A delicious treat that you can easily prepare any time of the day, Chocolate Walnut Butter Cake is great for snacks, dessert, or even breakfast! Try it with your favorite beverage!
You think it's heavy because it's 'butter cake'?
Nope. This walnut butter cake is so light you can even have it for breakfast.
Expect a perfect balance of sweetness and bitterness from the cocoa powder --- plus the walnuts for that hint of earthiness. Yum!
IF YOU WANT MORE IDEAS FOR BREAKFAST CAKES, THEN YOU WOULD LOVE THESE POSTS!
- Flour - all-purpose flour is all you need for this walnut cake recipe.
- Baking powder - just use your favorite brand.
- Cocoa powder - use a good brand of baking cocoa powder.
- Sugar - regular, white sugar is absolutely fine.
- Butter - I use unsalted, softened butter for this recipe.
- Eggs - medium eggs (63 to 73 grams each) and at room temperature.
- Milk - I always use full cream milk for making this cake.
- Vanilla extract - use what you have on hand.
- Walnuts - roughly chopped and divided into 1/2 and 1/4 cups.
Start by preheating your oven to 180°C (350°F).
Next, prepare your cake pan by greasing it with butter, sprinkling it with flour, and then set it aside.
Sift and mix the following ingredients in a medium-sized bowl: flour, baking powder, and cocoa powder (photo 1).
In a larger bowl, combine sugar and softened butter (photo 2).
Mix until it becomes creamy, then add eggs, milk, and vanilla extract (photo 3).
Mix to combine everything evenly.
Add the dry ingredients and continue mixing to combine (photo 4).
Add half a cup of the chopped walnuts and fold it into the butter cake batter (photo 5).
Transfer the batter into the greased cake pan and use an angled spatula to even the top of the cake (photo 6).
Sprinkle the remaining walnuts on top of the cake.
Place your cake pan in the middle of the oven for forty to forty-five minutes or until a toothpick comes out dry when you stick it in the cake.
Take your chocolate butter cake out of the oven and set it aside to cool.
Slice and serve.
- Do not forget to sift the dry ingredients, especially the cocoa powder, which tends to form in clumps when stored.
- Make sure the eggs are at room temperature.
- You can leave the walnuts for the topping in halves if desired. Not chopping them like the rest will make them stick out more once the cake is baked.
Make sure it has cooled before wrapping it tightly and placing it in a freezer-proof container, then storing it in the freezer --- it will be good for a couple of months.
It's so easy, right? So, give it a try this week and let me know. 🙂
Chocolate Walnut Butter Cake Recipe
- Mixing bowls
- Measuring cups
- Measuring spoons
- Hand mixer
- Rubber spatula
- Cake (loaf) tin, 1 lb
- 2/3 cup flour (110 grams)
- 1 tsp baking powder
- 2 tbsp cocoa powder
- 1 stick + 2 1/2 tsp butter (125 grams), unsalted and softened
- 1/2 cup sugar, heaping
- 3 medium eggs, room temperature
- 2 tbsp milk
- 1 ttsp vanilla extract
- 3/4 cup walnuts, chopped roughly (divide into 1/2 and 1/4 cups)
- butter and flour, for preparing the cake pan
- Start by preheating your oven to 180°C (350°F).
- Grease your cake pan with butter and sprinkle it with flour; then set aside.
- Using a medium-sized bowl, sift and mix flour, baking powder, and cocoa powder.
- In a separate and larger bowl, combine sugar and butter, and mix until it becomes creamy.
- Add eggs, milk, and vanilla extract, and continue mixing to combine.
- Add the dry ingredients and mix.
- Add 1/2 cup chopped walnuts and fold it into the butter cake batter.
- Transfer the cake batter into the greased cake pan.
- Use an angled spatula to even the cake and sprinkle the remaining walnuts on top of the cake.
- Place the walnut butter cake pan in the middle of the oven for 40 to 45 minutes or until a toothpick comes out dry when you stick it in the cake.
- Take the pan out of the oven and set it aside to cool.
- Slice your chocolate walnut butter cake and serve.
- Cook's Tip #1: Do not forget to sift the dry ingredients, especially the cocoa powder, which tends to be in clumps when stored.
- Cook's Tip #2: Make sure the eggs are at room temperature.
- Cook's Tip #3: Leave the walnuts for the topping in halves, if desired. Not chopping them like the rest will make them stick out more once the cake is baked.
- Cook's Tip #4: Note that I used a 1-lb cake tin for this walnut cake recipe.