If you’re in search of the ultimate dessert that’s irresistibly soft, rich, and loaded with nutty goodness, look no further than this Moist Chocolate Walnut Cake. Every bite of this cake delivers deep chocolate flavor, an ultra-moist crumb, and a delightful crunch from toasted walnuts. Whether you’re celebrating a birthday, sharing with friends over coffee, or simply looking to treat yourself after a long week, this cake is a true crowd-pleaser that never fails to impress. It’s easy enough for weeknight baking but fancy enough to be the star of any special occasion.
Ingredients You’ll Need
Ingredients You’ll Need
With a lineup of pantry staples and a handful of kitchen favorites, every ingredient in this Moist Chocolate Walnut Cake recipes plays a vital part. Each one helps create the tender crumb, deep flavor, and beautiful color that make this cake unforgettable. Here’s what you’ll need—and why!
- All-purpose flour: Provides the structure for your cake and ensures just the right amount of lift.
- Granulated sugar: Sweetens the cake and keeps the crumb light.
- Brown sugar: Adds moisture and a subtle molasses note that deepens the chocolate flavor.
- Unsweetened cocoa powder: The heart of the chocolate taste, giving the cake an intense color and richness.
- Baking powder: Provides a nice, even lift so the cake stays fluffy.
- Baking soda: Works with the buttermilk for extra tenderness.
- Salt: Rounds out the sweetness and pumps up the flavor of both chocolate and walnuts.
- Vegetable oil: Ensures a super moist crumb that stays soft for days.
- Eggs: Bind everything together while adding richness.
- Vanilla extract: Enhances the cake’s depth and brings the flavors together.
- Buttermilk: The secret to moistness and a delicate tang that cuts through chocolate’s richness.
- Hot water or brewed coffee: Intensifies the cocoa and guarantees a lusciously light cake—coffee especially brings out the chocolate without making it taste like coffee.
- Chopped walnuts: The star crunchy element, balancing chocolate decadence with nutty depth.
- Extra walnuts for topping: Add a final flourish of crunch and rustic beauty.
How to Make Moist Chocolate Walnut Cake
Step 1: Prep Your Pan and Oven
Get started by preheating your oven to 350°F (175°C) so you’re ready to bake as soon as your batter comes together. Generously grease a 9×13-inch baking dish or two 8-inch round cake pans. This tiny step prevents sticking and makes sure every luscious slice comes out clean and beautiful.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together your flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt. Thorough whisking creates an even base, making sure every bite of the cake is perfectly balanced and chocolatey.
Step 3: Add Wet Ingredients
Pour in the vegetable oil, eggs, vanilla extract, and buttermilk. Mix until the batter is silky and smooth—don’t overmix, just blend until you see no more streaks of flour. This is where the magic begins, transforming your dry ingredients into the beginnings of a rich, moist batter.
Step 4: Incorporate Hot Water or Coffee
Slowly stir in the hot water or brewed coffee. This step thins out the batter (don’t worry, it’s supposed to be pourable) and melts the cocoa for an ultra-decadent chocolate flavor. Coffee lovers, trust me: you won’t taste the coffee, but your chocolate flavor will come alive!
Step 5: Fold in the Walnuts
Gently fold in the chopped walnuts, saving a few for the topping if you like. This keeps every bite interesting, with the perfect contrast between soft cake and crunchy nuts—plus, walnuts add a lovely toasty aroma as the cake bakes.
Step 6: Pour and Bake
Pour your gorgeous batter into the prepared pan(s), smoothing the top for an even bake. If you’re using two round pans, try to divide it as evenly as possible. Slide them into the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs clinging to it.
Step 7: Cool and Finish
Allow your Moist Chocolate Walnut Cake to cool completely in the pan before frosting or serving. This helps lock in moisture. For a finishing touch, scatter more chopped walnuts on top for extra crunch and beautiful presentation. Now your masterpiece is ready to enjoy!
