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Walnut Spice Cake

 Walnut Spice Cake
Theresa Ziemski of Pittsburgh, Pennsylvania writes, “This is a family favorite that’s a little too large for my husband and me. I’d like a smaller version. Can you help?” Our Test Kitchen came to your rescue, Theresa!
6 ServingsPrep: 25 min. Bake: 15 min. + cooling


  • 1/4 cup shortening
  • 1/2 cup sugar
  • 1 egg, separated
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 2/3 cup all-purpose flour
  • 2 teaspoons baking cocoa
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • Dash ground nutmeg
  • 1/4 cup 2% milk
  • 1 teaspoon white vinegar
  • 1/4 cup finely chopped walnuts
  • 2 tablespoons all-purpose flour
  • 1/2 cup 2% milk
  • 1/3 cup butter, softened
  • 3 tablespoons shortening
  • 1/2 cup sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/8 teaspoon salt

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Walnut Spice Cake (continued)


  • In a small bowl, cream shortening and sugar until light and fluffy.
  • Add egg yolk; beat well. Stir in vanilla. Combine the flour, cocoa,
  • salt, baking powder, baking soda, cinnamon and nutmeg. Combine milk
  • and vinegar. Add dry ingredients to the creamed mixture alternately
  • with milk, beating well after each addition. Fold in walnuts.
  • In a small bowl with clean beaters, beat egg white on medium speed
  • until soft peaks form. Gradually fold into batter. Transfer to two
  • 6-in. baking pans coated with cooking spray and dusted with flour.
  • Bake at 350° for 15-20 minutes or until a toothpick inserted
  • near the center comes out clean. Cool for 10 minutes before removing
  • from pans to wire racks to cool completely.
  • For frosting, in a small saucepan, combine flour and milk until
  • smooth. Bring to a boil; cook and stir for 1-2 minutes or until
  • thickened. Cover; cool to room temperature.
  • In a small bowl, cream butter and shortening. Gradually beat in
  • sugar. Gradually add cooled milk mixture and beat for 4 minutes or
  • until light and fluffy. Add vanilla and salt; beat well. Spread
  • between layers and over top and sides of cake. Yield: 6 servings.
Nutritional Facts: 1 slice equals 469 calories, 29 g fat (11 g saturated fat), 64 mg cholesterol, 266 mg sodium, 49 g carbohydrate, 1 g fiber, 5 g protein.