Hello Sweet Friends!
It’s been a hot minute since I’ve shared a recipe with you all. Anyone interested in an amazing Buttermilk Walnut Cake recipe?
That’s probably a silly question.
So it just so happens that this buttermilk walnut cake is MY FAVORITE CAKE! Which is weird because I’m actually not really a fan of walnuts. So that should tell you just how amazing this cake is!
That’s why I just had to use this buttermilk walnut cake to compete on “Halloween Cake-Off” on Food Network. YEP I did that! The judges Duff Goldman, Waylyn Lucas and Dan Langan LOVED this cake! So it was a definite MUST to share with you all.
Duff said my Buttermilk Walnut Cake was like eating pancakes at IHOP
I’m not sure how much of a compliment that is but who doesn’t love a good IHOP pancake, lol! He also said that if Julia Child and Stephen Hawking had a baby it would be me. Hahaha! I did take THAT as a compliment! If you want to check out our episode of Halloween Cake-Off you can get it on Amazon Prime Video >>> Here <<<. Spoiler alert: My partner Lori Mahoney and I (and my awesome tech team) make a giant 7ft fire breathing dragon cake!!!! I’m not going to tell you if we won, you’ll just have to go watch the episode to find out.
But back to the Buttermilk Walnut Cake
I originally was given a version of this recipe by a bride who wanted this cake for her wedding. It was an old family favorite. When I tested it I fell in LOVE! So this recipe is my version and I think you are gonna Love it too!
The funny thing about this buttermilk walnut cake is that it seems like it would be a dense, heavy, rich cake, But it is not! It has a lovely light fluffy crumb with just the right balance of tang from the buttermilk with the creamy, buttery texture from the finely chopped walnuts. When paired with my Salted Brown Butter Brown Sugar Maple Swiss Buttercream (recipe coming soon), this cake is heaven! Oh and my Salted Bourbon Caramel Sauce will take this cake to a whole other level!!
PRO-Tip: sprinkle some candied walnut pieces between the layers for some lovely crunch and texture.
Note: This recipe uses the creaming method. When we use the creaming method for cake batter it means that you mix the softened butter and sugar together at medium speed to incorporate air, for a light and fluffy texture. Always start with all of your ingredients at room temperature. ALWAYS. This is a super important step in the baking process. Many failures result from trying to combine ingredients that are at different temperatures. Remember! It’s always more accurate to weigh out your ingredients on a scale. If you don’t have a kitchen scale I HIGHLY recommend you get one if you are planning on baking cakes from scratch. You don’t need anything fancy or expensive. This is what I have >> Etekcity Food Scale << . Do yourself a favor and get a scale, it will cut down on cake fails, I promise!
Now let’s get right to this recipe!
Have a Sweet Day!