Delicious Coffee-Crunch Cake Recipe for Every Coffee Lover

Attention all coffee and cake lovers! If you’re looking for a decadent dessert that combines the rich and robust flavors of coffee with a fluffy, moist cake, then look no further than Louise Read’s Coffee-Crunch Cake. This cake is the perfect indulgence for any occasion, from a cozy night in to a special birthday celebration.

As an avid foodie and lover of all things coffee, I can personally vouch for the irresistible taste and texture of this cake. With its tender crumb and buttery aroma, it’s hard to resist a second (or third) slice of this heavenly cake.

But this isn’t just any ordinary coffee cake. The key ingredient that sets it apart is the irresistible coffee crunch, made with instant coffee granules and chopped walnuts. It adds the perfect crunch and nuttiness to every bite.

So why settle for a plain old chocolate cake or walnut cake when you can have the best of both worlds with Louise Read’s Coffee-Crunch Cake? Trust me, your taste buds and your guests will thank you for it. So get ready to show off your baking skills and indulge in a little slice of heaven.

Why You’ll Love This Recipe

Louise Read's Coffee-Crunch Cake
Louise Read’s Coffee-Crunch Cake

Are you a coffee lover and a cake enthusiast at the same time? Then, Louise Read’s Coffee-Crunch Cake Recipe is something you definitely need to try. This cake recipe will make your taste buds dance with every bite, and here are reasons why you’ll love this recipe.

Firstly, the cake is incredibly moist and has a delicate crumb that melts in your mouth. Thanks to the softened butter that gives it a rich, velvety texture, and the self-raising flour combined with baking powder that creates the perfect lift. Plus, the instant coffee granules add a subtle hint of bitterness that makes it taste like no other cake you’ve tried before.

Another reason why this cake recipe is lovable is the crunchy layer that contrasts perfectly with the ultra-soft cake base. The walnuts and caster sugar mixture give it an irresistible sweet crunch that you’ll enjoy even more when combined with a hot cup of coffee.

You’ll also appreciate how easy this cake is to make. With only 10 ingredients, including pantry staples like butter, eggs, and sugar – the recipe comes together effortlessly in just an hour. And guess what? You don’t even need a stand mixer or any fancy equipment just to make it work.

Lastly, this cake can be served on any occasion or even just as a weekday treat for yourself. Whether it’s for a birthday celebration, afternoon tea party with friends, or paired with an iced latte as an afternoon delight – this cake’s versatility makes it worthy to be included in your favorite baked goods list.

In conclusion, Louise Read’s Coffee-Crunch Cake Recipe has all the elements that make a delicious cake: moist, tender, crunchy, easy to make, and versatile. Try making it for yourself or share with friends and family; we guarantee they will fall in love with it too!

Ingredient List

 Let's indulge in this heavenly Coffee-Crunch Cake.
Let’s indulge in this heavenly Coffee-Crunch Cake.

Here are the ingredients you will need to make Louise Read’s Coffee-Crunch Cake Recipe:

  • 175g softened butter plus extra for greasing
  • 175g caster sugar
  • 3 medium eggs
  • 175g self-raising flour
  • 1 tsp baking powder
  • 1 tbsp instant coffee granules
  • 100g walnuts, roughly chopped

The ingredient list is relatively short and contains items that are commonly found in most kitchens. The recipe calls for softened butter, caster sugar, and medium-sized eggs. You will also need self-raising flour, baking powder, instant coffee granules to add that coffee flavor, and roughly chopped walnuts for added texture. These basic ingredients come together to create a delicious crunchy cake that is perfect for any occasion. Don’t forget to pick up these items at your local grocery store!

The Recipe How-To

 A sight of this cake and you'll want a slice.
A sight of this cake and you’ll want a slice.

Now, let’s dive into the most important part of this recipe article – the how-to section. In this section, we will walk you through the steps of making Louise Read’s Coffee-Crunch Cake. Trust us, it isn’t as difficult as it sounds!

Step One: Preparing the Ingredients

Before anything else, gather all the necessary ingredients listed above. Make sure you have everything at hand, including a 20cm/8-inch round cake tin with extra greased lining and base, baking parchment paper, and a mixing bowl. This will make the baking process smoother and more efficient.

Step Two: Mixing the Butter

Using an electric mixer, cream 175g softened butter and 175g caster sugar until it becomes light and fluffy.

