Espresso Walnut Cake
A decadent espresso-infused cake, paired with crunchy walnuts for that perfect balance of rich, bold flavor.
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1/4 tsp salt
- 2 tbsp espresso powder
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1 cup toasted walnuts chopped
For the Frosting (Optional):
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tbsp espresso powder
Instructions
Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
Make the Cake Batter:
- In a bowl, whisk together flour, baking powder, baking soda, salt, and espresso powder.
- Beat the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Gradually mix in the dry ingredients, alternating with buttermilk.
- Stir in the vanilla extract and chopped walnuts.
Bake the Cake:
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack.
Make the Frosting (Optional):
- In a chilled bowl, whip the heavy cream with powdered sugar and espresso powder until stiff peaks form.
Assemble the Cake:
- Frost the cooled cake with the espresso whipped cream, if desired.
- Slice and serve.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Calcium: 3%
- Iron: 8%
- Vitamin A: 6%
- Vitamin E: 4%
- Magnesium: 7%
Additional Notes/Tips to Enhance the Flavor
- If you want a stronger coffee flavor, use brewed espresso instead of espresso powder.
- Swap walnuts for pecans for a slightly different crunch.
- For a lighter cake, replace butter with applesauce.