Easy Walnut Cake

Ingredients

• 1 cup Walnuts (chopped and toasted)
• 0.25 teaspoon All-Purpose Flour (for coating toasted walnuts)
• 4 large Eggs (room temperature)
• 2 teaspoons Vanilla Extract (pure vanilla)
• 1 cup Powdered Sugar (sifted)
• 0.5 cup Refined Oil (neutral oil, such as vegetable oil)
• 1.5 cups All-Purpose Flour (sifted)
• 1 teaspoon Baking Powder (double‑acting)
• 0.25 teaspoon Salt (fine sea salt)
• 2 tablespoons Walnuts (for garnish) (whole walnuts, optional)

Instructions

1. Toast and Chop Walnuts

   Chop walnuts into small pieces, then toast them in the microwave for 20 seconds or sauté in a pan for 15‑20 seconds until crisp.

   Time: PT5M

2. Prepare Cake Tin

   Line the bottom of an 8‑inch round cake tin with parchment paper and grease the sides with butter or oil.

   Time: PT3M

3. Preheat Oven

   Preheat the oven to 180°C (350°F) for about 20 minutes.

   Time: PT20M

   Temperature: 180°C

4. Coat Toasted Walnuts

   Place the toasted walnuts in a small bowl, add 0.25 tsp flour and toss to coat evenly.

   Time: PT2M

5. Beat First Eggs and Vanilla

   In the large mixing bowl, add 2 eggs and 2 tsp vanilla extract. Beat until the mixture is light and fluffy (about 2 minutes).

   Time: PT2M

6. Add Remaining Eggs

   Add the remaining 2 eggs and continue beating for another minute.

   Time: PT1M

7. Incorporate Powdered Sugar

   Gradually add the powdered sugar, beating continuously until fully dissolved and the batter is smooth.

   Time: PT3M

8. Add Oil

   Pour in the refined oil and beat until the oil is fully incorporated.

   Time: PT2M

9. Add Dry Ingredients

   Sift 1.5 cups flour, 1 tsp baking powder, and 0.25 tsp salt over the batter. Gently fold with a spatula until just combined; do not overmix.

   Time: PT3M

10. Fold in Toasted Walnuts

    Add the coated toasted walnuts to the batter and fold gently to distribute evenly.

    Time: PT2M

11. Transfer to Tin

    Pour the batter into the prepared cake tin, smooth the top, and tap the tin on the counter to release any air bubbles.

    Time: PT2M

12. Add Garnish (Optional)

    Scatter a few whole walnuts on top for decoration, if desired.

    Time: PT1M

13. Bake the Cake

    Bake in the preheated oven for 45 minutes. Insert a skewer into the center; if it comes out clean, the cake is done. If not, bake a few minutes longer.

    Time: PT45M

    Temperature: 180°C

14. Cool the Cake

    Allow the cake to cool in the tin for 10 minutes, then gently remove and place on a cooling rack to cool completely.

    Time: PT10M

15. Serve

    Slice the cake into 8 wedges and serve. Enjoy warm or at room temperature.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Walnuts: Pecans, Almonds
• Instead of Eggs: Egg replacer
• Instead of Vanilla Extract: Vanilla essence
• Instead of Powdered Sugar: Granulated sugar (processed)
• Instead of Refined Oil: Melted butter, Vegetable oil
• Instead of All-Purpose Flour: Cake flour
• Instead of Baking Powder: Baking soda + cream of tartar
• Instead of Walnuts (for garnish): Pecans, Almonds

Equipment Needed

• Large Mixing Bowl
• Whisk or Electric Mixer
• Sieve
• Spatula
• 8‑inch Round Cake Tin
• Parchment Paper
• Oven
• Microwave or Frying Pan
• Cooling Rack
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Toasting walnuts for flavor
• Beating eggs until fluffy
• Do not overmix after adding flour
• Baking until a skewer comes out clean

Chef Tips from the Video

• Use room‑temperature eggs for maximum volume
• Sift powdered sugar to avoid lumps
• For extra crunch, toast walnuts with a pinch of salt.

Troubleshooting

Storage

Refrigerator: Store sliced cake in an airtight container for up to 4 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months.

Room temperature: Can be kept at room temperature in a covered container for up to 2 days.

Make-Ahead Tips

• Toast walnuts a day ahead and store in an airtight container
• Prepare batter up to step 9, cover, and refrigerate for up to 2 hours before baking
• Fully cooled cake can be wrapped and frozen for later use