Coffee and Walnut Opera Cake

Are you a coffee lover? Do you enjoy the rich and robust flavors of a good cup of joe? If so, then you’re in for a treat with this Coffee and Walnut Opera Cake recipe. This elegant and decadent dessert is perfect for any special occasion or when you simply want to indulge in a little bit of luxury. With layers of coffee-soaked sponge cake, creamy coffee buttercream, and crunchy walnuts, this cake is a true delight for the senses. So, put on your apron and get ready to impress your friends and family with this show-stopping dessert.


  • For the sponge cake:
  • 4 eggs
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 2 tablespoons instant coffee powder
  • 1 teaspoon vanilla extract
  • For the coffee buttercream:
  • 1 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tablespoons instant coffee powder
  • 2 tablespoons hot water
  • For the coffee syrup:
  • 1/2 cup strong brewed coffee
  • 2 tablespoons granulated sugar
  • For the walnut topping:
  • 1 cup walnuts, chopped


1. Prepare the sponge cake:

Preheat your oven to 350°F (175°C). Grease and line a square baking pan with parchment paper.

In a mixing bowl, beat the eggs and sugar together until light and fluffy. Add the vanilla extract and mix well.

In a separate bowl, sift the flour and instant coffee powder together. Gradually add the dry ingredients to the egg mixture, folding gently until well combined.

Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool completely in the pan before removing and transferring to a wire rack.

2. Make the coffee buttercream:

In a small bowl, dissolve the instant coffee powder in hot water and set aside to cool.

In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and beat until light and fluffy.

Add the cooled coffee mixture to the buttercream and beat until well incorporated.

3. Prepare the coffee syrup:

In a saucepan, combine the strong brewed coffee and granulated sugar. Heat over medium heat until the sugar has dissolved completely. Remove from heat and let it cool.

4. Assemble the cake:

Using a serrated knife, carefully slice the sponge cake horizontally into three equal layers.

Place one layer of the cake on a serving plate and brush it generously with the coffee syrup.

Spread a layer of coffee buttercream on top of the soaked cake layer. Repeat this process with the remaining cake layers, making sure to end with a layer of buttercream on top.

5. Add the walnut topping:

Sprinkle the chopped walnuts evenly over the top of the cake, gently pressing them into the buttercream to ensure they stick.

6. Chill and serve:

Refrigerate the cake for at least 2 hours to allow the flavors to meld together and the buttercream to set.

Once chilled, slice the Coffee and Walnut Opera Cake into elegant squares and serve. Enjoy!

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