There is just nothing quite like the smell of a classic, comforting bake wafting through the house on a cool afternoon. That rich blend of roasted nuts and dark coffee just wraps you up like a warm blanket, doesn’t it? I remember those flavors vividly from my childhood potlucks back in Texas. Everyone had their version of a coffee cake, and finding that perfect balance between moist cake and crunchy walnuts was always the goal. This Thermomix Coffee Walnut Cake brings all that nostalgia home, but honestly, it whips it up so much easier than standing over a mixer for ages.
When I developed this recipe, I wanted to honor those big family gatherings. The machine handles blending the coffee right into the batter and chopping the walnuts so evenly, which guarantees a tender crumb every single time. It’s the kind of familiar, welcoming dessert that instantly says, “Sit down, stay awhile.” It truly captures that feeling!
Why This Thermomix Coffee Walnut Cake is Your New Favorite Autumn Recipe
If you’re looking for that cozy vibe that screams comfort, this is it. This cake isn’t just a dessert; it’s an experience! It’s perfect for those lazy weekends or when you need a beautiful bake for company. The richness of the coffee paired with that classic walnut crunch is unmatched, making this Thermomix Coffee Walnut Cake a true staple, especially as the weather cools down. We can finally get that perfect texture without all the fuss! You should also check out some of my favorites in winter holiday baking.
- It delivers deep, satisfying coffee flavor without bitterness.
- The walnuts give you that perfect textural contrast every time.
- It’s incredibly reliable, making it perfect for hosting or gifting. We’re talking classic flavors that never go out of style.
Achieving the Perfect Crumb with Your Thermomix
Honestly, the secret sauce here is the machine itself. Instead of worrying about your butter getting too warm or overworking the flour by hand, the Thermomix handles the creaming process like a dream. It incorporates air beautifully when mixing the butter and sugar—that’s what gives you that light, tender crumb you’re searching for. It makes achieving that beautifully structured, soft cake layer foolproof, even if you’re new to baking!
Essential Ingredients for Your Thermomix Coffee Walnut Cake
I’m a firm believer that great cakes start with great ingredients—and knowing exactly what goes where! When you use the Thermomix, the precision is amazing, so we need to be accurate here. I promise, every single item listed below plays a crucial role in getting that wonderfully moist, aromatic cake you’re hoping for. For reference on substitutions for other classic bakes, you might want to peek at my cream cheese banana bread post!
Here’s what you’ll need to gather:
For the Cake Batter
- 175 grams of unsalted butter, diced (plus extra for greasing the tins—don’t skimp here!).
- 175 grams of golden caster sugar.
- 3 large eggs, ready to go.
- 175 grams of self-raising flour.
- 1 teaspoon of baking powder for that little lift.
- 3 tablespoons of instant coffee, dissolved carefully in 2 tablespoons of boiling water.
- 60 grams of walnuts, chopped up nice and even.
For the Coffee Buttercream Icing
- 200 grams of icing sugar, the lighter the better.
- 100 grams of soft, unsalted butter.
- 1 tablespoon of instant coffee, dissolved in just 1 tablespoon of boiling water.
- 8 whole walnut halves reserved just for decoration on top.
Step-by-Step Instructions for the Thermomix Coffee Walnut Cake
Now we get to the fun part! Using the Thermomix makes this whole process fly by. Seriously, what used to take me half an hour of elbow grease at the kitchen counter is done in mere minutes. I’ve broken down the instructions just like I do when I’m rushing on a busy weekday, so you know exactly when to pay attention and when to let the amazing machine work its magic! It’s an absolute game-changer for classic kitchen recipes.
Preparing the Cake Batter Components
First things first: fire up that oven! You need it at 180°C (or 160°C if you’re using the fan setting). Get your two 20 cm round tins greased up properly and line those bottoms with baking paper—no one wants a stuck cake! Now, take the butterfly attachment and pop it in the bowl. Add the 175 g butter and the 175 g golden caster sugar. Mix that for 1 minute on speed 4. Scrape down the sides, and then run it for another minute on speed 4 until it looks pale and creamy. That’s your foundation!
Next, drop the speed down to 3 for 30 seconds, and add those three eggs one at a time through the lid—don’t rush this part! Then, toss in your flour and baking powder. Mix for just 10 seconds on speed 3; scrape down again. Finally, the flavor boosters! Add your dissolved coffee (the 3 Tbsp batch) and the 60 g chopped walnuts. Mix gently for only 10 seconds on **reverse** speed 3. Listen to me: Do not overmix at this stage! We want texture, not flat cake.
Baking and Cooling the Thermomix Coffee Walnut Cake Layers
Divide that beautiful batter between your prepared tins. Pop them in the oven for about 25 to 30 minutes. You’ll know they are done when they look golden and spring back when you gently press the top—that’s the springy test! Let them cool in the tins for a good 10 minutes before you even think about turning them out onto a cooling rack. They have to be completely cool before we ice them, or things get messy fast. If you prefer quick mains, I have some great air fryer chicken recipes on the site too!
