Viennese-Inspired Coffee and Walnut Cake

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

A moist walnut cake infused with espresso and layered with a smooth coffee buttercream, evoking the charm of Vienna's coffee culture. This Austrian-inspired recipe, ready in about 55 minutes, layers all-purpose flour, baking powder, unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 cup (softened) unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1/4 cup strong brewed espresso
• 3/4 cup finely chopped walnuts
• 1/4 cup milk
• 1 1/2 cups powdered sugar
• 1/4 cup (softened) unsalted butter for frosting
• 1 tsp vanilla extract
• 1 tsp dissolved in 1 tbsp hot water instant coffee granules

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Instructions

1. Step 1: Preheat oven to 350°F and grease a 9-inch round cake pan. In a medium bowl, whisk together 1 1/2 cups all-purpose flour and 1 1/2 tsp baking powder.
2. Step 2: In a large bowl, beat 1/2 cup softened unsalted butter and 1 cup granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
3. Step 3: Add 2 large eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in 1/4 cup strong brewed espresso.
4. Step 4: Gradually add the flour mixture alternately with 1/4 cup milk, beginning and ending with flour. Fold in 3/4 cup finely chopped walnuts gently until combined.
5. Step 5: Pour the batter into the prepared pan and bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack.
6. Step 6: For the frosting, beat 1/4 cup softened unsalted butter until creamy, then gradually add 1 1/2 cups powdered sugar, 1 tsp vanilla extract, and 1 tsp instant coffee dissolved in 1 tbsp hot water. Beat until smooth and fluffy.
7. Step 7: Spread the coffee buttercream evenly over the cooled cake and garnish with extra chopped walnuts if desired.