James Martin’s Coffee and Walnut Cake is a masterclass in nostalgic British baking. Unlike dry, coffee-flavoured sponges, James ensures his cake is incredibly moist by using the classic “weigh-the-eggs” method (usually around 225g of each main ingredient) and enriching the batter with plenty of butter. His version often stands out because he doesn’t just put nuts on top—he packs chopped walnuts into the sponge for texture and uses a proper coffee extract (like Camp Coffee) or strong espresso for a deep, roasted flavor that cuts through the sweet buttercream.
Try More Recipes:
- James Martin Duck Egg Victoria Sponge
- James Martin Chocolate Cola Cake
- James Martin Genoise Sponge Cake
Why You Will Love This Coffee And Walnut Cake Recipe:
- Deep Coffee Flavor: James prefers using liquid coffee essence (like Camp) or very strong espresso in the sponge, which distributes flavor better than granules.
- The Crunch: Walnuts are folded into the batter, ensuring every bite has a savory, nutty crunch to balance the sweet sponge.
- The “Chef’s Touch”: James often finishes this cake with candied walnuts (walnuts dipped in caramel) for a professional, glass-like shine, rather than just raw nuts.
- Classic Buttercream: A rich, whipped butter and icing sugar filling that melts in the mouth.
James Martin Coffee and Walnut Cake Ingredients
- For the Sponge:
- 225g Unsalted Butter: Softened (plus extra for greasing).
- 225g Caster Sugar: Golden caster sugar works best for color.
- 4 Large Eggs: Free-range.
- 225g Self-Raising Flour: Sifted.
- 1 tsp Baking Powder: For extra lift.
- 3 tbsp Coffee Essence (e.g., Camp Coffee): Or 2 tbsp instant coffee granules dissolved in 1 tbsp boiling water (cooled).
- 75g Walnuts: Roughly chopped.
- For the Buttercream:
- 150g Unsalted Butter: Very soft.
- 300g Icing Sugar: Sifted.
- 2 tsp Coffee Granules: Dissolved in 1 tbsp boiling water (cooled).
- For the Decoration:
- 12 Walnut Halves: Kept whole (or candied, see tips).
How To Make James Martin Coffee and Walnut Cake
- Prep: Preheat your oven to 180°C (350°F) / 160°C Fan. Grease and line two 20cm (8-inch) loose-bottomed sandwich tins with baking parchment.
- Cream the Base: In a stand mixer or large bowl, beat the butter and caster sugar together for 5–7 minutes until the mixture is very pale, fluffy, and almost white. This aeration is crucial for a light sponge.
- Add Eggs: Beat the eggs in a jug. Slowly pour the eggs into the butter mixture, whisking continuously. If the mixture looks like it might curdle (separate), add a tablespoon of the weighed flour.
- Flavor: Whisk in the coffee essence (or cooled dissolved coffee).
- Fold: Sift the flour and baking powder into the bowl. Add the chopped walnuts. Using a large metal spoon or spatula, gently fold the dry ingredients into the wet. Stop as soon as the flour disappears to keep the air in.
- Bake: Divide the batter evenly between the two tins. Smooth the tops. Bake for 20–25 minutes. The cakes are ready when they are golden brown and spring back when gently pressed in the center.
- Cool: Leave in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
- Make Filling: Whisk the 150g soft butter and icing sugar together. Start slowly to avoid a sugar cloud, then beat on high speed for 5 minutes until pale and creamy. Beat in the dissolved coffee.
- Assemble: Place one sponge on your serving plate. Spread half the buttercream over it. Top with the second sponge. Spread the remaining buttercream on top (swirl it with a palette knife for a nice effect).
- Decorate: Arrange the walnut halves in a circle around the edge.
Recipe Tips
- James’s Candied Walnuts: For a showstopper finish, James heats 100g caster sugar in a pan until it turns to amber caramel. He then carefully dips the walnut halves into the hot caramel (using tweezers!) and lets them set on baking paper. This gives a sweet, crunchy “glass” coating.
- Coffee Essence vs. Granules: James often uses Camp Coffee essence (a chicory and coffee syrup) for baking because it has a thick consistency that doesn’t make the batter runny. If using granules, make the liquid very strong and thick.
- Sinking Nuts: If you find your walnuts sink to the bottom of the cake, toss them in a little bit of the flour before folding them into the batter. This helps them grip the mixture.
What To Serve With Coffee and Walnut Cake?
James Martin’s Coffee and Walnut Cake is the perfect companion to a strong cup of freshly brewed coffee or a pot of Earl Grey tea, which helps cut through the sweet, rich buttercream. For a more indulgent dessert course, serve a generous slice with a drizzle of fresh pouring cream or a scoop of vanilla bean ice cream on the side. If serving it as an after-dinner treat, it pairs beautifully with a small glass of coffee liqueur or a sweet cream sherry.
