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Walnut Butter Cake

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Walnut Butter Cake - rich and sweet butter cake LOADED with ground walnut, the best cake ever | rasamalaysia.com

Two loafs of easy Walnut Butter Cakes on a cooling rack.

Two of the most popular baking recipes on Rasa Malaysia are butter cake and brownie butter cake.

I am always excited to try new butter cake recipes. 

I like simple cakes, plain old rich, buttery, sweet cakes that fill the house with the wonderful smell of baking.

When I chanced upon this amazing walnut butter cake recipe on Nasi Lemak Lover, I knew I had to make it.

Sliced butter cake loaded with walnut.

My little boy was browsing the internet with me and saw the pictures of the cake.

He pointed to me and said “Mama, can you make this for me?” Of course I would.

He loves walnut and this cake is just perfect as his afternoon snack…as a mom, I would make anything that he wanted to eat.

Pieces of easy and delicious walnut butter cake.

The walnut is first ground and then mixed with the batter and the cake is topped with whole walnuts.

The cake is just beautiful.

The next day, two loaves of this beautiful, extremely delicious, light, yet buttery walnut butter cake came out from my oven.

I gave some to my friend to try and he absolutely loved it.

Easy and quick homemade Walnut Butter Cake on chopping board.

This walnut butter cake recipe is a keeper.

I am sure I will be making it over and over again.

Try it out, trust me, you will be very happy if you do.

Walnut Butter Cakes on cooling rack.

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Walnut Butter Cake Recipe

Walnut Butter Cake - rich and sweet butter cake LOADED with ground walnut, the best cake ever! 

Course Dessert
Cuisine Baking
Keyword Walnut Butter Cake
Prep Time
Cook Time
Total Time
Servings 4 people
Calories 587 kcal
Author

Ingredients

  • 110 g all-purpose flour (4 oz)
  • 1 teaspoon baking powder
  • 125 g salted butter, room temperature (4.5 oz)
  • 1 teaspoon vanilla extract
  • 80 g fine sugar (3 oz)
  • 2 large eggs
  • 2 tablespoons milk
  • 60 g walnut, processed in a food processor until fine (2 oz)
  • 30 g whole walnut, for topping (1 oz)

Instructions

  1. Grease the baking pan with butter. Sift the flour and baking powder, set aside
  2. Cream butter, vanilla extract and sugar till fluffy and pale (take about 4 mins using electric hand mixer at speed 2). Add in the eggs one at a time, cream well until well combined before adding another one.
  3. Fold the flour, ground walnut and milk, and mix to combine well. Transfer the batter into the greased pan, shake gently to level off the batter. Sprinkle the whole walnuts on top.
  4. Bake at a pre-heated oven at 180C (350F) for about 30-35 mins or until a cake tester inserted into the walnut butter cake comes out clean.

Recipe Notes

For the best results, please use metric measurement above. To convert, please use this conversion table.

Nutrition Facts
Walnut Butter Cake Recipe
Amount Per Serving (4 people)
Calories 587 Calories from Fat 378
% Daily Value*
Total Fat 42g 65%
Saturated Fat 18g 90%
Cholesterol 149mg 50%
Sodium 260mg 11%
Potassium 271mg 8%
Total Carbohydrates 45g 15%
Dietary Fiber 2g 8%
Sugars 21g
Protein 10g 20%
Vitamin A 18.3%
Calcium 9.9%
Iron 13.3%
* Percent Daily Values are based on a 2000 calorie diet.
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101 COMMENTS... read them below or add one

  2. Hi Bee,

    Can i use a 9 inch loaf pan to bake the walnut cake or do i have to double the ingredients for the cake to be great? The loaf pan is 25 x 13 x 2.5cm.

    Thanks!

    Reply

  3. Hi Bee
    Thanks for this awesome recipe that I know I must make it as it has reminded me on the yumminess my colleague used to bake for us many many years ago.
    I hv doubled the recipe for a 7-inch square tin. I found the batter of this recipe a lot thicker then your butter cake which I made last week. This is despite the fact that I hv only used 100g finely chopped walnuts n 3/4 tbsp more of yoghurt.
    The cake is now baking in the oven n I hope it will turn out not dry n crumbly. I will update here aft it is done.
    Wish me luck!

    Grace

    Reply

      • U r so right, Bee. My hubby n son gave big thumbs up for it!!!
        The texture is so soft n fluffy, something I hv not expected at all fr a butter cake!
        On the crumbly part that few hv commented above, I think it is v much due to the chopped walnuts. It is less crumbly if u cut it only the next day as cakes became moistened aft 1 night. This is just my 2 cents to share.
        And with this success, I m gonna retry the butter cake hopefully for a better texture as it is a v yummy cake too.
        Once again, big thank you to you, Bee, u hv rekindled my lost love for butter cake!!! 💕

        Reply

  4. Bee,
    I can’t resist this recipe so baking it now, I hv doubled the recipe n cake is in the oven at this moment.
    I only used about 100g of finely chopped walnut n increased the yoghurt by abt 3/4 tbsp,
    However, I found the batter thicker compared to your butter cake recipe n hopefully this cake would turn out fine.
    Will update here aft Cake is done, wish me luck!

