Butter and Walnut Cake

Whenever I have leftover butter in the fridge and don't know what to do with it, I turn to this nut cake. I've made it so many times that I've given up on any complicated recipes for this type of dessert. The batter comes together quickly, and the ingredients are ones I always have on hand. It seems to me like the kind of cake that doesn't need anything special, yet it turns out rich and flavorful.

Quick Info

Total time: about 1 hour
Preparation time: 15-20 minutes
Baking time: 35-45 minutes (depending on the oven)
Servings: 10-12 slices
Difficulty: easy
Recipe type: homemade cake, quick dessert

Ingredients

150 g butter (at room temperature)
150 g sugar
3 eggs
150 g flour
1 packet baking powder
3 tablespoons ground nuts
grated zest of one orange (or to taste)
1 tablespoon cocoa powder

Preparation method

1. Start with soft butter (not melted). Place it in a bowl and mix it with the sugar until you get a lighter, fluffy cream. I don’t skip this step because the final texture really depends on how well the butter and sugar are combined.

2. Add the eggs one at a time. After each egg, mix separately; do not add all the eggs at once. The cream needs to remain airy, without curdling.

3. Mix the flour with the baking powder. Add the mixture to the egg and butter composition, add the orange zest and ground nuts. I no longer use the mixer here, just a spoon or a spatula, with gentle movements from bottom to top, just enough to incorporate everything. It’s a dense batter, and I shouldn’t overbeat it.

4. From the obtained batter, set aside 2 tablespoons in a small bowl. Pour the rest into a loaf pan that I line with flour (or baking paper, depending on what I have at hand).

5. To the 2 tablespoons of batter set aside, add the cocoa and mix well. Pour it on top in the pan, over the white batter, without trying to 'marble' it – the cocoa layer will settle on its own while baking.

6. The pan goes into the preheated oven at 180°C. It took about 40 minutes for me, but I check after 35 minutes with a toothpick. If it comes out clean, it’s done. I don’t open the oven before the minimum time has passed.

7. Let the cake cool slightly in the pan for about 10 minutes, then take it out and place it on a rack (or on a wooden board if I don't have anything else) to cool completely.

Why I make this recipe often

The butter and nut cake is a dessert I can make without thinking too much. The ingredients are simple, I don’t have to separate eggs or whip egg whites, and the texture remains tender even after two days. The nuts give it substance, and the orange zest adds a slightly different flavor compared to classic cakes.

Tips and variations

Tips

1. The butter should be soft, not cold from the fridge, to mix well with the sugar.
2. Don’t overmix after adding the flour, just enough to avoid lumps.
3. I use a classic loaf pan, not a very large one, to avoid a flat cake.

Substitutions

1. You can replace the orange zest with lemon if you want a different flavor.
2. If you don’t have ground nuts, you can use peanuts or almonds, but the taste will be different.
3. Baking powder cannot be omitted; otherwise, it won’t rise properly.

Variations

1. You can add raisins to the batter if you like.
2. For those who prefer more cocoa, the topping mixture can be increased to 3-4 tablespoons of batter and 2 tablespoons of cocoa.
3. Sometimes I add a bit of vanilla essence, but it’s not a must.

Serving ideas

1. Slice thickly and serve plain, with coffee or tea.
2. It goes well with a little powdered sugar on top, but it’s not mandatory.
3. Sometimes I make it for lunch boxes because it doesn’t crumble easily.

Frequently asked questions

1. Can I use margarine instead of butter?
Yes, but the texture and flavor won’t be as rich. I recommend using butter if you want a more flavorful cake.

2. Can I use brown sugar instead of white sugar?
You can, but the cake will come out slightly darker and with a caramelized note.

3. How much nut can I put at most?
I recommend not exceeding 4-5 tablespoons of nuts; otherwise, the cake may become too dense and won’t rise well.

4. How do I know for sure that it’s baked?
The toothpick test is the simplest: if it comes out clean from the middle of the cake, it’s done. Don’t leave it too long, or it will dry out.

5. Can I make it without cocoa?
Yes, if you want a simple cake, omit the cocoa and use all the base batter.

Nutritional values

Estimate for one slice (out of 12 slices):
Calories: approximately 200 kcal
Protein: 3-4 g
Fat: 10-12 g
Carbohydrates: 24-26 g
The values are indicative and may vary depending on the type of butter, flour, or proportion of nuts. It contains no additives or ultra-processed ingredients, so it’s a fairly classic dessert in terms of nutritional profile.

Storage and reheating

The cake can be stored at room temperature, covered with a towel or in a plastic container, for 2-3 days. It doesn’t dry out easily due to the butter and nuts. I do not recommend reheating in the microwave, as it may dry out. If you want, you can serve it slightly warm, sliced, but usually, it’s good at room temperature. It doesn’t need to be refrigerated unless it’s very hot in the kitchen.

 Ingredients: 150 g butter, 150 g sugar, 3 eggs, 150 g flour, 1 teaspoon baking powder, 3 tablespoons ground walnuts, orange zest, 1 tablespoon cocoa

 Tags:  butter cake walnut cake