Irresistible Coffee and Walnut Loaf Cake: Your New Favorite Tea Time Treat
There’s something uniquely comforting about a classic coffee and walnut cake. It evokes memories of cozy afternoons, delightful tea rooms, and heartwarming gatherings. This easy-to-make coffee and walnut loaf cake captures all those beloved traditional flavors in a simple, convenient loaf form. If you’re a devoted fan of coffee-flavored desserts, prepare to fall in love because this moist coffee loaf cake is destined to become a firm favorite in your baking repertoire. It’s an effortlessly elegant bake that promises a satisfying blend of rich coffee aroma and the delightful crunch of walnuts, all crowned with a luscious coffee frosting.
The magic begins with an exceptionally easy coffee-infused cake batter. What sets this recipe apart is its perfect balance of ingredients designed to deliver ultimate moisture and a tender crumb. We incorporate the tenderizing properties of both oil and sour cream, ensuring a cake that’s incredibly soft and never dry. Richness comes from a touch of butter, while a robust kick of coffee, derived from instant coffee granules, permeates every bite – a flavor you simply won’t be able to resist. This carefully crafted loaf cake boasts a lovely soft, tender texture with a beautifully fine crumb, making each slice a pure indulgence. The slightly thicker batter is also a clever trick, helping to keep those chopped walnuts evenly dispersed throughout the cake, so you get a nutty surprise in every mouthful.
To elevate this delightful cake even further, it’s all finished off with a very simple yet profoundly delicious coffee frosting. Imagine the sweet, creamy essence of your favorite latte, transformed into an irresistible icing. This buttercream is light, airy, and bursting with coffee flavor, providing the perfect counterpoint to the rich cake. It’s truly the ideal accompaniment for your morning coffee or an exquisite afternoon tea treat, pairing wonderfully with a steaming cup of tea – or, for the true coffee enthusiast, another cup of coffee! This recipe simplifies a classic, bringing sophisticated flavors into your home with minimal fuss, proving that homemade treats are always the best.
If you find yourself enchanted by the harmonious blend of coffee and walnuts in this loaf, you’ll also adore our coffee and walnut cupcakes, offering the same delightful flavors in a bite-sized format perfect for sharing or individual indulgence.
Table of Contents
- Ingredients You’ll Need
- How to Make Coffee and Walnut Loaf Cake (Step-by-Step)
- For the Coffee Walnut Cake
- For the Coffee Frosting
- Expert Tips and Tricks for Success
- Exciting Variations to Try
- Frequently Asked Questions (FAQs)
- Yield and Storage Guidelines
- Serving Suggestions
- More Delicious Recipes You’ll Love
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Key Ingredients You’ll Need for Your Coffee Walnut Loaf
Creating this spectacular coffee and walnut loaf cake starts with gathering the right ingredients. Each component plays a crucial role in achieving the moist texture, rich coffee flavor, and delightful walnut crunch that makes this cake so special. Here’s a breakdown of what you’ll need and why:
For precise measurements and detailed step-by-step instructions, be sure to jump directly to the full recipe card below.
- Plain Flour: Also known as all-purpose flour, this forms the structural base of our cake. Ensure it’s correctly measured to prevent a dense or crumbly cake.
- Baking Powder: This is our primary leavening agent, responsible for the cake’s light and airy rise. It’s vital to use baking powder, not baking soda (bicarbonate of soda), as they react differently and are not interchangeable in this recipe.
- Sugar: We use white granulated sugar in the cake itself for sweetness and a tender crumb. For the frosting, fine icing sugar (also known as powdered sugar or confectioners’ sugar) provides the smooth, melt-in-your-mouth texture.
- Butter: Opt for unsalted butter, softened to room temperature, for both the cake and the frosting. This allows you to control the salt content. If you only have salted butter, simply omit the extra salt called for in the cake batter.
- Oil: A good quality vegetable oil or a light-flavored olive oil adds an incredible amount of moisture to the cake, ensuring it stays soft and tender for days. Avoid strong-flavored olive oils that might overpower the delicate coffee and walnut notes.
- Eggs: Large eggs, at room temperature, are essential for proper emulsification and structure within the cake batter, contributing to its richness and binding properties.
- Sour Cream: This ingredient is a secret weapon for moist cakes! Sour cream contributes both richness and a remarkably tender texture, thanks to its fat content and acidity. Like eggs, ensure it’s at room temperature for optimal mixing.
