Walnut cake
A rich and nutty walnut cake filled creamy icing. Soft, moist sponges packed with chopped walnuts make this an indulgent bake perfect for celebrations or an afternoon treat.
Updated : 02 December, 2025
Easy
About 30 min.
Ingredients
75 grams
Walnut
225 grams
Butter
225 grams
Brown sugar
4
Eggs
225 grams
Self-raising flour
1 teaspoon
Baking powder
For the icing
150 grams
Butter
150 grams
Powdered sugar
180 grams
Boiled condensed milk
25 grams
Walnut
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
To make the cake, preheat the oven to 190°C. Butter two 20cm/8in loose-based sandwich tins and line their bases with discs of baking parchment.
Step 2
Place the walnuts in a food processor and pulse until finely chopped but not powdery - some slightly larger pieces are fine and will add texture. Tip the nuts into a bowl.
Step 3
Add the butter, brown sugar, eggs, flour, and baking powder to the food processor and pulse until well combined, scraping down the sides as needed. (If mixing by hand, place everything in a large bowl and beat vigorously.)
Step 4
Stir the chopped walnuts into the batter until just combined. Divide the mixture evenly between the two tins and smooth the tops. Bake on the same shelf in the centre of the oven for 25 minutes, or until well risen and beginning to shrink from the edges.
Step 5
Remove from the oven and let the cakes cool in the tins for 5 minutes, then run a knife around the edges and turn them out onto a wire rack. Peel off the parchment and allow the cakes to cool completely.
Step 6
To make the icing, place the butter, icing sugar, and boiled condensed milk in a food processor or mixing bowl. Blend or beat until smooth and creamy, adding 2-3 teaspoons of milk if needed to achieve a light, spreadable consistency.
Step 7
Place one sponge on a plate or cake stand and spread half of the icing over the top. Add the second sponge and cover with the remaining icing, swirling it decoratively. Finish with walnut halves.
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