By Bring Moist Coffee Cake with White Chocolate & Coffee Ganache and Candied Walnuts to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Moist Coffee Cake with White Chocolate & Coffee Ganache and Candied Walnuts captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Moist Coffee Cake with White Chocolate & Coffee Ganache and Candied Walnuts becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Coffee Cake:
2½ cups (320 g) all-purpose flour (or cake flour, see note)
⅓ cup (40 g) cornflour (cornstarch)
½ tsp baking soda
1 tsp baking powder
½ tsp salt (omit if using salted butter)
4 tbsp (15 g) instant coffee powder
½ cup (113 g) unsalted butter, room temperature
½ cup (105 g) unflavored vegetable oil (canola)
1½ cups (300 g) soft brown sugar, firmly packed
3 large eggs, room temperature
1¼ tbsp vanilla extract
1 tsp white vinegar
1½ cups (337 g) buttermilk, room temperature
For the Whipped White Chocolate & Coffee Ganache:
1 cup (180 g) white chocolate, chopped (preferably couverture)
3 cups (675 g) cream (minimum 34% fat)
1½ tbsp instant coffee powder
For the Lightly Candied Walnuts:
2 tbsp (30 g) soft brown sugar
1 tbsp (14 g) unsalted butter
½ tsp ground cinnamon
1 cup (100 g) walnuts, roughly chopped or halved
PREPARATION STEPS
Make the Whipped White Chocolate & Coffee Ganache:
Prepare the Ganache: Chop white chocolate into small pieces and place them in a heatproof bowl.
Heat the Cream: In a saucepan, heat the cream over medium heat until it begins to simmer. Remove from heat and pour over the chocolate. Add the coffee powder without stirring.
Let It Sit: Allow the mixture to sit for 5 minutes to melt the chocolate, then stir with a spatula. Blend using an immersion blender for a smooth texture.
Chill: Pour the ganache into a shallow dish, cover with plastic wrap (pressing it against the surface), and chill in the fridge for at least 6 hours or overnight.
Whip: Once chilled and thickened, whip the ganache until soft peaks form—be careful not to overwhip.
Bake the Coffee Cake:
Preheat the Oven: Set the oven to 320°F (160°C) with a fan, and grease two 8-inch cake tins. Line with parchment paper for easy removal.
Mix Dry Ingredients: Sift together the flour, cornflour, baking soda, baking powder, salt, and instant coffee powder. Set aside.
Cream Butter and Sugar: In a bowl, beat the softened butter, vegetable oil, and brown sugar until light and creamy (about 2 minutes).
Add Eggs: Incorporate the eggs one at a time, mixing well after each addition. Then add the vanilla, vinegar, and half of the buttermilk. Mix until fully combined.
Fold in Dry Ingredients: Using a spatula, gently fold in half of the dry ingredients
Add the remaining buttermilk and fold in, then gently add the remaining dry ingredients until just combined.
Bake: Divide the batter between the prepared tins and bake for 30 minutes, or until a toothpick comes out clean
Allow the cakes to cool in the tins for 20 minutes, then transfer to a wire rack to cool completely.
Prepare the Lightly Candied Walnuts:
Caramelize the Sugar: In a saucepan over medium heat, melt the butter and brown sugar with cinnamon until bubbling.
Add Walnuts: Stir in the walnuts, coating them evenly in the sugar mixture. Remove from heat and spread the walnuts on a tray to cool and harden.
Assemble the Cake:
Optional Trimming: Trim the tops of the cake layers if needed for even stacking.
Layer the Cake: Place the first cake layer on a stand, spread whipped ganache on top, and sprinkle half of the candied walnuts.
Top and Decorate: Add the second cake layer, then cover the top and sides with more whipped ganache. Pipe decorative swirls and top with the remaining candied walnuts.
Serve and Enjoy:
This coffee cake is rich, moist, and bursting with flavor. The whipped white chocolate ganache adds a luxurious touch, while the candied walnuts provide the perfect sweet crunch!
Prep Time: 30 minutes | Rising Time: 1 1/2 hours | Baking Time: 30 minutes | Total Time: 2 hours | Servings: 12
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