- Coffee Granules: For the most authentic and intense coffee flavor, we highly recommend using instant coffee granules. These dissolve easily and infuse the cake with a deep, aromatic coffee essence. While instant coffee powder or instant espresso powder can work, they are much finer, meaning you’ll need less to achieve the same strength. Adjust accordingly if using powder.
- Vanilla Extract: Pure vanilla extract is a baker’s best friend! It doesn’t just add its own delightful flavor; it actually enhances and intensifies the coffee and walnut notes, creating a more complex and satisfying taste profile. Always choose pure vanilla extract over synthetic vanilla essence for superior flavor.
- Walnuts: These provide the signature nutty crunch and earthy flavor that complements the coffee so perfectly. For an appealing presentation, consider using whole walnut halves to decorate the top of the cake, while the walnuts mixed into the batter should be roughly chopped to ensure even distribution and a pleasant texture throughout.
How to Make the Perfect Coffee and Walnut Loaf Cake (Step-by-Step Guide)
One of the many joys of a loaf cake is its inherent simplicity, and this coffee walnut cake is no exception. Designed for ease and delicious results, the batter comes together much like any standard cake, involving the classic creaming of butter and sugar, followed by the careful incorporation of eggs, dairy, and dry ingredients. There are no tricky techniques or advanced skills required, making it accessible for bakers of all levels. The truly indulgent coffee frosting, resembling a dreamily smooth latte, can be whipped up in mere minutes, adding a final touch of creamy perfection. Follow these steps for a guaranteed success story in your kitchen.
For a complete list of ingredients with precise measurements and full instructions, please refer to the recipe card at the bottom of this post.
Creating the Irresistible Coffee Walnut Cake
- Prepare Dry Ingredients: Begin by combining your plain flour, baking powder, and a pinch of salt in a medium-sized bowl. Whisk these dry ingredients thoroughly to aerate them and ensure the leavening agent is evenly distributed. This step helps create a lighter cake. Set this mixture aside.
- Cream Wet Ingredients: In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, start by beating together the softened butter and granulated sugar. Mix until they are just combined and smooth. Then, add the oil and continue beating on medium-high speed for another minute or so, until the mixture becomes wonderfully light and fluffy. This aeration is key for a tender cake. Next, add the eggs one at a time, beating well after each addition until fully incorporated. Remember to pause and scrape down the sides of the bowl regularly with a spatula to ensure all ingredients are thoroughly mixed and no streaks of unmixed butter remain.
- Craft the Coffee-Cream Mixture: In a separate small bowl or jug, combine the dissolved instant coffee, vanilla extract, and sour cream. Whisk gently until smooth and well blended. This ensures the coffee flavor is evenly distributed and fully integrated into the batter.
- Combine Wet and Dry: This coffee cake recipe utilizes a classic staggered approach to combining ingredients for the best texture. Begin by adding approximately one-third of your prepared flour mixture to the butter-egg mixture. Fold it in gently with a spatula until it is just about combined – don’t overmix. Once almost incorporated, add half of the coffee-cream mixture and continue to fold until nearly blended. Repeat this pattern two more times: add the remaining flour, then the remaining coffee-cream mixture, and finally the last of the flour. The key here is to fold gently and stop mixing as soon as everything is just incorporated. Overmixing can develop the gluten in the flour too much, leading to a dense and dry cake, which we definitely want to avoid!
- Fold in the Walnuts: As the final step for the batter, gently stir in your roughly chopped walnuts. Be careful not to overmix at this stage; just fold until they are evenly distributed throughout the batter. The thicker consistency of this batter helps keep the walnuts from sinking to the bottom during baking.
- Bake to Perfection: Carefully pour your wonderfully fragrant coffee cake batter into your prepared loaf pan. Ensure the pan is greased and lined with baking paper for easy removal. Bake in your preheated oven for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out with just a few moist crumbs attached, indicating a perfectly baked, moist cake.
Whipping Up the Luscious Coffee Frosting
Creating the coffee buttercream frosting is incredibly straightforward and takes just minutes. Much like any classic buttercream, it involves the simple yet magical process of creaming together softened butter and fine icing sugar until it’s light and fluffy. For the best results and an effortlessly airy texture, we highly recommend using a stand mixer with a whisk attachment. Once your butter and sugar are beautifully combined, incorporate the dissolved coffee and a touch of vanilla extract. Continue to whip for another minute, and you’ll be rewarded with the most amazing, velvety smooth coffee buttercream frosting, ready to crown your perfectly baked loaf cake.
