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    Moist Coffee Cake

    If you’re looking for a moist, fluffy coffee cake that is bursting with coffee flavour, then this recipe is it! Soft coffee cake layers are sandwiched between the most divine white chocolate and coffee whipped ganache frosting, and lightly candied walnuts – YUM!

    coffee cake

    How to make coffee cake

    This recipe has three different elements, but they’re all easy to put together!

    The whipped ganache frosting is the star of this cake so I would highly recommend making it. It’ll be best to start on the ganache first before making the cake as it needs time to cool in the fridge before whipping (instructions for making the ganache are after the coffee cake).

    Coffee cake

    For the coffee cake, begin by preheating your oven to 160 °C (320°F) with the fan on (see note 4 on recipe card below if you don’t have a fan function) and grease and/or line two 8 inch cake tins (I use my homemade cake release). Set aside for now. 

    In a bowl, sift together flour, cornflour, baking soda, baking powder, salt and instant coffee powder. Using a whisk or fork, mix until well combined. Set aside.

    coffee cake

    In another bowl, add in your butter, vegetable oil and soft brown sugar. Using an electric mixer (hand or stand mixer are both fine – see note 2 on recipe card below), cream together for 2 minutes until light and creamy.

    Add in eggs one by one, mixing well in between each addition (about 10-15 seconds between eggs).

    Add in your vanilla, vinegar and half a cup of the buttermilk, and mix until well combined. The batter may look curdled but that’s okay. Now set your mixer aside as the remainder of the batter will be finished by hand.

    coffee cake

    Finish off by adding in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in the remaining 1 cup of buttermilk, and fold it in until just combined. Lastly, add in the remaining dry ingredients and gently fold it into the mixture until just combined. Do not overmix (see note 3 on recipe card below). Your batter should be nice and smooth and no longer curdled.

    coffee cake

    Divide the batter evenly into the two 8 inch cake tins and bake for 30 minutes or until a toothpick comes out clean. Once done, let the cakes cool in the cake tins for 20 minutes and then turn them out onto a wire rack to completely cool before frosting.

    coffee cake

    coffee cake

    White chocolate and coffee whipped ganache frosting

    Chop up your chocolate into small pieces (no need to do this if using chocolate callets) and place in a heat proof bowl.

    Place the cream in a saucepan over a low-medium heat and heat it up until it begins to gently bubble. Once it’s gently bubbling, immediately take it off the heat (you don’t want to overheat the cream) and pour it over the chocolate. Add in the coffee at this point too but no need to mix it.

    coffee ganache

    coffee ganache

    Allow the chocolate/cream mixture to sit for 5 minutes untouched. After 5 minutes, stir with a spatula and then using an immersion blender, blend until smooth. Keep the immersion blender at the bottom of the bowl to prevent air bubbles getting into the ganache.

    Pour the ganache into a wide baking tray/dish (this will allow it to cool quicker), and cover it with cling wrap so that it’s touching the top of the ganache. This will prevent a skin from forming as it cools. Place it in the fridge for at least a few hours to allow it to thicken up slightly and become very cold. You can also do this step the day beforehand.

    Once ready, pour the ganache into a bowl and whip until you reach semi-stiff peaks. It comes together quite quickly so be careful not to overwhip the cream.

    coffee ganache

    Lightly candied walnuts

    Place a saucepan over a medium heat and add in sugar, butter and cinnamon, stirring occasionally.

    Once the sugar is melted and begins to gently bubble, add in the walnuts and stir so that the walnuts are evenly coated with the butter/sugar mixture. Once coated immediately take it off the heat and pour it onto a tray. Use a spatula or spoon to separate the walnuts.

    candied walnuts

    Allow the walnuts to cool and harden (about 5 minutes or so).

    candied walnuts

     

    How to decorate this coffee cake

    OPTIONAL: Begin by trimming off the top of the cake layers so that they’re nice and flat. These cake layers bake up quite flat so you should only need to trim off a very small amount.

