Walnut Cake Recipe | Classic Tube Pan Cake with Almond & Vanilla

Walnut Cake

This classic Walnut Cake is a rich, old-fashioned tube pan cake loaded with finely chopped walnuts and flavored with vanilla and almond extract. Whipped egg whites folded in at the end give it a lighter, tender crumb.

It’s great plain, with powdered sugar, or with a simple glaze. The FAQ below covers chopping walnuts, why the eggs are separated, and storage tips.

🥜 Walnut Cake

A rich, moist walnut cake packed with finely chopped nuts and delicate almond-vanilla flavor. Perfect for special occasions or everyday indulgence.

🌡️ Oven Temp: 350°F ⏱️ Bake Time: 1 hour 15 minutes 🍽️ Servings: 8–12 🍳 Equipment: 9-inch tube pan

Ingredients

  • 1/2 cup butter
  • 2 cups sugar
  • 2 eggs, separated
  • 1 cup milk
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla
  • 3 cups sifted flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 lb finely chopped walnut meats
  • 1 teaspoon cream of tartar

Instructions

  1. Grease a 9-inch tube pan.
  2. Cream butter and sugar thoroughly.
  3. Beat egg yolks slightly and blend into the creamed mixture.
  4. Combine milk with vanilla and almond extract.
  5. Add dry ingredients alternately with the milk mixture, blending well after each addition.
  6. Stir in chopped walnuts and mix thoroughly.
  7. Beat egg whites until foamy; add cream of tartar and beat until stiff peaks form. Fold into batter.
  8. Pour into prepared pan and bake 1 hour 15 minutes.
  9. Let stand 15 minutes in the pan, then turn out onto a rack to cool.

Walnut Cake FAQ

Do the walnuts need to be finely chopped?

Yes—finely chopped walnuts distribute better through the batter and give a more even slice.

Why are the eggs separated?

Beaten egg whites folded in at the end make the cake lighter and help it rise.

Can I use a Bundt pan instead of a tube pan?

Usually yes—grease well and watch bake time closely since pans vary.

How should I store walnut cake?

Store covered at room temperature for 1–2 days, or refrigerate for longer freshness.

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