Little’s Maple Walnut Coffee Cake Recipe

Maple Walnut coffee Cake Recipe

To mark National Cake Week we wanted to share our hugely popular coffee cake recipe using our Maple Walnut flavour infused instant coffee.

This recipe has been baked and shared by many of our lovely customers, as well as food blogger Sheenie from Just Nice Things. So why not get your mixer out and get creative in the kitchen this week!

You can use any of our Flavoured Coffees for this coffee cake recipe, but we must say that the Maple Walnut flavour works a treat! You can buy the Maple Walnut flavour on our website or on


(Serves 8)

For the coffee cake sponge:

  • 225g (8oz) very soft butter, plus more for the tins
  • 225g (8oz) light muscovado sugar or caster sugar
  • 225g (8oz) self-raising flour
  • 1 tsp baking powder
  • 4 large eggs
  • 4 level tsp of Little’s flavoured coffee, dissolved in 1 tbsp boiling water

For the coffee icing:

  • 175g (6oz) soft butter
  • 350g (12oz) icing sugar
  • 4 level tsp of Little’s flavoured coffee, dissolved in 1 tbsp boiling water


  • Preheat the oven to 180C/160C fan/350F/315F fan/Gas 4. Grease up the base of two deep 20cm (8 inch) circular cake sandwich tins with butter.
  • Measure and place all the sponge ingredients, except the coffee, into a large mixing bowl. Beat together until smooth. Stir in the dissolved Little’s Coffee until thoroughly blended together. Now it’s time to divide the mixture evenly between the two prepared tins and level the tops.
  • Bake in the preheated oven for about 25–30 minutes until it’s golden brown, shrinking away from the sides of the tin a little and the sponge springs back when lightly pressed.
Little's coffee Maple Walnut Coffee Cake Recipe

Photo by beckyecole

  • To make the icing, mix the butter and sugar together in a mixing bowl and beat together until smooth. Beat in the dissolved coffee and divide into four.
  • When the sponges are cold, slice each cake horizontally in half, if you want to have four layers of coffee cake. Sit one base on a cake stand and spread with a quarter of the mixture.
  • Continue layering up with cake and icing so you finish with icing on top and swirl to give an attractive finish. The cake can be made and iced up to two days ahead, kept covered in the fridge. Iced or un-iced, it freezes well.

Bon appetite! Be sure to share your #LittlesBaking experiences with us on Instagram and Twitter! @wearelittles