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
We had family over for brunch last weekend and this walnut loaf cake was a hit! Perfect with coffee. Everyone asked for the recipe.
Subbed pecans for the walnuts and it worked out pretty well! Would love to try this again with a nut mix next time.
Had fun making this for my birthday last weekend. Got rave reviews all around!
Haven’t baked in a while, but could not resist this one, and boy am I glad I didn’t! This is so good!
I approve of this cake. / Cake Man
I have made this like 50 times, I feel. Probably 100. Maybe 10. But it is always awesome.
I second everyone else’s five star reviews, this is pretty fantastic. So good.
Yup, new favorite recipe unlocked!
Moist, delicious. Might try with other nuts, as the walnut flavor can be an acquired taste.
Fabulous recipe, turned out so well!
I think I overbaked mine a little, but that’s not the recipes fault – my bad, I know my oven runs a little hotter than others. Great flavors and looked awesome!
Perfect result, so delicious, moist and lovely. Fantastic recipe, really thanks!
I loved it, turned out really well, moist and delicious.
Great recipe, I think it turned out really well tbh. I would probably have used a mix of nuts though.
This was my first time baking this and it was perfect at 60 minutes. The loaf came out beautifully golden and delicious. I’ll definitely be making this again!