Name: Grandma’s coffee, ginger and walnut cake recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Cuisine: australian
Ingredients: 250g butter, softened; 312.50 ml Essentials Caster Sugar; 4 eggs; 40.00 ml espresso powder; 415.00 ml plain flour; 2 tsp baking powder; 1 tsp ground ginger; 50g walnuts, chopped; 8 whole walnuts, to decorate; 200g butter, softened; 750.00 ml icing sugar, sifted; 1/2 tsp ground ginger

by Greer Worsley Last updated on 11/03/2025

This old-fashioned layer cake is spiked with flavours of coffee, ginger and walnuts. It’s a delicious accompaniment to a morning cuppa.

- Greer Worsley

Ingredients

250g butter, softened
1 1/4 cups Woolworths Essentials Caster Sugar
4 eggs
2 tbsp espresso powder
1 2/3 cups plain flour
2 tsp baking powder
1 tsp ground ginger
50g walnuts, chopped
8 whole walnuts, to decorate

For icing

200g butter, softened
3 cups icing sugar, sifted
1/2 tsp ground ginger

Method

Step 1

Preheat oven to 170C conventional. Grease two 20cm cake tins and line the base and sides with baking paper.
Step 2

In a stand mixer or using hand-held beaters, cream butter and sugar until pale. Add eggs one at a time, beating well between each addition. Dissolve espresso powder in 1/2 cup hot water. Reserve 2 tbsp and add remainder to mixer and beat to combine. Combine flour, baking powder and ginger then add to mixer and beat until just combined. Fold through chopped walnuts.
Step 3

Divide batter between cake tins and smooth the tops. Bake for 25 minutes until a skewer inserted into the centre comes out clean. Allow to cool completely.
Step 4

To make icing, beat butter in a stand mixer or using hand-held beaters until creamy. Add icing sugar and beat until smooth. Beat in ground ginger and reserved espresso liquid.
Step 5

Place one cake on serving plate. Spread half the icing into a smooth layer. Top with second cake, and spread remaining icing into a smooth layer on top. Decorate with whole walnuts.