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 articles in her 20 years as a food writer.
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Diana Rattray
Updated 03/18/20
slice of Coffee Walnut Snack Cake on plate
Diana Rattray
  • Total: 45 mins
  • Prep: 20 mins
  • Cook: 25 mins
  • Yield: 8 to 10 servings
Nutritional Guidelines (per serving)
496 Calories
24g Fat
65g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8 to 10 servings
Amount per serving
Calories 496
% Daily Value*
Total Fat 24g 31%
Saturated Fat 10g 52%
Cholesterol 128mg 43%
Sodium 388mg 17%
Total Carbohydrate 65g 24%
Dietary Fiber 2g 7%
Protein 7g
Calcium 117mg 9%
*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 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:
  • 3/4 cup walnuts (divided)
  • 1 1/2 cups (7 ounces) all-purpose flour 
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick (4 ounces) butter (softened)
  • 1 cup sugar (granulated)
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/3 cup milk
  • 3 tablespoons strong espresso or very strong black coffee
  • Frosting:
  • 1 1/2 cups confectioners' sugar
  • 2 tablespoons butter (softened)
  • 3 tablespoons cream cheese (softened)
  • 2 to 3 teaspoons strong espresso or very strong black coffee

Steps to Make It

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

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

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

  4. 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.

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

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

  7. Fold in the finely chopped walnuts.

  8. Spread the batter in the prepared baking pan.

  9. 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.

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

Frosting

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

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

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

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

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