    Place your first cake layer onto your cake stand, and spread out a generous amount of the whipped ganache frosting on top. Evenly distribute half of the candied walnuts on top of the cream.

    coffee cake

    Place the next cake layer on top and cover the top and sides with more whipped ganache. I like to do a little bit of piping on the top (I used a 1A piping tip for this cake). Finish off by evenly distributing the remaining walnuts on top. Enjoy!

    coffee cake

    coffee cake

     

    coffee cake

    Moist Coffee Cake

    If you're looking for a moist, fluffy coffee cake that is bursting with coffee flavour, then this recipe is it! Soft coffee cake layers are sandwiched between the most divine white chocolate and coffee whipped ganache frosting, and lightly candied walnuts - YUM!
    5 from 24 votes
    Print Pin Rate Watch Video
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Cool Time: 2 hours
    Total Time: 2 hours 50 minutes
    Servings: 12 people

    IMPORTANT: For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

    Ingredients
     

    Coffee Cake

    • cups (320 g) flour - regular all purpose (see note 1 if you want to use cake flour)
    • cup (40 g) cornflour - also known as cornstarch
    • ½ tsp baking soda
    • 1 tsp baking powder
    • ½ tsp salt - omit if using salted butter
    • 4 tbsp (15 g) instant coffee powder - I use a fine powdered coffee
    • ½ cup (113 g) unsalted butter - room temperature
    • ½ cup (105 g) unflavoured vegetable oil - I use canola
    • cups (300 g) soft brown sugar - firmly packed (see note 6)
    • 3 large eggs - room temperature
    • tbsp vanilla essence/extract
    • 1 tsp white vinegar
    • cups (337 g) buttermilk - room temperature, see note 5 if using a homemade buttermilk substitute

    Whipped White Chocolate & Coffee Ganache Frosting

    • 1 cup (180 g) white/milk chocolate - couverture preferred, otherwise regular eating chocolate. Try not to use compound white chocolate.
    • 3 cups (675 g) cream - minimum fat percentage of 34%
    • tbsp instant coffee powder - I use a fine powdered coffee

    Lightly Candied Walnuts

    • 2 tbsp (30 g) soft brown sugar
    • 1 tbsp (14 g) unsalted butter
    • ½ tsp ground cinnamon
    • 1 cup (100 g) walnuts - roughly chopped or halved

    Instructions

    • IMPORTANT: For this recipe I would highly recommend using gram measurements, especially for the flour for accurate results. It has a high fat/liquid ratio so slight adjustments to the quantities can throw off the balance of the cake 🙂
    • The whipped ganache frosting is the star of this cake so I would highly recommend making it! It'll be best to start on the ganache first before making the cake as it needs time to cool in the fridge before whipping (instructions for making the ganache are after the coffee cake).

    Coffee Cake

    • Preheat oven to 160 °C (320°F) with the fan on (see note 4 if you don't have a fan function) and grease and/or line two 8 inch cake tins (I use my homemade cake release). Set aside.
    • In a bowl, sift together your flour, cornflour, baking soda, baking powder, salt and instant coffee powder. Using a whisk or fork, mix until well combined. Set aside.
    • In another bowl, add in your butter, vegetable oil and soft brown sugar. Using an electric mixer (hand or stand mixer are both fine - see note 2), cream together for 2 minutes until light and creamy.
    • Add in eggs one by one, mixing well in between each addition (about 10-15 seconds between eggs).
    • Add in your vanilla, vinegar and half a cup of the buttermilk, and mix until well combined. The batter may look curdled but that's okay. Now set your mixer aside as the remainder of the batter will be finished by hand.
    • Finish off by adding in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in the remaining 1 cup of buttermilk, and fold it in until just combined. Lastly, add in the remaining dry ingredients and gently fold it into the mixture until just combined. Do not overmix (see note 3). Your batter should be nice and smooth and no longer curdled (see note 7 if your batter is still curdled).
    • Divide the batter evenly into the two 8 inch cake tins and bake for 30 minutes or until a toothpick comes out clean. Once done, let the cakes cool in the cake tins for 20 minutes and then turn them out onto a wire rack to completely cool before frosting.

