Why You’ll Love This Black Walnut Cake Recipe
If you’re looking for a cake that’s both delicious and unique, you’ll love this Black Walnut Cake recipe. The rich, buttery flavor combined with the distinct taste of black walnuts creates a delightful twist on traditional cakes.
Each bite offers a perfect balance of sweetness and nuttiness, making it a standout dessert for any occasion. Plus, the cream cheese frosting adds a creamy, tangy layer that elevates the entire experience.
I’m always excited to serve this cake at gatherings, and it never fails to impress. Trust me, once you try it, you’ll understand why it’s a favorite!
Ingredients of Black Walnut Cake
Making a Black Walnut Cake is like baking a little slice of happiness. The combination of flavors and textures brings joy to anyone lucky enough to have a bite. You’ll need a handful of ingredients, many of which you might already have in your pantry.
Let’s explore what you’ll need to whip up this delightful dessert that’s perfect for sharing at gatherings or simply treating yourself after a long day.
Here’s what you’ll need:
- 1/2 cup butter or margarine, softened
- 1/2 cup shortening
- 2 cups sugar
- 5 eggs, separated
- 1 cup buttermilk
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup chopped black walnuts
- 1 (3 ounce) can flaked coconut
- 1/2 teaspoon cream of tartar
- 3/4 cup butter, softened (for frosting)
- 1 (8 ounce) package cream cheese, softened
- 1 (3 ounce) package cream cheese, softened (for frosting)
- 6 3/4 cups sifted powdered sugar
- 1 1/2 teaspoons vanilla extract (for frosting)
Now, a little note about the ingredients. You might be wondering about the black walnuts. They’ve a more intense flavor compared to regular walnuts, which is part of what makes this cake so special.
If you’ve never used them before, they do have a slightly earthy taste that can add depth to your cake.
And don’t skimp on the cream cheese frosting—it’s the icing on the cake, literally. It’s creamy, dreamy, and just the right amount of tangy.
How to Make Black Walnut Cake
Making a Black Walnut Cake is like initiating a delightful adventure in your kitchen. First, you’ll want to grab your 1/2 cup of softened butter or margarine and 1/2 cup of shortening. In a large mixing bowl, cream these two together until they’re light and fluffy.
Now, add in the 2 cups of sugar gradually, and beat it all together at medium speed. Picture yourself channeling your inner pastry chef as you crack open those 5 eggs, separating the yolks from the whites. As you add the yolks one by one, take a moment to appreciate how the mixture transforms into something truly magical.
In a separate small bowl, combine your 1 cup of buttermilk with 1 teaspoon of baking soda. Stir until the soda dissolves—this little step is what adds that lovely lift to your cake.
Now comes the fun part: it’s time to mix in the dry ingredients. In another bowl, whisk together 2 cups of all-purpose flour and then add this to your creamed mixture, alternating with the buttermilk you just prepared. Start and end with the flour for the best results.
Don’t forget to stir in 1 teaspoon of vanilla extract, along with a cup of those wonderful chopped black walnuts and the 3-ounce can of flaked coconut. Everything should come together beautifully, but we’re not done yet.
In another bowl, take your egg whites and beat them with 1/2 teaspoon of cream of tartar until stiff peaks form. This step might feel a bit like magic, as the fluffy whites will help your cake rise to new heights. Fold those into your batter gently, care not to deflate them.
Now, pour that glorious batter into three greased and floured 9-inch round cake pans, and pop them into a preheated 350°F oven. Set the timer for 22-25 minutes, and resist the urge to peek too often—trust me, it’s worth the wait.
You’ll know the cakes are ready when a toothpick comes out clean. After letting them cool in the pans for 10 minutes, transfer them to wire racks to cool completely.
While they cool, you can whip up that dreamy cream cheese frosting. Start by creaming together 3/4 cup of softened butter and an 8-ounce package of softened cream cheese until smooth. Gradually stir in 6 3/4 cups of sifted powdered sugar and 1 1/2 teaspoons of vanilla extract, mixing until your frosting is light and fluffy.
When your cakes are cool, spread that luscious frosting between the layers and over the top and sides of your cake. For the finishing touch, press some extra chopped walnuts onto the sides.
Voilà! You have yourself a stunning Black Walnut Cake that’s ready to impress.
Black Walnut Cake Substitutions & Variations
After you’ve mastered the art of baking a Black Walnut Cake, you might find yourself wanting to switch things up a bit.
You can easily substitute pecans for black walnuts if you prefer a milder flavor. For a tropical twist, try adding crushed pineapple instead of coconut.
If you’re looking for a gluten-free option, replace all-purpose flour with a gluten-free blend. You can even experiment with different extracts, like almond or maple, to enhance the flavor.
Don’t hesitate to adjust the sweetness by using less sugar or opting for a sugar substitute. Enjoy the creative process!
What to Serve with Black Walnut Cake
When it comes to serving black walnut cake, I love pairing it with a few delightful accompaniments that elevate the experience.
A dollop of whipped cream adds a lightness that contrasts beautifully with the rich cake. I also enjoy serving it alongside a scoop of vanilla ice cream; the creaminess complements the nutty flavors perfectly.
For a touch of freshness, consider a side of mixed berries, which balance the sweetness.
Finally, a cup of freshly brewed coffee or a warm cup of tea enhances the overall enjoyment, making each bite even more satisfying.
Additional Tips & Notes
Pairing black walnut cake with whipped cream, ice cream, or mixed berries can truly enhance its flavors.
When baking, I recommend using fresh black walnuts for a richer taste. If you’re short on time, consider making the cake a day ahead; it often tastes even better after resting.
Don’t skip the cream of tartar in the egg whites—it helps stabilize the meringue, resulting in a lighter cake. Ultimately, feel free to adjust the sweetness of the frosting; it can be easily tailored to your taste.
Enjoy experimenting, and I can’t wait for you to savor this delightful treat!