Anchor Caribbean

Coffee and Walnut Cream Cake

Recipe by
120 mins


  • 175g Anchor Salted Butter
  • 175g caster sugar [note, can be table sugar]
  • 3 eggs
  • 175g flour
  • 1 1/2 teaspoons baking powder
  • 2 teaspoon coffee granules dissolved in 1 tablespoon boiling water

Topping & Filling

  • 300ml Anchor Whipping Cream
  • 1 tablespoon icing sugar
  • 2 teaspoons coffee granules dissolved in 2 tablespoons boiling water
  • ¼ cup chopped walnuts


  1. Preheat the oven to 180°C. Grease two round 18cm cake tins and line with baking paper.
  2. Beat butter and caster sugar until light and fluffy. Lightly whisk the eggs in a separate bowl, and add to sugar mixture a little at a time. Mix well after each addition.  Mix in the coffee.
  3. Combine the flour and baking powder and gently fold into the butter mixture.
  4. Divide the cake mixture between the two tins and bake for 20-25 minutes, until golden and an inserted skewer comes out clean. Remove from oven and set aside to cool.

For the Topping & Filling

  1. In a bowl, whip the cream and icing sugar until it has soft peaks. Add the dissolved coffee and mix through.
  2. Place one cake on a plate/cake stand. Spread half the coffee cream over the top, and place the second cake on top. Spread the remaining coffee cream on top and decorate with walnut pieces.



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