This Coffee and Walnut Loaf Cake is soft, buttery, and packed with bold coffee flavor and crunchy toasted walnuts. Topped with a whipped coffee buttercream, it’s the kind of cozy bake that pairs perfectly with a warm mug of your favorite brew.
The brewed coffee in the batter (I used cold brew!) adds depth without overpowering the sweetness, and the walnuts bring just the right amount of texture. It’s the kind of everyday cake that feels special enough for guests but simple enough to make on a relaxed afternoon.
Coffee and walnut is a classic flavor pairing that is perfect for the cooler fall and winter months. It’s perfect for cozy weekends, book club bakes, or casual coffee catch-ups with friends.
It also makes a lovely addition to holiday dessert tables, office potlucks, or as a “just because” bake when you're craving something rich and comforting.
If you love this Coffee and Walnut Loaf Cake, be sure to try my spiced zucchini loaf cake and my sourdough discard coffee cake—both are packed with cozy flavor and simple to make.
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Ingredients
For the cake:
- All-purpose flour
- Baking powder
- Baking soda
- Kosher salt
- Unsalted butter, softened
- Brown sugar, packed
- Large eggs, room temperature
- Vanilla extract
- Strong brewed coffee, cooled
- Whole milk or buttermilk
- Toasted walnuts, chopped
For the coffee buttercream:
- Unsalted butter, softened
- Powdered sugar, sifted
- Instant espresso or instant coffee (dissolved in hot water)
- Vanilla extract
- Salt
- Milk or cream (as needed for texture)
See recipe card for quantities.
Instructions
Note: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Step 1: Make the batter: Cream butter and sugar, add eggs, vanilla, coffee, and milk, then fold in dry ingredients and walnuts.
Step 2: Bake the loaf: Pour into a lined loaf pan and bake at 350°F for 45–55 minutes.
Step 3: Make the buttercream: Beat butter, powdered sugar, dissolved coffee, vanilla, and salt until fluffy.
Step 4: Frost & serve: Spread buttercream over the cooled loaf, slice, and enjoy.
Hint: For best results, weigh your ingredients with a kitchen scale.
Substitutions
- Milk: You can use buttermilk, whole milk, or your favorite plant-based milk alternative.
- Walnuts: Pecans or hazelnuts would also work well here.
- Coffee: Swap brewed coffee with a mix of espresso powder and water if needed. For a caffeine-free version, try decaf!
- Butter: Use dairy-free butter sticks if you’d like to make this loaf dairy-free.
Variations
- Add chocolate chips: Stir ½ cup of mini chocolate chips into the batter for a mocha twist.
- Make it a layer cake: Double the recipe, bake in two 8-inch round pans, and sandwich them with extra buttercream.
- Skip the frosting: Serve it plain or with a dusting of powdered sugar for a simple coffee snack cake.
Equipment
- Kitchen scale
- Stand mixer (or large mixing bowls with a hand mixer)
- 9x5-inch loaf pan
- Parchment paper
- Spatula or wooden spoon
- Measuring spoons
- Cooling rack
- Icing knife or spoon (for frosting)
- Toothpick (for doneness test)
Storage
Store any leftover loaf cake in an airtight container at room temperature for up to 2 days, or in the fridge for 4–5 days. Bring to room temperature before serving for the best texture.
To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature and enjoy.
Audrey's Tip
Toast the walnuts before adding them to the batter—about 6–8 minutes at 350°F (175°C). This deepens their flavor and makes the cake taste extra nutty and rich.
Related
Looking for other sweet recipes like this? Try these:
Coffee Walnut Loaf Cake
Equipment
- Kitchen Scale
- Stand mixer (or large mixing bowls with a hand mixer)
- 9x5-inch loaf pan
- Parchment Paper
- Spatula or wooden spoon
- Measuring spoons
- Cooling rack
- Icing knife or spoon (for frosting)
- Toothpick (for doneness test)
Ingredients
For the cake:
- 180 g all-purpose flour 1 ½ cups
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 120 g unsalted butter softened (½ cup)
- 150 g brown sugar packed (¾ cup)
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 120 ml strong brewed coffee ½ cup, cooled (I used cold brew)
- 60 ml whole milk or buttermilk ¼ cup
- 80 g toasted walnuts chopped (¾ cup)
For the coffee buttercream:
- 113 g unsalted butter softened (½ cup)
- 180–200 g powdered sugar sifted (1 ½ to 1 ⅔ cups)
- 2-3 teaspoon instant espresso or instant coffee dissolved in 1 tablespoon hot water, cooled
- ½ teaspoon vanilla extract
- Pinch salt
- 1–2 teaspoon milk or cream as needed for texture
Instructions
- Prep the pan: Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Make the batter: In a large bowl, cream butter and brown sugar until light and fluffy (2–3 minutes). Beat in eggs, one at a time, then vanilla. Mix in the brewed coffee and milk until smooth. Fold in the dry ingredients until just combined, then gently fold in walnuts.
- Bake: Pour batter into the prepared pan, smooth the top, and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the buttercream: Beat softened butter until creamy. Add powdered sugar, coffee mixture, vanilla, and salt. Beat until fluffy, adding milk or cream as needed for a spreadable texture.
- Frost & serve: Once the loaf is completely cool, spread buttercream generously over the top. Slice and enjoy!
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