    Grace

    Reply

  5. Do we add baking powder if we are using self rsing flour? The cake is good but doesn’t rise more than 1-1.5″. What should be done to make it rise more

    Reply

  7. Amazing recipe! Used yoghurt instead of milk and some cointreau instead of vanilla, but otherwise stuck to the weights, came out super soft and delicous :)

    Reply

  8. Tried this recipe and it turned out very nice..and its a simple recipe to do.
    Can I know how to make the cake more moist? By adding more butter or milk or adjust the baking time? TIA

    Nick

    Reply

  10. Hi, just wondering if it’s necessary to ground the walnuts into fine powder? Is it ok if it’s grainy in texture? Thanks.

    Reply

  11. I have made this cake several times and it’s absolutely delicious but am disappointed that it only rises about one and a half inches! I used Self raining flour, as don’t know what all purpose flour is, but didn’t use plain flour, as the recipe says only 4 oz of flour, and I thought it wouldn’t rise enough, but even with SR flour it only rises one and a half inches! How can I make it rise more p,ease? Although it still tastes delicious, it’s an expensive cake to make if you only get a few portions out of it.

    Reply

  12. It was the best recipe I have tried. Made it for the first time and was a super hit. Every one in the home loved it and the cake finished instantly. Super easy to make and delicious to eat.

    Reply

  14. Thanks for the recipe. I don’t like to bake/cook but I tried baking with your recipe anyway and my teenage kids love it. 2nd time baking today.

    Reply

  15. I found your site while browsing, this recipe popped up and i just had to try it. I made it this morning, doubled the recipe, using two loaf tins. I followed it exactly and it came out perfectly. What a delight to find it was such a success and, as you say, I know i will be making this again and again. Thank you so much!

    Reply

  16. I must be pleased for sharing your ideas. Thank you for the good writes up. It’s a brilliant job.

    Reply

  18. I baked the walnut cake last sunday. My family loved it.
    I need some clarification. Can I use self raising flour and forgo the baking powder.
    For the milk I used 1 tablespoon of condensed milk.

    Reply

  20. I love baking. The moment I saw the walnut cake, I tried this recipe. It’s my husband favorite cake and waiting to hear what he has has to say!

    The best thing about this cake is that it has few ingredients which is available all the time. Above all, its quick, easy and superb.
    The cake was soft and buttery. It had the right amount of sugar. Its a must try.

    I am keen to try other cakes. Any suggestions?

    Reply

  21. Dear Bee,
    I just bake walnut cake using your recipe this morning. According from the feedback, i bravely double the ingredients by 10. I’m using 10 aluminium trays size 6 inch. Wow! Thank you so much because the cake was so moist and taste good.

    Reply

  24. Such a great recipe!! I followed your instructions exactly but also added some hazelnuts to the mixture. So tasty! Thanks a lot. Also I didn’t wait for the cake to cool down as it tastes better when it’s still hot in my opinion. To make sure it doesn’t crumble when you flip it you need to butter the baking tray properly and spread some flour all over the tray before you pour the cake mixture into it. Wonderful recipe, not too sweet and moist enough – just perfect!

    Reply

  25. Hi Dear I tried your recipe and the cake came out well except the bottom layer was burnt not sure what causes the burnt any tips to prevent the burnt otherwise the cake would be perfect. Many thanks N Happy New Year 2016 to you and your family.

    Reply

      • Appreciate v much your reply. Yes I have a small oven I juz realize I had chosen bottom heat so shall I choose both top n bottom heat? Juz to share my family love the cake and commented it’s like those sold at outlet. I will definitely bake it again. Many thanks for sharing the recipe.

        Reply

      • Dear Bee appreciate v much your reply. I have the small oven I juz realize I had chosen bottom heat so shall I choose both top n bottom heat? Juz to share my family love the cake and commented it’s like those sold at outlet. I will definitely bake it again. Many thanks for sharing the recipe.

        Reply

  28. What are the measurements of the mini loaf pans used for this recipe? I am in Canada and mini pans come in many sizes.

    Reply

  31. I bake this cake for my son birthday. It taste great. Love it, will definitely make them again. Thank you for sharing the recipe.

    Reply

      • My husband requested me to bake this cake for his birthday. The measurement is right on, I double the batch and bake them in two 9″ round pan. I use buttercream frosting to complete the look and sandwich between the two layers. It came out lovely! I decided to order another sheet of cake from a very famous local bakery just so everyone has enough to eat. They didn’t know one of the cakes are homemade but the guests commented how good the butter walnut cake, better than the chocolate cake!

        Reply

  32. I made this recipe this morning. The first batch, the walnuts sunk in before they finished baking. The second batch, I put them on top about 15 mins into the baking. They stayed on top.

    Reply

  33. Hi Bee, tried this amazingly easy recipe for the first time but i found that the cake crumbled very easily when i tried to remove it from the pan. Did you let the cake set in the pan for a bit after removing from the oven before taking it out of the pan?

    Reply

  35. Really afraid to try…measurements don’t sound right. 4 oz flour is only 1/2 cup…besides the rest of the ingredients still doesn’t add up to one regular size loaf??? Will have to check out some other recipes for same cake.

    Reply

  47. bună seara,
    produsele și rețetele tale sunt bine-venite, sunt minunate!Mulțumesc pentru noutăți.O seară plăcută!

    Reply

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