Are you ready to bake a cake that’s as rich in history as it is in flavor? This Old Fashioned Black Walnut Cake recipe is a true classic, perfect for those cozy autumn evenings or any special occasion you want to make truly memorable. It's a moist, deeply flavorful cake bursting with the unique taste of black walnuts, and surprisingly, it's easier to make than you might think. This recipe offers a delightful blend of homemade cooking and delicious dishes, making it ideal for anyone looking for easy recipes and quick dinner ideas (though it's best enjoyed as a delightful dessert!). Let's get started on this journey to baking perfection!
Ingredients:
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For the Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup coarsely chopped black walnuts
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For the Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup coarsely chopped black walnuts
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round baking pans. This ensures your cake layers will rise beautifully and release easily from the pans.
Making the Cake Batter:
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In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. This step helps distribute the leavening agents evenly for a consistent rise.
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In a large bowl, cream together the softened butter and sugar until light and fluffy. This is where the magic happens – the air incorporated during creaming contributes to a lighter, more tender cake.
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Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
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Fold in the chopped black walnuts. Be gentle to avoid breaking down the nuts too much.
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Divide the batter evenly between the prepared pans.
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Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Making the Frosting:
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While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened butter until smooth and creamy.
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Gradually add the powdered sugar, beating until light and fluffy.
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Add the milk and vanilla extract, beating until smooth and creamy.
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Stir in the chopped black walnuts.
Assembling the Cake:
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Once the cakes have completely cooled, frost the top of one layer with a generous amount of frosting.
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Carefully place the second cake layer on top and frost the entire cake with the remaining frosting.
Tips for Baking Success:
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for optimal creaming and emulsification.
- Don't Overmix: Overmixing the batter can lead to a tough cake. Mix until just combined.
- Cool Completely: Allow the cakes to cool completely before frosting to prevent the frosting from melting.
- Fresh Walnuts: Use fresh, high-quality black walnuts for the best flavor.
Variations:
- Chocolate Walnut Cake: Add 1/2 cup of unsweetened cocoa powder to the dry ingredients.
- Spice Cake: Add 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of cloves to the dry ingredients.
- Different Nuts: Substitute pecans or walnuts for the black walnuts.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-450
- Fat: Approximately 20-25g
- Protein: Approximately 4-5g
- Carbohydrates: Approximately 50-60g
This old-fashioned black walnut cake is a true testament to the simple pleasures of homemade cooking. The combination of moist cake and rich frosting makes for a truly satisfying dessert. Enjoy!