Coffee-Nut Layer Cake


  • cups self-rising flour
  • A pinch of salt
  • 3 eggs
  • ¾ cup ( sticks) margarine
  • ¾ cup sugar
  • 1 tsp instant coffee granules
  • 2 tsp hot water
  • ¼ cup chopped walnuts

For the frosting

  • 1 tsp instant coffee granules plus extra for decoration
  • 2 tsp hot water
  • 4 tbsp unsalted butter, softened
  • 1 cup confectioners’ sugar
  • cup chopped walnuts for decoration


First grease two 7-inch layer cake pans and line the bottom of each with wax paper.

Put the flour, salt, eggs, margarine, and sugar in a bowl, and beat together with a wooden spoon for about a minute. Dissolve the coffee in the hot water, then stir this and the walnuts into the cake batter. Divide the batter evenly between the pans. Bake in a preheated oven at 325°F for 25 minutes. When they are done, unmold the cakes and cool on a rack.

To make the frosting, dissolve the coffee in the hot water, then simply cream together with the butter and sugar.

Spread half the frosting on one cake and top with the other. Spread the rest of the frosting on top. Decorate with the walnuts and sprinkle with extra coffee granules.