This recipe yields a classic two-layer cake filled with finely chopped walnuts and covered in a sweet vanilla buttercream. The batter comes together quickly and bakes in about half an hour.
Chopping the nuts into small pieces ensures they stay suspended in the crumb rather than sinking to the bottom. It is a reliable option when you want a straightforward dessert for the weekend.
Why is Walnut Cake a Must-Try?
Parchment paper rounds in the cake pans prevent the delicate cake bottoms from tearing when you turn them out.
Alternating wet and dry ingredients helps the batter absorb the liquid without overworking the gluten in the flour.
Starting the frosting with a spoon keeps the powdered sugar from blowing out of the bowl before the mixer is turned on.
Ingredients for Walnut Cake
• Butter: Use unsalted butter and make sure it is fully softened at room temperature so it creams properly with the sugar.
• Walnuts: Buy them raw and unsalted. You will need to chop them quite fine.
• Eggs: Bring the eggs to room temperature before lightly beating them. Cold eggs can cause the creamed butter to curdle.
• Powdered sugar: Sift the powdered sugar if it has hard lumps. This gives the buttercream a smoother texture.
• Milk: Whole milk adds richness to the batter, but two percent milk also works.
Exact quantities are in the recipe card below.
How to Make Walnut Cake
Step 1: Make the batter
Start by whisking the dry ingredients together in one bowl. Cream the butter and sugar in another bowl, then blend in the eggs and vanilla. Mix in the flour and milk in alternating batches, and fold in the chopped walnuts last.
Step 2: Bake the cakes
Divide the batter between two greased and lined pans. Bake at a moderate heat until a skewer comes out clean. Turn the cakes out onto a wire rack to cool.
Step 3: Mix the frosting
Combine the softened butter, powdered sugar, and vanilla. Beat the mixture until it turns pale and fluffy. Spread the frosting between the cooled layers and over the outside of the cake.
What to Serve with Walnut Cake
Serve this cake with a cup of hot black tea or coffee.
Expert Tips for Walnut Cake
Chop the walnuts to the size of a pea or smaller so they do not sink to the bottom of the batter during baking.
Wait until the cake layers are completely cool before adding the frosting. Warm cake will cause the buttercream to melt and slide off.
If the frosting is too sweet for your taste, you can add a small pinch of salt to balance the flavor.
How to Store and Freeze Walnut Cake
Store the frosted cake in an airtight container at room temperature for up to two days, or in the fridge for up to five days. Freeze unfrosted cake layers wrapped tightly in plastic wrap for up to three months. Thaw frozen layers at room temperature before decorating.
Walnut Cake Recipe FAQs
Can I bake this in a loaf pan?
Yes. Pour the batter into a greased loaf pan and bake at 325°F (160°C) for 60 to 70 minutes. Check the center with a skewer to ensure it is baked through.
Why did my walnuts sink to the bottom?
The walnut pieces were likely too large. Chop them to the size of a pea or smaller so the batter can support their weight.
Can I make the cake layers ahead of time?
You can bake the layers a day in advance. Let them cool, wrap them tightly in plastic wrap, and keep them at room temperature until you are ready to frost them.
Walnut Cake
Ingredients
- 1 cup unsalted butter softened, 225 g
- 1 cup granulated sugar 200 g
- 1 1/2 cups all-purpose flour 190 g
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 large eggs lightly beaten
- 1/3 cup whole milk 80 ml
- 2 teaspoons vanilla extract
- 1 1/4 cups walnuts finely chopped, 140 g
- 2/3 cup unsalted butter softened (for frosting), 150 g
- 2 1/2 cups powdered sugar (for frosting) 300 g
- 1 teaspoon vanilla extract for frosting
Instructions
- Preheat your oven to 325°F (160°C). Grease two 8-inch (20 cm) round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a large mixing bowl, beat 1 cup (225 g) of softened butter and the granulated sugar until light and fluffy. Gradually mix in the beaten eggs and 2 teaspoons of vanilla extract.
- Add half of the flour mixture to the butter mixture, followed by the milk, and then the remaining flour. Stir until just combined.
- Fold the finely chopped walnuts into the batter, ensuring they are evenly distributed.
- Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes rest in the pans for 2 minutes, then invert them onto a wire cooling rack to cool entirely.
- For the frosting, stir 2/3 cup (150 g) of softened butter, powdered sugar, and 1 teaspoon of vanilla extract together with a spoon. Once combined, use an electric mixer to beat the frosting until fluffy and pale.
- Place one cooled cake layer on a plate, spread a layer of frosting on top, then add the second cake layer. Frost the top and sides of the cake as desired.
Notes
