Raspberry Walnut Cake
A decadent raspberry walnut cake featuring moist layers infused with walnut flavor and topped with raspberry preserves and toasted walnuts. Perfect for celebrations or teatimes, its rich flavors and elegant presentation make it a delightful treat for family and friends alike.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- Sift flour, baking powder, and salt into a bowl.
- Using an electric mixer, cream butter with sugar in another bowl until light and fluffy.
- Blend in vanilla and walnut flavoring.
- Beat in eggs, one at a time.
- Alternately mix in dry ingredients and milk in three additions.
- Fold in 1 cup of ground walnuts.
- Pour batter into prepared pans.
- Bake until golden brown, about 30 to 35 minutes.
- Cool in pans on a rack for 10 minutes.
- Turn out onto rack and cool completely.
- Heat raspberry preserves in a small saucepan over low heat, stirring frequently.
- Set one cake layer on a serving platter.
- Spread half of the preserves over the top of the first layer.
- Place the second layer on top.
- Spread remaining preserves over the second layer.
- Sprinkle with remaining ground walnuts.
- Spoon 2/3 cup of frosting into a pastry bag fitted with a star tip; set aside.
- Ice the sides of the cake with remaining frosting.
- Pipe rosettes of frosting around the edge of the cake.
- Refrigerate until frosting is set.
- Let stand for 1 hour before serving.
Tips & Substitutions
For a nut-free version, you can substitute ground walnuts with finely chopped oats or almond flour. Ensure your butter is at room temperature for easier creaming. If you prefer a richer flavor, consider using real walnut extract instead of imitation. Sifting the dry ingredients helps to aerate the flour, resulting in a lighter cake. Using fresh raspberries instead of preserves can add a tart freshness.
Serving Suggestions
This Raspberry Walnut Cake is perfect for special occasions or as a delightful afternoon treat. It pairs beautifully with a cup of tea or coffee, making it an excellent choice for a dessert table. Consider serving with a scoop of vanilla ice cream or a dollop of whipped cream to complement the flavors. For a festive touch, garnish with fresh raspberries.
Storage & Reheating
Store leftover cake in an airtight container in the refrigerator for up to 5 days. To maintain the cake's moisture, wrap it in plastic wrap before refrigerating. If you want to enjoy it warm, simply reheat individual slices in the microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Raspberry Walnut Cake contains roughly 379 calories, with 5g protein, 62g carbohydrates, and 11g fat. It is an excellent source of vitamin C (27% of the Daily Value) and calcium (20% of the Daily Value), and a good source of iron and vitamin A.
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 frozen raspberries instead of raspberry preserves?
Yes, you can use frozen raspberries. Simply thaw and mash them before spreading on the cake layers. You may want to add a bit of sugar or lemon juice to balance the tartness of the raspberries.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and store them wrapped in plastic wrap. Just assemble and frost the cake on the day you plan to serve it for the best texture and flavor.
Is there a gluten-free option for this cake?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend is suitable for baking, and you may need to adjust the liquid slightly to get the right batter consistency.
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).