Moist Walnut Cake Recipe – Easy, Buttery, and Full of Walnuts

Traditional walnut cake is not a high-protein food, although walnuts and eggs contribute some protein. A slice typically provides around 4–6 grams of protein,

Equipment

• 8-inch round cake pan: Provides a good shape and depth for this recipe.
• Mixing bowls: Keep wet and dry ingredients separate before combining.
• Electric mixer or whisk: Helps cream the butter and sugar smoothly.
• Rubber spatula: Makes it easy to fold in the walnuts without overmixing.
• Measuring cups and spoons or a kitchen scale: Help keep the ingredient proportions consistent.
• Wire cooling rack: Allows air to circulate around the cake as it cools.

Ingredients

For the Walnut Cake

• 1½ cups (190 g) all-purpose flour
• 1 cup (100–120 g) chopped walnuts
• ½ cup (115 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 2 large eggs, at room temperature
• ½ cup (120 ml) milk
• 1½ teaspoons baking powder
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon, optional

For the Walnut Topping

• ½ cup (50 g) walnut halves or large walnut pieces
• 1 tablespoon honey or maple syrup, optional
• 1–2 tablespoons chopped walnuts for extra decoration
• 1 maraschino cherry, optional

Instructions

Step 1: Prepare the Oven and Pan

1. Preheat the oven to 350°F (175°C) . Grease an 8-inch round cake pan with butter and line the bottom with parchment paper.
2. Lightly grease the parchment as well to help the cake release easily after baking.

Step 2: Prepare the Walnuts

1. Chop the walnuts into small pieces. Reserve the walnut halves for the top of the cake.
2. For deeper flavor, toast the chopped walnuts in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently. Remove them from the pan as soon as they smell fragrant, then allow them to cool.

Step 3: Mix the Dry Ingredients

1. In a medium bowl, whisk together the flour, baking powder, salt, and optional cinnamon.
2. Mixing these ingredients before adding them to the batter helps distribute the leavening agent evenly.

Step 4: Cream the Butter and Sugar

1. In a large bowl, beat the softened butter and sugar for about 2–3 minutes using an electric mixer on medium speed.
2. The mixture should look lighter in color and slightly fluffy. This step helps create a softer cake texture.

Step 5: Add the Eggs and Vanilla

1. Add the eggs one at a time, beating after each addition. Mix in the vanilla extract.
2. If the mixture looks slightly curdled, add a spoonful of the measured flour mixture and continue mixing gently.

Step 6: Combine the Wet and Dry Ingredients

1. Add about one-third of the flour mixture to the butter mixture, followed by half the milk. Repeat, finishing with the remaining flour.
2. Mix on low speed or fold with a spatula until just combined. Avoid vigorous mixing once the flour has been added.

Step 7: Fold in the Walnuts

1. Gently fold the chopped walnuts into the batter. Make sure they are evenly distributed without overworking the mixture.
2. The batter should be thick but easy to spread into the prepared pan.

Step 8: Fill and Decorate the Pan

1. Transfer the batter to the cake pan and smooth the top with a spatula.
2. Arrange the reserved walnut halves over the surface. Press them lightly into the batter so they stay in place as the cake rises. Add the optional honey or maple syrup after baking if you prefer a glossy finish.

Step 9: Bake the Cake

1. Bake for 35–45 minutes , or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
2. If the top browns too quickly, loosely cover it with aluminum foil for the final 10–15 minutes. Avoid opening the oven repeatedly because this can affect the cake’s rise.

Step 10: Cool and Garnish

1. Let the cake rest in its pan for 10–15 minutes. Carefully remove it and transfer it to a wire rack to cool completely.
2. If desired, brush a small amount of honey over the walnut topping and add a cherry to the center. Slice with a sharp knife and serve.

Nutrition

Calories: 330–380 · Protein: 4–6 g · Fat: 20–24 g · Carbohydrates: 32–38 g Dietary · Saturated Fat: 6–8 g · Fiber: 2–3 g Net · Sugar: 17–23 g · Sodium: 130–190 mg