Tender Walnut Cake with Whipped Cream

Name: Tender Walnut Cake with Whipped Cream
Prep time: 25 min
Cook time: 35 min
Total time: 90 min
Yield: 10 slices
Cuisine: Eastern European-inspired
Ingredients: 200 g walnuts, finely chopped; 125 g all-purpose flour; 180 g sugar; 1 tsp baking powder; 1/4 tsp salt; 4 whole large eggs, room temperature; 115 g unsalted butter, melted and cooled; 1 tsp vanilla extract; 200 ml heavy cream, cold; 1 tbsp icing sugar for cream; 30 g extra chopped walnuts for garnish

Finely chopped walnuts give this round cake a close crumb and rich nut flavor.

By Savva LoginovUpdated October 2, 2026

Total 1 hr 30 minMakes 10 slices

Jump to Recipe

This walnut cake has a close, tender crumb with toasted nut flavor and a light whipped-cream finish. The source pairs four eggs and two cups of nuts with a full cup of butter, a combination likely to make a heavy, greasy cake. This version reduces the butter, specifies the pan and uses a center test so the cake bakes evenly. Heat oven to 175°C (350°F); grease and line a 23-cm (9-inch) round cake pan. Pulse walnuts briefly until finely chopped but not oily; whisk with flour, sugar, baking powder and salt. Beat eggs 4 to 5 minutes until pale and thick; fold in melted butter and vanilla. Fold dry ingredients into egg mixture just until combined; spread in pan and bake 30 to 35 minutes until a tester comes out clean.

How to tell when it is ready

Cool completely; whip cream with icing sugar to soft peaks, spread over cake and scatter with walnuts.

Tips

Heat oven to 175°C (350°F).
Pulse walnuts briefly until finely chopped but not oily.
Beat eggs 4 to 5 minutes until pale and thick.
Fold dry ingredients into egg mixture just until combined.

Troubleshooting

If cake browns early, tent loosely with foil.
If texture is dense, avoid overmixing after adding flour.

Substitutions

Use pecans instead of walnuts.
Use plant-based cream for a dairy-free topping.

Variations

Add lemon zest to the batter.
Fold in a handful of raisins.

Serving suggestions

Serve with whipped cream.
Add berries or sliced pears.
Dust with icing sugar.
Pair with coffee.

Make ahead

Prepare the measured ingredients in advance. Refrigerate cake with whipped cream for up to 2 days; store the uniced cake airtight at room temperature for 2 days.

Storage

Refrigerate cake with whipped cream for up to 2 days; store the uniced cake airtight at room temperature for 2 days.

Food safety

Keep whipped cream cake refrigerated and do not leave it out for more than 2 hours.

Frequently asked questions

How do I know simple walnut cake with whipped cream is ready?

Cool completely; whip cream with icing sugar to soft peaks, spread over cake and scatter with walnuts.

How should I store simple walnut cake with whipped cream?

Refrigerate cake with whipped cream for up to 2 days; store the uniced cake airtight at room temperature for 2 days.

Serve with whipped cream. Refrigerate cake with whipped cream for up to 2 days; store the uniced cake airtight at room temperature for 2 days.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Tender Walnut Cake with Whipped Cream