Walnut Cake

I love this walnut cake – it’s light, airy, and so satisfying. Think delicate angel food cake with a sweet, nutty twist and a crunchy walnut bite in every forkful.

Table of Contents

Why I Love This Recipe

I found this recipe in an old Pillsbury Bake-Off winner booklet from around 1964 and I had to try it. My family loves walnuts (my grandma’s walnut nutbread is a favorite), so this one caught my eye.

vintage Pillsbury recipe for walnut cake

Angel food cakes can be tricky when you’re adding texture, but this recipe gets it just right. The batter is sturdy enough to fold in two whole cups of finely chopped walnuts, and the result is a fluffy, nutty cake that’s absolutely delicious.

A total crowd-pleaser, like my pumpkin walnut bread.
It’s tough to add texture to a cake this light, but this batter holds up perfectly to two cups of finely chopped walnuts!
The cake is soft and airy like angel food, but the sweet walnut flavor gives it substance and richness in every bite.

ingredients to make walnut cake in kitchen

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Key Ingredients and Substitutions

All-Purpose Flour: This is the base of our cake, providing structure and a light, fluffy texture.
Egg Whites: These will be whipped to stiff peaks, adding airiness to the cake.
Sugar: Sweetens the cake and also helps to stabilize the whipped egg whites.
Egg Yolks: These will add richness and a golden color to the cake.
Vanilla Extract: Enhances the flavor of the cake, giving it a warm, sweet aroma.
Walnuts: They will add a delicious, nutty flavor and a bit of crunch to the cake. If you’re not into walnuts, just leave them out. You’ll still get a fluffy cinnamon angel food cake that’s nut-free and delicious.
Cinnamon: It’s part of the dry ingredients for our cake to give it a subtle warm flavor. I stuck with cinnamon, but you can add nutmeg or allspice if you want a warmer, spicier flavor. It’s perfect for fall!
Salt: It helps to bring out flavors in all the other ingredients and balance them out.

walnut cake before slicing on glass serving plate

How to Make Walnut Cake

Preparation

To start, preheat your oven to 350˚F. Then divide your 9 eggs into yolks and egg whites. Finely chop your walnuts. Do not grease your angel food cake pan.

Step 1 – Combine Dry Ingredients

In a small bowl, combine the flour, ground cinnamon, and salt. Once these dry ingredients are mixed, set the bowl aside for later.

Step 2 – Beat Egg Whites

Next, in a mixing bowl on a stand mixer, beat the egg whites until they form soft mounds. While beating, gradually add in ¾ Cup of sugar. Continue to beat until the egg whites are glossy and stiff peaks form.

whipped egg yolks with dry ingredients in bowl

Step 3 – Combine Egg Yolks and Sugar

In a separate medium bowl, combine the egg yolks, vanilla extract, and ¾ Cup of sugar. Beat this mixture with a hand mixer on high speed until it is thick and light yellow. Once the egg yolk mixture is ready, stir in the previously prepared dry ingredients.

folding together ingredients for batter in large bowl with spatula

Step 4 – Combine Egg Yolk and Egg White Mixtures

Gently fold the egg yolk batter into the beaten egg whites using a wide spatula. Once these two mixtures are combined, gently fold in the chopped walnuts.

Step 5 – Fill the Cake Pan

Gently spoon the cake batter into an ungreased 10-inch tube pan. This will be your cake’s baking pan. Evenly spread the batter, ensuring the top is smooth and level.

Step 6 – Bake the Cake

Place the cake pan in your preheated 350˚F oven and bake for 55-65 minutes. You’ll know the cake is done when it turns golden brown and a toothpick inserted into the center comes out clean.

Step 7 – Cool the Cake

Once baked, remove the cake from the oven and invert the pan immediately. Let the cake cool in this inverted position for 2 hours. This step is crucial for the cake’s texture, so be patient.

Step 8 – Remove Cake from Pan

After 2 hours, it’s time to remove the cake from the pan. To do this, run a serrated knife along the edges of the pan. Then, turn the cake pan over and gently tap it to release the cake onto a large plate.

Step 9 – Serve the Cake

Your walnut cake is ready to serve. Cut it into slices and enjoy the light, fluffy texture and the delicious nutty flavor.

Expert Tip

To ensure your walnut cake comes out of the pan easily, use a serrated knife to gently loosen the edges after it’s been inverted to cool for two hours.

Recipe FAQs

What makes this cake different from other walnut cakes?

This walnut cake is unique because it’s a combination of an angel food cake and a traditional walnut cake. The use of both egg white and egg yolk batters gives the cake a light and airy texture while still being rich and nutty from the walnuts.

Can I use a different type of nut instead of walnuts?

Yes, you can. If you’re not a fan of walnuts, you can easily substitute them with another nut like pecans or almonds. Just make sure to chop them to a similar size as the walnuts in the recipe.

Make Ahead Instructions

This recipe is great for making ahead. Once cooled, store it in a covered container in the fridge. It also freezes well – just let it thaw uncovered before serving.

Storing and Reheating

Storing: Once your walnut cake has cooled completely, store it in an airtight container at room temperature. It will keep well for up to 4 days.
Freezing: You can also freeze it for up to 2 months. Just make sure it’s completely cooled before wrapping it in plastic wrap and then in foil. Thaw at room temperature when ready to enjoy.

Walnut Cake

Why I Love This Recipe

Key Ingredients and Substitutions