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Mother's Walnut Cake

 Mother's Walnut Cake
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
12-16 ServingsPrep: 20 min. Bake: 20 min. + cooling


  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 4 eggs
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups buttermilk
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1-1/2 cups ground walnuts
  • 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
  • 3/4 cup butter, softened
  • 5 to 5-1/2 cups confectioners' sugar
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 1/3 cup finely chopped walnuts


  • In a large bowl, cream the butter, shortening and sugar. Add eggs,
  • one at a time, beating well after each addition. Combine the flour,
  • baking soda and salt; gradually add to the creamed mixture
  • alternately with buttermilk and vanilla. Beat on low speed just
  • until combined. Stir in the walnuts.
  • Pour into three greased and floured 9-in. round baking pans. Bake at

2 of 2

Mother's Walnut Cake (continued)

Directions (continued)

  • 350° for 20-25 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 5 minutes; remove from pans to wire
  • racks to cool completely.
  • For frosting, beat cream cheese and butter in a large bowl. Add
  • sugar; mix well. Beat in vanilla until smooth. Spread frosting
  • between layers and over the top and sides of cake. Sprinkle with
  • walnuts. Store in the refrigerator. Yield: 12-16 servings.
Nutritional Facts: 1 serving (1 piece) equals 685 calories, 35 g fat (16 g saturated fat), 114 mg cholesterol, 475 mg sodium, 86 g carbohydrate, 1 g fiber, 9 g protein.