Black Walnut Buttermilk Cake
A rich and moist black walnut buttermilk cake featuring subtle nutty flavors, perfect for gatherings or as a comforting dessert for nut lovers and cake enthusiasts.
Ingredients
Instructions
- Preheat the oven to 300°F (150°C).
- Combine sugar, eggs, cooking oil, flour, buttermilk, soda, and salt in a mixing bowl and beat until smooth.
- Pour the batter into a greased 9 x 13-inch cake pan.
- Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before serving.
Tips & Substitutions
For a richer flavor, consider toasting the black walnuts before adding them to the batter. If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Make sure to beat the batter just until combined to keep the cake light and fluffy. This cake pairs beautifully with a side of Caddo Lake Cole Slaw for a delightful contrast.
Serving Suggestions
Serve the Black Walnut Buttermilk Cake plain or topped with a dusting of powdered sugar. For a special treat, you can add a dollop of whipped cream or a scoop of vanilla ice cream. This cake also pairs nicely with a cup of coffee or tea, making it perfect for afternoon gatherings or dessert after a hearty meal.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply place a slice in the microwave for about 10-15 seconds or enjoy it at room temperature for the best flavor and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Black Walnut Buttermilk Cake contains roughly 502 calories, with 10g protein, 52g carbohydrates, and 24g fat. It is an excellent source of protein (20% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 869mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for about 5 minutes. This will mimic the acidity of buttermilk and yield similar results in your cake.
What can I use instead of margarine?
If you prefer not to use margarine, you can substitute it with an equal amount of unsalted butter or coconut oil. Both alternatives will provide a slightly different flavor but will still result in a moist and flavorful cake.
Can I add other nuts to the cake?
Absolutely! While black walnuts are traditional, feel free to substitute or mix in other nuts like pecans or walnuts for a different flavor profile. Just be sure to chop them finely to ensure even distribution throughout the cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).