Making the Coffee Buttercream Icing
While those cakes cool down, clean out your Thermomix bowl completely. Pop the butterfly back in. Now, add the 200 g icing sugar and the 100 g soft butter. Mix on speed 4 for 1 full minute until it’s smooth. Then, add that smaller batch of dissolved coffee (the 1 Tbsp one) and mix for 30 seconds on speed 3. If your icing feels a little too runny after that, don’t panic—just chill it in the fridge for 10 minutes. If it looks stiff, add a tiny splash—maybe 1 teaspoon—of milk!
Once cool, spread half the icing sweetly over one sponge layer, place the second layer on top, and then cover the whole beautiful Thermomix Coffee Walnut Cake with the rest of that gorgeous coffee buttercream. Finish it off with those eight walnut halves and stand back to admire your work!
Expert Tips for a Flawless Thermomix Coffee Walnut Cake
You’ve got the steps down, but let me give you a little insider nudge to make this Thermomix Coffee Walnut Cake utterly divine. My biggest tip? Temperature is everything! Make sure that 175 g of butter for the cake batter is truly softened—not melty, but soft enough to leave a fingerprint easily. If it’s too cold, it won’t cream properly, and you lose that essential air structure the machine is trying to build.
Also, about those walnuts: don’t just toss them in the bowl and press start! Giving the machine a gentle hug on the **reverse** setting when adding them is key. This prevents the walnuts from pulverizing into nut butter, keeping that lovely crunch intact, which is exactly what readers look for in satisfying kitchen recipes.
Finally, for the icing, use the cold method for softening the final buttercream if you realize it’s too warm; just 5-minute bursts in the fridge works better than adding extra liquid!
Ingredient Notes and Substitutions for Your Thermomix Recipe
I know sometimes we don’t always have exactly what the recipe calls for sitting on the counter, and that’s okay! Baking is about flexibility, especially when relying on a machine like the Thermomix to do the heavy lifting. We should focus on maintaining that lovely tender texture the machine gives us, even if we have to swap a couple of things out.
For instance, the recipe calls for unsalted butter, which I always prefer because it means I control the salt level entirely. However, if you only have salted butter, you can certainly use it! Just skip adding any extra salt to the recipe (though this particular cake doesn’t call for additional salt outside the main components). If you need to use margarine because that’s what you have on hand, go for it! Just know that the fat content might be slightly different, so the rise might be a hair different, but it will still taste delicious and comforting.
What about the flour situation? Maybe you only have plain (all-purpose) flour mixed in your pantry. No worries at all! For every 175 grams of self-raising flour listed, just use 175 grams of plain flour and add about 1 teaspoon of extra baking powder to that flour amount. It should match up perfectly, which is great for keeping your kitchen recipes streamlined.
And for the coffee—use whatever instant coffee brand you love! If you like a stronger hit, dissolve a little extra. If you prefer a hint of coffee flavor, pull back slightly. The beauty of cooking at home is making it perfect for *your* palate. Don’t forget to check out my notes on using different fruit ratios in my banana bread recipe for more substitution ideas!
Serving Suggestions for Your Classic Thermomix Coffee Walnut Cake
This Thermomix Coffee Walnut Cake is honestly one of the best cakes for sharing! Because the flavors are warm and deep, it pairs absolutely flawlessly with a hot drink. I usually serve a slice alongside a strong, hot cup of coffee—it just enhances that roasted flavor perfectly.
It’s my go-to for easy gatherings, whether it’s a family brunch or just a treat for the neighbors. If you need ideas for that perfect companion beverage, you have to check out my guide on cozy creative hot drink recipes. A slice of this cake makes any casual afternoon feel special!
Storage and Make-Ahead Tips for Thermomix Coffee Walnut Cake
One of the best things about a sturdy cake like this Thermomix Coffee Walnut Cake is that it travels and stores beautifully. If you’re baking ahead for a party or just want dessert managed for the week, I have you covered! Layers that haven’t been iced yet are your best friends for make-ahead baking.
You can wrap those cooled sponge layers tightly in plastic wrap—like they’re little gifts—and store them at room temperature for up to two days. If you need longer, they freeze like a dream! Pop them snugly wrapped into a freezer bag; they’ll be perfectly fine for about a month. Just let them thaw overnight on the counter before you frost them.
Once this Thermomix Coffee Walnut Cake is fully assembled with the coffee buttercream, it’s best kept in the fridge because of that butter icing. But honestly? It tastes best if you pull it out about an hour before serving so the cake softens up again. If you are looking for other great no-bake treats for quick dessert fixes, take a look at my No-Bake Oreo Balls!
Frequently Asked Questions About Making Thermomix Coffee Walnut Cake
I always get so many questions when people try a new family recipe, especially when we’re turning to our favorite appliances! These are the things I hear most often, and I hope they help you feel totally confident as you bake up this lovely cake. If you’re ever looking for quick kitchen recipes that are fast, the Thermomix is always the answer!
