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Glazed Walnut Butter Cake is a perfectly moist and tender buttery cake filled with walnuts and made with ingredients you already have on hand. This cake gets a delicious glaze and is topped with chopped walnuts and will become a new favorite!Â
This month we were given a fridge-a-dare and we were challenged to create a delicious recipe featuring walnuts with items we already have on hand. Now this is pretty easy for me because I always have a lot of ingredients on hand. 1: Because  I am a food blogger and 2: because I have this fear of running out of our favorite items. I tend to hoard things like cheese, soy sauce, cream cheese, brown sugar, and other really random items. If the neighbors are ever short on anything, I am their go to gal! ?
As I was talking with my mom about creating a walnut recipe with items I already have, she mentioned that my grandma made the best walnut butter cake. I thought this would be a great recipe to share because it uses ingredients that are all ready in your fridge and cupboard. It is amazing how ingredients you already have on hand can create this incredible Buttery and delicious glazed walnut cake!
This cake was easily one of the best cakes that I have ever had! Our family really couldn’t get enough of it. I have yet to try a homemade cake that is so moist and tender and literally melts in your mouth. The addition of walnuts in this cake gave it such am amazing texture and crunch and added that nutty flavor of walnuts we all love.
You guys have no excuse not to make this delicious cake! You already have all of the ingredients… what are you waiting for? You are going to love it just as much as we did!
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Glazed Walnut Butter Cake
Ingredients
- 1 cup butter softened
- 2 1/2 cups sugar
- 4 eggs
- 3 cups all purpose flour sifted
- 2 teaspoons baking powder
- 1 cup milk
- 1/2 cups walnuts chopped
Glaze:
- 1/4 cup butter melted
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 2 Tablespoons milk (3 if you want it to be thinner)
- 1/2 cup chopped walnuts for topping
Instructions
- Preheat oven to 350 degrees. Generously grease and flour a bundt pan. (can also use a 9x13)
- In a large mixing bowl or using a stand mixer add the butter and sugar and cream together. Add the eggs one at a time.
- Add the sifted flour and baking powder together. Add the flour mixture and milk to the butter mixture alternating the flour and milk as you mix. Fold in chopped walnuts.
- Pour into your greased and prepared bundt pan. Bake for about 1 hour or until toothpick comes out clean. Remove from oven and let cool.
- To make the glaze: Whisk together melted butter, powdered sugar, vanilla and milk. Drizzle on top of cooled cake and top with additional chopped walnuts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was sponsored by the California Walnut Board. Thank you for allowing me to work with brands that I love. All opinions expressed are my own.
More delicious recipes with Walnuts:
One Pan Crispy Walnut Herb Chicken and VegetablesÂ
Apple Cream Cheese Crumb MuffinsÂ
Has anyone substituted buttermilk for whole milk?
Can I make this in a 9×13 inch pan? If yes, what’s the oven temperature and bake time?
Yes! Bake at 350 degrees for 25 to 30 minutes or until a toothpick comes out clean. That will be delicious!
I made half recepie and used almond extract instead of vanilla in a loaf pan. It came out great. Moist and not overly sweet.
Is the butter in the cake salted or unsalted?
I use unsalted for my butter.
Can I substitute brown sugar for white sugar?
I have not tried it with brown sugar. It should be great though!
Delicious! Many of my friends loved this cake.
Thank you for introducing and sharing this good recipe of pound cake with us.
Thank you for this recipe!!! I just made this cake for the first time, and it is my new favorite cake!!! My Mom loves it too! I did tweak it a bit for my taste. I substituted one cup of brown sugar for one of the cups of sugar required. I added one teaspoon of cinnamon, and after I glazed it, I topped it with toasted coconut and walnuts. I also garnished it with strawberries. It is a winner of a cake. Very impressive and delicious! I will be taking this cake to many church luncheons. It is a keeper!!!
Thank you for this wonderful recipe. This cake is delicious. The only change I did 2nd and subsequent times is reducing the sugar as we prefer cakes not very sweet.
This recipe is a keeper for me.
Can this recipe be baked in loaf pans?
I have not tried that. That sounds great! Let me know how it turns out! XOXO
If I make the walnut cake in a 9 x 23 pan, for how long should I bake it?
How much cream in walnut butter cake?
There is no cream in the walnut butter cake. Hope that helps!