Mother's Walnut Cake Recipe

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Mother's Walnut Cake Recipe
Mother's Walnut Cake Recipe photo by Taste of Home
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Mother's Walnut Cake Recipe

Read Reviews
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Publisher Photo
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
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 cups granulated sugar
  • 4 large eggs
  • 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

Preheat oven to 350°. Cream butter, shortening and granulated sugar. Add eggs, one 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.
Pour into three 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.
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. Yield: 12-16 servings.
Originally published as Mother's Walnut Cake in Taste of Home February/March 1998, p35

Nutritional Facts

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

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 cups granulated sugar
  • 4 large eggs
  • 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
  1. Preheat oven to 350°. Cream butter, shortening and granulated sugar. Add eggs, one 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 three 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. Yield: 12-16 servings.
Originally published as Mother's Walnut Cake in Taste of Home February/March 1998, p35

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Reviews forMother's Walnut Cake

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MY REVIEW
slon User ID: 7010792 22213
Reviewed Dec. 8, 2012

"hello, I would love to make this cake, but I do not understand what "shortening" is. as I'm from Slovakia, cannot find it out. Can you please, explain? Thank you so much, Michaela."

MY REVIEW
sener User ID: 5687943 21500
Reviewed Dec. 19, 2011

"I just baked this cake today....delicious....probably will have to bake another one BEFORE the 25th. I used a sheet cake pan and guessed baking time. If anyone could tell me the exact time....I would appreciate it. I baked it for 50 minutes...little long? Anyway, this recipes is a keeper. We loved it!"

MY REVIEW
PABerard User ID: 284681 55774
Reviewed Mar. 26, 2011

"This is asked for EVERY Birthday by my daughters. It is delicious, although I double the frosting. What can I say... it's delicious!"

MY REVIEW
Linda Gee User ID: 5893222 22211
Reviewed Mar. 22, 2011

"This is a really good moist cake, I did cut the recipe in half, since it's just two of us. No problems at all. Glad to add this to my keepers."

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