Step Three: Adding Eggs

One by one, beat in 3 medium eggs along with one tablespoon of the self-raising flour mixture into the mixture from step two.

Step Four: Sifting Flour and Baking Powder

Sift together 175g self-raising flour and 1 tsp of baking powder into the bowl.

Step Five: Mixing Batter

Add half of flour mixture to creamed mixture along with 1 tablespoon of instant coffee granules dissolved in up to one teaspoon of boiled water.

Then add remaining flour mixture with usual whipping speed until fully blended. Stir in finely chopped 50g walnuts and give it a final mix before pouring mixture gently into prepared cake tin using a spatula to smoothen the surface.

Step Six: Baking Process

Bake for 25-30 minutes in an oven preheated to 180°C/160°C Fan/Gas Mark 4 until slightly decreased or toothpick comes out clean on poking into the cake center.

Step Seven: Preparing Crunch Topping

While waiting for the cake to bake, prepare crunch topping by adding one tablespoon boiling water to 50g instant coffee granules. Let it cool whilst creaming 175g softened butter and mixing it with 175g caster sugar in a mixing bowl, then add two tablespoons of the cooled coffee mix into the bowl.

Add 85g self-raising flour and 70g chopped walnuts to the mixture until nicely combined. Roughly crumble mixture over baked cake still in its tin, pressing slightly so as to make some topping crumbs stick down over the cake.

Step Eight: Finishing Touches

Bake for another 15 minutes or until the topping turns golden brown, crispy, and firm.

Take out from oven and leave to rest in the tin completely before turning out onto a wire rack. Remove parchment from the base and transfer onto your desired serving plate.

And voila! Your delicious Louise Read’s Coffee-Crunch Cake is ready to be served.

Pro-tip: If you are unsure about how long the cake has been baking, use a toothpick in place of merely checking with eye as it will provide more accurate results

Substitutions and Variations

 Coffee and crunch, the perfect blend of flavors.
Coffee and crunch, the perfect blend of flavors.

Are you ready to put your own spin on Louise Read’s Coffee-Crunch Cake? With just a few simple substitutions and variations, you can create a personalized version of this classic cake recipe.

First, let’s talk about the nuts. If walnuts aren’t your thing or if you have an allergy, feel free to use pecans, almonds, or even hazelnuts instead. Chopped or sliced, any nut will add a crunchy texture to this moist butter cake.

For those who prefer a stronger coffee flavor, try using espresso instead of instant coffee granules or increase the amount of coffee in the recipe. And if you’re looking for a caffeine-free option, use decaf coffee instead.

If you’re feeling adventurous and want to switch up the classic butter cake base, try making it with sour cream instead of eggs. This will result in a more tender and moist crumb. You could also turn it into a chocolate cake by adding cocoa powder and chocolate chips.

For a festive touch, top the cake with whipped cream and decorations of your choice. Alternatively, turn it into a nutty meringue coffee crunch cake by adding beaten egg whites to the batter and baking it in two separate layers with coffee-flavored meringue in between.

Whether you’re looking for birthday cake ideas or simply want to impress your guests with something different, this recipe pairs well with nutty meringue, Victoria sponge, or any other baked goods that are sweet and nutty like blum’s coffee crunch cake made famous in San Francisco.

So go ahead and experiment with different substitutes- the possibilities are endless! Just remember to stick to the basic recipe ingredients like caster sugar, butter, eggs and self-raising flour—because as beloved baker Mary Berry says: “why mess with perfection?”

Serving and Pairing

 A creamy delight, worthy of admiration.
A creamy delight, worthy of admiration.

One of the best ways to serve Louise Read’s Coffee-Crunch Cake is with a cup of hot coffee or tea. The warm, nutty flavors of the cake complement the bold, rich taste of coffee perfectly. I particularly love pairing it with Blum’s Coffee, a San Francisco classic.

If you’re feeling fancy, you can dress up the cake with a dollop of whipped cream and a dusting of icing sugar. For an extra indulgent treat, drizzle some corn syrup over the top before serving.

This cake also pairs well with other baked goods, like walnut cake or chocolate cake. And if you’re looking for birthday cake ideas, this coffee crunch cake is sure to impress. It’s elegant and delicious, but not too sweet or heavy.

