Moist Chocolate Walnut Cake Recipe — Rich, Tender & Simple

Rich milk chocolate layers infused with black walnut flavor and finished with a light chocolate-walnut buttercream make this Chocolate Walnut Cake a truly decadent treat. Perfect with coffee or tea, it’s an elegant choice for any special occasion.

Black walnut lends a slightly old-fashioned, deeply nutty character that pairs beautifully with milk chocolate. This cake layers that flavor into both the crumb and the frosting, while chopped walnuts add a pleasant crunch on top. If you enjoy deeply flavored chocolate cakes, this recipe is a lovely variation on classic chocolate layer cakes.

🌰 Why you’ll love this chocolate nut cake

• Exceptionally moist: The tender crumb holds moisture so each bite is flavorful and soft.
• Milk-chocolate forward: Both the cake and the frosting showcase milk chocolate for a mellow, comforting chocolate profile.
• Distinctive flavor: Black walnut brings a bold, nutty note that complements chocolate and surprises guests in the best way.

🍴 Equipment

I often bake my layer cakes in a sheet pan and cut rounds with cake rings, but you can use round pans if you prefer. Useful tools include cake rings (various sizes), a ¼ sheet pan for a 1x batch, parchment paper, a kitchen scale for accurate weighing, and an offset spatula for smoothing batter and frosting.

📋 Ingredients

This recipe uses a simple two-bowl method so no advanced techniques are required. The ingredient list below includes pantry staples plus a few bakery-style touches for reliably moist results.

Dry ingredients (whisk together):

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Instant Clearjel (or instant pudding mix as a substitute)
• Unsweetened cocoa powder
• Sugar and brown sugar

Wet ingredients (whisk together in a separate bowl):

• Large eggs
• Buttermilk
• Water (or brewed coffee for added depth)
• Vegetable oil
• Vanilla extract
• Black walnut extract (adjust amount to taste if using a different brand)
• Apple cider vinegar (added just before baking to activate leavening)
• Melted salted butter (stirred in at the end for shine and moisture)
• Chopped walnuts

Buttercream: cream cheese, salted butter, butter-flavored shortening, powdered sugar, unsweetened cocoa powder, Instant Clearjel, vanilla extract, and a small amount of black walnut extract. Whip until light and fluffy for a stable, silky frosting.

🥣 Instructions

Below is an overview of the method. Refer to the detailed recipe card for exact measurements and timing.

1. Preheat oven to 325°F. Line a 1″ tall ¼ sheet pan with parchment and lightly spray the parchment and sides.

2. Sift or whisk together the dry ingredients (except brown sugar), then add the brown sugar and mix to break up any lumps. Whisk the wet ingredients in a separate bowl until combined.

3. Pour wet over dry, immediately add the vinegar to activate the leavening, and whisk until smooth. Stir in the melted butter, then fold in chopped walnuts.

4. Pour batter into the prepared pan, smooth the surface, and sprinkle reserved chopped walnuts on top.

5. Bake 22–26 minutes (times may vary by oven). Cool completely, then chill or freeze for easier cutting and layering.

6. Make the buttercream: combine the dry powdered sugar mixture, beat softened cream cheese, then add butter and shortening. Add the sugar mixture slowly, then vanilla and black walnut extract. Beat until light and airy.

7. Cut rounds or layers, stack with buttercream between each layer, apply a thin crumb coat, chill briefly, then finish with a final coat of frosting. Decorate with additional walnuts, chocolate curls, or a ganache drizzle if desired.

Allow the finished cake to come to room temperature before serving for the best texture. Enjoy!

🎥 Video

A short video demonstrates the process and shows the cake’s moist crumb. The recipe video is embedded in the original post for reference.

🧁 Variations

Try these simple twists to change the flavor profile:

• Omit walnut extract and add 1 teaspoon cinnamon for a chocolate-cinnamon-walnut variation.
• For a milder walnut note, omit the extract and use brewed coffee in place of the water in the batter and add a tablespoon of brewed coffee to the buttercream.
• Swap in pecans or another nut if preferred.
• Add a tablespoon of espresso powder, a half cup of bittersweet chips, or use dark cocoa powder for a richer chocolate flavor.

Yield examples for a 1x batch:

• One 6″ three-layer cake cut from a ¼ sheet pan using cake rings
• Approximately 18 cupcakes (2-oz or ¼ cup batter per cupcake)
• Alternative pan options noted in the recipe card produce different layer counts and sizes.

