{"id":132834,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/mother-s-walnut-cake\/"},"modified":"2024-11-12T14:02:43","modified_gmt":"2024-11-12T20:02:43","slug":"mother-s-walnut-cake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/mother-s-walnut-cake\/","title":{"rendered":"Mother&#8217;s Walnut Cake"},"content":{"rendered":"<p>We love a slice of homemade walnut cake in the morning, for dessert or as an afternoon snack (especially when paired with a strong cup of black <a href=\"https:\/\/www.tasteofhome.com\/article\/types-of-coffee\/\" data-name=\"www.tasteofhome.com\/article\/types-of-coffee\/\" data-module=\"content engagement\" data-position=\"embedded links\">coffee<\/a>). Moist and delicious, traditional walnut cake is made even tastier in this recipe with a sweet cream cheese frosting. Leave off the frosting and add some sliced apples to the cake batter if you want a slightly healthier and more savory alternative. The best thing about walnut cake is it tastes even better the day after you make it so feel free to bake this cake in advance if you want to bring it to a party or dinner.<\/p>\n<h2>Ingredients for Walnut Cake<\/h2>\n<ul>\n<li><strong>Butter:\u00a0<\/strong>Make sure your butter is softened and not melted.<\/li>\n<li><strong>Shortening:<\/strong> It helps to leaven the cake when shortening is creamed with butter.<\/li>\n<li><strong>Sugar:\u00a0<\/strong>Sugar locks in moisture and keeps this cake from drying out.<\/li>\n<li><strong>Eggs:\u00a0<\/strong>Eggs are a binding ingredient.<\/li>\n<li><strong>All-purpose flour:\u00a0<\/strong>Learn how to<a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-measure-flour-the-right-way\/\" data-name=\"www.tasteofhome.com\/article\/how-to-measure-flour-the-right-way\/\" data-module=\"content engagement\" data-position=\"embedded links\"> accurately measure<\/a> flour to ensure you don&#8217;t use too much or too little.<\/li>\n<li><strong>Baking soda:\u00a0<\/strong>Your baking soda shouldn&#8217;t be older than six months. Replace it if necessary.<\/li>\n<li><strong>Salt:\u00a0<\/strong>Salt elevates all the flavors.<\/li>\n<li><strong>Buttermilk:\u00a0<\/strong>Buttermilk improves the texture and tenderizes the cake.<\/li>\n<li><strong>Vanilla extract:\u00a0<\/strong>Vanilla extract enhances the overall flavor profile.<\/li>\n<li><strong>Ground walnuts:\u00a0<\/strong>An ample amount of ground walnuts adds a nice crunch.<\/li>\n<li><strong>Cream cheese:\u00a0<\/strong>Cream cheese adds the perfect creaminess and tanginess.<\/li>\n<li><strong>Butter:\u00a0<\/strong>Use unsalted butter so you can better control the salt content.<\/li>\n<li><strong>Confectioners&#8217; sugar: <\/strong>Confectioners&#8217; sugar has a super-smooth texture compared to\u00a0granulated sugar,.<\/li>\n<li><strong>Vanilla extract:\u00a0<\/strong>Pure vanilla extract has an indefinite shelf life so you don&#8217;t need to worry about replacing it.<\/li>\n<li><strong>Finely chopped walnuts:\u00a0<\/strong>You could opt to toast the walnuts for a rich, nutty flavor.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Combine the ingredients<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2074645\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Walnut-Cake_TOHD24_8144_EricKleinberg_3.jpg?fit=700%2C1024\" alt=\"Taste Recipes Walnut Cake photo of the cream cheese frosting.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Preheat the oven to 350\u00b0F. Cream the butter, shortening and granulated sugar. Add the eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and vanilla. Beat on low speed until just combined. Stir in the ground walnuts.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>Avoid over mixing the batter after you add the flour. This will result in a dry, dense texture.<\/p>\n<h3>Step 2: Bake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2074644\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Walnut-Cake_TOHD24_8144_EricKleinberg_2.jpg?fit=700%2C1024\" alt=\"Taste Recipes Walnut Cake photo of the baked cake layers.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Pour into three greased and floured 9-inch round pans. Bake until a toothpick inserted in the center comes out clean (about 20 to 25 minutes). Cool for five minutes, then remove from pans to wire racks to cool completely.