Ingredients

225 g unsalted butter or baking spread (for cake)

225 g light brown soft sugar

225 g self-raising flour

4 medium eggs

2 tsp instant coffee dissolved in 2 tsp boiling water (for cake)

125 g walnuts, chopped

150 g unsalted butter (for buttercream)

300 g icing sugar

2 tsp instant coffee dissolved in 2 tsp boiling water (for buttercream)

Walnuts, chopped (for decoration)

Sprinkles (for decoration)

Instructions

Step 1: Preheat your oven to 180ºC (160ºC fan) and line a 2lb loaf tin with baking paper.

Step 2: Beat together the 225 g unsalted butter and light brown sugar until the mixture is light and creamy.

Step 3: Add the self-raising flour and eggs to the butter mixture and beat again until smooth. Stir in the dissolved coffee.

Step 4: Fold in the chopped walnuts and pour the batter into the prepared loaf tin.

Step 5: Bake the cake for 55 to 65 minutes, or until a skewer inserted into the center comes out clean.

Step 6: Allow the cake to cool completely in the tin before removing.

Step 7: For the buttercream, beat 150 g unsalted butter on its own until soft and loosened.

Step 8: Gradually add the icing sugar while beating until well combined.

Step 9: Mix in the dissolved coffee until the buttercream is smooth and evenly colored.

Step 10: Transfer the buttercream to a piping bag and decorate the cooled cake.

Step 11: Sprinkle chopped walnuts and sprinkles on top to finish. Enjoy!

Tips & Variations

For an extra coffee kick, sprinkle a little instant coffee over the cake before applying the buttercream.

Swap walnuts for pecans if preferred, or toast them slightly for added crunch and flavor.

If you like a less sweet frosting, reduce the icing sugar in the buttercream by 50 g.

Make mini loaf cakes for gifting or portion-controlled treats using smaller tins, adjusting baking time accordingly.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week. Bring to room temperature before serving. Leftover cake also freezes well when wrapped tightly; thaw overnight in the fridge and reapply fresh buttercream if desired.

FAQs

Can I use brewed coffee instead of instant coffee?

Yes, you can substitute instant coffee with strong brewed coffee. Use about 1 tablespoon of brewed coffee to replace the dissolved instant coffee, but reduce other liquids slightly to maintain the batter consistency.

How do I know when the cake is done baking?

Insert a skewer or toothpick into the center of the cake. If it comes out clean or with just a few crumbs clinging to it, the cake is ready. If wet batter sticks to the skewer, bake for an additional 5-10 minutes and check again.