This Simple Moist Chocolate Walnut Cake is a delightful dessert that combines the rich flavors of cocoa and the crunch of walnuts, creating a mouthwatering treat. It’s an easy-to-make recipe that results in a soft and moist cake, perfect for any occasion. Whether you’re having a family dinner, a celebration, or simply craving something sweet, this cake will satisfy your dessert needs with minimal effort.
Why You’ll Love This Recipe
I love how incredibly moist and flavorful this cake turns out, thanks to the blend of cocoa and buttermilk. The addition of walnuts adds a crunchy texture, making each bite even more enjoyable. The best part? It’s so simple to make, with ingredients I usually have on hand, and the result is a rich, decadent cake that doesn’t require any complicated techniques. Plus, it’s versatile enough to serve plain or with frosting for a more indulgent treat. It’s a dessert that will impress without any hassle!
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1/2 cup hot water
1/2 cup chopped walnuts (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
First, I preheat the oven to 350°F (175°C). Then, I grease and flour an 8-inch round cake pan or line it with parchment paper.
In a large bowl, I whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until everything is well combined.
Next, I add the vegetable oil, eggs, and vanilla extract to the dry ingredients and mix until it’s well combined.
Gradually, I pour in the buttermilk, mixing until the batter becomes smooth.
I then stir in the hot water until the batter becomes thin and smooth. It should have a slightly runny consistency at this point.
If I’m using walnuts, I gently fold them into the batter, ensuring they’re evenly distributed.
After that, I pour the batter into the prepared cake pan.
I bake the cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, I let the cake cool in the pan for 10 minutes before removing it from the pan and allowing it to cool completely on a wire rack.
Once cooled, I either serve the cake as is, dusted with powdered sugar, or add a frosting of my choice for extra indulgence.
Servings and Timing
Servings: 8 servings
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Variations
I can easily customize this cake depending on what I have on hand or my flavor preferences. Some variations include:
Adding chocolate chips to the batter for an extra chocolatey experience.
Swapping the walnuts for other nuts like pecans or almonds.
Using whole milk instead of buttermilk for a slightly different texture.
Topping the cake with chocolate frosting, whipped cream, or a ganache for a more decadent treat.
Storage/Reheating
This cake stays moist for several days when stored properly. I like to keep it in an airtight container at room temperature for up to 3 days. If I want to store it longer, I can refrigerate it for up to a week. To reheat, I place individual slices in the microwave for about 20-30 seconds or warm it in the oven at 300°F (150°C) for 5-10 minutes to enjoy a freshly baked taste.
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FAQs
How do I make the cake more moist?
To ensure the cake stays moist, I make sure to add buttermilk and hot water to the batter. These ingredients help maintain the cake’s moisture during baking.
Can I use a different type of oil?
Yes, I can substitute vegetable oil with other oils like canola or sunflower oil. Just make sure to use a neutral-flavored oil to avoid altering the taste of the cake.
Can I freeze this cake?
Yes, I can freeze the cake! Once it’s completely cooled, I wrap it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months. To thaw, I simply leave it at room temperature for a few hours.
How do I know when the cake is done?
I always test the cake by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, the cake is done. If the toothpick comes out with wet batter, I leave it in the oven a bit longer.
Can I use a different type of flour?
I can try substituting all-purpose flour with cake flour for a lighter texture, but I may need to adjust the amount slightly. If I’m gluten-free, I can use a gluten-free flour blend, though the texture may change slightly.
Conclusion
This Simple Moist Chocolate Walnut Cake is an easy and delicious recipe that will quickly become a favorite. Its rich chocolate flavor, combined with the crunch of walnuts, makes it the perfect dessert for any occasion. Whether I’m serving it at a party or enjoying it with a cup of coffee, this cake is sure to impress everyone.
📖 Recipe:
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Simple Moist Chocolate Walnut Cake
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Simple Moist Chocolate Walnut Cake is a delicious, easy-to-make dessert that combines rich cocoa and crunchy walnuts for a mouthwatering treat. Its moist texture, thanks to ingredients like buttermilk and hot water, ensures a perfect cake every time. Ideal for any occasion, whether a family dinner, celebration, or just a sweet craving, this cake is sure to please everyone!
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1/2 cup hot water
1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the vegetable oil, eggs, and vanilla extract, mixing until well combined.
- Gradually pour in the buttermilk, mixing until smooth.
- Stir in the hot water until the batter is thin and smooth.
- If using walnuts, fold them into the batter evenly.
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve as is, dusted with powdered sugar, or with your choice of frosting.
Notes
If you prefer extra chocolate flavor, add chocolate chips to the batter.
For different textures, swap walnuts for pecans or almonds.
For a richer experience, top with chocolate frosting or whipped cream.
This cake can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 320 kcal