<\/p>\n<h3>Step 3: Make the frosting<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2074645\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Walnut-Cake_TOHD24_8144_EricKleinberg_3.jpg?fit=700%2C1024\" alt=\"Taste Recipes Walnut Cake photo of the cream cheese frosting.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>For the frosting, beat the cream cheese and butter. Add the confectioners&#8217; sugar and mix well. Beat in the vanilla until smooth.<\/p>\n<h3>Step 4: Prepare to serve<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2074646\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Walnut-Cake_TOHD24_8144_EricKleinberg_4.jpg?fit=700%2C1024\" alt=\"Taste Recipes Walnut Cake photo of the assembled cake.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Spread the frosting between layers and over the top and sides of the cake. Sprinkle with walnuts. Refrigerate until ready to serve.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2074648\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Walnut-Cake_TOHD24_8144_EricKleinberg_6.jpg?fit=700%2C1024\" alt=\"Taste Recipes Walnut Cake photo of the final recipe cut into slices and served on plates.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Walnut Cake Recipe Variations<\/h2>\n<ul>\n<li><strong>Add fruit:\u00a0<\/strong>Sliced apples go great in this cake.<\/li>\n<li><strong>Add chocolate chips:\u00a0<\/strong>Kick up the sweetness with a sprinkling of mini chocolate chips.<\/li>\n<\/ul>\n<h2>How to Store Walnut Cake<\/h2>\n<p>Store walnut cake at room temperature and covered in plastic wrap or foil. It retains its moist texture and flavor this way.<\/p>\n<h3>How long will walnut cake last?<\/h3>\n<p>Walnut cake will last three to four days when stored properly. This cake will be even more moist than when you first baked it after sitting for a day.<\/p>\n<h2>Walnut Cake Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2074647\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Walnut-Cake_TOHD24_8144_EricKleinberg_5.jpg?fit=700%2C1024\" alt=\"Taste Recipes Walnut Cake photo of the final recipe cut into slices and served on plates.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>Can I use a different frosting on this cake?<\/h3>\n<p>Yes, you could opt for a different frosting for walnut cake. See our guide to all the different types of homemade <a href=\"https:\/\/www.tasteofhome.com\/collection\/homemade-frosting-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/homemade-frosting-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">frosting<\/a>.<\/p>\n<h3>Can I use other types of nuts for this cake?<\/h3>\n<p>Sure, you could use hazelnuts, almonds or Brazil nuts instead.<\/p>\n<h3>How can I make sure this cake has the right texture?<\/h3>\n<p>To ensure your walnut cake has the right texture (fluffy, creamy and moist), use room-temperature ingredients, don&#8217;t overmix the batter once you&#8217;ve added the flour and adhere closely to the cooking time.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Even though Mother baked this tall, beautiful cake often when I was growing up, it was a real treat every time. I like the walnuts in the cake and the frosting. Mother frequently used black walnuts from our trees. \u2014Helen Vail, Glenside, Pennsylvania<\/p>\n","protected":false},"author":8015,"featured_media":2115548,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,303984,305744,306910,304423,304328,306936,304288,305487,304430,304338,304515,304433,306194,303966,304408,304368,303887,306848,305784,304268,304455,304458,307449,304558,324623,304150,303883,304468,305835,307493],"categories-v2":[308500,310461,309438,308513,311389,309906,308821,308988,308984,308481,309934,259620,310796,308830,308992,308880,308833,312060,308495,308813,308745,308478,309603,311426,259483,308860,308865,310465,308910,309177,309434,308476,308875,311466,310496],"coauthors":[343392],"recommended_recipes":[{"post_title":"Zucchini Walnut Cake","post_link":"\/recipes\/zucchini-walnut-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/EXPS_TOHD24_7189_KristinaVanni_7.jpg"},{"post_title":"Grandma's Hickory Nut Cake","post_link":"\/recipes\/grandma-s-hickory-nut-cake\/","post_image":"\/wp-content\/uploads\/2024\/08\/Grandma-s-Hickory-Nut-Cake_EXPS_FT24_4372_JR_0808_1.jpg"},{"post_title":"Maple Walnut