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Classic Walnut Cake with Cream Cheese
Frosting
This soft and flavorful walnut cake is layered with a smooth cream cheese frosting and finished with crunchy chopped walnuts. It is an elegant homemade dessert that is perfect for family gatherings, celebrations, or an afternoon treat.
Ingredients
For the Walnut Cake
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar, packed
3 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup buttermilk, at room temperature
1 1/2 cups walnuts, finely chopped
For the Cream Cheese Frosting
8 ounces cream cheese, softened
1 cup unsalted butter, softened
4 cups powdered sugar, sifted
2 teaspoons vanilla extract
1 to 2 tablespoons heavy cream or milk
A pinch of salt
For Decoration
3/4 cup chopped walnuts
Preparation Steps
Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients, alternating with the buttermilk. Begin and finish with the dry ingredients, mixing only until combined.
Gently fold in the chopped walnuts.
Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack and cool completely.
To prepare the frosting, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, vanilla, and salt. Add enough cream or milk to reach a smooth, spreadable consistency.
Place one cake layer on a serving plate and spread a generous layer of frosting over the top. Add the second cake layer and cover the top and sides with the remaining frosting.
Decorate the top edge and center with chopped walnuts. Refrigerate the cake for at least 30 minutes before slicing.
Serving Tip
Serve slightly chilled or at room temperature with a cup of freshly brewed coffee or tea.
