Incredibly Moist Coffee-Walnut Snack Cake

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Diana Rattray
Updated 07/30/21
Coffee Walnut Snack Cake recipe

The Spruce / Diana Rattray
Prep: 20 mins
Cook: 35 mins
Total: 55 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
372 Calories
19g Fat
47g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 372
% Daily Value*
Total Fat 19g 25%
Saturated Fat 9g 45%
Cholesterol 72mg 24%
Sodium 231mg 10%
Total Carbohydrate 47g 17%
Dietary Fiber 1g 4%
Total Sugars 31g
Protein 5g
Vitamin C 0mg 1%
Calcium 61mg 5%
Iron 1mg 7%
Potassium 97mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This unique coffee-flavored snack cake is perfectly flavored with coffee or espresso, and the finely chopped walnuts give it an amazing texture. The frosting is also flavored with coffee or espresso, and a little cream cheese makes it especially smooth and delicious. 

This one-layer cake is the perfect size for most families, and it is so easy to prepare and bake. Make it for a weekend dessert or take it to a potluck or party. 

Ingredients

 Cake:

  • 4 ounces (8 tablespoons) unsalted butter, softened, more for the pan

  • 3/4 cup walnuts, divided

  • 1 1/2 cups (180 grams) all-purpose flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon table salt

  • 1 cup granulated sugar

  • 2 large eggs

  • 1/2 teaspoon pure vanilla extract

  • 1/3 cup milk

  • 3 tablespoons brewed espresso, or very strong black coffee

Frosting:

  • 1 1/2 cups confectioners' sugar

  • 2 tablespoons unsalted butter, softened

  • 3 tablespoons cream cheese, softened

  • 2 to 3 teaspoons brewed espresso or very strong black coffee

Steps to Make It

Note: While there are multiple steps to this recipe, this Coffee-Walnut Snack Cake is broken down into workable categories to help you better plan for preparation.

Make the Cake

  1. Gather the ingredients.

  2. Heat the oven to 350 F/180 C/Gas 4. Grease and flour an 8-inch round cake pan.

  3. With a food processor or food chopper, finely chop 1/2 cup of the walnuts. Set aside.

  4. Combine the flour, baking powder, and salt in a bowl; blend thoroughly and set aside.

  5. In a mixing bowl with an electric mixer, beat the 4 ounces of softened butter with the granulated sugar until light and fluffy. Beat in the eggs, one at a time, beating after each addition. Blend in the vanilla.

  6. In a measuring cup, combine the milk with the 3 tablespoons of espresso or coffee.

  7. With the mixer on low speed, blend in the flour mixture into the creamed mixture, alternating with the milk and espresso mixture. Blend well.

  8. Fold in the finely chopped walnuts.

  9. Spread the batter in the prepared baking pan.

  10. Bake for approximately 30 to 40 minutes, or until the cake springs back when lightly touched with a finger. A toothpick should come out clean when inserted into the center of the cake.

  11. Cool in the pan on a rack for 10 minutes. Carefully remove the cake from the pan and cool completely.

Make the Frosting and Frost the Cake

  1. In a mixing bowl with an electric mixer, blend the confectioners' sugar with the 2 tablespoons of butter and the cream cheese.

  2. Beat in the strong espresso or coffee, 1 teaspoon at a time, until the frosting is fluffy and spreadable. Add more confectioners' sugar if it becomes too thin.

  3. Coarsely chop the remaining 1/4 cup of walnuts.

  4. Spread frosting over the top and sides of the cooled cake. 

  5. Sprinkle the coarsely chopped walnuts over the top of the cake.

How to Store and Freeze

  • Coffee walnut snack cake will last in an airtight container for up to one week in the fridge.
  • Freeze leftover cake, unwrapped (to let the frosting harden), and then wrap the frozen cake in plastic wrap and foil. Freeze the wrapped cake for up to 3 months. When ready to eat, plan ahead of time as you must unwrap the cake and let it thaw at room temperature for about one to two hours.

Recipe Tags: