The Ultimate Coffee Break Cake
Do you ever find yourself eyeing a slice of cake at the café counter to go with your coffee? I always do. Banana cake or a rich slice of chocolate are usually what tempt me—but sometimes, nothing hits the spot quite like a coffee walnut cake.
This humble Coffee Walnut Loaf Cake is the kind of bake that feels like a warm hug. It’s simple to make in just one bowl, but it delivers big on flavour. The bold coffee and nutty walnuts are a classic pairing—and in this cake, they shine. So go on, take a break, brew your favorite coffee, and enjoy a slice. You’ve earned it.
If you’re avoiding flour, don’t worry — try this Flourless Walnut Swiss roll with Coffee Cream is another delicious way to enjoy this beloved flavour duo in a lighter form.
Cake is for Life NOT just for Birthdays!
Watch this Video Tutorial
Want to see exactly how I make this delightful Coffee Walnut Loaf Cake? Check out this full video tutorial for a step-by-step guide.
My Inspiration
This recipe was inspired by Nigella Lawson, an English food writer and cooking show host. One day, I found this on my feed on Instagram: Nigella is one of my key people to follow. I saw her post a Coffee Walnut Layer Cake with coffee buttercream frosting and with some half walnut decorations. Oh! Wow! I have to make this cake!
However, I just want a simple version, not quite as fancy as Nigella’s. So I baked it in a loaf tin instead of a round baking tin. Once it’s done, you just need to un-mould the cake and let it cool completely on a wire rack. Then cut a slice (or slices) with a cup of coffee. Hmmm… yummy!
So I made some changes to suit my taste. This is what I did:.
My Version of Coffee Walnut Loaf Cake
1. Reduce the Amount of Sugar
This is the most frequently asked question when people ask me to bake a cake for them. In this recipe, that’s what I did and it worked really well. I reduced 50g of caster sugar from the original recipe. The taste of the cake turned out really nice, not overly sweet but with a hint of sweetness to compensate the strong taste of coffee. It really works!
If you want to reduce even more sugar in this recipe, you can try but remember every cake contains sugar. Don’t attempt to reduce more than 20% of the sugar as it will affect the structure of the cake – or it will turn out tasteless. We don’t want to spend all the effort to make batter and bake the cake and then have it turn out that it doesn’t taste good.
2. Add the Vanilla Extract
The original recipe doesn’t use any vanilla extract. I wanted to enhance the flavour more, so I added ½ teaspoon of vanilla extract. Remember to use a high quality of extract. Try to avoid using an artificial one because it will completely affect the taste of the cake. If you don’t have a high quality one, better to omit it. This is the vanilla extract I use in this recipe.
The reasons for this vanilla extract as my go-to favourite are because:
- Exceptional Quality & Flavour – Nielsen-Massey uses a cold extraction process that preserves the full complexity of the vanilla bean. The result is a rich, nuanced flavour that’s noticeably better than most supermarket brands.
- Reliable and Consistent Results – As a baker, I want to know that every batch will turn out just right. Nielsen-Massey delivers consistent quality every time, which is so important when you’re baking recipes that rely on that perfect vanilla note.
- Made from Real Vanilla Beans – This isn’t artificial flavouring—it’s the real deal. Nielsen-Massey uses high-quality, ethically sourced vanilla beans, which gives their extract that deep, warm aroma and flavour.
- A Little Goes a Long Way – The flavour is concentrated and potent, so you don’t need to use as much as lower-quality extracts. That means it lasts longer and adds depth without overpowering your bakes.
- Versatile for All Kinds of Baking – Whether I’m making a delicate sponge or a rich chocolate dessert, this vanilla extract complements a wide range of flavours beautifully.
3. Use the Stand Mixer
If you don’t have a stand mixer or hand mixer, don’t worry. The original recipe is mixed with a food processor – all the dry ingredients are added and blended in the processor first, including the walnuts. With this method, the walnuts will become a powder like texture (I’ll talk about the walnuts below). Following the original method, you then add the wet ingredients and blend them together until it turn into a cake mixture, which you simply bake.
