Velvet Walnut Fudge Cake
Velvet Walnut Fudge Cake is a rich, moist chocolate dessert featuring chopped walnuts and a smooth fudge flavor, perfect for special occasions or indulgent gatherings.
Ingredients
Instructions
- Preheat oven to 350°F and grease a 10-inch tube pan.
- Sprinkle 1/2 cup chopped walnuts on the bottom of the pan.
- In a large bowl, blend the cake mix, water, pudding, eggs, sour cream, oil, and extracts until well combined.
- Stir in 1/2 cup chopped walnuts and chocolate chips.
- Pour the batter into the prepared pan and bake for 70 minutes, avoiding underbaking.
- Cool the cake in the pan for 15 minutes.
- Garnish with whipped topping before serving.
Tips & Substitutions
For a richer flavor, consider adding a splash of vanilla extract or espresso powder to the batter. If you don't have walnuts, pecans or even chocolate chips can be substituted for a different texture. Ensure you mix the ingredients until just combined to avoid overmixing, which can lead to a denser cake. This cake can also be topped with Pecan Pralines for an added crunch.
Serving Suggestions
Serve the Velvet Walnut Fudge Cake with a dollop of whipped topping and a sprinkle of chopped walnuts for added texture. It pairs beautifully with a scoop of vanilla ice cream or a side of Maple Fluff Fruit Dip for a refreshing contrast. This cake is perfect for special occasions or as a delightful dessert after a hearty meal.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake in plastic wrap and refrigerate for up to a week, or freeze for up to three months. To reheat, microwave individual slices for 15-20 seconds or warm in a 350°F oven for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Velvet Walnut Fudge Cake contains roughly 1255 calories, with 13g protein, 91g carbohydrates, and 84g fat. It is an excellent source of protein (26% of the Daily Value) and calcium (20% of the Daily Value), and a good source of iron and potassium. It also contributes 3g 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 cake mix?
Yes, you can experiment with different cake mixes, such as vanilla or red velvet. Just keep in mind that the flavor and texture will change. Ensure the pudding flavor complements the cake mix for the best results.
What can I use instead of sour cream?
If you don't have sour cream, plain Greek yogurt or buttermilk can be used as substitutes. Both options will maintain the moisture and tanginess needed for the cake without significantly altering the flavor.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Avoid underbaking to ensure the cake has the right texture and avoids sinking.
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).