Black Walnut Cake II

Black Walnut Cake II

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"This recipe makes good use of the bold flavor of black walnuts, which are native to central and eastern United States."
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servings 225 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 179 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. Sift flour, salt and baking powder together and set aside.
  2. In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs one at a time and beat in well. Add flour mixture alternately with milk and mix well. Add vanilla and walnut extract. Fold in nuts.
  3. Pour batter into 2 - 9 inch pans. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.


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I been looking for Walnut cake recipe with light, soft and not to buttery test and I try this one! My husband ask me to make it for his staff on the eve of Christmas, I top it with butter and co...

Very good cake. Don't over-bake it to keep it moist. If you love black walnuts, you'll love this cake.

A cake that will have your guests asking for more. Everyone loved this recipe but it was a little too sweet for me so I made a second one but reduced sugar to just ONE cup instead of 1&2/3 cups....

I love to bake, and this was a fun recipe to make! I made cupcakes, because I wanted to give cake to several people. Baked for 21-22 mins. I used a buttercream frosting, with black maple flav...

I made this cake for a co-worker that requested it. It is literally the BEST cake I have ever made or eaten in my life and everyone at work agrees. I'm definitely making this again and again. ...

Very rich cake. I used maple syrup in place of the walnut extract. I haven't had black walnuts before so I have nothing to compare it to. A maple buttercream frosting complimented it wonderfu...

This is a keeper and easier than my Italian Cream Cake recipe from Aunt Ester; however, for special occasions, it is Aunt Esters. This is a good quick one. The only changes I made was to reduce ...

made this Christmas 2009.. very good with no fail icing and crushed wal on top. I used maple syrup

Love this cake I added a little cinnamon and nutmeg and frosted with cream cheese frosting, was delicious!!!

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