Coffee Walnut Cake: A Perfect Blend of Rich Flavor and Crunch

Preheat your oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a separate large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the cooled coffee and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Gently fold in the chopped walnuts.
Bake the Cake:

Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Coffee Buttercream Frosting:

In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating well between each addition.
Stir in the brewed coffee, vanilla extract, and a pinch of salt. Beat until smooth and fluffy. If the frosting is too thin, add more powdered sugar to reach your desired consistency.
Assemble the Cake:

Once the cake has cooled completely, slice it in half horizontally to create two layers.
Spread a layer of coffee buttercream frosting on top of the bottom cake layer.
Place the second cake layer on top and cover the entire cake with the remaining frosting.
Garnish with extra chopped walnuts on top for decoration.
Serve:

Slice and serve the cake, enjoying the perfect blend of coffee and walnut flavors. Pair it with a cup of coffee or tea for a delightful experience.
Serving and Storage Tips: