Creamy Walnut Cake
A rich, creamy walnut cake with tender layers, perfect for special occasions or afternoon tea, featuring nutty flavor and moist, fluffy texture that delights every palate.
Ingredients
Instructions
- Sift flour, baking powder, salt, and sugar together into a bowl. Add brown sugar, shortening, and 3/4 cup milk. Mix enough to dampen flour, then beat 2 minutes.
- Add eggs, 1/4 cup milk, maple flavoring, and chopped walnuts. Beat for 1 minute.
- Divide batter evenly into two greased 8-inch layer cake pans.
- Bake in a 375°F oven for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool before frosting or serving.
Tips & Substitutions
For a lighter cake, you can substitute half of the vegetable shortening with unsweetened applesauce. If you don’t have maple flavoring, vanilla extract works as a great alternative. Ensure to sift the flour and dry ingredients well to avoid lumps. For an added crunch, consider toasting the walnuts before adding them to the batter.
Serving Suggestions
This Creamy Walnut Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful contrast, serve with fresh berries or a drizzle of chocolate sauce. Consider enjoying it alongside a warm cup of coffee or tea for a cozy afternoon treat.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 15 seconds or in a preheated oven at 350°F for 5-7 minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Walnut Cake contains roughly 352 calories, with 4g protein, 26g carbohydrates, and 26g fat. Note that it is relatively high in sodium, at 770mg per serving (33% 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 all-purpose flour instead of sifted flour?
Yes, you can use all-purpose flour without sifting if you measure it correctly. However, sifting helps aerate the flour, resulting in a fluffier cake. If you decide not to sift, just be sure to spoon the flour into the measuring cup and level it off to avoid packing it down.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or mashed banana for each egg. Another option is to mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for a few minutes until it thickens, which works well in this cake.
How can I make this cake gluten-free?
To make a gluten-free version of this Creamy Walnut Cake, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Make sure to check that all other ingredients, including baking powder, are gluten-free. This will help maintain the texture and taste of 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).