Can I use a different type of sugar in this Thermomix Recipe?
You certainly can experiment, but I highly recommend sticking to golden caster sugar for the cake itself. Because we are creaming it with the butter, the smaller, finer crystals of caster sugar dissolve beautifully and trap air, which keeps the cake light. If you use granulated sugar, it can sometimes stay a bit gritty unless you cream it for much longer! For the icing, you must use icing (powdered) sugar.
Is this considered a Thermomix Recipes Healthy option?
Well, honestly, with all that butter and that gorgeous buttercream, it’s definitely a wonderful treat rather than an everyday health food! If you did want to steer it slightly toward the healthier side of Thermomix recipes healthy options, my best suggestion would be to slightly reduce the amount of icing sugar in the buttercream—say by 20 grams—or even skip the full layer of icing on the middle layer. The cake itself is rich in flavor from the coffee and walnuts, so it needs very little tweaking to be satisfying!
What if I don’t have a butterfly whisk attachment?
Oh, that’s a common worry! If you don’t have the butterfly attachment for the creaming steps (Steps 2 and 7), you can still achieve fantastic results. Just use the standard blade, but you need to be extra careful with the speeds and timing. For creaming the butter and sugar, you might need to scrape the sides down a few times, mixing at speed 4. When adding the eggs, use the **reverse** setting at speed 3, and go slowly after each addition so you don’t accidentally blend the yolks right out of the batter!
How strong should my coffee be for the best flavor?
This is where you control the whole experience! Since instant coffee varies so much between brands, I always recommend starting with slightly less dissolved coffee than listed, giving it a quick taste test on a spoon before you add it to the batter. You want a pronounced coffee flavor, not just a whisper. If you’re aiming for a very deep, robust flavor, you might even consider using strong espresso powder instead of instant granules if you have it!
Share Your Perfect Thermomix Coffee Walnut Cake Experience
I truly hope making this comforting Thermomix Coffee Walnut Cake brought as much joy to your kitchen as it does mine! If you whipped up a batch and loved that tender crumb, please, please take a moment to hit that 5-star rating right below. Hearing about your successes—or any little tweaks you made—is the best part of my day.
Drop a comment below and tell me how it went! Every time you bake a recipe inspired by family tradition, you’re keeping those memories alive.
Warmly,
Sophia Reed, Family Cooking Specialist at Sena Recipes. You can read more about my approach to sharing timeless meals here: Connect with Sophia.
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Thermomix Coffee Walnut Cake
- Total Time: 50 min
- Yield: 1 two-layer cake 1x
- Diet: Vegetarian
Description
A classic, comforting coffee and walnut cake made simple using the Thermomix for a moist, tender crumb and rich flavor.
Ingredients
- 175 g unsalted butter (or margarine), diced + extra for greasing
- 175 g golden caster sugar
- 3 large eggs
- 175 g self-raising flour
- 1 tsp baking powder
- 3 Tbsp instant coffee dissolved in 2 Tbsp boiling water
- 60 g walnuts, chopped
- 200 g icing sugar
- 100 g unsalted butter, soft
- 1 Tbsp instant coffee dissolved in 1 Tbsp boiling water
- 8 walnut halves (decoration)
Instructions
- Heat oven to 180°C (160°C fan). Grease two 20 cm round cake tins and line the bases with baking paper.
- Insert butterfly into the Thermomix bowl. Add 175 g butter and 175 g golden caster sugar. Mix 1 min / speed 4. Scrape down sides. Mix again 1 min / speed 4 until pale and creamy.
- Set Thermomix to speed 3, 30 seconds. Add eggs one at a time through the lid.
- Add 175 g self-raising flour and 1 tsp baking powder. Mix 10 sec / speed 3. Scrape down.
- Add the dissolved 3 Tbsp instant coffee and 60 g chopped walnuts. Mix 10 sec / speed 3 / reverse. Do not overmix.
- Divide the batter evenly into the two prepared tins. Bake 25–30 minutes until golden and springy. Cool 10 minutes in tins, then transfer to a rack to cool completely.
- For the icing, add the butterfly to the clean Thermomix bowl. Add 200 g icing sugar and 100 g soft unsalted butter. Mix 1 min / speed 4.
- Add the dissolved 1 Tbsp instant coffee. Mix 30 sec / speed 3 until smooth. If icing is too soft, place in the fridge for 10 minutes. If icing is too stiff, add 1 tsp milk.
- Spread half the icing on top of the first sponge layer. Place the second sponge on top.
- Spread the remaining icing over the top of the cake and decorate with the 8 walnut halves.
Notes
- This recipe is inspired by classic potluck cakes and is designed to be comforting and easy to share.
- The Thermomix simplifies achieving a light, structured crumb texture.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 150
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 1
- Protein: 4
- Cholesterol: 70
Keywords: Thermomix Coffee Walnut Cake, Coffee Cake, Walnut Cake, Thermomix Baking, Autumn Recipes, Classic Coffee Cake, Family Dessert