Coffee and Walnut Traybake Cake

4.67 from 3 votes

Bake this delicious Coffee and Walnut Traybake Cake using a regular butter sponge cake recipe in a traybake tin. With the additional flavours of coffee and chopped walnuts, this classic British dessert is elevated to a sophisticated level. To complete it, the cake is topped with a coffee-flavoured icing and garnished with additional chopped walnuts, making it an ideal treat for your mid-morning snack or afternoon tea treat.

Prep Time20

Cook Time20

Total Time40

Course: Afternoon Tea

Cuisine: American, British

Keyword: Coffee Frosting, Traybake

Servings:

Calories: 240kcal

Author: Lynn

Equipment

Traybake or sheet cake tin  10 inch (25cm) x 8 inch (20cm) The baking times will differ if using a different sized tin.

Ingredients

For the cake

225 g butter softened
225 g soft light brown sugar
4 medium eggs lightly beaten
225 g self raising flour
3 level tablespoons of instant coffee powder or to taste
50 g walnuts roughly chopped

For the Coffee Icing Topping

150 g icing sugar sieved
1 tablespoon instant Coffee Powder or to taste
1 tablespoon water you may need more
50 g walnuts roughly chopped

Instructions

Make the Traybake Sponge

Preheat the oven to 160deg fan assisted oven (180 conventional). Grease and line a 10 inch (25cm) x 8 inch (20cm) traybake tin with baking parchment or greaseproof paper.
Beat together the butter and sugar until light and fluffy. Gradually add the lightly beaten eggs a little at a time adding a little flour to help prevent curdling. Add the remaining flour and mix until well combined.
225 g butter softened, 225 g soft light brown sugar, 4 medium eggs lightly beaten, 225 g self raising flour
Add the instant coffee powder and chopped walnuts. Mix together until well combined.
3 level tablespoons of instant coffee powder, 50 g walnuts roughly chopped
Pour the cake mixture evenly into the prepared traybake tin then bake for 20-25 mins or until baked. Testing the centre of the cake with a skewer until it comes out clean.
Leave in the tin to cool before turning out onto a wire rack to cool completely.

Make the Coffee Frosting

Start to mix the icing sugar and coffee powder together with 1 tablespoon of water until you have a thick spreading consistency. Adding more water as needed.
150 g icing sugar sieved, 1 tablespoon instant Coffee Powder, 1 tablespoon water
When your cake has cooled completely, spread the coffee icing evenly over the cake.
Decorate with the crushed walnuts before the coffee icing sets.
50 g walnuts roughly chopped

Notes

Storage

This cake will keep in an airtight container for a couple of days and will freeze well without the frosting and topping. Wrap well and when ready to serve bring back to room temperature before adding the Coffee Icing and Crushed Walnut topping.

Top Tips

Tip 1: Ensure the coffee cake is completely cooled before adding the Coffee icing or it will run down the side of the cake.

Tip 2: Decorate with the crushed walnuts before the coffee frosting sets.

Nutrition