Walnut Cake

My triple-tiered walnut cake recipe features a fluffy, moist spice cake laced with crunchy walnuts and covered in a thick cream cheese frosting. It’s egg-free and made in one bowl! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 1

Cook Time 25

Total Time 26

Servings servings

Calories 295kcal

Author Arman Liew

Ingredients

4 1/2 cups all purpose flour
1 1/2 cups white sugar
1 1/2 cups brown sugar
1 tablespoon cinnamon
1 tablespoon baking soda
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
3/4 cup + 3 tablespoons oil
1 tablespoon vanilla extract
1 tablespoon vinegar
3 cups water
1/2 cup walnuts finely chopped
2 cups cream cheese frosting

Instructions

Preheat the oven to 180C/350F. Lightly grease three 8-inch cake pans and set aside.
In a large mixing bowl, add the flour, white sugar, brown sugar, cinnamon, baking soda, cream of tartar, and salt and mix well. Next, add the oil, vanilla, vinegar, and water and mix until combined and smooth. Fold through the walnuts at the end.
Distribute the batter evenly amongst the three pans. Bake the cakes for 25-27 minutes, or until a skewer comes out clean.
Let the cakes cool completely, before spreading frosting on them and layering them up. Refrigerate the cake for 30 minutes to set.

Notes

TO STORE: Store any remaining cake in an airtight container at room temperature for 2-3 days or in the fridge for up to 2 weeks.

TO FREEZE: Place the cake in a freezer-safe container and freeze for 3 months.

Nutrition