Coffee & walnut layer cake


Preparation info

  • Serves


    • Difficulty


Appears in

The Ginger & White Cookbook

The Ginger & White Cookbook

By Tonia George

Published 2014

  • About

There’s something very retro about a triple layer cake. Not only do you get more of the good stuff– the creamy icing – but it looks impressive, too. Just don’t skimp on the espresso. We use our house blend from Bethnal Green’s Square Mile Coffee Roasters as we feel it elevates the cake to greatness.


  • 225 g soft unsalted butter, plus extra for greasing
  • 225 g caster sugar
  • 4


Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease 3 × 23 cm springform cake tins and line the bases with nonstick baking paper.

Place the butter in a bowl and b