Coffee Walnut Layer Cake

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“from today's NY Times, this will be on the thanksgiving dessert table tomorrow.”
1hr 10mins

Ingredients Nutrition


  1. Heat oven to 350 degrees.
  2. Butter two 8-inch cake pans, and line base of each with parchment paper.
  3. In food processor, combine 1/2 cup walnut pieces and sugar.
  4. Process to a fine powder.
  5. Add butter, flour, baking powder and eggs.
  6. Process to a smooth batter.
  7. Add 2 tablespoons milk to coffee mixture and pour this down feed tube with motor running.
  8. Mixture should be just soft enough to drop from a spoon; if not, add more milk.
  9. Divide cake batter between two pans.
  10. Bake until risen and springy to touch, about 25 minutes.
  11. Cool on a rack for 10 minutes, then remove from pan and place on rack.
  12. Remove parchment paper.
  13. Cool completely.
  14. For frosting: Place confectioners' sugar in food processor and pulse until lump-free.
  15. Add butter and process until smooth.
  16. Add coffee mixture down feed tube and pulse until well blended.
  17. Place one cake upside down on a plate or cake stand.
  18. Spread with about half the frosting.
  19. Place second cake right side up on frosting, and cover top and sides in a swirly pattern.
  20. Place a walnut half in center of cake, and gently press remaining halves into top of cake, around the edge.

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