Black Walnut Layer Cake

Black Walnut Layer Cake

TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling YIELD: 16 servings
My sister gave me the recipe for this beautiful cake years ago. The thin layer of frosting spread on the outside gives it a chic modern look. —Lynn Glaze, Warren, Ohio


  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature
  • 3-3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups buttermilk
  • 1-1/4 cups finely chopped black or English walnuts
  • 1/2 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 4-1/2 cups confectioners' sugar
  • 1 to 3 tablespoons buttermilk
  • Additional black walnuts
  • Thin orange slices, optional


  • 1. Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment.
  • 2. Cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add vanilla and eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition. Fold in walnuts.
  • 3. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  • 4. For frosting, beat butter and cream cheese until smooth. Beat in vanilla. Gradually beat in confectioners' sugar and enough buttermilk to reach spreading consistency.
  • 5. Spread 1 cup frosting between cake layers. Spread top of cake with an additional 1 cup frosting. Spread remaining frosting in a thin layer over side of cake. Top with additional walnuts and, if desired, orange slices.

Nutrition Facts

1 slice: 630 calories, 30g fat (13g saturated fat), 92mg cholesterol, 432mg sodium, 84g carbohydrate (60g sugars, 1g fiber), 9g protein.

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