Moist Cinnamon Walnut Nut Cake Recipe

If you’re dreaming of a slice of cake that’s irresistibly moist, nutty, and brimming with cozy spice, this Moist Cinnamon Walnut Nut Cake belongs at the top of your baking list. Each forkful offers layers of brown sugar caramel notes, aromatic cinnamon, rich walnuts, and a tender crumb thanks to buttermilk and sour cream. Whether you serve it on a special occasion or to add something wonderful to an ordinary day, this cake fills your kitchen (and your heart) with homey warmth and flavor.

this Recipe

Ingredients You’ll Need

Every ingredient in this Moist Cinnamon Walnut Nut Cake plays a special role, transforming simple pantry staples into a show-stopping dessert. These elements not only create the signature texture and flavor but also make this cake quick and easy to bring together.

• Cake flour: Gives the cake a delicate, tender crumb that’s perfectly light and fluffy.
• Brown sugar: Adds deep caramel flavor and extra moisture, keeping each bite soft.
• Granulated sugar: Balances sweetness and aids in creating that golden, crackly crust.
• Baking powder: Ensures the cake rises beautifully for an impressive, tall bundt shape.
• Kosher salt: Enhances and balances the sweetness, highlighting all the beautiful flavors.
• Cinnamon: The star spice, infusing the cake with warming, aromatic notes.
• Nutmeg: Adds depth and subtle spice that pairs perfectly with cinnamon and walnuts.
• Vanilla extract: Brings out all the warm undertones, making the cake sing with flavor.
• Eggs: Provide essential structure and richness for a satisfying, cohesive crumb.
• Buttermilk: The secret to ultra-moist texture and that slight tang that keeps the cake light.
• Full-fat sour cream: Adds even more creaminess and ensures every slice stays extra moist.
• Unsalted butter (softened): Creates richness, flavor, and a melt-in-your-mouth quality.
• Vegetable oil: Locks in moisture and keeps the crumb soft for days.
• Chopped walnuts: Provide irresistible crunch and a nutty richness in every bite.

How to Make Moist Cinnamon Walnut Nut Cake

Step 1: Prepare the Pan and Preheat the Oven

Start by preheating your oven to 350°F (175°C) so it’s ready when your batter is mixed. Grease and flour your bundt pan meticulously, making sure every nook and cranny is coated—this will help your Moist Cinnamon Walnut Nut Cake release easily with its show-stopping shape intact.

Step 2: Sift and Combine Dry Ingredients

In a large bowl, sift together the cake flour, baking powder, salt, cinnamon, and nutmeg. Sifting not only removes lumps but also incorporates air for a lighter, silkier crumb in your cake.

Step 3: Cream Butter and Sugars

In a separate bowl, beat softened butter with both the brown and granulated sugars until the mixture is light and fluffy. This step is crucial—it sets the foundation for a cake that’s luscious and perfectly sweet, with those scrumptious caramel undertones woven throughout.

Step 4: Add Eggs and Vanilla

Beat in the eggs, one at a time, letting each fully incorporate before adding the next. Mixing in the vanilla extract at this stage layers in warmth and rounds out the flavor profile, tying all those spices together.

Step 5: Incorporate Wet Ingredients

Add the vegetable oil, buttermilk, and sour cream to your creamed mixture. Stir just until smooth and well-blended—these ingredients are key to achieving the signature moistness that sets this Moist Cinnamon Walnut Nut Cake apart.

Step 6: Combine Mixtures and Add Walnuts

Gradually add the dry ingredients to the wet mixture, mixing until just combined (over-mixing can make the cake tough). Fold in those glorious chopped walnuts last, ensuring they’re evenly distributed for crunch in every slice.

Step 7: Fill the Pan and Bake

Pour your fragrant batter into the bundt pan, smoothing the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted in the deepest part comes out clean—your kitchen will smell absolutely divine.

Step 8: Cool and Unmold

Allow the cake to rest in the pan for 15 minutes to let it firm up, then invert onto a wire rack. Cool completely to lock in all that precious moisture before finishing with a dusting of powdered sugar.

How to Serve Moist Cinnamon Walnut Nut Cake

Garnishes

A simple, generous dusting of powdered sugar is all it takes to give your Moist Cinnamon Walnut Nut Cake an elegant finish. For an extra flourish, try garnishing with toasted walnut halves or a light drizzle of vanilla glaze—either way, it will look absolutely irresistible.

Side Dishes

This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. If you want a little brightness, serve it with a side of sliced fresh apples or pears—the tartness is a perfect complement to the cake’s warm spices.

Creative Ways to Present

For special occasions, try slicing your Moist Cinnamon Walnut Nut Cake and layering it in individual parfaits with cinnamon cream or salted caramel sauce. Or cut thick slices and toast them lightly—perfect for a decadent breakfast treat!

Make Ahead and Storage

Storing Leftovers

To keep the Moist Cinnamon Walnut Nut Cake as fresh as the day it was baked, wrap any remaining slices tightly in plastic wrap or store in an airtight container at room temperature for up to three days. The moisture from the sour cream and oil ensures the cake stays soft and delectable.

Freezing

This cake freezes wonderfully! Slice and wrap individual pieces (or the whole cake) tightly in plastic wrap followed by a layer of aluminum foil. Store in the freezer for up to three months. When you’re ready to enjoy, simply thaw at room temperature.

Reheating

Warm individual slices in the microwave for about 10-15 seconds to restore that just-baked tenderness and bring out the aromas. If toasting slices, use a toaster oven for a few minutes until gently crisped for an irresistible twist.

FAQs

Can I substitute the walnuts with another type of nut?

Absolutely! Pecans or hazelnuts make excellent alternatives if you want to switch things up without losing the nutty crunch and flavor in your cake. Just chop them to about the same size for even distribution.

What if I don’t have cake flour on hand?

You can make a quick substitute by measuring out 3 cups of all-purpose flour, removing 6 tablespoons, and adding 6 tablespoons of cornstarch. Sift well to combine—this hack yields a similar lightness.

How do I prevent the cake from sticking to the bundt pan?

Grease the pan thoroughly with butter or nonstick spray, then flour every surface including the grooves. For extra insurance, use a baking spray that contains flour, and always allow the cake to cool in the pan before unmolding.

Can I reduce the sugar without affecting the texture too much?

You can take out up to a quarter cup of each sugar without dramatically impacting the cake, but keep in mind that the sugar also adds to the moisture and texture. Reducing it more than that may make the cake a bit denser.

Is this Moist Cinnamon Walnut Nut Cake suitable for special occasions?

Absolutely! Its beautiful bundt shape, rich flavor, and make-ahead friendliness make it perfect for celebrations, holidays, or any time you want a homemade treat that’s just a little extraordinary.

Final Thoughts

If you’re in the mood for a cake that’s quietly show-stopping and heartwarmingly cozy, the Moist Cinnamon Walnut Nut Cake is calling your name. Whether it’s for sharing with family or savoring a slice with afternoon coffee, you’re set for a new classic. I hope you love it as much as I do!

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