How To Store Leftovers Coffee and Walnut Cake?
- Tin: Keep in an airtight cake tin at room temperature. It stays moist for 3–4 days.
- Fridge: Only refrigerate if your kitchen is very hot, as the fridge can firm up the butter and dry out the sponge.
How To Reheat Leftovers Coffee and Walnut Cake?
Oven (Not Recommended): Avoid reheating in the oven. It tends to dry out the sponge and melt the frosting messily before the cake is warm.
- Room Temperature (Best Method): Remove the cake from the fridge 30–60 minutes before serving. This allows the butter in the sponge and frosting to soften, returning the cake to its ideal texture.
- Microwave (For Warm Dessert): Heat a single slice on a plate for 10–15 seconds max. This warms the sponge nicely, but be careful—if you go longer, the buttercream will melt completely into oil.
FAQs
Yes, a shot of strong cooled espresso works perfectly instead of granules and water.
The batter might have been too runny or overmixed. Coating the chopped nuts in a little flour before folding them in helps suspend them.
Yes. Bake in a rectangular tin (approx 20x30cm) for 35–40 minutes, then ice the top once cool.
Try More Recipes:
- James Martin Lemon Drizzle Cake
- James Martin Madeira Cake
- James Martin Victoria sponge cake with raspberries
Coffee and Walnut Cake Nutrition Facts
- Calories: ~620 kcal
- Total Fat: 40g
- Saturated Fat: 22g
- Sugars: 45g
- Carbohydrates: 60g
- Protein: 7g
James Martin Coffee And Walnut Cake
Course: Dessert, Afternoon TeaCuisine: BritishDifficulty: Easy8-10
servings20
minutes25
minutes620
kcalA classic British sponge cake enriched with coffee essence and chopped walnuts, sandwiched with a rich coffee buttercream.
Ingredients
- For the Sponge:
225g Unsalted Butter: Softened (plus extra for greasing).
225g Caster Sugar: Golden caster sugar works best for color.
4 Large Eggs: Free-range.
225g Self-Raising Flour: Sifted.
1 tsp Baking Powder: For extra lift.
3 tbsp Coffee Essence (e.g., Camp Coffee): Or 2 tbsp instant coffee granules dissolved in 1 tbsp boiling water (cooled).
75g Walnuts: Roughly chopped.
- For the Buttercream:
150g Unsalted Butter: Very soft.
300g Icing Sugar: Sifted.
2 tsp Coffee Granules: Dissolved in 1 tbsp boiling water (cooled).
Directions
- Prep: Preheat your oven to 180°C (350°F) / 160°C Fan. Grease and line two 20cm (8-inch) loose-bottomed sandwich tins with baking parchment.
- Cream the Base: In a stand mixer or large bowl, beat the butter and caster sugar together for 5–7 minutes until the mixture is very pale, fluffy, and almost white. This aeration is crucial for a light sponge.
- Add Eggs: Beat the eggs in a jug. Slowly pour the eggs into the butter mixture, whisking continuously. If the mixture looks like it might curdle (separate), add a tablespoon of the weighed flour.
- Flavor: Whisk in the coffee essence (or cooled dissolved coffee).
- Fold: Sift the flour and baking powder into the bowl. Add the chopped walnuts. Using a large metal spoon or spatula, gently fold the dry ingredients into the wet. Stop as soon as the flour disappears to keep the air in.
- Bake: Divide the batter evenly between the two tins. Smooth the tops. Bake for 20–25 minutes. The cakes are ready when they are golden brown and spring back when gently pressed in the center.
- Cool: Leave in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
- Make Filling: Whisk the 150g soft butter and icing sugar together. Start slowly to avoid a sugar cloud, then beat on high speed for 5 minutes until pale and creamy. Beat in the dissolved coffee.
- Assemble: Place one sponge on your serving plate. Spread half the buttercream over it. Top with the second sponge. Spread the remaining buttercream on top (swirl it with a palette knife for a nice effect).
- Decorate: Arrange the walnut halves in a circle around the edge.
Notes
- James’s Candied Walnuts: For a showstopper finish, James heats 100g caster sugar in a pan until it turns to amber caramel. He then carefully dips the walnut halves into the hot caramel (using tweezers!) and lets them set on baking paper. This gives a sweet, crunchy “glass” coating.
Coffee Essence vs. Granules: James often uses Camp Coffee essence (a chicory and coffee syrup) for baking because it has a thick consistency that doesn’t make the batter runny. If using granules, make the liquid very strong and thick.
Sinking Nuts: If you find your walnuts sink to the bottom of the cake, toss them in a little bit of the flour before folding them into the batter. This helps them grip the mixture.
