Coffee and Walnut Layered Cake with Chocolate Frosting

Close-up of a large round chocolate cream cake on a wooden board with a slice lifted up to reveal layers.
This decadent 2 tiered cake is lovely to serve for morning tea or a special occasion.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8


  • Immerse cinnamon stick and cardamon pods in freshly brewed hot coffee. Leave to cool until it comes to room temperature. Discard spices.
  • For the Cakes: Preheat the oven to 180°C. Grease and line 2 springform cake tins.
  • In a mixer, beat butter and sugar until light and fluffy. Continue mixing while slowly adding eggs, flour and baking powder. Pour in the cooled coffee and fold in the walnuts. Divide cake batter between the 2 tins.
  • Bake the cakes for 25-30 minutes until golden and risen, and an inserted skewer comes out clean. Leave for 5 minutes then remove from tins and let cool completely on a wire rack.
  • For the Chocolate Frosting: Whip butter and cocoa powder together until smooth. Stir in icing sugar and whip for 1 minute. Add coffee until desired consistency.
  • To Serve: Place a cake on a cake stand and spoon over half of the frosting. Use a palette knife or spatula to smooth it out. Place the second cake on top and use the remaining frosting. Garnish decadently with chocolate peels and extra walnuts.


  • 1 cup Butter softened
  • 1 cup Caster sugar
  • 4 Eggs
  • 2 cups Self raising flour
  • ½ tsp Baking powder
  • 100 ml Coffee
  • 1 Cinnamon stick
  • 4 Cardamom pods
  • cup FreshLife Californian Walnuts chopped

Chocolate Frosting

  • 1 cup Butter softened
  • ½ cup Cocoa powder sieved
  • 2 cups Icing sugar
  • 30 ml Coffee

To Garnish

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