Walnut Cake is a Delicious Easy Recipe

walnut cake recipe

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I don’t think it’s a secret that I love cake. In fact, almost every week I have cake in the house, because we really enjoy the fluffy and fragrant slice with a cup of milk. I could say it’s the whole family’s favorite snack. So we are passionate about cakes with all kinds of fillings. Being from Banat, of course we have a special affinity for poppy baigli. We also enjoy a walnut cake and I have a special affinity for the simple cake, without any filling, possibly with pieces of orange peel through the dough and that’s it.

And then, given this constant love for the fragrant and traditional sweet, of course I tried all sorts of recipes, from the woven cake, which I proposed to you years ago and which was extremely loved by readers, being such a simple recipe but with surprisingly beautiful results, the recipe for cake soaked in wine, panettone recipe or the cake with scalded dough by Silvia Jurcovan.

I would like to talk a little more about this recipe mentioned later, because at the base of the recipe I am proposing to you today is the Jurcovan cake. I made her recipe many times. Over time, I thought about how I could turn it into something even better and finer. Cake Jurcovan isn’t easy to make anyway. It is a dough that is difficult to knead but that rewards you in the end for the effort made in a wonderful way, but could it be even more? And over time, experimenting, I came up with the cake recipe that I now make very often for my family and that I find really exceptional. The walnut cake recipe is made in collaboration with Albalact. It is about a project through which we try to highlight traditional Romanian recipes, and from such a beautiful gallery a good cake recipe could not be missing.


Walnut Cake is a Delicious Easy Recipe

walnut cake recipe
  • Author: Otoracer
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 1 1x
  • Category: Cakes, Dissert
  • Method: Main Course
  • Cuisine: American


The Cake :
  • 1 cup or 250 g butter softened
  • 1 cup or 200 g Regular or Castor Sugar
  • 1 1/2 g or 190 cups AP flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 4 eggs lightly beaten
  • 1/3 cup or 80 ml Milk
  • 2 teaspoons vanilla extract
  • 1 1/4 Cups or 140 g Chopped walnuts
The frosting:
  • 5 oz or 150 g Softened Butter
  • 2 1/2 Cups or 300 g Powdered/icing sugar *** Please note you may wish to increase this amount if you have a very very sweet tooth.
  • 1 Teaspoon Vanilla extract


  1. Preheat oven to 160 C, 325 F. Grease and lightly flour two 8 inch or 20 cm loose bottomed round cake tins. I always like to place a disc of parchment in the base of each tin so the cake comes out very easily.
  2. Sift flour, salt and baking powder. Chop the walnuts. Make sure the pieces are NO LARGER than pea size. Any bigger and they will sink to the bottom during baking.
  3. Lightly beat eggs and add vanilla in a bowl. In a mixing bowl, cream butter and sugar till light and fluffy.
** NOTE: Creaming the butter and sugar is VERY important to get a fluffy texture to the cake crumb. Please make sure you use your mixer and cream until you see the colour of the butter turn almost white. It will take you around 5 – 7 minutes for this to happen, and it is worth the extra time taken!
  1. Add egg mixture, a little at a time to the batter. Then add half the flour, then milk, then the rest of flour. Add the walnuts and make sure they are well combined and distributed.
  2. Transfer the cake batter mixture equally in to the 2 baking tins and bake 30 – 35 mins or until skewer comes out clean. If using a loaf pan, keep the same temperature, and bake for about 1 hour to 1 hr 10 minutes. Again, check for doneness.
  3. Allow the cakes to rest for 2 minutes then remove from pans and place UPSIDE DOWN on a cooling rack. Allow to COMPLETELY cool before frosting.
  4. *** Please note, bake times will vary slightly so please check for done – ness after 25 – 30 minutes of baking.
For the Buttercream Frosting:
  1. Add the softened butter (it MUST be softened) vanilla and powdered sugar to a mixing bowl and start by using a wooden spoon to combine. If you start with an electric mixer the powdered sugar will fly everywhere!! Once combined, use a mixer and beat the butter, sugar and vanilla until you see an almost white colour and the mixture is fluffy. At this point, taste the buttercream for sweetness. If you want more, just add some more powdered sugar, a tablespoon at a time until it is to your liking.
  2. When the cakes have COMPLETELY cooled, place the first cake on the plate, then take some frosting and spread evenly over the top. Then add the second cake on top and continue to frost all over the cake, or how you like. You can simply spread the frosting or use a piping bag if you would like a pretty pattern. You choose!
  3. Make up a cup of tea and enjoy!


  • Serving Size: 12

Keywords: walnut cake recipe


Written by Joyce

I am Joyce Meyer, author of this blog since February 1, 2009. Before I wrote here, I was a greedy and curious child when I left, a young woman who loved to cook, a wife and a mother who wanted to spoil her family, a confident Epicurean and , at one point, active members of the culinary forum. And I'm from Timisoara, I grew up with sweet dishes and the gentle aroma of the old Empire. I have eaten meat with compote all my childhood, because it has been like this since I knew it.

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