    Whipped White Chocolate & Coffee Ganache

    • Chop up your chocolate into small pieces (no need to do this if using chocolate callets) and place in a heat proof bowl.
    • Place the cream in a saucepan over a low-medium heat and heat it up until it begins to gently bubble. Once it's gently bubbling, immediately take it off the heat (you don't want to overheat the cream) and pour it over the chocolate. Add in the coffee at this point too but no need to mix it.
    • Allow the chocolate/cream mixture to sit for 5 minutes untouched. After 5 minutes, stir with a spatula and then using an immersion blender, blend until smooth. Keep the immersion blender at the bottom of the bowl to prevent air bubbles getting into the ganache.
    • Pour the ganache into a wide baking tray/dish (this will allow it to cool quicker), and cover it with cling wrap so that it's touching the top of the ganache. This will prevent a skin from forming as it cools. Place it in the fridge for at least a few hours to allow it to thicken up slightly and become very cold. You can also do this step the day beforehand.
    • Once ready, pour the ganache into a bowl and whip until you reach semi-stiff peaks. It comes together quite quickly so be careful not to overwhip the cream.

    Lightly Candied Walnuts

    • Place a saucepan over a medium heat and add in sugar, butter and cinnamon, stirring occasionally.
    • Once the sugar is melted and begins to gently bubble, add in the walnuts and stir so that the walnuts are evenly coated with the butter/sugar mixture. Once coated immediately take it off the heat and pour it onto a tray. Use a spatula or spoon to separate the walnuts.
    • Allow the walnuts to cool and harden (about 5 minutes or so).

    Assembly

    • OPTIONAL: Begin by trimming off the top of the cake layers so that they're nice and flat. These cake layers bake up quite flat so you should only need to trim off a very small amount.
    • Place your first cake layer onto your cake stand, and spread out a generous amount of the whipped ganache frosting on top. Evenly distribute half of the candied walnuts on top of the cream.
    • Place the next cake layer on top and cover the top and sides with more whipped ganache. I like to do a little bit of piping on the top (I used a 1A piping tip for this cake). Finish off by evenly distributing the remaining walnuts on top. Enjoy!

    Video

    Notes

    Note 1. You can use cake flour in replacement of the all purpose flour and cornstarch in this recipe (325g total required). 
    Note 2. If using a stand mixer, then use the paddle attachment for the initial mixing, but continue to do the last step by hand as stated in the recipe.
    Note 3. By gently folding in the ingredients, it prevents too much gluten from forming, thus giving us a softer cake. Only mix until the strands of flour have disappeared and the batter is uniform. 
    Note 4. In this recipe I use an oven with the fan function turned on. The fan forced function cooks cakes/cupcakes faster, so if your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F) so that the cake/cupcake bakes at the same rate as mine 🙂
    Note 5. I use store bought buttermilk which is thicker than a homemade substitute. For this recipe, because it uses a lot of buttermilk, a homemade substitute doesn't give the same results. If you are using a homemade version you will need to reduce the amount of buttermilk to about 1 cup (275g).
    Note 6. If using measuring cups for this recipe, then you want to firmly pack your soft brown sugar. To do this, pack your measuring cup with sugar and using the back of a spoon, press the sugar into the cup with a little bit of pressure (not too much) and then fill the remaining cup with more sugar.
    Note 7. If your batter is curdled, then your cake may not bake evenly and you'll probably end up with the bottom of your cake being denser than the rest, due to the liquids and fats separating. This will also give your cake an oily feel.  If this does happen, it either means one or more of your ingredients weren't at room temperature or there is too much liquid in your batter. If it's due to too much liquid in your batter, then add in a tablespoon or so of flour and fold it in gently until the batter is no longer curdled. 

    Nutrition

    Calories: 792kcal | Carbohydrates: 69g | Protein: 10g | Fat: 54g | Saturated Fat: 26g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 148mg | Sodium: 271mg | Potassium: 357mg | Fiber: 2g | Sugar: 41g | Vitamin A: 1329IU | Vitamin C: 1mg | Calcium: 175mg | Iron: 2mg

    Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

    Keyword: coffee and walnut cake, coffee cake, moist coffee cake, soft coffee cake
    Tried this recipe?I love hearing from you! Tag me @cakesbymk.nz on instagram so I can see your amazing creations 🙂

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    67 Comments

    • Lo-Ann

      5 stars
      Thank for the lovely, delicious, easy recipes. It is gold. Your recipes are my go-to when I have to bake.

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    About me

    Welcome to my blog! My name is Maryam and I LOVE baking! :) I hope to provide you with the tools (i.e. simple, from-scratch, quality tested recipes), so that you can confidently bake up delicious treats to share with your family and friends!

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