Cake","post_link":"\/recipes\/maple-walnut-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps123196_TH132104C06_27_12b_WEB.jpg"},{"post_title":"Black Walnut Cake","post_link":"\/recipes\/black-walnut-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Black-Walnut-Cake_EXPS_FBMZ22_28488_P2_MD_04_22_7b.jpg"},{"post_title":"Apple Walnut Cake","post_link":"\/recipes\/apple-walnut-cake\/","post_image":"\/wp-content\/uploads\/2024\/08\/EXPS_TOHD24_16_LauraScherb_8.jpg"},{"post_title":"Walnut Honey Cake","post_link":"\/recipes\/walnut-honey-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Walnut-Honey-Cake_EXPS_THN17_205279_D06_16_3b.jpg"},{"post_title":"Maple Bacon Walnut Coffee 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Cake","post_link":"\/recipes\/walnut-spice-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps42120_CFT1437885D25B-6.jpg"},{"post_title":"Walnut Coffee Cake","post_link":"\/recipes\/walnut-coffee-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps8335_CW2452C31A-2.jpg"},{"post_title":"Walnut-Apple Snack Cake","post_link":"\/recipes\/walnut-apple-snack-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps33463_CW1399718D28.jpg"},{"post_title":"Walnut-Maple Chiffon Cake","post_link":"\/recipes\/walnut-maple-chiffon-cake\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Caramel Apple Coffee Cake with Walnuts","post_link":"\/recipes\/caramel-apple-coffee-cake-with-walnuts\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps99108_HCK163687B07_17_4b.jpg"},{"post_title":"Walnut  Orange Coffee Cake","post_link":"\/recipes\/walnut-orange-coffee-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19946_TH10302D29B.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Mother-s-Walnut-Cake_EXPS_TOHD24_8144_EricKleinberg_7.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/mother-s-walnut-cake\/","name":"Mother&#8217;s Walnut Cake","datePublished":"2018-01-01","dateModified":"2024-07-18","prepTime":"PT20M","cookTime":"PT20M","totalTime":"PT40M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Mother-s-Walnut-Cake_EXPS_TOHD24_8144_EricKleinberg_7.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Indulge in our homemade walnut cake! It is a versatile treat perfect for any time of day and elevated with a luscious cream cheese frosting or transformed into a savory delight with sliced apples. It tastes even better when made in advance.","recipeIngredient":["1\/2 cup butter, softened","1\/2 cup shortening","2 cups sugar","4 large eggs, room temperature","3-1\/2 cups all-purpose flour","2 teaspoons baking soda","1\/2 teaspoon salt","1-1\/2 cups buttermilk","2 teaspoons vanilla extract","1-1\/2 cups ground walnuts","FROSTING:","11 ounces cream cheese, softened","3\/4 cup butter, softened","5 to 5-1\/2 cups confectioners' sugar","1-1\/2 teaspoons vanilla extract","1\/3 cup finely chopped walnuts"],"recipeInstructions":[{"@type":"HowToStep","name":"Combine the ingredients","text":"Preheat the oven to 350\u00b0F. Cream the butter, shortening and granulated sugar. Add the eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and vanilla. Beat on low speed until just combined. Stir in the ground walnuts. Editor's Tip: Avoid over mixing the batter after you add the flour. This will result in a dry, dense texture.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Walnut-Cake_TOHD24_8144_EricKleinberg_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake","text":"Pour into three greased and floured 9-inch round pans. Bake until a toothpick inserted in the center comes out clean (about 20 to 25 minutes). Cool for five minutes, then remove from pans to wire racks to cool completely.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Walnut-Cake_TOHD24_8144_EricKleinberg_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the frosting","text":"For the frosting, beat the cream cheese and butter. Add the confectioners' sugar and mix well. Beat in the vanilla until smooth.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Walnut-Cake_TOHD24_8144_EricKleinberg_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Prepare to serve","text":"Spread the frosting between layers and over the top and sides of the cake. Sprinkle with walnuts. Refrigerate until ready to serve.