How to Serve Moist Chocolate Walnut Cake
Garnishes
The simplest yet most satisfying way to finish this cake is with a generous sprinkle of toasted walnuts over the top. But for a little extra flair, try a dusting of powdered sugar, a glossy chocolate ganache drizzle, or even a dollop of whipped cream. Anything that brings out that deep chocolate flavor will make your Moist Chocolate Walnut Cake shine.
Side Dishes
Pair your cake with a cup of good, strong coffee, a cold glass of milk, or even a scoop of vanilla bean ice cream for a comforting dessert duo. A bit of fresh fruit—think berries or orange slices—adds brightness to balance the richness, transforming each slice into an elegant plate.
Creative Ways to Present
Cut the cake into elegant squares for a potluck, layer it with chocolate mousse for a trifle, or serve wedges with a dusting of cocoa for a rustic look. You can even turn leftover slices into decadent ice cream sandwiches. However you serve it, this Moist Chocolate Walnut Cake always steals the spotlight.
Make Ahead and Storage
Storing Leftovers
Stored properly, this cake stays moist and delicious for days! Wrap any leftovers tightly in plastic wrap or keep them in an airtight container at room temperature for up to three days. If frosted, consider storing it in the fridge, especially in warm weather.
Freezing
For longer storage, let the cake cool completely, then wrap individual slices or the entire cake in a double layer of plastic wrap and foil. Freeze for up to two months. When you’re craving cake, thaw overnight in the fridge or let slices sit at room temperature.
Reheating
If you’d like to revive that just-baked warmth, microwave individual slices for about 10 seconds or pop them in a low oven (300°F) until heated through. Warm cake paired with melty chocolate chips or a little ice cream is next-level comfort!
FAQs
Can I use a different kind of nut instead of walnuts?
Absolutely! Pecans, hazelnuts, or even almonds work well if you’d like a twist. Each nut adds its own unique texture and flavor, but walnuts remain the classic for this chocolate cake.
What if I don’t have buttermilk?
No buttermilk on hand? Mix 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes and you’ve got a quick substitute that will keep your Moist Chocolate Walnut Cake perfectly tender.
Do I have to use coffee, or can I substitute with water?
If you’re not a coffee drinker, plain hot water works just fine. Coffee simply deepens the chocolate flavor without making the cake taste like coffee, but either liquid will give you a fabulous result.
Can I make this cake gluten-free?
You sure can! Swap the all-purpose flour for a cup-for-cup gluten-free baking blend. Just be sure to check that your cocoa powder and baking powder are also gluten-free.
Is it okay to toast the walnuts before adding them?
Toasting walnuts is a great way to bring out their flavor and make your cake even more fragrant. Let them cool before folding into the batter for the best texture and taste in your Moist Chocolate Walnut Cake.
Final Thoughts
It’s always amazing how something as simple as a chocolate cake can make any day feel special—especially when it’s as moist and satisfying as this Moist Chocolate Walnut Cake. I hope you’re inspired to try it, enjoy every bite, and maybe even share a little with those you love (if there’s any left!). Happy baking!
Print
Moist Chocolate Walnut Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich, moist goodness of this delectable Moist Chocolate Walnut Cake. Perfect for any occasion, this cake is a chocolate lover’s dream with the added crunch of walnuts.
Ingredients
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 3/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup hot water or brewed coffee
- 1 cup chopped walnuts, plus extra for topping
Instructions
- Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish or two 8-inch round pans.
- Mix Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt.
- Add Wet Ingredients: Incorporate oil, eggs, vanilla, and buttermilk. Mix until smooth, then slowly stir in the hot water or coffee until well combined.
- Include Walnuts: Fold in the chopped walnuts.
- Bake: Pour the batter into the prepared pan(s) and bake for 30–35 minutes until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool completely before frosting or serving. Sprinkle additional chopped walnuts on top if desired.
Notes
- Coffee enhances the chocolate flavor without making the cake taste like coffee.
- For extra indulgence, top with chocolate ganache or cream cheese frosting.
- Toast the walnuts for added depth of flavor.
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