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An overhead shot of a chocolate walnut butter cake, ready to be sliced, with walnuts scattered around it.
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Chocolate Walnut Butter Cake Recipe

A deliciously moist treat that you can easily make any time of the day, Chocolate Walnut Butter Cake is great for snacks, dessert, or even breakfast!  Try it with your favorite beverage!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 191kcal
Author: Neriz

Equipment

  • Mixing bowls
  • Measuring cups
  • Measuring spoons
  • Hand mixer
  • Rubber spatula
  • Angled Spatula
  • Cake (loaf) tin, 1 lb

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 191kcal | Carbohydrates: 23g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 82mg | Potassium: 107mg | Fiber: 1g | Sugar: 13g | Vitamin A: 108IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg