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
Absolutely delicious! I served it with a scoop of homemade caramel ice cream and it was a dream. This recipe’s a keeper for sure.
I used this walnut loaf as a base for a more elaborate dessert with poached pears and mascarpone. It was a fantastic combination. Thanks for the inspiration!
This is one amazingly tasty cake, love this recipe!
I.made this a few years ago and as several comments say, 30m not nearly enough. 45m was borderline so I’m trying with 55m this time.
55 minutes is about right in my experience. I do 50 at 170C and tent foil loosely over the top after 30 minutes to stop the crust burning while the center finishes. A toothpick comes out clean at 50-55 consistently.
Fantastic!
My house smells devine, but as most previous comment s state it did not cook in 30 mins, mine totally hadn’t either I’ve put some foil over to try and stop it burning. Also I used cashews instead of walnuts hope it turns out ok after checking it so many times.
I made 1 loaf tin and a half loaf tin there is lots of mixture
EDIT: With the updated cook time, this turned out perfectly!
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 were 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.
foil tent over the top once it’s golden, usually around 25-30 minutes in. it finishes baking without the edges getting any darker. works for pound cakes generally, not just this one.
my friends said it was best they had tasted.
I found it to collapse initiallu, so tried self raising flour, so far so good, hasn’t collapsed.. Turned out perfect!
self raising flour is a smart fix if yours keeps sinking. the extra leavening helps the center set before the top crusts over.
It did sink a bit but was so delicious!
Cooking time was about 50 minutes in my new oven, end result was so tasty!
Super cake! I added a tablespoon of honey to reduce the sharpness of the sugar.
Can I bake this in a tube pan?
I make this cake for a real ‘cakey’. She reckons this is the finest cake recipe ever. You’ve made someone very happy!!
I made this and followed the directions to the letter. The loaf wasn’t cooked in the middle, it collapsed completely. I left it in the oven for 35 minutes. Made it 60 minutes and it turned out great.
35 minutes is way short for a loaf this size. Most loaf cakes like this need closer to an hour even if the printed time says less. The collapse was almost certainly the middle being underbaked — if it wobbles when you shake the pan, it’s not done.
Yup. I’ve made it 5 times now and it has to cook for 50/60 minutes but at 180 it tends to burn the edges so I lower the heat to 170. Recipe states 30 minutes, no way. Friends and I love e it though. Will try it with banana and less butter. Haven’t used the yoghurt since the first go because of the sloppy cake after 30 mins and the sunken centre.