Coffee Walnut Sponge Cake for Light, Nutty Cake Moments

A coffee walnut sponge cake brings together warm espresso notes and toasty, crunchy walnuts in the softest, most tender crumb. I love how the coffee deepens the flavor without any bitterness, while the nuts add little pockets of surprise in every bite. It’s the kind of cake that fills your kitchen with the coziest scent. Below, I’ll walk you through everything you need to make this comforting treat your own.

Why You’ll Love this Coffee Walnut Sponge Cake

There’s something special about a cake that fills your kitchen with the scent of warm coffee and toasted walnuts.

It wraps around you like a favorite blanket.

I love how the espresso brings out a delicious flavor that feels grown-up but never bitter.

Just enough depth to make each bite interesting.

The espresso adds just enough depth to keep your taste buds curious with every single bite.

The walnuts add a nutty texture that surprises your tongue.

Little pockets of crunch hiding in soft, pillowy cake.

This isn’t a complicated recipe.

It doesn’t ask too much of you.

Just simple steps, gentle mixing, and a little patience while your oven does its work.

When you slice into it, the layers look so pretty.

Golden and light.

Perfect for quiet afternoons.

Perfect for sharing with someone you love.

What Ingredients are in Coffee Walnut Sponge Cake?

Gathering your ingredients feels like the first whisper of something delicious about to happen. Before you tie on that apron, let me walk you through everything you’ll need to bring this coffee walnut sponge cake to life.

• 1 1/4 cups unsalted butter
• 1 cup sugar
• 1/3 cup golden brown sugar
• 1/3 cup water
• 1 tablespoon dark unsulphured molasses
• 2 teaspoons instant espresso powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 cups walnuts, toasted and coarsely chopped
• 4 1/2 ounces imported bittersweet chocolate, finely chopped
• 4 1/2 ounces imported white chocolate, finely chopped

A few thoughts on these ingredients, if you don’t mind. The unsalted butter matters more than you might think, because it lets you control exactly how salty your final cake tastes.

When it comes to the espresso powder, instant works beautifully here since it dissolves right into your batter without any gritty bits.

And those walnuts. Please toast them first. It takes just a few extra minutes, but the difference in flavor is honestly like night and day.

The imported chocolates, like Lindt, have a smoother melt and richer taste than the generic stuff hiding in the back of your pantry. Worth the splurge, truly.

How to Make this Coffee Walnut Sponge Cake

Let’s get started, shall we. First things first, butter a small cookie sheet and set it aside. This step takes about three seconds but saves you from the heartbreak of watching your beautiful toffee cement itself permanently to the pan.

Now grab a heavy 2-1/2-quart saucepan and melt your 1 1/4 cups unsalted butter over low heat. There’s something almost meditative about watching butter slowly surrender into a golden pool.

Once melted, add both your 1 cup sugar and 1/3 cup golden brown sugar, along with the 1/3 cup water, 1 tablespoon dark unsulphured molasses, 2 teaspoons instant espresso powder, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Stir this mixture gently until the sugars dissolve completely.

Here comes the important part. Clip a candy thermometer to the side of your pan, because guessing temperatures with toffee is a game nobody wins. Increase the heat to medium and cook until your thermometer reads 290°F, stirring slowly but constantly while scraping the bottom with a wooden spatula. This takes about 20 minutes, which feels like forever when you’re standing there stirring, but the kitchen fills with this incredible caramelized coffee scent that makes the wait worthwhile.

The moment you hit that magic temperature, pull the pan from the heat and quickly mix in 1 1/2 cups of your toasted walnuts. Immediately pour everything onto your prepared sheet without scraping the pan, then tilt the sheet so the toffee spreads to about 1/4-inch thickness.

Now for the pretty part. Sprinkle your 4 1/2 ounces bittersweet chocolate and 4 1/2 ounces white chocolate by generous tablespoons over the hot toffee, alternating between the two. Let them sit for one minute to soften, then use the back of a spoon to swirl them gently.