🧊 Storage

This cake is best at room temperature. Store leftover slices at room temperature up to 24 hours, then move to the refrigerator in an airtight container. For longer storage, freeze layers up to two weeks before assembling. Buttercream keeps in the fridge for 2–3 days; bring it back to room temperature and re-whip if needed before using.

💭 FAQ

More Chocolate & Nutty Cake Recipes

Other moist layer cakes to explore include triple chocolate ganache cake, chocolate cinnamon cake, and chocolate cake with peanut butter frosting. These variations highlight similar techniques and deliver bakery-style results.

If you bake this cake, tag @amycakesbakes in your photos on Instagram or leave a comment on the original recipe post. Happy baking!

Thanks for reading. ❤️

📖 Recipe & Step-by-Step Instructions

Chocolate Walnut Cake (moist and soft)

A buttery, moist milk chocolate walnut cake with a hint of black walnut extract and crunchy walnuts, frosted with a creamy milk chocolate walnut buttercream. A 1x batch yields a 6″ three-layer cake; 2x yields an 8″ three-layer cake.

Equipment

• Cake rings or round pans
• ¼ or ½ sheet pan depending on batch size
• Nut chopper or food processor
• Parchment paper
• Kitchen scale (recommended for best results)

Ingredients

Dry Ingredients

• 177 g (1 1/4 cups + 1 tbsp) all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp salt
• 2 tbsp instant clearjel (or instant pudding mix)
• 15 g (3 tbsp) unsweetened cocoa powder
• 100 g (1/2 cup) sugar
• 170 g (3/4 cup packed) brown sugar

Wet Ingredients

• 2 large eggs
• 3/4 cup buttermilk
• 1/4 cup water or brewed coffee
• 1/4 cup + 3 tbsp vegetable oil
• 1 1/2 tsp vanilla extract
• 2 tsp black walnut extract

Other Cake Ingredients

• 1 tsp apple cider vinegar
• 3 oz (3/4 stick) salted butter, melted
• 3/4 cup chopped walnuts (measure after chopping)

Milk Chocolate Walnut Buttercream

• 4 oz cream cheese
• 1 1/2 sticks (6 oz) salted butter
• 48 g (1/4 cup) butter-flavored shortening
• 455 g (3 1/2 cups) powdered sugar
• 2 tbsp unsweetened cocoa powder
• 1 tbsp instant clearjel
• 1 tbsp vanilla extract
• 1/2 tsp black walnut extract

Decorations (optional)

• Prepared chocolate ganache drizzle
• Walnut pieces or halves
• Chocolate curls

Instructions

Bake the Chocolate Walnut Cake

1. Preheat oven to 325°F. Line a 1″ tall ¼ sheet pan with parchment and lightly spray the parchment and sides.
2. Sift or whisk the dry ingredients (except brown sugar) into a large bowl. Add brown sugar and break up any lumps. Whisk the wet ingredients in a separate bowl until smooth.
3. Pour the wet ingredients over the dry, then immediately add the apple cider vinegar. Whisk until combined and slightly foamy. Stir in the melted butter until smooth.
4. Reserve about 3 tbsp chopped walnuts, fold the remaining walnuts into the batter, spread the batter evenly in the pan, and sprinkle the reserved walnuts on top.
5. Bake for 22–26 minutes on the middle or upper rack, until a toothpick comes out with a few moist crumbs but no wet batter. Allow to cool, then wrap and chill or freeze for easier cutting.

Make the Chocolate Walnut Buttercream

1. Whisk powdered sugar, cocoa powder, and instant clearjel together and set aside.
2. Beat cream cheese until smooth, then add room-temperature butter and beat until lump-free.
3. Add butter-flavored shortening and beat until smooth.
4. With the mixer on low, slowly add the powdered sugar mixture. Add vanilla and black walnut extract, scrape the bowl, then beat on high 2–3 minutes until light and fluffy. The mixture will thicken slightly as it rests.

Layer, Decorate, and Serve

1. Cut and stack layers (frozen or well-chilled layers are easiest). Spread buttercream between layers and trim as needed.
2. Apply a thin crumb coat, chill briefly, then finish with a smooth final coat. Heat ganache slightly and drip around the edges if desired. Pipe rosettes with leftover buttercream and decorate with walnuts and chocolate curls.
3. Chill if needed, but bring the cake back to room temperature 2–3 hours before serving for the best texture.

Author: Amy

Calories: 950 kcal (estimated)