Expert Tips and Tricks for Baking Your Best Coffee Walnut Loaf
Achieving a perfectly moist and flavorful coffee and walnut loaf cake is easier than you think with these expert tips. Whether you’re a novice baker or looking to refine your skills, these insights will help ensure your cake turns out beautifully every time.
- Coffee Granules vs. Powder: This recipe was carefully developed and tested using instant coffee granules. If you decide to use instant coffee powder or espresso powder instead, remember that it is much finer and more potent. You will need to use less – generally, cut the amount by about half a tablespoon in the cake batter and consider reducing it to ½ to ¾ tablespoon in the frosting to avoid an overly strong or bitter coffee flavor. Always dissolve your coffee completely in hot water before adding it to the batter or frosting.
- Ensuring Dissolved Coffee: It’s crucial that your coffee granules are fully dissolved in the hot water before mixing them into the batter or frosting. Undissolved granules can lead to unpleasant little lumps of concentrated coffee flavor in your finished cake. If you find the granules aren’t dissolving easily, gently warm the mixture in the microwave for a few seconds and stir again until completely smooth.
- The Precision of Weighing Ingredients: For consistently superior baking results, weighing your ingredients, especially flour and sugar, is paramount. A simple kitchen scale is an inexpensive investment that will significantly improve your baking accuracy and reduce guesswork. If you don’t own a scale, when measuring dry ingredients like flour, spoon the flour into your measuring cup until it’s overflowing, then use the flat back of a knife to level off the excess. Never scoop flour directly from the container, as this compacts it, leading to too much flour and a dry cake.
- Understanding Baking Time: Loaf cakes, due to their depth and shape, can often require a longer baking time, typically up to an hour or even slightly more. The exact duration can vary significantly based on your specific oven’s calibration and the precise size and material of your loaf pan. It’s always a good practice to start checking for doneness at least 5-8 minutes *before* the recipe’s suggested minimum baking time. A slightly larger pan, for instance, might result in a shallower cake that bakes quicker.
- Preventing Overbaking: Due to their taller, narrower design, loaf cakes are also more susceptible to drying out if overbaked. Keep a very close eye on your cake as it nears the end of its baking time. The ideal doneness is when a toothpick or skewer inserted into the center comes out with a few moist crumbs attached, but no wet batter. This indicates a perfectly moist interior. Removing the cake from the oven at this stage, while allowing it to cool in the pan for 10-15 minutes, will ensure it retains its moisture.
- Room Temperature Ingredients: Always ensure your butter, eggs, and sour cream are at room temperature. This allows them to emulsify properly with the other ingredients, creating a smooth, homogenous batter and a lighter, more even cake texture. Cold ingredients can cause the batter to curdle and result in a less desirable texture.
Exciting Variations to Elevate Your Coffee Walnut Loaf
While this classic coffee and walnut loaf cake is perfect as is, it also serves as a fantastic canvas for creative variations. Experiment with these ideas to customize the flavor and texture to your liking, making each bake a unique culinary adventure.
- Infuse with Coffee Liqueur: For an adult twist and an extra layer of sophisticated coffee flavor, consider swapping some of the dissolved coffee in the frosting for a good quality coffee liqueur, such as Kahlúa or Tia Maria. This adds a delightful boozy kick and depth of flavor that’s truly irresistible.
- Introduce Brown Sugar: Incorporating brown sugar into the cake batter can significantly alter its character. Brown sugar adds exceptional moisture and contributes a subtle chewiness to the cake’s texture. Beyond that, it imparts a wonderful, nuanced caramelly flavor that pairs beautifully with coffee and walnuts. You can experiment by replacing up to half of the white granulated sugar with light or dark brown sugar.
- Finely Grind the Walnuts: If you prefer a more uniform texture and want the nutty flavor to be seamlessly integrated throughout the entire cake rather than in distinct chunks, try finely grinding the walnuts before adding them to the batter. This allows their lovely nutty, creamy, and slightly bitter notes to permeate every single bite.
