Mother’s Walnut Cake

Total Time

Prep: 20 min. Bake: 20 min. + cooling

Makes

16 servings

Updated: Nov. 09, 2023
Even though Mother baked this tall, beautiful cake often when I was growing up, it was a real treat every time. I like the walnuts in the cake and the frosting. Mother frequently used black walnuts from our trees. —Helen Vail, Glenside, Pennsylvania
Mother's Walnut Cake Recipe photo by Taste of Home

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups buttermilk
  • 2 teaspoons vanilla extract
  • 1-1/2 cups ground walnuts
  • FROSTING:
  • 11 ounces cream cheese, softened
  • 3/4 cup butter, softened
  • 5 to 5-1/2 cups confectioners' sugar
  • 1-1/2 teaspoons vanilla extract
  • 1/3 cup finely chopped walnuts

Directions

  1. Preheat oven to 350°. Cream butter, shortening and granulated sugar. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and vanilla. Beat on low speed just until combined. Stir in ground walnuts.
  2. Pour into 3 greased and floured 9-in. round pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes; remove from pans to wire racks to cool completely.
  3. For frosting, beat cream cheese and butter. Add confectioners' sugar; mix well. Beat in vanilla until smooth. Spread frosting between layers and over the top and sides of cake. Sprinkle with walnuts. Refrigerate.

Nutrition Facts

1 slice: 685 calories, 35g fat (16g saturated fat), 114mg cholesterol, 475mg sodium, 86g carbohydrate (61g sugars, 1g fiber), 9g protein.