My mum used to buy Walnut loaf cake once in a while – they had buttercream of some kind either on top or in the middle and I loved it. It was one of the only non-chocolate based cakes I would even bother with at that young age. So, I thought I would recreate it, without buttercream as I’m really trying to get my bikini bod on as I’m going to Kenya for New years and my baker’s flab will not get rid of itself. I know what you’re all thinking – “cake in general is hardly the way to go if you want to lose weight” (I hear that slightly bitchy tone! haha). But I don’t want to be one of those people who doesn’t enjoy themselves because they want to look like Jennifer Aniston. I don’t and I shant!
Moving on from my narcissism – Walnuts and nuts in general are so bloody expensive – has anyone else noticed this? But definitely worth it for a walnutty treat. I added some yoghurt in to make it nice and juicy.
How to Make Walnut Loaf Cake
Prepare the Loaf Pan
- Grease and Line: Grease a loaf pan and line it with parchment paper for easy removal.
Preheat the Oven
- Set Temperature: Preheat your oven to 325°F (160°C).
Prepare the Walnuts
- Crush Walnuts: Using a food processor or a pestle and mortar, crush the walnuts until they are coarsely ground.
Cream Butter and Sugar
- Mix: In a mixing bowl, cream together the softened butter and caster sugar until the mixture is light and fluffy.
Add Eggs
- Incorporate Eggs: Beat in the eggs one at a time, making sure each is well incorporated before adding the next.
Incorporate Dry Ingredients
- Mix Dry Ingredients: Sift together the flour and baking powder. Gradually add to the creamed mixture, mixing until just combined.
Add Final Ingredients
- Add Flavorings: Stir in the vanilla essence and yogurt, then fold in the crushed walnuts.
Fill the Loaf Pan
- Pour the Batter: Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
Bake
- Cooking Time: Bake for about 60 minutes, or until a skewer inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil.
Cool and Serve
- Cooling: Allow the loaf to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Serving Suggestion: Serve slices of walnut loaf with a dollop of whipped cream or a scoop of vanilla ice cream.
Recipe Notes
- Walnut Prep: Toasting the walnuts before crushing them can enhance their flavor.
- Checking Doneness: Start checking the loaf for doneness after 50 minutes to prevent over-baking.
- Storage: This loaf can be wrapped in cling film and stored at room temperature for several days or frozen for longer storage.
Walnut Loaf Cake
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf cake 1x
Description
A juicy vanilla walnut loaf cake, just perfect for afternoon tea or a midday snack. Delicious, and packed with goodness.
Ingredients
- 1 3/4 cups (200g) walnuts, shelled & roasted
- 1/2 cup (1 stick) salted butter (125g), softened
- 1 cup (210g) caster sugar
- 1 3/4 cups (210g) plain flour
- 1 tsp (5g) baking powder
- 2 large eggs
- 2 tbsp plain yogurt
- 1 tsp vanilla essence
Instructions
Prepare the Loaf Pan
- Grease and Line: Grease a loaf pan and line it with parchment paper for easy removal.
Preheat the Oven
- Set Temperature: Preheat your oven to 325°F (160°C).
Prepare the Walnuts
- Crush Walnuts: Using a food processor or a pestle and mortar, crush the walnuts until they are coarsely ground.
Cream Butter and Sugar
- Mix: In a mixing bowl, cream together the softened butter and caster sugar until the mixture is light and fluffy.
Add Eggs
- Incorporate Eggs: Beat in the eggs one at a time, making sure each is well incorporated before adding the next.
Incorporate Dry Ingredients
- Mix Dry Ingredients: Sift together the flour and baking powder. Gradually add to the creamed mixture, mixing until just combined.
Add Final Ingredients
- Add Flavorings: Stir in the vanilla essence and yogurt, then fold in the crushed walnuts.
Fill the Loaf Pan
- Pour the Batter: Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
Bake
- Cooking Time: Bake for about 60 minutes, or until a skewer inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil.
Cool and Serve
- Cooling: Allow the loaf to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Serving Suggestion: Serve slices of walnut loaf with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
- Walnut Prep: Toasting the walnuts before crushing them can enhance their flavor.
- Checking Doneness: Start checking the loaf for doneness after 50 minutes to prevent over-baking.
- Storage: This loaf can be wrapped in cling film and stored at room temperature for several days or frozen for longer storage.
- Prep Time: 10 mins
- Cook Time: 60 mins
Frequently Asked Questions
Can I substitute walnuts with another nut in this loaf cake?
Yes. Pecans are the closest substitute and work at a 1:1 ratio; the loaf will be slightly sweeter. Hazelnuts also work well and pair naturally with vanilla. Avoid macadamias (too buttery, throws off the fat balance) or peanuts (wrong flavor profile for this style of cake). Toast whichever nut you use before crushing — the recipe notes this enhances the flavor. 