Give the sheet a little shake to even things out, then drag the tip of a knife through both chocolates to create that gorgeous marble pattern. Scatter the remaining 1/2 cup walnuts on top and slide everything into the refrigerator for about an hour until firm.

Break into rustic pieces, and there you have it. A confection that feels like a warm hug on a chilly afternoon.

Coffee Walnut Sponge Cake Substitutions and Variations

A handful of simple swaps can make this toffee your own, no matter what your pantry holds or what your taste buds crave.

If walnuts aren’t your thing, try nut alternatives like pecans or almonds. They’ll toast up golden and bring their own quiet sweetness to the mix.

For different cake flavor combinations, swap the espresso powder for a touch of cardamom. Or leave out the cinnamon entirely. The toffee won’t mind.

Milk chocolate works beautifully if bittersweet feels too bold. It melts into something softer, more familiar.

No molasses? A drizzle of maple syrup brings warmth instead.

I want you to feel free here. This recipe bends gently. It waits for you to make it yours.

What to Serve with Coffee Walnut Sponge Cake

Once you’ve made this toffee your own, the next question becomes what to serve alongside it.

For dessert pairings, I love setting out fresh berries. Strawberries, especially. Their brightness cuts through the buttery sweetness. A scoop of vanilla ice cream works beautifully too. Simple. Honest.

Sometimes I’ll arrange slices of this coffee walnut sponge cake on a plate with toffee pieces scattered nearby. They share the same warm notes. Espresso. Caramel. Toasted nuts.

For beverage suggestions, consider a cup of hot coffee. Or chamomile tea, if you want something softer. The warmth in your hands. The steam rising gently.

A glass of cold milk feels right too. Familiar and grounding.

Let the flavors meet slowly. No rush. Just comfort finding its way to you.

Final Thoughts

When you pour that hot toffee onto the sheet and watch the chocolates melt into swirls, something quiet happens inside you.

You made this. With your own hands.

Coffee and walnut belong together. These flavor pairings have whispered to bakers for generations, and now they’ve whispered to you too.

Here’s one of my favorite baking tips: trust the process. The thermometer knows what it’s doing. The butter will behave.

And if things get messy, that’s okay.

Messy still tastes good.

This recipe asks for patience, a little attention, and nothing more. You already have everything you need.

So wrap those pieces in ribbon. Share them with someone you love.

Or keep them all for yourself.

I won’t tell.

In case you were wondering

Can I Freeze Coffee Walnut Sponge Cake for Later?

Yes, you can freeze coffee walnut sponge cake! For best freezing tips, wrap slices tightly in plastic wrap, then foil. Storage methods matter—I’d recommend consuming within three months for optimal freshness and flavor.

How Long Does Coffee Walnut Sponge Cake Stay Fresh at Room Temperature?

I recommend storing your coffee walnut sponge cake at room temperature for 2-3 days to maintain optimal cake freshness. You’ll want to keep it in an airtight container to prevent it from drying out.

Can I Use Decaf Coffee in This Sponge Cake Recipe?

Like swapping dance partners mid-song, you can absolutely use decaf options in this recipe! You’ll still get that rich coffee flavor without the caffeine buzz. The cake’s taste won’t skip a beat.

Why Did My Coffee Walnut Sponge Cake Sink in the Middle?

Your cake likely sank due to common pitfalls like opening the oven too early or underbaking. I’d recommend refining your baking techniques—check doneness with a toothpick and avoid disturbing the cake until it’s set.

How Do I Know When My Coffee Walnut Sponge Cake Is Fully Baked?

Your cake’s a golden treasure ready to reveal itself—I recommend these baking tips: insert a toothpick into the center for cake testing. If it emerges clean, you’ve achieved perfection. The top should spring back when gently pressed.

Conclusion

This coffee walnut sponge cake is the kind of treat that makes an ordinary afternoon feel special. The soft crumb, the gentle warmth of espresso, the quiet crunch of walnuts—it all comes together like a cozy hug on a plate.

Why not bake one this weekend and share a slice with someone you love? Your kitchen will smell like comfort, and your heart will feel full.