Say It Aint So, I Walnut Go – Coffee and Walnut Cake recipe

Coffee and walnut cake is a favourite amongst our family. My brother likes neither walnuts nor coffee, yet I have spotted even him go for a helping or two of this cake! I went a little over the top with decorating this cake so of course make less buttercream and totally leave out the ganache if you want to keep this cake more traditional!


For the cake:

  • 250g softened butter
  • 5 tbsp strong black coffee (cooled)
  • 280g self-raising flour
  • 250g caster sugar
  • ½ tsp baking powder
  • 4 eggs
  • 1 tsp vanilla extract
  • a handful of walnuts (finely chopped)

For the buttercream:

  • 250g butter
  • 500g icing sugar
  • 2 tbsp black coffee (cooled)

For the ganache:

  • 200g chocolate (I used milk)
  • 200ml double cream


  1. Preheat your oven to 180C and grease up two round cake tins. Cream the butter and caster sugar together until it forms a light paste.



2. Add the eggs one at a time, stirring inbetween. Then, sift in the flour and baking powder and fold in. Combine in the coffee and vanilla essence. Pour equally into the two round tins and pop into the oven for 35-40 mins until fully cooked.


3. While the cake is cooking you may want to make your buttercream. Simply use an electric whisk on a high setting on your butter until it turns light and fluffy. Add in the icing sugar bit by bit to ensure it doesn’t make a massive mess! Lastly, add in your coffee and mix it all in. Make sure you don’t add your buttercream until the cakes have completely cooled or they will melt! Pop your cakes in the fridge for 15-20 mins to help them cool down!


4. To make the ganache all you need to do is combine the chocolate and the cream into a microwave-friendly bowl. Pop into the microwave for 1 min, then stir. Add for another 30 seconds and stir again. Hey presto! Perfect chocolate ganache.

5. All that is left is to ice the cake and drizzle it in ganache! Serve and enjoy!


I hope you enjoyed this recipe! I will make a separate post with more details and pictures on how to make ganache if you would like, just let me know in the comments below!

Love from Evie x

This Sh*t is Banana Cake, B-A-N-A-N-A-Cake!

Sorry, couldn’t resist the song! So catchy and is the only thing that has helped me learn how to spell bananas.

Banana Loaf is a bit of a cross between Banana Bread and drizzle cake. It is traditionally baked in a bread loaf tin, however the actual mixture is sweet and cakey. It is stodgy and moist which is perfect for the winter! It may not be the prettiest cake or get you many Instagram likes, but it is so delicious, easy to make, and goes perfectly with custard.


  • 140g room temperature butter


  • 150g caster sugar
  • 2 eggs
  • 150g self-raising flour
  • 1 tsp baking powder
  • 50g icing sugar


  1. Preheat the oven to 180C. Cream together the butter and sugar using an electric whisk.IMG_7068.jpg
  2. Add the two eggs, baking powder, mashed bananas and sift in the flour. Fold everything together until smooth.


3. Pour the mix into the loaf tin and cook for 45 mins or until a skewer comes out clean when poked inside. Mix together the 50g of icing sugar with 2-3tsp water and drizzle on top. Then serve!


What did I say? So simple to make! I know it isn’t the prettiest cake in the world but it’s so soft and moist and a favourite amongst the family! Let me know what you think in the comments below and let me know if there are any recipes you would like me to share!

Love from Evie x

Fo’ Shizzle my Drizzle – Lemon Drizzle Cake Recipe

Lemon drizzle cake is absolutely perfect for this time of year as there is nothing better than to come in from the cold and have a lovely slice of stodgy cake with a hot cup of tea. This recipe is honestly so simple to make! The cake comes out so fluffy and moist and sticky sweet.


For the cake:

  • 225g butter
  • 225g caster sugar
  • 4 eggs
  • 225g self-raising flour
  • grated zest of 1 lemon (or extra if you like a particularly strong flavour!)

For the drizzle:

  • squeezed juice of 1 1/2 lemons
  • 85g caster sugar


  1. Preheat the oven to 180C. It needs to be super hot so the cake will bake evenly!
  2. Beat together the butter and caster sugar for the cake with an electric whisk until creamy


3. Then, add the eggs in one at a time and beat in between until it is all incorporated. It should be a bit runny and gooey at this point!


4. Then, sift in the flour and the lemon zest! Stir it in until the mixture is thick and smooth


5. Then just pop it into a loaf tin and into the oven for 45-50 mins/ until cooked. During tis time you can make up your syrup. Simply stir together the caster sugar and lemon juice until it becomes a thick liquid, perfect for drizzling!


6. When the cake is fully cooked and out of the oven, use a chopstick to poke some holes into it. Then, pour the drizzle all over the top of the cake! The drizzle should absorb in and trickle down the holes you made.


7. Leave to cool and then enjoy with a lovely cup of tea! The cake will keep in an airtight tin for up to 4 days (if it can last that long without being eaten!)


I hope you enjoyed this recipe and have seen how easy it is to make this classic cake. Let me know how you got on in the comments below and if there are any other recipes you would like me to show you!

Love from Evie x

The Winner Cakes It All – Lemon and Elderflower Cake recipe

Who didn’t enjoy the Royal Wedding on the 19th May this year? It was big, elegant and full of our favourite celebs! The best moment had to be when Harry first lifted Meghan’s veil and she just beamed at him- iconic. Lemon and Elderflower cake was the cake of choice for the wedding, and to commemorate it I made it for my brother’s 18th birthday (on the same day as the wedding!). It was surprisingly easy to make. I do often find that cake can be very stodgy and dry, however I did feel that this one was light and moist. The Elderflower gives it a fresh feel, and the Lemon gives it a nice zingy kick.



200g butter

200g caster sugar

200g self raising flour

4 large eggs

2 tbsp Lemon juice

2 tbsp Elderflower cordial


Juice of 1 Lemon

1 tbs Elderflower cordial

45g granulated sugar


100g butter

200g icing sugar

1 tbs Elderflower cordial


1. Combine your castor sugar and butter in a bowl until it is nice and creamy.

2. Add your eggs, flour, lemon juice and tbs of Elderflower cordial and mix. Remember not to overmix your cake mix as it can make it stodgy.

3. Add to a preheated oven at 160C for around 30 mins or until the top is nice and golden brown.

4. Create your syrup by combining the ingredients into a saucepan at a high heat. You’ll know when they are combined as they will become a whiteish thick liquid and the sugar will be dissolved.

5. Once your cake is cooked remove it form the oven and use a chopstick to poke a few holes into it. Pour the syrup into the holes and over the cake. Let dry before removing the cake from the tin. The syrup should soak into the sponge making it nice and moist and yummy!

6. While the cake is cooling make the cream. Combine your icing sugar, softened butter and Elderflower cordial until it is super fluffy. Add to the cake (once it’s totally cooled) however you like. I prefer to use a piping bag to make some cute shapes!

7. Cut up and enjoy!I hope you enjoy this recipe. It is super easy to make and the cake is honestly so fluffy and moist.

Love from Evie x