How long does walnut loaf cake keep, and can I freeze it?
The recipe notes the loaf can be wrapped in cling film and stored at room temperature for several days. For longer storage, it freezes well — wrap tightly in plastic then foil and freeze for up to 3 months. Thaw overnight at room temperature before slicing.
Why did my walnut loaf cake sink in the middle?
The most common cause is underbaking. The recipe bakes at 325°F (160°C) for about 60 minutes — start checking with a skewer at the 50-minute mark, but the cake is only done when the skewer comes out clean. Opening the oven door early, or overmixing after adding the flour, can also cause the center to sink. If the top browns too quickly before the center is set, cover loosely with foil and continue baking.
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Walnut Loaf Cake
- Total Time: 75 minutes
- Yield: Serves 10 1x
Description
A moist vanilla walnut loaf cake,
perfect for afternoon tea or a snack.
Ingredients
- 1 3/4 cups (200 g) walnuts, shelled and roasted
- 1/2 cup (125 g) salted butter, softened
- 1 cup (237 ml) caster sugar
- 1 3/4 cups (210 g) plain flour
- 1 tsp (5 g) baking powder
- 2 large eggs
- 2 tbsp plain yogurt
- 1 tsp vanilla essence
Instructions
- Prepare the Loaf Pan
- Grease a loaf pan and line it with parchment paper for easy removal.
- Preheat the Oven
- Preheat your oven to 325°F (160°C).
- Prepare the Walnuts
- Using a food processor or a pestle and mortar, crush the walnuts until they are coarsely ground.
- Cream Butter and Sugar
- In a mixing bowl, cream together the softened butter and caster sugar until the mixture is light and fluffy.
- Add Eggs
- Beat in the eggs one at a time, making sure each is well incorporated before adding the next.
- Incorporate Dry Ingredients
- Sift together the flour and baking powder. Gradually add to the creamed mixture, mixing until just combined.
- Add Final Ingredients
- Stir in the vanilla essence and yogurt, then fold in the crushed walnuts.
- Fill the Loaf Pan
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
- Bake
- Bake for about 60 minutes, or until a skewer inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil.
- Cool and Serve
- Allow the loaf to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: American
Thank you for this simple recipie. it saved my day.
I made this cake yesterday and like everyone else who has commented, it took twice the time, in fact even a little longer, until it was cooked properly in the middle. The cake itself is absolutely delicious.
Great!!!!!!!!!!!
What dimensions is the loaf pan?
I tried this as it’s one of my favourites. I baked for 30 mins but nowhere near long enough. So I tried for a further 10 mins looked fine but dark on the outside so had to get it out as I didn’t want to ruin it. As soon as I took it out it sank. None of my bakes have sunk I’m so disappointed!
It’s nice but way too rich and sweet,
This was delicious, and really easy to make. As others have said, it took an hour to bake… after half an hour it was wobbly!
I would try right now, but too late learn grams VS ounces.
Can you tell me what size loaf tin did you use? I only have one 3lb loaf tin at home!
My Auntie Rene used to make me a Walnut Loaf when I was a child but I never got the recipe from her so I’ve been looking for ages and this recipe seems to fit the bill. Sadly she is no longer with us but I’m going to make it and see how near to hers it is. My Mum would spread butter on it so that will be the test???
It definitely needed 60 mins to bake, but was utterly delicious.
Baking time has been adjusted accordingly. Thank you for your comment!
I tried this for my father in law for fathers day in no way at all would this cake be ready after 30 miss I opened the oven and the middle sunk right down not wanted to be defeated I tried again as it a promised cake that he loves just tried it again checked it after 50 mins and the middle was completely sunken again so annoyed
Turned out lovely, only thing is it took double the time – 60 minutes to cook, after 30 mins it was nowhere near ready!
Baking time has been adjusted accordingly. Thank you for your comment!
Yummy walnut cake!!
Official Honest Cooking comment here: this recipe has been a favorite of ours since it was first published 10 years ago – but it does seem like a lot of folks are experiencing the cooking time suggestion as too short. We REALLY appreciate the feedback and have re-tested the recipe recently. Because of that, we have updated the recipe instructions to reflect a longer cook time with a lower temperature for a loaf pan.
However, if you use a round cake pan, the baking time should still be 30-40 minutes max.
Where is the indication of pan size?
Hi Kim!
A standard 9×5-inch loaf pan will work perfectly for this.
Best
Kalle
Is there any chance that the butter measurement should be 1/2 a cup or 1 stick? 2 sticks seems high according to baking ratios. Also, 1t of baking powder per cup of flour.
Hi Kim,
Thank you for your question. It is 2 sticks of butter for this recipe – yup, it’s a lot, but it’s also a delicious cake. As for the baking powder, this uses more than a normal recipe – partially to counter the weight of the walnuts.
Cheers
Kalle