Chocolate Walnut Sour Cream Cake(Makes One 10-Inch Cake)
A rich, moist chocolate cake infused with walnuts and tangy sour cream, perfect for chocolate lovers and special occasions requiring a decadent dessert.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease a 10-inch tube pan.
- Combine flour, cocoa, and baking soda in a bowl.
- Set aside.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time.
- Add dry ingredients alternately with sour cream, beginning and ending with dry ingredients.
- Fold in walnuts.
- Pour batter into prepared pan.
- Bake for 40 to 50 minutes or until a toothpick inserted into the center comes out clean.
- Cool for 20 minutes in the pan.
- Remove from pan and transfer to a wire rack to cool completely.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have walnuts, you can substitute with pecans or omit them for a nut-free version. Ensure your butter is at room temperature for easier creaming with sugar. To enhance the cake's moisture, you might add a splash of vanilla extract or a tablespoon of brewed coffee to the batter.
Serving Suggestions
Serve slices of this rich Chocolate Walnut Sour Cream Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. It pairs beautifully with a cup of coffee or tea, making it perfect for afternoon gatherings. For an exciting twist, try serving it alongside Beverly Egg Cookies for a delightful dessert platter.
Storage & Reheating
Store 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, slice a piece and microwave it for about 10-15 seconds, or enjoy it cold as a delightful treat. This cake also freezes well; wrap slices tightly in plastic and store in a freezer-safe bag.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Walnut Sour Cream Cake(Makes One 10-Inch Cake) contains roughly 602 calories, with 11g protein, 48g carbohydrates, and 42g fat. It is an excellent source of protein (23% of the Daily Value), dietary fiber (22% of the Daily Value), and iron (21% of the Daily Value), and a good source of potassium. It also contributes 6g of dietary fiber toward your daily target.
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 a different type of nut in this recipe?
Yes, you can easily substitute walnuts with pecans or almonds if you prefer. Just chop them roughly and fold them into the batter as directed. If you want a nut-free option, simply omit the nuts altogether, and the cake will still be deliciously rich and moist.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by overmixing the batter or not baking it long enough. Make sure to mix just until combined and check for doneness with a toothpick. If it comes out with wet batter, give it a few more minutes in the oven. Always preheat your oven to ensure even baking.
Can I make this cake ahead of time?
Absolutely! This cake keeps well and can be made a day in advance. Just store it in an airtight container. It also tastes better the next day as the flavors meld together. If you plan on making it a few days ahead, consider freezing it and then thawing it in the fridge overnight before serving.
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).