Walnut Coffee Loaf Cake with Coffee Buttercream

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Walnut Coffee Loaf Cake with Coffee Buttercream


There’s something wonderfully nostalgic about a loaf cake — simple, satisfying, and perfect with a cup of coffee. This Walnut Coffee Loaf Cake with Coffee Buttercream brings together the rich flavor of freshly brewed coffee, the crunch of toasted walnuts, and a smooth, lightly whipped coffee buttercream that takes it to the next level.

If you love the cozy pairing of coffee and nuts, this loaf cake is about to become your go-to bake.

Why You’ll Love This Loaf Cake

Unlike traditional coffee cakes that rely on cinnamon or crumb toppings, this version puts actual coffee front and center. The result? A beautifully golden loaf that’s moist, fluffy, and full of depth. The buttercream is optional, but honestly—it’s the cherry on top.

Whether you’re baking for guests, meal-prepping your snacks for the week, or just treating yourself, this cake checks all the boxes: easy to make, loaded with flavour, and undeniably comforting.


Ingredients

For the Loaf Cake:

  • 112g unsalted butter, softened

  • 112g Greek yogurt 

  • 225g light brown sugar

  • 4 eggs

  • 200g all-purpose/plain flour 

  • 2.5 tsp baking powder

  • 2 tsp instant coffee (dissolved in 2 tbsp hot water)

  • Chopped walnuts (as many as you desire, I put roughly 75-100g)

  • 1 tsp vanilla extract

  • 1/4 tsp salt 

For the Coffee Buttercream:

  • 100g unsalted butter, softened

  • 200g icing sugar, sifted

  • 1 tbsp instant coffee (dissolved in ½ tbsp hot water)

  • ½ tsp vanilla extract

  • Pinch of salt

Instructions

1. Preheat and Prepare
Preheat your oven to 175°C (350°F). Grease and line a loaf tin. 

2. Make the Batter
Cream the butter and sugar together until light and fluffy. Next, add in the Greek yogurt. Add the eggs one at a time, mixing well after each. Stir in the dissolved coffee and vanilla.

Fold in the flour, baking soda, and salt until just combined. Gently mix in the chopped walnuts.

3. Bake
Pour the batter into your prepared loaf tin and level the top. Bake for 50–65 minutes, or until a skewer inserted into the center comes out clean. Let the loaf cool completely in the tin before transferring to a wire rack.

4. Prepare the Buttercream
Beat the butter until smooth and pale. Gradually add the icing sugar, followed by the dissolved coffee and vanilla. Beat until fluffy and spreadable.

5. Decorate
Once the loaf is cool, spread the buttercream generously over the top. Sprinkle with extra chopped walnuts or walnut halves for a simple, rustic finish.

Tips for a Perfect Loaf

  • Don’t skip the coffee dissolve step: It intensifies the flavour without clumps.

  • Toast the walnuts before folding them in for extra nuttiness.

  • Make ahead: This loaf keeps well for up to 3 days in an airtight container.

Serving Ideas

This loaf is the perfect match for — you guessed it — a strong cup of coffee. It also works beautifully with tea or warmed up slightly, and served with a dollop of crème fraîche or Greek yogurt for a more indulgent dessert twist.


This Walnut Coffee Loaf Cake is a little more understated than a layer cake, but it’s every bit as satisfying. It is simple, rich, and full of character — a classic combination done right.

Bake it once, and you’ll come back to it again and again — especially when your coffee break deserves a little upgrade.

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