There’s something timeless about a buttery, nut-studded cake fresh from the oven. This Butter and Walnut Cake has been a family favorite in my kitchen for years, especially on quiet Sunday afternoons when the house smells of warm vanilla and toasted nuts. The combination of rich, creamy butter and earthy walnuts creates a perfect harmony—soft, moist cake balanced with a satisfying crunch. It’s the kind of bake that feels like a warm hug in dessert form.
Whether you’re hosting a gathering, preparing an afternoon tea, or simply treating yourself, this cake is a no-fuss, dependable recipe that never fails to impress. The toasted walnuts add depth of flavor, while the buttery base keeps each bite luxuriously tender. Best of all, it’s simple enough for beginners yet elegant enough for special occasions.
Why You’ll Love This Cake
- Classic flavor combination – butter and walnuts are a match made in baking heaven.
- Perfect texture – fluffy crumb with a crunchy nut contrast.
- Versatile serving – delicious on its own or paired with cream, berries, or a dusting of powdered sugar.
Ingredients
- 2 cups sugar
- 4 large eggs
- 1 cup milk (whole or low-fat)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup butter, softened
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped toasted walnuts (or pecans)
Instructions
- Preheat the oven to 325°F (160°C). Grease and flour a cake pan or line it with parchment paper.
- Toast the walnuts in a skillet over medium heat for 5–7 minutes, stirring often until fragrant. Set aside to cool.
- Cream the butter and sugar in a large bowl for 3–4 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine dry ingredients in a separate bowl—flour, baking powder, and salt.
- Alternate mixing the dry ingredients and milk into the butter mixture, starting and ending with the dry ingredients.
- Fold in the walnuts gently to avoid overmixing.
- Transfer the batter to the prepared pan and smooth the top with a spatula.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Serving Suggestions
This cake is perfect alongside a hot cup of coffee or tea. For a special twist, serve it with whipped cream, caramel drizzle, or fresh fruit.
Storage Tips
- Store at room temperature in an airtight container for up to 3 days.
- Refrigerate for longer freshness (up to 1 week).
- Freeze slices for up to 2 months—thaw at room temperature before serving.