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Walnut-Cake_TOHD24_8144_EricKleinberg_4.jpg?fit=700,1024"}],"recipeYield":"16 servings","author":[{"@type":"Person","name":"Justine Harrington"}],"nutrition":{"@type":"NutritionInformation","calories":" 685 calories","fatContent":"35g fat (16g saturated fat)","cholesterolContent":"114mg cholesterol","sodiumContent":"475mg sodium","carbohydrateContent":"86g carbohydrate (61g sugars","fiberContent":"1g fiber)","proteinContent":"9g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6666665,"reviewCount":9,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-05-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBus"},"reviewBody":"This was so easy to make! The middle of my cakes fell, but this doesn't affect the look at all after frosting.   One mistake I made was rationing the frosting as a comment below stated the person made a double batch of frosting. One batch is PLENTY. When I make it again, I won't be so stingy as I ended up throwing some frosting away.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-12-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangePuzzle"},"reviewBody":"This has become my best cake yet above all the other cakes I make. Absolutely delicious. I poured my batter into 2 - 9\" pans instead of 3 - 9\" pans. Makes thicker layers and need to bake a little longer. Have to watch it and give the toothpick test until its ready. Had plenty of frosting leftover since going with just a 2 - layer.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-07-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBoomerang"},"reviewBody":"This cake has the potential to be a amazing cake. I made it exactly as instructed. It is shockingly sweet, way too much sugar. This is also a heavy cake and a little dry. Use oil instead butter and shortening. , cut the sugar down 1 1\/4 C. Try another cream cheese frosting. It\u2019s a great idea, baked beautifully. Iced beautifully. If was just to sweet for us. Use the wet cake pan strips for a perfectly level cake, I love mine.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedDice"},"reviewBody":"This cake is delicious. My son requested d a walnut cake for his birthday and since I had never made one before I went with Taste Of Home for the recipe. The only problems I had  were the instructions should list to grease and flour 3 9-inch pans at the beginning of the instructions and there was not enough of the frosting to frost the whole cake. Next time I will double the frosting.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-03-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanHelmet"},"reviewBody":"This is a really good moist cake, I did cut the recipe in half, since it's just two of us.  No problems at all.  Glad to add this to my keepers.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-03-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanQuill"},"reviewBody":"This is asked for EVERY Birthday by my daughters.  It is delicious, although I double the frosting. What can I say... it's delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-12-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveFan"},"reviewBody":"I just baked this cake today....delicious....probably will have to bake another one BEFORE the 25th. I used  a sheet cake pan and guessed baking time. If anyone could tell me the exact time....I would appreciate it. I baked it for 50 minutes...little long? Anyway, this recipes is a keeper. We loved it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueScooter"},"reviewBody":"hello, I would love to make this cake, but I do not understand what \"shortening\" is. as I'm from Slovakia, cannot find it out. Can you please, explain? Thank you so much, Michaela.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-05-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldCoathanger"},"reviewBody":"We made this cake yesterday and it was fantastic! I added to one layer pastry cream and I put peaches and apricots jam to the other layer. Covered with cream cheese frosting! Thank you for sharing this recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"8144","romance_copy_dek":"Indulge in our homemade walnut cake! It is a versatile treat perfect for any time of day and elevated with a luscious cream cheese frosting or transformed into a savory delight with sliced apples. 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