Coffee Cake with Cream Cheese Frosting & Walnuts
This recipe is every caffeine lover's dream coffee cake! Get ready to indulge in the irresistible combination of a moist and tender coffee-infused cake, a luscious cream cheese frosting that's as smooth as silk, and delightful surprises of toasted walnuts in between the layers. This one will have you swirling your fork in anticipation, ready to savor every decadent bite :)
We used our versatile Real Bean Vanilla Cake Mix to make a moist vanilla cake and swirled in a shot of coffee. Each layer of the cake is then soaked in a rich coffee syrup, ensuring that every bite is infused with that bold coffee flavour. And what's a coffee cake without a cloud-like frosting? With its tangy and velvety texture, this cream cheese frosting is the ideal companion to balance the robust coffee flavors. The pockets of toasted walnuts nestled between each layer provide a delightful contrast of textures, adding a nutty dimension that will leave you craving for more.
When you finally take that first heavenly bite, you'll understand why our coffee cake is a true crowd-pleaser. So, coffee lovers and cake enthusiasts, brace yourselves for a caffeine-infused journey like no other. Our coffee cake is here to awaken your senses and deliver a slice of pure bliss. It's time to treat yourself to a slice of caffeinated paradise.
Here's everything you need to make it,
Ingredients:
For the Cake Layer:
- 1 pack Plattered Real Bean Vanilla Cake Mix
- 1⁄2 cup Oil
- ¾ cup Buttermilk (regular or vegan)
- 3 tsp Instant Coffee
-
1 tbsp Water
For the Coffee Syrup soak:
- 2 tbsp Instant Coffee
- 2 tbsp Water
- 1 tbsp Sugar
For the Cream Cheese Frosting:
- 200g Unsalted Butter
- 400g Icing Sugar
- 4 tbsp Cream Cheese
- 2 tsp Vanilla
- Pinch of salt
Toasted Walnuts
Method:
- Preheat the oven to 180C. Grease and line three 6 in. round tins with parchment paper.
- Empty the Real Bean Vanilla Cake Mix into a bowl and whisk in the buttermilk and oil till no lumps are visible.
- Dissolve the coffee in the water and add it to the cake batter.
- Mix till combined and divide it equally between the prepared tins.
- Bake for 15 mins or till toothpick inserted comes out clean.
- Set aside to cool.
- Prepare the coffee syrup by combining all the ingredients till dissolved.
- For the frosting, whisk the butter while gradually adding the icing sugar till combined.
- Spoon in the cream cheese and whisk again then add the vanilla and salt.
- Whisk till well combined and frosting is stable.
- Adjust the consistency by adding more icing sugar.
- Allow to cool in the fridge till time to assemble.
- Toast a handful of walnuts(or as many as you'd like) and roughly chop them.
- Demold the cake layer and place on layer on your desired serving dish/board.
- Soak the cake layer liberally with the coffee syrup, ensuring even the corners are well soaked.
- Add two scoops of the frosting and spread evenly till the edges, then add half the chopped walnuts on top, gently pressing it into the icing.
- Repeat with the process of soaking and spreading frosting on the other cake layers.
- Decorate the cake with the remaining frosting and add some whole walnuts on the corners.
- Slice and share with all the coffee lovers you know!
P.S. - Swap the coffee syrup for Kahlua for an extra kick :)