Because of the stand mixer is on the counter top in my kitchen, I was too lazy to take the food processor out from the cupboard! So, I experimented using the stand mixer instead of food processor. Success – I’m glad to say it turned out a really nice cake. It was soft and moist, my husband and I were still tucking into it after two days (that’s as long as it lasted).
If you are interested in investing a stand mixer or hand mixer, it definitely worths to check out my Top 10 essential tools for beginners – Part 1 & Part 2. I share with you all how to make the right decision on investing tools for your baking journey to suit your personal preference.
4. The Way of Preparing the Walnuts
As I mentioned, I made a different choice with the walnuts as I wanted to have some small pieces of walnut to bite. Instead of powdering, I roughly chopped them and it gave the cake great texture. So, it depends on what you want or who you bake for. If it is for your young kids, I would recommend you to blitz to a powder texture.
More Loaf Cake Recipes You Might Like
Tried this Recipe
Let me know if you give this recipe a go – I absolutely love seeing your creations! Tag me on Instagram @bakabeecom and be sure to leave me a comment / ⭐️⭐️⭐️⭐️⭐️ rating below so I can cheer you on!
Coffee Walnut Loaf Cake
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 14 slices 1x
- Category: Breakfast, cakes, Dessert
- Method: Bake
- Cuisine: American
Description
This homely Coffee and Walnut Loaf Cake is delicious and easy to make. This is the perfect treat to enjoy with a mug of your favourite coffee blend. This loaf cake is the perfect size for families. Make it for a weekend dessert or take it to a party.
Ingredients
- 60 g walnut (roughly chopped)
- 175 g caster sugar
- 225 g unsalted butter (soften)
- 200 g all-purpose flour
- 4 tsp instant coffee powder
- 2 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 4 pc large eggs
- 1 1/2 tbsp milk
- 1/2 tsp vanilla extract
- a pinch of salt
Instructions
- Preheat the oven to 170°C/325°F.
- Grease the 1lb loaf cake pan and line the base with baking parchment.
- Roughly chopped the walnut into small pieces. Set aside.
- Heat the milk in the microwave for 10 seconds and mix with the instant coffee powder. Set aside.
- Put the soften butter into a stand mixer and beat it until creamy in a medium speed. Add the sugar. Continue to mix until well combined.
- Add the egg into the mixture one by one until well combined. Then add the vanilla extract and the coffee mixture.
- In another mixing bowl, sift the flour, baking powder, bicarbonate of soda and salt.
- Add the dry ingredients into the stand mixer and continue to mix until just well combined.
- Use a spatula to fold in around 50g of chopped walnut into the batter and just well incorporated.
- Pour the batter into the loaf pan and sprinkle the remaining chopped walnut pieces on top of the batter. Bake it for around 35-45 mins or until insert a toothpick in the center comes out clean.
- Remove from the oven and let it cool for 10 minutes then transfer to a wire rack to cool completely.
- Store the cake in an airtight container at room temperature up to 3 days.
Notes
- Read the blog post for additional information for the ingredients I choose for this recipe.
- Watch my video tutorial to learn the whole process of making the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 259kcal
- Sugar: 12.7g
- Sodium: 179mg
- Fat: 16.9g
- Saturated Fat: 8.7g
- Carbohydrates: 24.1g
- Fiber: 0.7g
- Protein: 4.4g
- Cholesterol: 85mg
Final Thoughts
Whether you’re baking for a quiet afternoon at home or to share with friends over coffee, this coffee walnut loaf is the kind of cake that brings simple joy. It’s fuss-free, full of flavour, and just the right balance of comforting and indulgent. I hope this recipe becomes one of your go-to bakes when you’re craving something a little special with your cuppa.
Thanks for joining me in the kitchen today. Hope you’ll love this! Enjoy and keep baking! 💛
This Post Has 24 Comments
Hi,
Is it possible to substitute the caster sugar for brown sugar? thanks
Hi Claire
Yes, you can use the same quantity of brown sugar instead. Let me know how it turns out! Happy Baking! :))
Looks lovely, still waiting for the family to taste test. Something has gone wrong as it sunk in the middle.
