Indulge in the rich, nutty flavors of this delightful black walnut cake. Perfect for any occasion, this cake combines the unique taste of black walnuts with a moist, tender crumb. Whether you're a seasoned baker or a novice in the kitchen, this recipe is sure to impress your family and friends.
One ingredient that might not be commonly found in every household is black walnuts. These nuts have a distinct, robust flavor that sets them apart from regular walnuts. When heading to the supermarket, make sure to look for black walnuts specifically, as they are the star of this recipe and provide the unique taste that makes this cake special.
Ingredients For Black Walnut Cake Recipe
Flour: The base of the cake, providing structure and texture.
Sugar: Adds sweetness and helps to create a tender crumb.
Butter: Adds richness and moisture to the cake.
Eggs: Provide structure and stability, helping the cake to rise.
Milk: Adds moisture and helps to create a tender texture.
Vanilla extract: Enhances the flavor of the cake with a sweet, aromatic note.
Black walnuts: The star ingredient, adding a unique, robust nutty flavor.
Baking powder: Helps the cake to rise and become light and fluffy.
Salt: Enhances the flavors and balances the sweetness.
Technique Tip for Baking
When creaming together the butter and sugar, make sure the butter is at room temperature. This ensures it incorporates air properly, resulting in a lighter and fluffier cake. If the butter is too cold, it won't mix well, and if it's too warm, it can cause the cake to be dense.
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Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the cake denser.
sugar - Substitute with honey: Honey adds moisture and a different sweetness profile, but reduce the milk slightly to balance the liquid content.
softened butter - Substitute with coconut oil: Coconut oil provides a similar fat content and adds a subtle coconut flavor.
large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a good vegan alternative and adds extra fiber.
milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking, though it may slightly alter the flavor.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor that pairs well with nuts.
chopped black walnuts - Substitute with chopped pecans: Pecans have a similar texture and a slightly sweeter, buttery flavor.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and may provide a slightly different mineral flavor.
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How To Store / Freeze Your Cake
To keep your black walnut cake fresh, store it in an airtight container at room temperature for up to 3 days. Ensure the container is sealed properly to maintain the cake's moisture and prevent it from drying out.
For longer storage, wrap the cake tightly in plastic wrap, then place it in a resealable plastic bag or an airtight container. This method will keep the cake fresh for up to a week in the refrigerator.
If you wish to freeze the black walnut cake, first allow it to cool completely. Once cooled, wrap the cake in a layer of plastic wrap, followed by a layer of aluminum foil. This double wrapping helps to prevent freezer burn and maintain the cake's flavor and texture.
Label the wrapped cake with the date and type of cake before placing it in the freezer. This will help you keep track of how long it has been stored.
When you're ready to enjoy the frozen cake, remove it from the freezer and let it thaw in the refrigerator overnight. For a quicker option, you can let it sit at room temperature for a few hours.
If you prefer to freeze individual slices, cut the cake into portions and wrap each slice separately in plastic wrap. Place the wrapped slices in a resealable plastic bag or an airtight container. This allows you to thaw only the amount you need, keeping the rest of the cake fresh.
To refresh the cake after thawing, you can warm it slightly in the microwave for a few seconds or in a preheated oven at 300°F (150°C) for about 10 minutes. This will help to restore its soft and moist texture.
For an added touch, consider drizzling a bit of honey or maple syrup over the thawed cake slices before serving. This can enhance the flavor and add a delightful sweetness to each bite.
If you have leftover frosting or icing, store it separately in an airtight container in the refrigerator. When ready to use, let it come to room temperature and give it a good stir before spreading it on the cake.
How To Reheat Leftovers
Oven Method:
- Preheat your oven to 300°F (150°C).
- Wrap the black walnut cake in aluminum foil to prevent it from drying out.
- Place the wrapped cake on a baking sheet.
- Heat for about 15-20 minutes, or until the cake is warmed through.
- Remove from the oven and let it sit for a few minutes before unwrapping.
Microwave Method:
- Slice the black walnut cake into individual servings.
- Place a slice on a microwave-safe plate.
- Cover the slice with a damp paper towel to retain moisture.
- Microwave on medium power for 20-30 seconds.
- Check the temperature and heat in additional 10-second intervals if needed.
Steaming Method:
- Fill a pot with a small amount of water and bring it to a simmer.
- Place the black walnut cake on a heatproof plate or in a steamer basket.
- Cover the pot with a lid.
- Steam for about 5-10 minutes, checking occasionally to ensure the cake is not getting too moist.
- Carefully remove the cake and let it cool slightly before serving.
Toaster Oven Method:
- Preheat your toaster oven to 300°F (150°C).
- Wrap the black walnut cake in aluminum foil.
- Place the wrapped cake on the toaster oven tray.
- Heat for about 10-15 minutes.
- Remove from the toaster oven and allow it to cool for a few minutes before unwrapping.
Double Boiler Method:
- Fill the bottom of a double boiler with water and bring it to a gentle simmer.
- Place the black walnut cake in the top part of the double boiler.
- Cover and heat for about 10-15 minutes, ensuring the water does not touch the cake.
- Remove the cake and let it cool slightly before serving.
Best Tools for Baking
Oven: Used to bake the cake at a consistent temperature of 350°F (175°C).
Cake pan: Holds the batter and shapes the cake as it bakes.
Mixing bowl: Used to combine and mix the ingredients.
Electric mixer: Helps to cream the butter and sugar together until light and fluffy, and to beat the eggs into the mixture.
Spatula: Useful for folding in the chopped black walnuts and scraping down the sides of the mixing bowl.
Measuring cups: Ensures accurate measurement of the flour, sugar, butter, and milk.
Measuring spoons: Used to measure the vanilla extract, baking powder, and salt precisely.
Whisk: Used to whisk together the dry ingredients (flour, baking powder, and salt).
Toothpick: Used to check if the cake is done by inserting it into the center to see if it comes out clean.
Wire rack: Allows the cake to cool completely after being turned out from the pan.
Cooling rack: Another term for the wire rack, used to cool the cake evenly.
Grease brush: Used to apply butter or oil to the cake pan to prevent sticking.
Flour sifter: Helps to evenly distribute flour when preparing the cake pan.
How to Save Time on Baking
Pre-measure ingredients: Measure all ingredients before starting to save time during the baking process.
Soften butter quickly: Cut butter into small pieces and let it sit at room temperature for faster softening.
Use a stand mixer: A stand mixer can cream butter and sugar more efficiently than by hand.
Chop nuts in advance: Chop black walnuts ahead of time and store them in an airtight container.
Prepare the pan: Grease and flour the cake pan before starting to mix the batter.
Room temperature eggs: Use room temperature eggs for better incorporation into the batter.
Clean as you go: Clean up utensils and bowls as you use them to save time on post-baking cleanup.
Black Walnut Cake Recipe
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup butter softened
- 4 eggs large
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup black walnuts chopped
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients.
- Fold in the chopped black walnuts.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Nutritional Value
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