Walnut Cake

4.53 from 201 votes

This easy walnut cake recipe is rich, buttery, and perfectly moist, with ground walnuts in every bite. If you love walnuts, you’ll love this simple and delicious recipe—perfect for tea time or dessert! Check out my video guide and tips below to make the perfect cake every time.

Prep Time15

Cook Time45

Total Time1

Course: Cake

Cuisine: Baking Recipes

Keyword: Walnut Cake

Servings: slices

Author: Bee Yinn Low

Ingredients

4 oz. (125g) all-purpose flour
1 teaspoon baking powder
4.5 oz. (130g) salted butter room temperature
1 teaspoon vanilla extract
3 oz. (90g) fine sugar
2 large eggs
2 oz. (60g) walnut processed in a food processor until fine
2 tablespoons milk
1 oz. (30g) whole walnut for topping

Instructions

Preheat the oven to 350°F (180°C). Grease two mini loaf pans with butter. Sift the flour and baking powder, and set aside.
Cream the butter, vanilla extract, and sugar until fluffy and pale (this takes about 4 minutes using an electric hand mixer at speed 2). Add the eggs one at a time, creaming well after each addition before adding the next.
Fold in the flour, ground walnuts, and milk, mixing until well combined. Transfer the batter to the greased pan and gently shake it to level off. Sprinkle whole walnuts on top.
Bake for 30-35 minutes, or until a cake tester inserted into the walnut cake comes out clean. Remove from the oven and let cool on a wire rack. Loosen the cake from the loaf pans and slice it into pieces.

Video

Notes

Source: Nasi Lemak Lover

I always let my butter, eggs, and milk come to room temperature before starting. It helps everything mix together better and gives the cake that perfect smooth texture.
When I fold in the flour, ground walnuts, and milk, I make sure not to overmix. I just mix until everything is combined to keep the cake light and airy.
Roasted walnuts make such a difference! If I’m using raw walnuts, I quickly toast them in a pan to bring out that extra nutty flavor.
After baking, I let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. It helps the cake set and keeps it from breaking apart when I slice it.

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