Lucy M. This Coffee and Walnut Sheet Cake is moist, rich, and packed with coffee flavor — the perfect treat for coffee lovers!
I still remember the first time I made Coffee and Walnut Sheet Cake. It was a rainy afternoon, and I was craving something sweet but not too heavy. I had some leftover walnuts and strong coffee, so I thought, why not? The result was magical. The rich coffee flavor mixed perfectly with the crunchy walnuts, and the creamy coffee frosting made it even better. Now, it’s my go-to recipe when I want to impress guests or just treat myself to something special. If you love coffee and a bit of crunch, this cake will win you over.
Ingredients
Cake:
- 1¼ cups (275g) all-purpose flour
- 1¼ cups (225g) light muscovado sugar
- 1 cup + 1 tbsp (225g) buttery spread (cold)
- 4¼ tsp baking powder
- ½ tsp salt
- 4 extra-large eggs
- 2 tbsp strong coffee (brewed and cooled)
- 2 tbsp milk
- ⅔ cup (75g) walnuts, chopped
Frosting:
- ⅓ cup (75g) salted butter, softened
- 1¾ cups (225g) confectioners’ sugar, sifted
- 2 tsp strong coffee (brewed and cooled)
- 2 tsp milk
- 30g (1oz) walnuts, roughly chopped (for topping)
Instructions
- Preheat the oven to 350°F (180°C). Grease a large sheet pan and line it with parchment paper.
- Mix the dry ingredients – In a large bowl, whisk together the flour, baking powder, and salt.
- Cream the butter and sugar – In a separate bowl, beat the buttery spread and muscovado sugar until light and fluffy.
- Add the eggs – Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next.
- Add coffee and milk – Stir in the strong coffee and milk until the mixture is smooth and creamy.
- Combine wet and dry ingredients – Gradually fold the dry ingredients into the wet mixture until combined. Don’t overmix — just stir until you don’t see any flour streaks.
- Add walnuts – Fold in the chopped walnuts, distributing them evenly in the batter.
- Bake – Pour the batter into the sheet pan and smooth the top. Bake for 30–35 minutes or until a toothpick comes out clean. Let it cool completely.
- Prepare the frosting – Beat the softened butter until creamy. Slowly add the confectioners’ sugar, coffee, and milk until smooth and fluffy.
- Frost the cake – Spread the frosting over the cooled cake, then sprinkle the roughly chopped walnuts on top.
- Chill and serve – Let the cake sit in the fridge for about 20 minutes to set the frosting before cutting into squares.
Coffee and Walnut Sheet Cake
Ingredients
Method
- Preheat the oven to 350°F (180°C). Grease a large sheet pan and line it with parchment paper.
- Mix the dry ingredients – In a large bowl, whisk together the flour, baking powder, and salt.
- Cream the butter and sugar – In a separate bowl, beat the buttery spread and muscovado sugar until light and fluffy.
- Add the eggs – Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next.
- Add coffee and milk – Stir in the strong coffee and milk until the mixture is smooth and creamy.
- Combine wet and dry ingredients – Gradually fold the dry ingredients into the wet mixture until combined. Don’t overmix — just stir until you don’t see any flour streaks.
- Add walnuts – Fold in the chopped walnuts, distributing them evenly in the batter.
- Bake – Pour the batter into the sheet pan and smooth the top. Bake for 30–35 minutes or until a toothpick comes out clean. Let it cool completely.
- Prepare the frosting – Beat the softened butter until creamy. Slowly add the confectioners’ sugar, coffee, and milk until smooth and fluffy.
- Frost the cake – Spread the frosting over the cooled cake, then sprinkle the roughly chopped walnuts on top.
- Chill and serve – Let the cake sit in the fridge for about 20 minutes to set the frosting before cutting into squares.
Notes
Easy Coffee Substitute
You can use instant coffee instead of brewed coffee for a quicker option. Just dissolve 1 teaspoon of instant coffee in 2 tablespoons of hot water to replace brewed coffee. It gives the cake a rich coffee flavor without needing to brew a fresh cup. Adjust the strength based on how bold you want the flavor.If you’re a fan of coffee-flavored desserts, you might also enjoy my Gâteau Moka Aux Amandes recipe, which combines the rich taste of coffee with the crunch of almonds for a delicious treat.
Easy Coffee Substitute
You can use instant coffee instead of brewed coffee for a quicker option. Just dissolve 1 teaspoon of instant coffee in 2 tablespoons of hot water to replace brewed coffee. It gives the cake a rich coffee flavor without needing to brew a fresh cup. Adjust the strength based on how bold you want the flavor.
Nutritional Value
Per Serving:
- Calories: ~340 kcal
- Protein: 5g
- Fat: 22g
- Carbohydrates: 30g
- Sugar: 20g
- Fiber: 1g
Pro Tip: Make Strong Coffee
To make strong coffee, mix 2 teaspoons of coffee granules with 2 tablespoons of hot water. Let it cool before adding it to the batter or frosting for a rich and bold coffee flavor.
Conclusion
Coffee and Walnut Sheet Cake is the ultimate treat for coffee lovers. The rich coffee flavor combined with the crunch of walnuts and creamy frosting makes it hard to resist. It’s simple to make, easy to serve, and guaranteed to impress. Perfect for coffee breaks, dessert, or a weekend treat — you can’t go wrong with this cake!