Hi Sandi,
Thanks for stopping by. Hope your family would love it! Sorry to hear that and let me know what the problem was. Keep baking!
This sounds delicious and I will be making this during next week. I wondered if you can use a good coffee essence instead of the instant coffee and if so how much. Thanks Linda
Hi Linda,
Thank you for your question! I don’t normally use coffee essence but my research suggests that you might use between 50 to 75ml according to taste. You might have to experiment a couple of times to find the strength you like! Please let me know how it turns out.
I was thrilled to find this recipe. I was tiered of making banana bread. It’s in the oven as we speak and the whole house smells wonderful and nutty (we are are a little nutty anyways from all this quarantine LOL) thank you for this recipe.
Hi Parisa,
Thank you for coming back and left me such a great comment. I appreciate it! I’m really GLAD that you like this recipe. It is also one of my favourite recipes too! Happy baking! 🙂
Could I use wholemeal flour instead of all purpose?
Hi Kerry,
Thank you for the question. I don’t normal use wholemeal flour but my research suggested that you can substitute 1/3 of the amount of wholemeal flour to all-purpose flour. That means you can use around 67g of wholemeal flour plus 133g all purpose flour. After you have tried it, you can swap it to half. Hope this is useful. Let me know how it turns out. Happy Baking!
Lovely textured cake but not sweet enough for me. Next time I make it I will add more sugar and use instant espresso powder. It’s my personal preference. I also like my coffee strong, black and sweet. I may even put some coffee icing on the top of the cake to add to the coffee sweetness thing. However, it was your recipe that inspired to make a cake.
Hi Janice,
Awesome! It’s one of my FAVOURITE recipes. Thanks so much for coming back and really glad that you loved the cake. I’m excited to hear from your twist. Let me know how it turns out. Happy Baking! :))
Hi. Can I bake it in a round pan? Any change in time?
Thank you.
Hi Roda,
Thanks for your question. Please remember as long as you round pan has the similar depth as the loaf tin. Mine is around 6cm deep. Try bake it a bit shorter time since it is wider and has more surface expansive. I hope this help. Happy baking!
Hi. Is the recipe the same if I will use a round pan?
Hi Yuki,
Thanks for your question. It depends on how big your round pan is. May I know how big is it? Happy to have further chat! Thank you!
I’m American, can you decipher the amounts of dry ingredients into American measurement please. I’d love to bake this. I love walnuts and am definitely a coffee addict!! Thank you. G= ?? 200g all purpose flour?
Hi Karen,
Thanks for your interest in my recipe. Ok, here are the dry ingredients measurement.
1 2/3 cups all purpose flour
1 cup unsalted butter
3/4 cup + 1/8 cup caster sugar
1/2 cup roughly chopped walnut
Hope this helps! Let me know how it turns out! Happy Baking!
Hello. How much ground coffee would you use?
Thanks
Lisa
Hi Lisa,
Thanks for your question. If you’re using ground coffee, brew it first. Use about 4 tsp ground coffee to make a strong brew, then replace the milk in the recipe with 1½ tbsp of the brewed coffee. It also depends on your personal preference — if you like a stronger or milder coffee flavour, feel free to adjust the strength. Hope this helps! ❤️
A great recipe! So very easy to follow. The result is a lovely light cake. My family love it as do I. Thank you
Hi Julie,
Many thanks for your kind feedback! I’m so PLEASED to hear that you and your family love this recipe. Keep baking! 😄
Hi I made this and it was delicious. ❤️Mmmmm. I substituted 75g of butter with 50g of Avocado oil. I used half coconut sugar and half dark brown sugar. Used 3 eggs and one chia seed egg. ( chia in milk leave for 5 minutes)
Made icing with butter , Philadelphia, icing sugar and a tiny amount coffee dissolved in hot water.
Hi Pam,
Thank you so much for your 5-star rating! ❤️ I love how you adapted the recipe—avocado oil, chia egg, and that coffee icing sound amazing ☕😍 So happy you enjoyed the cake!