How to Make this Heirloom Walnut Torte with Espresso-Mocha Cream

By Lynn | May 8, 2025 |

This heirloom walnut torte with espresso and mocha buttercream is the kind of cake that makes you pause mid-bite — not because it’s flashy, but because every layer feels like a quiet little masterpiece. The sponge is light and airy thanks to whipped egg whites, while finely ground walnuts add a cozy Old World richness. There’s a burst of espresso in the buttercream between each layer, and the mocha frosting on top? Silky, deep, and just indulgent enough. A sprinkle of sugared walnuts adds the perfect crunch. It’s more than dessert — it’s a story layered with love and legacy.

Find out why we call this “The Mother-In-Law Cake”
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The Story Behind the Recipe

As I’ve been slowly working my way through my husband’s grandmother Maria’s vintage Hungarian Recipe Collection — all of them neatly typed in Hungarian — this one stopped me in my tracks. It wasn’t typed. And it wasn’t even in Hungarian. It was handwritten in English, not by Maria herself, but by my husband’s mother, Janice.

Janice and her mother-in-law shared a rare and lovely bond — one built on deep respect and genuine friendship. Janice never considered herself much of a baker, so the fact that she took the time to write down this heirloom walnut torte recipe speaks volumes.

I like to picture the two of them — Maria and Janice — at the kitchen table, sharing a slice of this traditional Hungarian nut torte with their afternoon coffee. I imagine Janice loving it so much she copied it down by hand, maybe even baked it herself once or twice.

Now, in this circle of mothers and daughters-in-law, I feel lucky to be the next one to carry the recipe forward — and give it a twist of my own. Because of this sweet lineage, we’ve started calling it “The Mother-In-Law Cake.”

Coffee is something my mother-in-law and I deeply connected over — she didn’t just like it, she loved it. So when I began experimenting with this layered walnut torte, it felt only natural to add flavors she would have adored: an espresso-spiked buttercream inside, and a silky mocha frosting on top. The cake base already includes a touch of coffee, so doubling down on those notes felt like a fitting tribute. A little more flavor, a little extra texture — but still true to the original: light, nutty, elegant, and full of heart.

Ingredients for Heirloom Walnut Torte and Espresso-Mocha Cream

These are the ingredients you’ll need to make the full Heirloom Walnut Torte with espresso and mocha buttercream frosting — including the delicate nut-based sponge and both creamy layers.

FOR THE WALNUT CAKE BASE

  • Egg Yolks
  • Granulated Sugar
  • All-Purpose Flour
  • Baking Powder
  • Kosher Salt
  • Espresso Powder
  • Cold Brewed Coffee
  • Vanilla Extract
  • Finely Ground Walnuts
  • Egg Whites (Whipped)

FOR THE ESPRESSO AND MOCHA BUTTERCREAM FROSTING

  • Unsalted Butter (room temperature)
  • Confectioners Sugar
  • Vanilla Extract
  • Kosher Salt
  • Espresso Powder (diluted in hot H20)
  • Bittersweet Chocolate (melted)

How to Make the Heirloom Walnut Torte Cake Base

Step-by-Step Instructions for the Walnut Cake Layers

• Light and airy thanks to whipped egg whites, with cozy walnut richness.

  1. In a large bowl (can optionally use an electric mixer), beat egg yolks and sugar together until combined and lightened.
  2. Combine dry ingredients together in a separate bowl and whisk. In two rotations, add dry ingredients and coffee and stir to combine. Add vanilla extract.
  1. Add ground walnuts and stir to combine.
  2. In a clean bowl, whip egg whites until they form stiff peaks. Gently fold them into the batter with a spatula, being careful not to deflate the egg whites.
  3. Divide the batter evenly between two prepared pans. Place on a baking tray and bake at 350°F until golden and springy (see recipe card for timing and tips).

Filling and Frosting: Espresso Buttercream & Mocha Frosting

Make the espresso buttercream for the inner layers and reserve a portion to stir in cocoa powder or melted chocolate for a mocha-style top layer. (See detailed quantities and directions in the recipe card below.)

How to Make Sugared Walnuts (Optional Topping)

Quick stovetop method for glossy, crunchy candied walnuts.

  • Combine walnuts, sugar, and a splash of water in a skillet over medium heat.
  • Stir constantly for 2–3 minutes until sugar melts and nuts are glossy and golden.
  • Transfer to parchment paper to cool and separate.

Assembling the Walnut Torte with Espresso and Mocha Cream

Layering, frosting, and finishing touches to make this vintage torte shine.

  • Once cakes are completely cooled, slice horizontally if making thinner layers.
  • Spread espresso buttercream between layers, then top with mocha frosting.
  • Sprinkle with sugared walnuts for crunch and contrast.

Cake Assembly Video Tutorial

Printable Recipe

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Heirloom walnut torte with espresso and mocha buttercream, topped with a fresh purple and yellow pansy.

Heirloom Walnut Torte with Espresso/Mocha Cream

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This heirloom walnut torte is a cherished family recipe layered with espresso buttercream and mocha frosting. Light, nutty, and rich with coffee flavor, it’s a special-occasion cake passed down from one mother-in-law to another.