- A Hint of Cinnamon: A small amount of cinnamon can work wonders in a coffee and walnut cake. Just half a teaspoon added to the dry ingredients can introduce an extra layer of warm, aromatic spice that complements the coffee without overpowering it. Cinnamon brings a cozy depth that makes the cake even more comforting.
- Elegant Piped Frosting: For a bakery-worthy presentation, transfer your coffee buttercream frosting into a piping bag fitted with your favorite tip (a star tip or round tip works beautifully). Pipe elegant swirls or decorative patterns over the cooled cake. This simple step instantly elevates the visual appeal, making your loaf cake look extra special for guests or a celebratory occasion.
- Opt for a Coffee Glaze: If you prefer a lighter topping than buttercream, or simply want a different texture, you can swap the rich coffee buttercream for a simpler, shiny coffee glaze. Use the glaze recipe from our coffee muffins recipe for a quick and delicious alternative that still delivers that essential coffee punch.
- Add Chocolate Chips: For the ultimate indulgence, fold in a handful of mini chocolate chips or finely chopped dark chocolate along with the walnuts. Chocolate and coffee are a classic pairing, and the addition of chocolate will make this loaf cake even more decadent and appealing to chocolate lovers.
Frequently Asked Questions (FAQs) About Coffee and Walnut Loaf Cake
Several factors can contribute to a dry coffee and walnut loaf cake. Due to their tall and narrow shape, loaf cakes are prone to overbaking more easily than round cakes. Keep a very close eye on your cake towards the end of the baking time. The ideal point of doneness is when a toothpick or skewer inserted into the center comes out with just a couple of moist crumbs attached, indicating a perfectly tender and moist interior. Remove it from the oven at this stage. Additionally, the cake will continue to cook slightly from residual heat in the pan even after being removed from the oven, so make sure to take it out of the cake pan within 10-15 minutes of baking. Another common culprit for dry cakes is overmixing the batter, which can overdevelop the gluten in the flour, resulting in a tough and dry texture. Always fold dry ingredients gently until just combined.
This delightful coffee loaf cake maintains its freshness and deliciousness for 3-4 days when stored properly at room temperature. If your home tends to be particularly warm, it’s best to keep it in a cool, dark place like a pantry to extend its shelf life and prevent the frosting from melting. For longer storage, this cake freezes exceptionally well and can be kept in the freezer for up to 3 months without compromising its flavor or texture.
No, generally, coffee and walnut cake does not need to be refrigerated. Storing it at room temperature, in an airtight container, is perfectly fine and often preferred. Refrigeration can sometimes have the unintended effect of drying out cakes, making them less enjoyable. Only resort to refrigerating the cake if your home is unusually warm and you’re concerned about spoilage or melting frosting. If you do refrigerate it, always allow the cake to come back to room temperature before serving to ensure the best flavor and texture.
Yes, you can often adapt this recipe to be gluten-free. The most common way is to substitute the plain flour with a good quality 1:1 gluten-free baking flour blend that contains xanthan gum. Ensure your blend is suitable for cakes and contains starches to replicate the texture of wheat flour. Follow the recipe instructions as written, but be mindful that gluten-free flours can absorb liquids differently, so the baking time might vary slightly. Always check for doneness with a toothpick.
For the best flavor and texture, use fresh, high-quality walnuts. You can buy them shelled as halves or pieces. For mixing into the cake batter, roughly chop the walnuts to ensure even distribution and a pleasant texture in every bite. If you plan to decorate the top of the cake, whole walnut halves provide a beautiful, classic presentation. Always taste your walnuts before adding them to ensure they are not rancid, as this can ruin the flavor of your cake.
Yield and Storage Guidelines for Your Loaf Cake
This delectable coffee walnut cake recipe is designed to generously serve 8 to 10 people, making it perfect for family gatherings, brunches, or simply enjoying slices throughout the week. Its rich flavor and moist texture make it a crowd-pleaser every time.
To ensure your coffee and walnut loaf remains as fresh and delicious as possible, store it in an airtight container at room temperature. When stored correctly, it will keep beautifully for 3-4 days. This allows the flavors to meld and deepen slightly, often tasting even better the next day!
