{"id":"494177ca-7dc0-41c2-b844-513ec323f512","url":"https://recipestripper.com/recipes/494177ca-7dc0-41c2-b844-513ec323f512","source_url":"http://cooking.nytimes.com/recipes/8463-coffee-walnut-layer-cake?nl=cooking&em_pos=medium&emc=edit_ck_20170313","title":"Coffee Walnut Layer Cake","description":"This is a subtle cake: the coffee tempers the sweetness, and the buttery sweetness keeps it all mellow. Even if you don't make cakes, this one is a cinch. Don't be alarmed if the two sponge layers look thin when you unmold them. They are meant to be, because the cake gains a lot of height with its frosting. This cake is all about old-fashioned, homespun charm, so don't worry about how messy it looks: however the frosting goes on is fine. If you want to fully cover the sides of the cake, make a double batch of the frosting.","servings":8,"servings_text":"8 to 10 servings","total_time":"PT1H","ingredients":[{"text":"Butter for pans","item":"Butter for pans"},{"text":"½ cup (60 grams) walnut pieces","item":"walnut pieces","quantity":0.5,"unit":"cup","metric_alternate":{"quantity":60,"unit":"g"}},{"text":"1 cup plus 2 tablespoons (245 grams) sugar","item":"plus 2 tablespoons sugar","quantity":1,"unit":"cup","metric_alternate":{"quantity":245,"unit":"g"}},{"text":"2 sticks (8 ounces) unsalted butter at room temperature","item":"unsalted butter at room temperature","quantity":2,"unit":"stick","metric_alternate":{"quantity":8,"unit":"oz"}},{"text":"1 ⅔ cups (230 grams) flour","item":"flour","quantity":1.6666666666666665,"unit":"cup","metric_alternate":{"quantity":230,"unit":"g"}},{"text":"1 tablespoon (14 grams) baking powder","item":"baking powder","quantity":1,"unit":"tbsp","metric_alternate":{"quantity":14,"unit":"g"}},{"text":"½ teaspoon salt","item":"salt","quantity":0.5,"unit":"tsp"},{"text":"4 large eggs","item":"large eggs","quantity":4},{"text":"2 tablespoons milk at room temperature, more as needed","item":"milk at room temperature, more as needed","quantity":2,"unit":"tbsp"},{"text":"1 tablespoon (3 grams) instant coffee dissolved in 1 tablespoon boiling water","item":"instant coffee dissolved in 1 tablespoon boiling water","quantity":1,"unit":"tbsp","metric_alternate":{"quantity":3,"unit":"g"}},{"text":"2 ½ cups (300 grams) confectioners' sugar","item":"confectioners' sugar","quantity":2.5,"unit":"cup","metric_alternate":{"quantity":300,"unit":"g"}},{"text":"⅛ teaspoon salt","item":"salt","quantity":0.125,"unit":"tsp"},{"text":"1 ½ sticks (6 ounces) unsalted butter at room temperature","item":"unsalted butter at room temperature","quantity":1.5,"unit":"stick","metric_alternate":{"quantity":6,"unit":"oz"}},{"text":"1 tablespoon (3 grams) instant coffee dissolved in 1 tablespoon boiling water","item":"instant coffee dissolved in 1 tablespoon boiling water","quantity":1,"unit":"tbsp","metric_alternate":{"quantity":3,"unit":"g"}},{"text":"¼ cup walnut halves, for decoration","item":"walnut halves, for decoration","quantity":0.25,"unit":"cup"}],"instructions":[{"number":1,"text":"Heat oven to 350 degrees. Butter two 8-inch cake pans, and line base of each with parchment paper. In food processor, combine ½ cup walnut pieces and sugar. Process to a fine powder. Add butter, flour, baking powder, salt and eggs. Process to a smooth batter."},{"number":2,"text":"Add 2 tablespoons milk to coffee mixture and pour this down feed tube with motor running. Mixture should be just soft enough to drop from a spoon; if not, add more milk. Divide cake batter between two pans. Bake until risen and springy to touch, about 25 minutes. Cool on a rack for 10 minutes, then remove from pan and place on rack. Remove parchment paper. Cool completely. You may want to level them if they domed in the oven."},{"number":3,"text":"For frosting: Place confectioners' sugar and salt in food processor and pulse until lump-free. Add butter and process until smooth. Add coffee mixture down feed tube and pulse until well blended."},{"number":4,"text":"Place one cake upside down on a plate or cake stand. Spread with about half the frosting. Place second cake right side up on frosting, and cover top and sides in a swirly pattern. Place a walnut half in center of cake, and gently press remaining halves into top of cake, around the edge."}],"date_published":"2026-10-29T23:51:07.254705+00:00","date_modified":"2026-10-29T23:51:07.254705+00:00"}