Have you ever stumbled upon a recipe that instantly transports you back to a cherished memory? This walnut cake does just that for me. I first tasted it at a cozy family gathering during one of our annual autumn reunions. My aunt, renowned in the family for her baking prowess, brought this cake along, and it was an instant hit. The warm cinnamon aroma mixed with the nutty crunch of walnuts captured the essence of fall and filled our hearts with comfort and nostalgia. Now, every time I bake this cake, it reminds me of those golden autumn afternoons spent with family.
One of the best things about this walnut cake is its versatility. While the classic recipe is delectable as is, you can easily tweak it to suit your taste. For a bit more crunch, try adding a handful of finely chopped pecans alongside the walnuts. If you’re a fan of a little spice, a dash of nutmeg or ground cloves can add an extra layer of warmth to the flavor profile. And for those who love a hint of fruitiness, folding in some dried cranberries or raisins can bring a delightful contrast to the cake’s richness.
Whether you’re baking for a special occasion or simply craving a sweet treat, this walnut cake is sure to impress. It’s simple to prepare, yet it yields a moist, flavorful cake that feels both comforting and indulgent. So, gather your ingredients, preheat your oven, and let’s get baking!
Making the Walnut Cake
Ingredients
- 1 tablespoon baking soda
- 3 cups water
- 1 1/2 teaspoons cream of tartar
- 3/4 cup + 3 tablespoons oil
- 4 1/2 cups all purpose flour
- 1 tablespoon cinnamon
- 1 tablespoon vanilla extract
- 1 1/2 cups brown sugar
- 1 1/2 cups white sugar
- 1/2 teaspoon salt
- 1 tablespoon vinegar
- 1/2 cup finely chopped walnuts
- 2 cups cream cheese frosting
Directions
- Set your oven to 350°F. Prepare three 8-inch cake pans by lightly greasing them and setting them aside.
- In a big bowl, blend all the dry ingredients, excluding the walnuts, and mix thoroughly. Pour in the wet ingredients and stir until the batter is smooth. Carefully fold in the chopped walnuts.
- Pour the batter evenly into the three prepared pans. Bake for 25-27 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool down completely before applying the cream cheese frosting between the layers and on top. Place the cake in the fridge for around 30 minutes to allow it to set.
FAQs:
Can I use whole wheat flour instead of all-purpose flour in this walnut cake recipe?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture of the cake may be denser. To maintain a lighter texture, consider using half whole wheat and half all-purpose flour.
What type of oil is best for this walnut cake recipe?
Vegetable oil or canola oil works best for this walnut cake recipe. These oils have a neutral flavor, ensuring the taste of the walnuts and spices shines through.
How should I store the walnut cake after baking?
To store the walnut cake, keep it covered in an airtight container. If unfrosted, it can stay at room temperature for up to two days. Once frosted with cream cheese frosting, store it in the refrigerator for up to five days.
Can I make this walnut cake ahead of time?
Absolutely! You can bake the cake layers in advance and freeze them. Wrap each cooled cake layer tightly in plastic wrap and store in the freezer for up to three months. Thaw the layers before frosting and serving.
Is there a substitute for cream cheese frosting if I don’t have cream cheese?
If you don’t have cream cheese, you can use buttercream frosting as a substitute. It won’t have the tangy flavor of cream cheese frosting, but it will still complement the walnut cake nicely.
How can I tell when the walnut cake is done baking?
The walnut cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs. Additionally, the edges of the cake will start to pull away from the sides of the pan.
Walnut Cake
Ingredients
- 4 1/2 cups all purpose flour
- 1 tablespoon cinnamon
- 1 1/2 cups white sugar
- 1/2 teaspoon salt
- 1 tablespoon baking soda
- 1 1/2 teaspoons cream of tartar
- 1 1/2 cups brown sugar
- 3/4 cup + 3 tablespoons oil
- 1 tablespoon vanilla extract
- 1 tablespoon vinegar
- 3 cups water
- 1/2 cup walnuts finely chopped
- 2 cups cream cheese frosting
Instructions
- Preheat your oven to 350F. Lightly grease three 8-inch cake pans and set them aside.
- In a large bowl, combine all the dry ingredients, except the walnuts, and mix well. Add in the wet ingredients and mix until you get a smooth batter. Gently fold in the chopped walnuts.
- Divide the batter evenly among the three pans. Bake for 25-27 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely before spreading the cream cheese frosting between the layers and on top. Chill the cake in the fridge for about 30 minutes to set.
