Best 5 Coffee Walnut Cake With Coffee Mascarpone Cream Recipes

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Indulge in the symphony of flavors with our tantalizing Coffee Walnut Cake adorned with an ethereal Coffee Mascarpone Cream. This culinary masterpiece is a harmonious blend of rich coffee and nutty walnut flavors, perfectly balanced by the creamy mascarpone and subtly sweet cake. Each bite is a delightful journey that will leave you craving more.

This article presents two delectable recipes: the Coffee Walnut Cake and the Coffee Mascarpone Cream. The cake recipe guides you through creating a moist and flavorful coffee-infused cake, while the mascarpone cream recipe unveils the secrets of a light and airy filling with a pronounced coffee aroma. Together, these components unite to form a symphony of textures and flavors that will delight your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

COFFEE & WALNUT CAKE



Coffee & walnut cake image

The classic combo is made extra sumptuous with mascarpone frosting - a traditional sponge for cake sales and parties

Provided by Sarah Cook

Categories     Afternoon tea, Dessert

Time 1h15m

Yield Cuts into 10 slices

Number Of Ingredients 11

250g pack softened butter, plus extra for the tins
100ml strong black coffee (made with 2 tbsp coffee granules), cooled
280g self-raising flour
250g golden caster sugar
½ tsp baking powder
4 eggs
1 tsp vanilla extract
85g walnut, 2 tbsp roughly chopped, the rest finely chopped
100g icing sugar, sifted, plus a little extra for dusting
150ml double cream
100g mascarpone, at room temperature

Steps:

  • Heat oven to 180C/160C fan/gas 4. Butter 2 x 20cm springform cake tins and line with baking parchment. Set aside 2 tbsp of the coffee for the filling.
  • Beat the butter, flour, sugar, baking powder, eggs, vanilla and half the remaining coffee in a large bowl with an electric whisk until lump-free. Fold in the finely chopped walnuts, then divide between the tins and roughly spread. Scatter the roughly chopped walnuts over one of the cakes. Bake the cakes for 25-30 mins until golden and risen, and a skewer poked in comes out clean. Drizzle the plain cake with the remaining coffee. Cool the cakes in the tins.
  • Meanwhile, make the filling: beat together the icing sugar, cream and mascarpone, then fold in the reserved 2 tbsp coffee. Spread over the plain cake, then cover with the walnut-topped cake and dust with a little icing sugar.

Nutrition Facts : Calories 620 calories, Fat 41 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium

COFFEE AND BLACK WALNUT CAKE WITH COFFEE-MASCARPONE CREAM



Coffee and Black Walnut Cake With Coffee-Mascarpone Cream image

Another treat for coffee lovers. It doesn't rise as high as a regular layer cake, so you didn't do anything wrong *wink*. Time does not include chilling.

Provided by Annacia

Categories     Dessert

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 24

1 cup black walnut, toasted, chopped, divided (about 4 ounces, any kind of walnuts will do)
1 1/4 cups sugar, divided
1 tablespoon instant espresso powder
1 1/3 cups all-purpose flour
1/2 cup cocoa (Dutch process is best)
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons unsalted butter, room temperature
3 large eggs
1 large egg yolk
1/2 teaspoon vanilla extract
3/4 cup buttermilk (add more by teaspoons if needed)
4 1/2 teaspoons instant espresso powder
1/4 teaspoon cinnamon
1 tablespoon water
1 cup chilled heavy whipping cream
1/2 cup mascarpone cheese
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
3/4 cup about 3 ounces black walnut, toasted, chopped
1/4 teaspoon ground cinnamon
1 pinch salt

Steps:

  • For cake:.
  • Position rack in center of oven and preheat to 350°F.
  • Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides.
  • Blend 1/2 cup walnuts, 1 tablespoon sugar, and espresso in processor until nuts are finely ground.
  • Whisk flour, cocoa, baking powder, cinnamon, baking soda, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth.
  • Gradually add remaining sugar (1 1/4 cups minus 1 tablespoon), beating until fluffy. Beat in eggs, 1 at a time, then egg yolk. Add ground walnut mixture and vanilla; beat to blend.
  • Reduce mixer speed to low and beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions.
  • Fold in remaining 1/2 cup walnuts.
  • Divide batter evenly between prepared pans.
  • Bake cake layers until tester inserted into center comes out clean, about 26 minutes. Cool in pans 5 minutes, then turn out onto racks and cool completely.
  • For coffee-mascarpone cream:.
  • Stir espresso, cinnamon and 1 tablespoon water in large bowl until coffee dissolves.
  • Add cream, mascarpone, sugar, and vanilla. Beat until filling is thick and smooth (do not overbeat or filling may curdle).
  • Place 1 cake layer on platter, flat side up. Spread half of filling over cake.
  • Place second layer, flat side down, on filling.
  • Spread remaining filling over top. Mix walnuts, cinnamon, and salt.
  • Sprinkle over top of cake.
  • Cover with cake dome.
  • Chill at least 1 hour and up to 1 day.

Nutrition Facts : Calories 550.1, Fat 36.1, SaturatedFat 14.6, Cholesterol 148.3, Sodium 231.8, Carbohydrate 50.9, Fiber 3.5, Sugar 32.3, Protein 11.4

COFFEE WALNUT LAYER CAKE



Coffee Walnut Layer Cake image

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.

