---
title: Coffee and Walnut Layer Cake
author: Nigella Lawson
source: https://www.nigella.com/recipes/coffee-and-walnut-layer-cake
serves: 8
total time: 1 hour
tags: dessert, cake, coffee, walnut, nigella-lawson
---

Preheat the oven to 180°C / 160°C fan / 350°F (gas mark 4).

Butter two 8-inch (20cm) #sandwich cake pans{} and line the bottom of each with #baking parchment{}.

Put @walnut pieces{50%g} and @caster sugar{225%g} into a #food processor{} and blitz to a fine nutty powder.

Add @soft unsalted butter{225%g}, @plain flour{200%g}, @instant espresso powder{4%tsp}, @baking powder{2.5%tsp}, @baking soda{0.5%tsp}, and @large eggs{4} and process to a smooth batter.

Add 1 to @milk{2%Tbsp}, pouring it down the funnel with the motor running or pulsing, to loosen the cake mixture to a soft, dropping consistency. (If making by hand, bash the nuts to a rubbly powder with a rolling pin and mix with the dry ingredients; cream the butter and sugar together, then beat in dry ingredients and eggs alternately, followed by the milk.)

Divide the mixture evenly between the 2 lined pans and bake in the oven for ~{25%minutes}, or until the sponge has risen and feels springy to the touch.

Cool the cakes in their pans on a #wire rack{} for about ~{10%minutes}, before turning them out onto the rack and peeling off the baking parchment to cool completely.

To make the buttercream, pulse @icing sugar{350%g} in the #food processor{} until lump-free, then add @soft unsalted butter{175%g} and process to make a smooth icing.

Dissolve @instant espresso powder{2.5%tsp} in @boiling water{1%Tbsp} and add it while still hot to the processor, pulsing to blend into the buttercream. (If making by hand, sieve the icing sugar and beat it into the butter with a wooden spoon, then beat in the hot coffee liquid.)

Place 1 sponge upside down on a #cake stand{} or serving plate. Spread with about half the buttercream frosting, then top with the second sponge right side up so the two flat sides meet in the middle. Cover the top with the remaining icing in a swirly pattern.

Gently press @walnut halves{10} into the top of the icing around the edge of the circle about 1 cm apart.