Italian walnut cake is a simple yet incredibly delicious dessert that will win you over with its rich, nutty flavor and soft, moist texture.
This easy-to-make cake is perfect for any occasion, whether you want a cozy breakfast treat, a delightful afternoon snack, or a comforting dessert to share with family and friends.
What makes this walnut cake so special is its unique combination of rustic and soft textures. The finely chopped walnuts give the dough a slightly grainy consistency, making each bite rich and satisfying, while the moistness keeps it tender and airy.
One of the secret ingredients in this recipe is a little bit of espresso coffee, which subtly enhances the natural flavor of the walnuts without overpowering the taste of the cake. The result is a perfectly balanced dessert with a warm, aromatic touch.
Walnut cake pairs wonderfully with a cup of tea or coffee, making it an excellent choice for breakfast or a relaxing afternoon break. It also shines as an after-dinner treat, especially when served with a splash of liqueur or a freshly brewed espresso.
No matter the occasion, this walnut cake is a delicious and inviting dessert that everyone will love!
Ingredients
Prep Time: 15 Min | Cook Time: 40 Min | Servings: 8
Doses for a 22 cm (9 inch) springform cake pan
- 2 eggs
- 200 g (1 cup) granulated sugar
- 100 g (7 tablespoons) unsulted butter
- 40 ml (2 ½ tablespoons) espresso coffee
- 100 ml (⅓ cup + 1 tablespoon) milk
- 150 g (~5 oz) walnuts, chopped + extra for garnish
- 250 g (1 ⅔ cups) flour
- 16 g (4 teaspoons) baking powder
- powdered sugar, for decoration
Kitchen Tools and Equipment
Electric Mixer: For this recipe, I used a KitchenAid stand mixer to whip the eggs and combine all the ingredients evenly. You can also use a hand mixer, which works great for achieving a perfectly soft walnut cake. It’s important to keep mixing while adding the ingredients to ensure a smooth, well-blended batter.
Bowls: A set of mixing bowls in different sizes will be useful for preparing and organizing the ingredients.
Cutting Board: A sturdy cutting board is needed to chop the walnuts. I placed them in a food bag and crushed them with a meat pounder, but you can also use a knife or, for a finer texture, an electric mixer.
Baking Pan: A springform cake pan with a removable bottom is ideal for easy release and serving.
Cake Dome: To keep the walnut cake soft and fresh, a cake dome is very useful for storage.
Instructions
Make the Batter
Step 1) - In two separate bowls, separate the egg yolks from the egg whites.
Using a hand or stand mixer, beat the egg whites until they form stiff peaks. Set them aside.
Step 2) - In a large mixing bowl, add the egg yolks and sugar, then beat until the mixture is light and fluffy.
Gradually add the softened butter, milk, and coffee while continuing to mix.
Slowly incorporate the flour, a little at a time, until fully combined. Once the batter is smooth, add the baking powder and mix for a few more seconds.
Step 3) - Put the shelled walnuts in a plastic food bag and chop them into small pieces with a meat pounder. You can also use a chopper if you like. I preferred to crush them by hand to get bigger pieces in the cake.
Now, add the chopped walnuts and gently fold them into the batter using a spatula or wooden spoon, making sure they are evenly distributed.
Step 4) - Carefully fold the beaten egg whites into the batter, adding them in small amounts at a time. Use a gentle folding motion from the bottom to the top to maintain the airy texture of the mixture.
The Baking
Step 5) - Preheat the oven to 350°F (180°C) for a conventional oven or 340°F (170°C) for a fan-assisted oven.
Line the bottom of a 22 cm (9 inch) springform pan with parchment paper. Pour the batter into the prepared pan and spread it evenly.
Bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Once baked, remove the cake from the oven and let it cool completely before removing it from the pan.
Step 6) - Once the cake has cooled, transfer it to a serving plate and generously dust the surface with powdered sugar.
Decorate with walnut halves or pieces for a beautiful finishing touch.