Provided by Nigella Lawson

Categories     project, dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 15

Butter for pans
1/2 cup (60 grams) walnut pieces
1 cup plus 2 tablespoons (245 grams) sugar
2 sticks (8 ounces) unsalted butter at room temperature
1 2/3 cups (230 grams) flour
1 tablespoon (14 grams) baking powder
1/2 teaspoon salt
4 large eggs
2 tablespoons milk at room temperature, more as needed
1 tablespoon (3 grams) instant coffee dissolved in 1 tablespoon boiling water
2 1/2 cups (300 grams) confectioners' sugar
1/8 teaspoon salt
1 1/2 sticks (6 ounces) unsalted butter at room temperature
1 tablespoon (3 grams) instant coffee dissolved in 1 tablespoon boiling water
1/4 cup walnut halves, for decoration

Steps:

  • Heat oven to 350 degrees. Butter two 8-inch cake pans, and line base of each with parchment paper. In food processor, combine 1/2 cup walnut pieces and sugar. Process to a fine powder. Add butter, flour, baking powder, salt and eggs. Process to a smooth batter.
  • 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 721, UnsaturatedFat 15 grams, Carbohydrate 85 grams, Fat 41 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 23 grams, Sodium 301 milligrams, Sugar 76 grams, TransFat 1 gram

WALNUT COFFEE CAKE



Walnut Coffee Cake image

This has been in the family some time. I am now a great-grandmother myself (I have one little great-granddaughter; in addition, I have three grandchildren and a son), and it's one of the recipes that my mother used to make long ago. I've lived on the farm where I was brought up all my life. I am a jack-of-all-trades in the kitchen, and my husband and I both enjoy hunting. -Beatrice Richard, Posen, Michigan

Provided by Taste of Home

Time 55m

Yield 12-15 servings.

Number Of Ingredients 17

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1-1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 cup milk
1 cup chopped walnuts
TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup cold butter
1/2 cup finely chopped walnuts

Steps:

  • In a large bowl, cream the cream cheese, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, cinnamon and baking soda; add to the creamed mixture alternately with milk, beating well after each addition. Stir in walnuts. Pour into a greased 13x9-in. baking pan., For the topping, combine the flour, sugar and cinnamon; cut in butter until coarse crumbs form. Stir in walnuts. Sprinkle over coffee cake. , Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 383 calories, Fat 22g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 220mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 1g fiber), Protein 7g protein.

COFFEE-WALNUT CAKE WITH COFFEE-MASCARPONE CREAM



Coffee-Walnut Cake with Coffee-Mascarpone Cream image

Provided by Dorie Greenspan

Categories     Cake     Coffee     Milk/Cream     Food Processor     Mixer     Cheese     Egg     Dessert     Bake     Freeze/Chill     Kid-Friendly     Walnut     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 10 to 12 servings

Number Of Ingredients 25

Cake
1 cup walnuts (about 4 ounces), toasted, chopped, divided
1 cup sugar, divided
1 tablespoon instant espresso powder
1 1/3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
3 large eggs
1 large egg yolk
1/2 teaspoon vanilla extract
3/4 cup buttermilk
Coffee-mascarpone cream
4 1/2 teaspoons instant espresso powder
1 tablespoon water
1 cup chilled heavy whipping cream
1/2 cup (4 ounces) mascarpone cheese*
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
3/4 cup (about 3 ounces) walnuts, toasted, chopped
1/4 teaspoon ground cinnamon
Pinch of salt
*Italian cream cheese; sold at many supermarkets and at Italian markets.

Steps:

  • For cake:
  • Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Blend 1/2 cup walnuts, 1 tablespoon sugar, and espresso in processor until nuts are finely ground. Whisk flour, baking powder, cinnamon, baking soda, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Gradually add remaining sugar (1 cup minus 1 tablespoon), beating until fluffy. Beat in eggs, 1 at a time, then egg yolk. Add ground walnut mixture and vanilla; beat to blend. Reduce mixer speed to low and beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Fold in remaining 1/2 cup walnuts. Divide batter evenly between prepared pans.
  • Bake cake layers until tester inserted into center comes out clean, about 26 minutes. Cool in pans 5 minutes, then turn out onto racks and cool completely.
  • For coffee-mascarpone cream:
  • Stir espresso and 1 tablespoon water in large bowl until coffee dissolves. Add cream, mascarpone, sugar, and vanilla. Beat until filling is thick and smooth (do not overbeat or filling may curdle).
  • Place 1 cake layer on platter, flat side up. Spread half of filling over cake. Place second layer, flat side down, on filling. Spread remaining filling over top. Mix walnuts, cinnamon, and salt. Sprinkle over top of cake. Cover with cake dome. Chill at least 1 hour and up to 1 day.

Tips:

  • Use high-quality coffee and mascarpone cheese for the best flavor.
  • Make sure the coffee is freshly brewed and strong. You can use espresso, cold brew, or regular coffee.
  • If you don't have a coffee grinder, you can buy pre-ground coffee. Just make sure it's a fine grind.
  • Don't overmix the batter. Overmixing can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before frosting it.
  • If you don't have time to make the coffee mascarpone cream, you can use a store-bought frosting.
  • Garnish the cake with chopped walnuts, chocolate shavings, or coffee beans.

Conclusion:

This coffee walnut cake with coffee mascarpone cream is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be tailored to your own preferences. Whether you like your coffee strong or mild, this cake is sure to please. So next time you're looking for a special treat, give this recipe a try!

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