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Coffee and Walnut Sheet Cake

Coffee and Walnut Sheet Cake

Coffee and Walnut Sheet Cake is one of my go-to recipes when I want something sweet but not overly sugary. The combination of rich coffee and crunchy walnuts creates a perfect balance of flavor and texture. The cake is light and fluffy, with a creamy coffee-flavored frosting that melts in your mouth. Plus, the sheet cake format makes it easy to cut and serve for any occasion. If you love coffee and nuts, this cake is a match made in heaven.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 15
Course: Dessert
Cuisine: British
Calories: 340
Ingredients Method Notes

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
  • 30 g 1oz walnuts, roughly chopped (for topping)

Method
 

  1. Preheat the oven to 350°F (180°C). Grease a large sheet pan and line it with parchment paper.
  2. Mix the dry ingredients – In a large bowl, whisk together the flour, baking powder, and salt.
  3. Cream the butter and sugar – In a separate bowl, beat the buttery spread and muscovado sugar until light and fluffy.
  4. Add the eggs – Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next.
  5. Add coffee and milk – Stir in the strong coffee and milk until the mixture is smooth and creamy.
  6. 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.
  7. Add walnuts – Fold in the chopped walnuts, distributing them evenly in the batter.
  8. 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.
  9. Prepare the frosting – Beat the softened butter until creamy. Slowly add the confectioners’ sugar, coffee, and milk until smooth and fluffy.
  10. Frost the cake – Spread the frosting over the cooled cake, then sprinkle the roughly chopped walnuts on top.
  11. 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.