Walnut Cake with Cream Frosting
A tender, nutty walnut cake topped with a simple cream frosting and finished with chopped walnuts and a dusting of cinnamon. Perfect for a cozy dessert or afternoon treat.
- Total time
- 50 min
- Servings
- 8
- Calories
- 420
- Protein
- 7g
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1 cup walnuts
- ½ cup butter
- ¾ cup sugar
- 2 large eggs
- ½ cup milk
- 1 cup heavy cream
Instructions
- 1
Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
- 2
In a bowl, whisk together 1.5 cups flour, 1.5 tsp baking powder, and a pinch of salt. Set aside.
- 3
Chop 1 cup walnuts finely; reserve 2 tbsp for topping. In a large bowl, cream 0.5 cup softened butter with 0.75 cup sugar until light and fluffy, about 3 minutes.
- 4
Beat in 2 eggs one at a time, then stir in the chopped walnuts (except reserved).
- 5
Add the flour mixture alternately with 0.5 cup milk, starting and ending with flour. Mix until just combined—do not overmix.
- 6
Pour batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- 7
Whip 1 cup cold heavy cream with 2 tbsp sugar until stiff peaks form. Spread over the cooled cake, then sprinkle with the reserved walnuts and a dusting of cinnamon.
Tools you’ll need
- 9-inch round cake pan
- mixing bowls
- electric mixer
- whisk
- spatula
- wire rack
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