Freezing this cake is also an excellent option for longer-term storage. To make it convenient for single servings or small portions, we recommend slicing the cooled cake first. Then, layer these individual slices with pieces of baking paper (parchment paper) to prevent them from sticking together. Transfer the layered slices to an airtight container or a heavy-duty ziplock bag before placing them in the freezer. This smart freezing method allows you to easily take out just the amount you desire at any given time, perfect for a quick treat or unexpected guests. Thaw slices at room temperature for about 30-60 minutes before serving.
Delightful Serving Suggestions
A slice of this exquisite Coffee and Walnut Loaf Cake is a treat in itself, but with a few simple additions, you can transform it into an even more memorable dessert experience. Here are some ideas to enhance your enjoyment:
- Classic Tea or Coffee Pairing: The most obvious and perhaps the best pairing is with a hot cup of tea or a freshly brewed coffee. The flavors are simply harmonious.
- Vanilla Ice Cream: Serve a warm slice with a scoop of premium vanilla bean ice cream. The contrast between the warm cake and cold, creamy ice cream is heavenly.
- Whipped Cream: A dollop of lightly sweetened whipped cream can add an extra layer of lightness and creaminess, complementing the richness of the cake.
- Fresh Berries: A side of fresh raspberries or sliced strawberries provides a lovely tart counterpoint to the sweet cake and adds a pop of color.
- Drizzle of Caramel Sauce: For an extra decadent touch, warm up a little caramel sauce and drizzle it over your slice. The caramel notes will beautifully enhance the coffee flavor.
- Dusting of Cocoa Powder: A light dusting of cocoa powder or finely grated dark chocolate over the frosting before serving adds a sophisticated finish and subtle bitterness.
More Delicious Coffee and Cake Recipes You’ll Love
If you’ve enjoyed the rich flavors and comforting warmth of this Coffee and Walnut Loaf Cake, you’re in for a treat! Explore more of our coffee-infused and delectable cake recipes that are sure to satisfy your sweet cravings and become new favorites in your baking repertoire.
- Coffee and Walnut Cupcakes: All the classic flavors in a perfectly portioned cupcake form.
- Coffee Muffins: A lighter, equally delightful way to enjoy coffee in your baked goods.
- Chocolate Coffee Bundt Cake: Indulge in the decadent combination of chocolate and coffee in a stunning bundt cake.
- Pecan Cinnamon Rolls with Coffee Icing: A breakfast or brunch masterpiece featuring warm cinnamon, crunchy pecans, and a luscious coffee icing.
- Coffee Crème Brûlée: For those who love coffee in their desserts, this elegant and creamy custard with a crisp sugar topping is a must-try.
- Chocolate Chip Loaf Cake: If you’re looking for another comforting loaf cake, this chocolate chip version is a timeless classic.
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Coffee and Walnut Loaf Cake
8
serves
25 minutes
1 hour
1 hour
20 minutes
Rate
Pin
Ingredients
FOR THE COFFEE WALNUT LOAF CAKE
- 260 g plain flour (all-purpose flour) (2 cups / 9oz)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup white granulated sugar (200g / 7oz)
- 115 g unsalted butter, softened (½ cup / 4oz)
- ¼ cup oil (vegetable or light olive oil)
- 2 large eggs, room temperature
- ⅔ cup sour cream, room temperature
- 2 tablespoons instant coffee granules dissolved in ¼ cup hot water
- 1 ½ teaspoons vanilla extract
- ½ cup roughly chopped walnuts (50g/2oz)
THE COFFEE BUTTERCREAM FROSTING
- 1 ½ cups icing sugar (confectioners’ sugar) (195g / 7oz)
- 115 g unsalted butter, softened
- 1 tablespoon instant coffee granules dissolved in 1 tablespoon hot water
- ½ teaspoon vanilla extract
- 8 walnut halves (for garnish)
For best results, always weigh ingredients where a weight is provided.
Equipment
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8×5 inch loaf pan or similar (see notes)
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Mixing bowls, spatulas
Instructions
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Preheat your oven to 180°C (160°C fan forced) / 350°F. Thoroughly grease your loaf tin and line it with baking paper, leaving an overhang on the longer sides to easily lift the cake out later.
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FOR THE CAKE:
In a medium bowl, combine the flour, baking powder, and salt. Whisk them together thoroughly for about 30 seconds to ensure all ingredients are evenly distributed and aerated. Set aside.
