A sheet cake is the perfect thing to bake when you have people coming around for an afternoon tea – it’s super simple to slice and serve. Our coffee, walnut and sour cream sheet cake will bring a touch of elegance to your next afternoon tea gathering.
Looking for more morning and afternoon tea recipes?
Ingredients
Method
Preheat oven to 180°C (160°C fan-forced). Lightly grease and line a 20cm x 30cm slice pan with nonstick baking paper, extending the paper 3cm over the sides.
Place butter in a small saucepan over medium heat and melt. Cook for 3-4 minutes, or until nutty brown. Pour into the mixer bowl and set aside to cool completely.
Dissolve the coffee in boiling water, set aside.
Place walnuts in a food processor, process until finely chopped into a meal (not a paste). Place in a large bowl with flour, bicarbonate soda and salt and stir to combine.
Add sugars, eggs and vanilla to cooled butter; whisk for 2 minutes, or until combined. Add sour cream and flour mixture; mix until smooth and combined.
Spread the mixture into the prepared pan and bake for 45-50 minutes, or until cooked when tested with a skewer. Set sheet cake aside to cool in the pan.
ICING Combine the coffee, water and vanilla together and mix until smooth. Place the butter in the bowl of an electric mixer and beat for 6–8 minutes or until pale and creamy. Add the icing sugar and coffee mixture and beat for a further 6 minutes or until light and creamy.
Sprinkle coffee sheet cake with cocoa nibs (if using) and extra chopped walnuts.
Sheet cake tip
Make sure to extend the baking paper 3cm over the side of the slice pan to help you remove your sheet cake easily after baking.
Ingredient swap
If you don’t like the bitterness of cocoa nibs to decorate you could substitute with a little chopped dark chocolate.
What are cocoa nibs?
Cocoa nibs are created in the early stage of chocolate production. Cocoa beans are dried then roasted, after which they are crushed into what are termed ‘nibs’. Next, the nibs are ground to separate cocoa butter and cocoa solids. Nibs are both textural and chocolatey with no sweetness. They can be found at health food stores and specialist food stores. Store in an airtight container in the refrigerator.
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