Coffee Walnut Loaf Cake
This Coffee and Walnut Loaf Cake is rich, buttery, and loaded with bold coffee flavor and crunchy toasted walnuts. It’s topped with a smooth coffee buttercream for the perfect afternoon treat.
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!
Notes
Note: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
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.
Nutrition
Calories: 543kcalCarbohydrates: 60gProtein: 6gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 113mgSodium: 306mgPotassium: 65mgFiber: 1gSugar: 41gVitamin A: 728IUCalcium: 71mgIron: 1mg
Tried this recipe?Let us know how it was!