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In a large mixing bowl or the bowl of a stand mixer (using the paddle attachment), combine the granulated sugar and softened butter. Beat on medium speed just until smooth and fully combined, about 1 minute. Add the oil and continue beating on medium-high speed for another 1-2 minutes until the mixture is visibly light and creamy.
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Add the large eggs one at a time, beating well after each addition until thoroughly smooth and completely incorporated. Be sure to scrape down the sides and bottom of the bowl after each egg to ensure everything is evenly mixed.
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In a small jug or bowl, combine the room temperature sour cream, the dissolved instant coffee, and the vanilla extract. Whisk gently until the mixture is uniform and smooth.
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Add one-third of the dry flour mixture to the butter-egg mixture. Using a spatula, gently fold it in until it is just combined. Avoid overmixing.
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Next, add half of the sour cream-coffee mixture to the bowl and gently fold it through the batter until nearly incorporated.
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Continue alternating the remaining dry and wet ingredients: add another third of the flour, fold until just combined, then add the remaining sour cream-coffee mixture, fold, and finally add the last third of the flour. Carefully fold until everything is just incorporated, being extremely careful not to overmix the batter.
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Lastly, gently fold in the roughly chopped walnuts until they are evenly distributed throughout the batter. Again, do not overmix at this stage.
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Pour the prepared cake batter into your lined loaf pan. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out with a crumb or two attached, indicating perfect doneness.
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Allow the cake to cool in the pan for 10-15 minutes. This cooling period helps the cake set and prevents it from crumbling. Then, use the overhanging baking paper edges to carefully lift the cake out of the tin and transfer it to a wire rack to cool completely before frosting.
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FOR THE COFFEE FROSTING:
Once the cake has cooled completely (this is crucial for the frosting not to melt!), in a clean mixing bowl with a whisk attachment (or using an electric hand mixer), beat together approximately ½ a cup of the icing sugar with the softened butter until well combined and smooth.
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Add the remaining icing sugar and whip on medium-high speed for 2-3 minutes until the buttercream is light, fluffy, and noticeably increased in volume.
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Stir in the vanilla extract and the dissolved coffee. Whip for another minute until everything is thoroughly combined and the frosting is smooth and infused with a delicious coffee flavor.
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Generously spread the prepared coffee frosting over the completely cooled coffee and walnut loaf cake. Decorate with the 8 walnut halves on top for a beautiful finish. Slice and serve immediately, or store for later enjoyment.
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Please take a moment to leave a comment & rating below if you tried this recipe. Your feedback is truly appreciated and incredibly helpful to other bakers!
Notes
- Tablespoon Measurement: Please note that I use a standard Australian 20ml tablespoon in my recipes, which is equivalent to 4 teaspoons. It’s a good idea to check your own tablespoon measure to ensure accuracy, as some international tablespoon sizes can vary.
- Accuracy with Scales: For the most consistent and accurate baking results, you should always weigh ingredients, particularly flour and sugar. Kitchen scales are a relatively inexpensive investment and will drastically improve the precision of your baking. If you do not have kitchen scales, when measuring dry ingredients like flour, use the spoon and level method (spoon the flour into your measuring cup, then level off with a straight edge), rather than scooping directly from the container, which can compact the flour and lead to incorrect measurements.
- Baking Time Variations: The exact baking time for your loaf cake will depend on several factors, including the specific calibration of your oven and the precise size and material of the loaf tin you are using. It is always recommended to start checking for doneness 5-10 minutes before the minimum time suggested in the recipe. A cake baked in a slightly larger loaf tin, for instance, might bake quicker but will also be shallower.
- Loaf Pan Dimensions: The loaf pan I used for this recipe measures approximately 8×5 inches with a depth of about 4 inches (roughly a 6-cup capacity). Any loaf pan with similar dimensions will work well. Just keep in mind that a significantly larger pan may result in a quicker baking time and a less tall cake, while a smaller pan might require a longer bake time.
- Storage Best Practices: For optimal freshness and flavor, store this coffee walnut cake in an airtight container at room temperature. It will remain delicious for 3-4 days. If your environment is particularly warm, or for longer preservation, the cake can be frozen (see ‘Yield and Storage’ section for best freezing methods).
EXPLORE MORE DELICIOUS CAKE RECIPES!
690
kcal
Marie Roffey
Dessert, Snack
British, European
Have you tried this recipe?
Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
Calories from Fat 369