This decadent chocolate walnut cake is the perfect recipe to try for any special occasion or simply when you’re in the mood to bake up a delicious dessert.
Crunchy walnuts and sinfully decadent chocolate come together in a soft, fluffy cake that is totally worth your kitchen time and effort.
Whether you’re hosting a nice holiday get-together or are just looking to get your hands dirty in the kitchen, this is one recipe you need to try.
After this recipe, I usually have some walnuts left, and I put them to use to make these walnut date balls!
Insanely Delicious Chocolate Cake with Walnuts
Ingredients For This Chocolate Walnut Cake Recipe
Cake: You’ll need a simple mix of ingredients including flour, baking soda, sugar, butter, and oil for the moisture, some vinegar, milk and salt, cocoa powder for that chocolate flavor, and some eggs.
Filling: To make the filling for the chocolate walnut cake, use nut butter, cream cheese, some heavy cream, powdered sugar, and chopped walnuts for texture.
Glaze: For that luscious glaze, use cocoa powder, sugar, water, oil, and some walnuts.
***** Check the printable recipe card below for the exact amounts of the ingredients needed for this cake.
How to Make This Chocolate Walnut Cake
- Combine dry ingredients in a bowl.
- Add in the wet ingredients for the cake mixture and combine.
- Pour into a greased baking dish (or lined with parchment paper).
- Bake, cool down, cover in cling wrap and refrigerate.
- Prepare the filling by combining all the filling ingredients together.
- Remove from the refrigerator, slice in half, spread the filling on the bottom half, and cover with the top portion of the cake. If you’re hesitant about slicing the cake in half, this is a perfect way to do it.
- Add all the glaze ingredients into a saucepan and bring to a boil.
- Remove from heat, cool down for a few minutes, and drizzle the glaze on the prepared cake.
- Top with chopped nuts and serve!
****SaltyPot Tip: Look below for all the exact ingredient amounts, recipe directions, and notes in the printable recipe card below.
Tips & Variations for this Chocolate Walnut Cake Recipe
- To bring a delicious coffee flavor into the cake, you can rehydrate some instant coffee powder with a spoon of water, and add it to the cake mix with the other wet ingredients.
- To echo that coffee flavor, you can add some instant coffee powder to the glaze as well.
- If you don’t have walnuts or just want to try something different, you can use any other nuts too! Almonds, hazelnuts, and pecans are all great choices.
- If you don’t want to use a glaze to cover the cake, you could enjoy it as is, or just use some store-bought chocolate frosting instead. (Be sure to whip the store-bought frosting to lighten it up a bit.) Don’t forget to top it with a generous sprinkle of lightly toasted crushed walnuts too.
How to Serve the Chocolate Walnut Cake
Just like my Slow Cooker Cherry Chocolate Cake, this decadent and moist chocolate walnut cake can be enjoyed on its own as an indulgent dessert experience, or with a cup of tea or coffee.
You can also make it a part of your holiday get-together feast a dessert table along with a nice Cinnamon Roll Apple Cake.
Storage Ideas & Suggestions
If you have any leftover cake, you can transfer it to an airtight container and refrigerate it for 4-5 days.
If you want to prep the cake in advance, you can do that too! Simply prepare the cake, wrap it up in cling wrap, and refrigerate for 2-3 days, until you’re ready to assemble it with the filling and the glaze.
Just remember to bring it out of the fridge for a few hours before you assemble, to enjoy the best taste and texture of the cake.
I don’t recommend freezing this cake in its finished form. You can certainly make the cake ahead of time, cool it, and freeze it, unglazed and unfilled, for up to 1 month. To thaw, leave it in the fridge overnight, or lightly covered on the counter for an hour.
Questions You Might Have
- Can I use a mixture of nuts for this cake?
Absolutely you can. A mixture of nuts would be delicious for this cake. I recommend that when chopping up the nuts, they are all chopped roughly to the same size.
- Can I use salted and roasted nuts?
Yes, not a problem. In fact, roasted nuts will have a deeper, nutty flavor that would pair wonderfully with the chocolate in the cake.
- I want to make more than one cake at a time. Can I double the cake batter?
Honestly, when it comes to baking, I would put in the extra effort into making the batter from scratch twice instead of doubling the ingredients. Baking is a science and all the ingredients play into one another and disrupting the proportions might give you a wonky couple of cakes in the end.
Did You Make These Chocolate Cake Recipe?
Did you make these homemade chocolate walnuts cake? I’d love to hear your feedback in the comments below, and please don’t forget to leave a star rating on the recipe card! Thank you for stopping by The Salty Pot, and I hope you have a fantastic day!
- For the cake :
- 1 ½ cups flour
- 1 tsp. baking soda
- ½ tsp. salt
- 2-3 tbsp. cocoa
- 1 ½ cups sugar
- 2 eggs
- 2 tbsp. butter
- 3 tbsp. oil
- 1 tsp. vanilla extract
- 1 ¼ cups milk
- 1 tbsp. vinegar
- ¼ cup walnuts, chopped
- For the Filling:
- 1 ½ с. L. nut paste (walnut, almond, peanut, hazelnut, cashew)
- 1 cup cream cheese (room temperature)
- 4 tbsp. powdered sugar
- 3-4 tbsp. sour cream or heavy cream
- ½ cup walnuts, chopped
- For the Glaze:
- 2 tbsp. cocoa
- 4 tbsp. sugar
- 3 tbsp. water
- 1 tbsp. oil
- ⅓ cup walnuts for decoration.
- Preheat the oven to 325F
- Mix all the dry ingredients (flour, baking soda, salt, cocoa, and sugar) together. Use a whisk to combine the ingredients well.
- In a separate bowl, combine the milk, eggs, melted butter, and oil. Mix dry and wet ingredients until smooth. (see notes)
- Add the nuts and the vinegar to the bowl. Fold into the batter.
- Grease or line with parchment paper, an 8" cake pan. Transfer the batter to the cake pan and bake for 45-50 minutes or until a light poke on the top of the cake bounces back.
- Remove the cake when baked and cool completely on a rack. Wrap with cling film and refrigerate for about an hour.
- Filling the cake: Meanwhile, begin making the filling. Beat the cream cheese, nut butter, sour (or heavy) cream, and powdered sugar. Combine well and set aside.
- Remove the cake from the oven and slice the cake in half, horizontally. (see notes). Place the bottom portion of the cake on the serving plate.
- Spread the filling you just prepared over the top of the cake. Sprinkle the ½ cup of chopped walnuts over the top of the filling. Replace the top portion of the cake.
- Glazing the cake: Combine all the glaze ingredients into a pot on the stovetop. Over medium-high heat, stir the glaze until all the ingredients come together and mix well. Pour the glaze over top of the cake.
- Garnish the borders of the cake with more chopped walnuts. (see notes)
- Let the glaze come to room temperature and serve. Enjoy!
1. Try not to overwork or overmix the cake batter when combining the wet and dry ingredients. Overmixing can develop more gluten and make the cake tough so mix only until everything is incorporated.
2. If you've never cut a cake in half horizontally, check the body of the post and there is a link to a quick YouTube tutorial on how to do this perfectly.
3. Be very careful when glazing the cake. The glaze is very hot and it's easy to burn yourself. Work slowly to cover the cake entirely.