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Walnut Cake Recipe

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This classic walnut cake is beautifully moist, tender, and packed with crunchy toasted walnuts in every bite. With its rich, nutty flavor and simple elegance, it’s perfect for any occasion from casual coffee breaks to special celebrations.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1½ cups granulated sugar
  • 1½ cups walnuts, toasted and chopped (divided: 1¼ cups for batter, ¼ cup for topping)
  • 3 large eggs, room temperature
  • ¾ cup vegetable oil (or melted butter)
  • ¾ cup buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • Powdered sugar for dusting (optional)

For Cream Cheese Frosting (optional):

  • 8 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream

Instructions

  1. Prepare your oven and pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans (or one 9×13-inch pan) with butter or cooking spray, then line the bottoms with parchment paper. Lightly flour the sides and tap out excess. This ensures easy removal after baking.
  2. Toast the walnuts: Spread walnuts on a baking sheet and toast in the preheated oven for 8-10 minutes until fragrant and lightly golden. Watch carefully to prevent burning. Remove and let cool, then chop roughly. Reserve ¼ cup for topping and set aside.
  3. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon (if using). Add 1¼ cups of the chopped toasted walnuts to this mixture and toss to coat them with flour. This prevents them from sinking to the bottom of the cake.
  4. Combine wet ingredients: In a separate large bowl, whisk together eggs, oil, buttermilk, and vanilla extract until well combined and slightly frothy. The mixture should be smooth and uniform in color.
  5. Create the batter: Make a well in the center of the dry ingredients. Pour the wet ingredients into the well. Using a rubber spatula or wooden spoon, gently fold the ingredients together using a folding motion rather than stirring. Mix just until no flour streaks remain – don’t overmix or your cake will be tough. The batter will be thick but pourable.
  6. Fill the pans: Divide the batter evenly between your prepared pans. Use a spatula to spread it evenly to the edges. Tap the pans gently on the counter a few times to release any air bubbles. Sprinkle the reserved ¼ cup walnuts on top.
  7. Bake: Place pans in the center of your preheated oven. Bake for 30-35 minutes (9-inch rounds) or 35-40 minutes (9×13-inch pan), until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The cake should spring back when lightly pressed and pull away slightly from the pan edges.
  8. Cool properly: Remove from oven and let cakes cool in the pans on a wire rack for 15 minutes. This cooling period is crucial – if you try to remove them too soon, they might break. After 15 minutes, run a knife around the edges, invert onto the cooling rack, peel off parchment paper, and let cool completely before frosting or serving.
  9. Frost and serve (optional): If using cream cheese frosting, beat softened cream cheese and butter until fluffy (about 2 minutes). Add powdered sugar gradually, then vanilla and cream, beating until smooth and spreadable. Frost the cooled cake, or simply dust with powdered sugar for a more rustic presentation.

Notes

  • Toasting walnuts is essential – it brings out their natural oils and intensifies the flavor dramatically
  • Room temperature ingredients mix more evenly and create a better texture
  • Don’t overmix the batter once you add wet to dry – this develops gluten and makes the cake tough
  • The cake is done when a toothpick comes out clean or with a few moist crumbs, not wet batter
  • This cake actually tastes better the next day as the flavors meld together
  • Store any leftover cake covered at room temperature for 2 days or refrigerated for up to 5 days

Nutrition

Find it online: https://focialy.com/walnut-cake-recipe/