Whether you’re hosting a formal dinner party or just having a casual get-together with friends, Louise Read’s Coffee-Crunch Cake is always a crowd-pleaser. It’s versatile, easy to make, and oh-so-delicious. Enjoy!

Make-Ahead, Storing and Reheating

 This cake is calling to satisfy your sweet tooth.
This cake is calling to satisfy your sweet tooth.

The good news is that Louise Read’s Coffee-Crunch Cake can be made ahead of time and stored easily. The cake stays moist and fresh if you decide to make it a day or two before serving. In fact, I think the flavors only amplify over time, making it even more irresistible.

To make ahead, it is recommended to bake the cake and let it cool completely before wrapping it in cling film or an airtight container. You can also freeze the cake for up to 1 month before frosting it with buttercream and adding the topping.

When you’re ready to serve the cake, simply bring it to room temperature and add the finishing touches. Before frosting, always brush away any loose crumbs from the surface of the cake. This will ensure that your frosting application goes on smoothly.

Storing this cake is easy too! Just like any other cake, cover it with cling film or store in an airtight container at room temperature for up to 3 days. If you live in a humid climate or during summer months, consider keeping the cake in the fridge instead. The coldness helps to set the icing and keeps everything together.

If you have leftover slices of this scrumptious coffee-crunch cake, then reheating them is super easy! Just warm each slice up in a microwave for 10-15 seconds until heated through but not hot enough for melting or smudging the icing. If you’re reheating more than one piece of cake, consider placing them in a preheated oven at 160C/325F for 5-10 minutes.

In conclusion, Louise Read’s Coffee-Crunch Cake is an ideal choice for those who want to get ahead with their baking or entertain guests without all of the last-minute hassle. It stores beautifully without compromising taste, appearance or texture so now all you need is a hot cup of Blum’s coffee to pair with your wonderful creation.

Tips for Perfect Results

 Planning a tea party? This cake is a must-have.
Planning a tea party? This cake is a must-have.

Achieving a perfectly baked Louise Read’s Coffee-Crunch Cake may seem challenging, but following these tips will help you achieve impressive results every time. With a crispy coffee crunch top and a moist butter cake, this dessert is sure to impress even the pickiest of eaters.

Tip #1: Use Softened Butter and Room Temperature Eggs

Ensure that your butter is softened to room temperature before use. The softened butter will cream better with sugar, making the texture of the cake lighter and fluffier. Use room temperature eggs as well to help emulsify the batter better.

Tip #2: Properly Grease Your Baking Pan

To ensure the cake comes out of the pan cleanly and effortlessly, it’s important to properly grease your baking pan with softened butter and dust it evenly with flour, making subsequent extraction easier once the cake has been baked.

Tip #3: Sift Your Flour

Sifting your flour helps remove any lumps or clumps in the flour, giving you a smoother, more consistent batter. This leads to more uniform doneness throughout the cake when baked.

Tip #4: Don’t Overmix

Once you have added flour to your mixture, avoid over-mixing it as this can lead to excess gluten development, resulting in a dense cake rather than a fluffy one.

Tip #5: Prepare Coffee Crunch Topping Using Instant Coffee Granules

Instant coffee granules give the topping its distinct flavor profile. Instead of using brewed coffee or espresso shots that could alter the consistency of the mix, use instant coffee granules for quick and easy preparation.

Tip #6: Let It Cool Before Cutting

Allow enough time for your cake to cool completely before cutting into it; otherwise, you risk crumbing your creation. To reduce moisture retention, cover it with kitchen foil instead of plastic wrap if storing in room temperature.

With these helpful tips in mind, you can now create a delicious Louise Read’s Coffee-Crunch Cake recipe that is sure to impress.


Now that you have all the details about making this delicious Louise Read’s Coffee-Crunch Cake Recipe, you might be wondering about some additional details. Here in the FAQ section, I answer some of the most common questions that people have about this recipe. So sit tight and read on to get all your doubts cleared about making this buttery coffee crunch cake.

What is caramel crunch cake made of?

This sweet treat boasts layers of crispy meringue filled with caramel, whipped cream and a nutty twist. It’s a delectable combination of flavors that will leave you asking for more! It’s my take on a classic dessert, and those who know, know.

What is Mary Berry’s Favourite cake?