Your Soft Walnut Cake is now ready! Moist, fluffy, and full of nutty flavor—perfect for any occasion! Enjoy with a cup of coffee or tea.
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- Apple Walnut Bundt Cake
- Risotto with Gorgonzola, Pear and Walnuts
- Tender Pork Tenderloin with Walnut Sauce
- Walnut Sauce Recipe
- Italian Chocolate Cake
- Italian Lemon Cake
Storage
To keep your Soft Walnut Cake fresh and moist, store it in an airtight container or cover it with a cake dome.
It will stay soft at room temperature for 2 to 3 days.
If you prefer, you can refrigerate it for up to 5 days, but be sure to bring it back to room temperature before serving to enjoy its full flavor and texture.
Tips and Variations
For this walnut cake, the best choice is a springform pan with a removable base. This makes it much easier to release the cake from the pan and transfer it onto a serving plate for decorating and slicing.
You can easily customize the batter to suit your taste.
COFFEE: If you prefer to avoid coffee, you can replace it with a small cup of barley coffee or a mix of milk and cocoa for a milder flavor.
BUTTER: If you’d rather not use butter, you can substitute it with 80 grams (⅓ cup) of vegetable oil, a classic alternative in baked goods that keeps the cake soft and moist.
CHOCOLATE: If you love the combination of walnuts and chocolate, you can turn this into a walnut and chocolate cake by adding chocolate chips to the batter. Another great idea is to melt some chocolate and drizzle it over the top for a beautiful and delicious decoration.
OTHER NUTS: Not a fan of walnuts? No problem! You can follow the same recipe but use your favorite nuts instead, such as almonds, hazelnuts, or pecans. This way, you can create different variations of this cake while keeping its soft and rich texture.
Recipe Card
Soft Italian Walnut Cake
Ingredients
- 2 eggs
- 200 g granulated sugar - 1 cup
- 100 g butter - 7 tablespoons
- 40 ml coffee - 2 ½ tablespoons, espresso
- 100 ml milk - ⅓ cup + 1 tablespoon
- 150 g walnuts - ~5 oz, chopped + extra for garnish
- 250 g flour - 1 ⅔ cups
- 16 g baking powder - 4 teaspoons
- powdered sugar - for decoration
Instructions
- In two separate bowls, separate the egg yolks from the egg whites.
- Using a hand or stand mixer, beat the egg whites until they form stiff peaks. Set them aside.
- In a large mixing bowl, add the egg yolks and sugar, then beat until the mixture is light and fluffy.
- Gradually add the softened butter, milk, and coffee while continuing to mix.
- Slowly incorporate the flour, a little at a time, until fully combined. Once the batter is smooth, add the baking powder and mix for a few more seconds.
- Put the shelled walnuts in a plastic food bag and chop them into small pieces with a meat pounder. You can also use a chopper if you like. I preferred to crush them by hand to get bigger pieces in the cake.
- Now, add the chopped walnuts and gently fold them into the batter using a spatula or wooden spoon, making sure they are evenly distributed.
- Carefully fold the beaten egg whites into the batter, adding them in small amounts at a time. Use a gentle folding motion from the bottom to the top to maintain the airy texture of the mixture.
- Preheat the oven to 350°F (180°C) for a conventional oven or 340°F (170°C) for a fan-assisted oven.
- Line the bottom of a 22 cm (9 inch) springform pan with parchment paper. Pour the batter into the prepared pan and spread it evenly.
- Bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Once baked, remove the cake from the oven and let it cool completely before removing it from the pan.
- Once the cake has cooled, transfer it to a serving plate and generously dust the surface with powdered sugar.
- Decorate with walnut halves or pieces for a beautiful finishing touch. Your Soft Walnut Cake is now ready! Moist, fluffy, and full of nutty flavor—perfect for any occasion! Enjoy with a cup of coffee or tea.
Natascha says
Thanks for the recipe. The cake was delicious , I baked it in a flat round baking tin, but only used half the amount of sugar and additionally topped with peeled, thinly sliced pears before baking.