Ingredients

CAKE

  • 6 egg yolks (room temperature) 
  • 2 cups (400 grams) of granulated sugar
  • 2 cups (240 grams)  of all-purpose flour 
  • 1/2 teaspoon Kosher salt 
  • 1/2 teaspoon espresso powder 
  • 3 teaspoons (12 grams) of baking powder 
  • 1 cup (240 ml)  of cool black coffee
  • 1 cup (100 grams) of walnuts, very finely chopped
  • 1 teaspoon ( 5 ml) vanilla extract 
  • 6 egg whites, whipped to stiff peaks 

ESPRESSO and MOCHA CREAM

  • 1 cup (227 grams) unsalted butter, softened
  • 2 1/2 cups (320 grams) powdered sugar
  • 1 teaspoon ( 5 ml) vanilla extract 
  • 1 tablespoon instant espresso powder, dissolved in 1 tablespoon hot water 
  • 1/8 teaspoon fine salt 
  • 1 oz. (30g) bittersweet chocolate (60%) melted and cooled. 
  • 1–2 teaspoons milk or cream, if needed to adjust texture. 

Instructions

CAKE

  1. Preheat oven to 375°. Grease two 8″ or 9″ round pans.
  2. In a bowl with a whisk or using a mixer, beat egg yolks and sugar until creamy and pale. 
  3. Add flour, baking powder, salt, espresso powder, vanilla and coffee. Mix until smooth. 
  4. Stir in finely chopped walnuts. 
  5. In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the batter in thirds. 
  6. Pour into prepared pans. Bake for 25-30 minutes. Cake should have some spring to the touch and come out clean using a cake tester. 
  7. Set aside until completely cool. Use a small knife to run along the perimeter of the pan and remove cakes.

ESPRESSO/ MOCHA CREAM

  1. Using a mixer, cream the softened butter until light and fluffy (2-3 minutes) 
  2. Add the powdered sugar in batches, beating well between additions. 
  3. Stir in vanilla, dissolved espresso, and salt. Beat until smooth and airy. 
  4. Set aside 1 3/4 – 2 cups of the frosting (for the mocha topping). Stir in the melted, cooled chocolate (and optionally a splash of milk or cream if needed for desired consistency).
  5. Use the espresso- only buttercream for inner layers and the mocha version for the top and decorative finish. 
  • Author: Family Tree Foodie (Adapted by Maria Langar Weisz)

Frequently Asked Questions

1. Storage & Make-Ahead Tips

Q: Can I make this heirloom walnut torte ahead of time?
A: Yes! The cake layers can be baked and stored in an airtight container for up to 3 days. For best results, assemble the cake on the day you’re serving it, as the frosting is best when fresh. However, the mocha buttercream can be made up to a week ahead and stored in the fridge.

2. Substitutions

Q: Can I use different nuts for the cake?
A: While walnuts give this torte its signature flavor, pecans or almonds could be a great alternative if you prefer. Keep in mind the texture might vary slightly.

Q: Can I make this cake dairy-free?
A: Yes! To make the torte dairy-free, swap the butter in the cake and frosting for your preferred dairy-free butter alternative. For a non-dairy whipped cream substitute, try coconut cream.

3. Freezing Instructions

Q: Can I freeze the heirloom walnut torte?
A: The cake layers can be frozen for up to 3 months. Make sure they’re well-wrapped to prevent freezer burn. Thaw at room temperature before assembling the cake.

4. Serving Tips

Q: What should I serve with this torte?
A: This walnut torte pairs beautifully with a strong cup of coffee, espresso, or even a rich hot chocolate. You can also serve it with fresh berries for a light and fresh contrast.

5. Assembly Troubleshooting

Q: My cake layers are too dense — what did I do wrong?
A: If your cake layers are too dense, it might be due to overmixing the batter or underwhipping the egg whites. Make sure you’re folding the egg whites gently into the batter to keep the cake light and airy.

Maria | Matriarch Muse

Maria Langer Weisz was born in Budapest in 1899. Her family owned a cafe yet as a young girl she was more interested in books and people than learning the intricacies of classic Hungarian tortes and pastries. Later in life, she set out to learn to cook and while she may have been small in stature, she was an incredibly strong and spirited woman. She sought out and befriended some of Budapest’s best chefs and convinced them to teach her their secrets. She, her husband and two sons miraculously survived the Holocaust, and in 1958 she and her husband Aladar emigrated to Montreal, Canada. Despite the trauma she endured, her light always shined bright and she built a strong community of friendships and connections there.

She found deep pleasure in cooking and baking Hungarian specialties for her family. Well into her 90’s, her son Andrew used these words to describe her Sour Cherry Soup, “When she made that soup, there is nothing to which I would not confess.”

I am honored to help keep the flame of this special woman’s memory glowing through sharing some of her special recipes and food memories.

Black and white photo of an middle age Hungarian woman

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If you try this cake, THANKS so much for leaving a review! Do you have an heirloom cake recipe in your family? Share a comment and let me know!

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