously grease two 8-inch cake pans and line them with parchment paper.
- Lightly toast the walnuts and finely chop them. Set aside.
- Add white vinegar to the milk, stir well, and let it stand for 5 minutes. It is the DIY version of buttermilk. But if you have store-bought buttermilk, you can use 150ml of it.
- Mix 2 tablespoon instant coffee granules into 2 tablespoon hot water until dissolved and set aside.
Making The Coffee and Walnut Cake
- Sift flour, baking powder, baking soda, and salt in a medium bowl and whisk well.
- In a stand mixer bowl fitted with a paddle attachment, beat butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Scrape the sides and bottom of the bowl.
- Add sour cream, vanilla, and dissolved coffee and mix until everything is well combined. Scrape the sides and bottom of the bowl as required.
- Add dry ingredients in two batches with the mixer on low speed, alternatively with the milk and vinegar mixture. Mix until just combined.
- Gently fold in the chopped walnuts with a spatula. The batter will be thick but very light and fluffy.
- Divide the batter evenly between the two prepared pans and bake in the preheated oven for 25-30 minutes or until a skewer inserted in the center comes out clean.
- Remove the cake pans from the oven and set them on a cooling rack. Let the cake layers completely cool in the pan before removing and frosting.
Making The Coffee Buttercream Frosting
- Dissolve coffee granules in one tablespoon of hot milk and set it aside to cool down.
- Using a stand mixer fitted with the paddle or whisk attachment or a handheld electric mixer, whip the butter on medium-high speed until light, creamy, and pale in color, about 5-6 minutes.
- Add the confectioners’ sugar, one spoonful at a time, and mix each until fully incorporated before adding the next.
- Add the cream or milk and vanilla, and beat on high speed for 3 to 4 minutes until the buttercream is very light, creamy, and fluffy. Taste and adjust the sugar if needed.
- At this time, adjust the consistency of the frosting. If your frosting is too thick, add milk or cream, one tablespoon at a time, and beat until you get the desired consistency.
- Finally, add dissolved coffee and mix until it is well incorporated.
- Use the buttercream immediately or store it in an airtight container in the refrigerator for up to one week. Let it come to room temperature before using.
Assembling and Frosting The Cake
- Ensure the cake layers are completely cooled down before you start frosting the cake.
- Using a large serrated knife, slice a thin layer off the tops of both cake layers to make a flat surface if required.
- Place one cake layer on the cake stand, rotating stand, or serving plate. Evenly cover the top with frosting and place the 2nd layer on top of it.
- Spread the frosting over the top and decorate with walnuts. You can also frost the cake all over the sides if you desire.
Storing and Freezing Suggestions
- Allow the cake layers to cool completely, cover them tightly with plastic wrap, and store them at room temperature for two days.
- If you want to keep them longer, refrigerate them for 3-4 days.
- Cake layers can be frozen, tightly covered, for up to a month.
- When ready to use them, thaw the cake in the fridge overnight and bring it to room temperature before frosting.
- However, please note that the cake layers will lose some of their moisture and fluffiness after freezing.
Notes
- Measuring: Make sure to measure the ingredients correctly. For the best result, use a kitchen scale to weigh the ingredients if you have one.
- Milk: To make DIY buttermilk, use full-fat or whole milk. However, you can use low-fat milk but do not use fat-free dairy.
- Walnuts: Lightly toast the walnuts and chop them finely for even distribution in the cake.
- Mixing The Batter: Do not overmix the cake batter; overmixing will make the coffee and walnut cake denser.
- Baking: Every oven is different, so keep an eye on the cake after 24 minutes of baking. Overbaking will make the cake dry and dense.
- Frosting: I have frosted the cake with coffee buttercream frosting. But you can frost the cake with your choice of frosting. This cake tastes delicious with vanilla buttercream, cream cheese icing, coffee whipped cream frosting, chocolate ganache, and many other cake frostings.
Nutrition (Approximate Values)
Calories : 354kcalCarbohydrates : 30gProtein : 3gFat : 25gSaturated Fat : 16gPolyunsaturated Fat : 1gMonounsaturated Fat : 6gTrans Fat : 1gCholesterol : 67mgSodium : 173mgPotassium : 85mgFiber : 0.5gSugar : 16gVitamin A : 776IUVitamin C : 0.1mgCalcium : 66mgIron : 1mg
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