Mary Berry, a prominent figure in the culinary world, has crafted over 70 cookbooks since 1970, showcasing her expertise in baking. One of her most beloved creations, a classic lemon drizzle traybake, is a delightful combination of sweet and tangy flavors.

What is lemon crunch cake made of?

The Lemon Crunch Cake is a decadent dessert that involves a moist and velvety butter cake, topped with tangy lemon curd, airy whipped cream, and a crispy outer layer. It is the perfect sweet treat to impress your taste buds with its exceptional taste and texture.

Bottom Line

In conclusion, Louise Read’s Coffee-Crunch Cake recipe is a must-try for any baking enthusiast or coffee lover. This cake made with walnuts and instant coffee granules packs an incredible crunch that will impress even the most sophisticated palates. Its balance of sweet and nutty flavors perfectly complements your morning coffee or afternoon tea. The easy-to-follow instructions allow you to whip up this cake in no time, making it a great option for last-minute birthday cake ideas or when you’re in the mood for something sweet.

But don’t just take my word for it. Louise Read’s Coffee-Crunch Cake recipe has been tried and tested by many baking experts, including Mary Berry, and has been paired with nutty meringue coffee and Victoria sponge cake to create other delicious desserts.

So why not give this recipe a try? You won’t regret it. Whether you’re a fan of walnut cake or chocolate cake, baked goods or meringue cake, this coffee crunch cake is sure to please your taste buds. And who knows? Maybe one day we’ll see Blum’s Coffee Crunch Cake back on the shelves in San Francisco or become the next iconic Yasukochi Sweet Stop at Busken Bakery.

Louise Read's Coffee-Crunch Cake

Louise Read’s Coffee-Crunch Cake Recipe

This recipe pairs a nutty meringue with coffee-flavored Victoria sponge, the ultimate holiday, special occasion, or birthday cake. No wonder it made it into the top 3 in the 20th Birthday Cake Competion at bbcgoodfood.Now, I know why the English rave about their Victoria sponge - it is luscious and pleasant tasting! 🙂
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Prep Time 40 mins
Cook Time 40 mins
Course Dessert
Cuisine Fusion
Calories 563.9 kcal



  • 6 1/8 ounces softened butter, plus extra for greasing
  • 6 1/8 ounces caster sugar
  • 3 medium eggs
  • 6 1/8 ounces self-rising flour
  • 1 teaspoon baking powder


  • 2 egg whites
  • 3 1/2 ounces caster sugar
  • 3 teaspoons instant coffee granules
  • 7/8 ounce chopped walnuts


  • 3 1/2 ounces softened butter
  • 1 3/4 ounces icing sugar, sifted


  • 3 tablespoons icing sugar


  • Make the meringue: whisk the egg whites until stiff, add half the sugar, whisk again until stiff, then repeat with the remaining sugar.
  • Mix the coffee with 3 tbsp boiling water to dissolve the granules.
  • Gently fold the walnuts and 1 tsp of the coffee into the meringue.
  • Set aside while you make the cake mixture.
  • Heat oven to (180C/160C fan/gas 4) 356ºF.
  • Grease 2 x 8" loose-bottomed cake pans and line the bases with baking parchment.
  • Beat together the butter and sugar until light and fluffy, then gradually whisk in the eggs.
  • Fold in the flour and baking powder, then finally fold in 2 tsp of the coffee liquid.
  • Divide the mixture between the 2 pans, putting a little more mixture in one than the other.
  • Spread the meringue on top of the pan containing less cake mix.
  • Bake the untopped sponge for about 20 mins until an inserted skewer comes out clean.
  • Continue baking the meringue-topped sponge for an additional 20 mins, then carefully remove both cakes from their pans and leave to cool on a wire rack.
  • Beat the butter and icing sugar together, adding 2 tsp more coffee.
  • Mix a final tsp of the coffee into the icing sugar.
  • Add a drop more water to make a runny icing.
  • Sandwich the 2 cakes together with the coffee filling, putting the meringue topped sponge on top.
  • Drizzle all over with the coffee icing to finish.

Add Your Own Notes


Serving: 134gCalories: 563.9kcalCarbohydrates: 66.5gProtein: 6gFat: 31.6gSaturated Fat: 18.3gCholesterol: 143.1mgSodium: 556.9mgFiber: 0.8gSugar: 49.3g
Keyword < 4 Hours, Dessert, European, Fruit, Nuts, Sweet, Thanksgiving
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