Simple Moist Chocolate Walnut Cake Recipe
If you’re searching for a dessert that feels like a warm hug on a plate, look no further than this Simple Moist Chocolate Walnut Cake Recipe. It blends rich cocoa with a tender crumb and the delightful crunch of walnuts in every bite, making it the perfect treat for both everyday indulgence and special occasions. This cake manages to be deeply chocolaty yet wonderfully moist, offering a comforting sweetness that invites you to savor each forkful. Whether you’re a chocolate lover or just want a reliable homemade cake recipe, this one’s about to become your new favorite.
Ingredients You’ll Need
To make this cake truly shine, you’ll use straightforward, pantry-friendly ingredients that each play an essential role. From the flour that creates structure to the cocoa powder providing depth of flavor, every component builds toward that luscious moistness and rich chocolate taste you crave.
- 1 1/2 cups all-purpose flour: Acts as the backbone of the cake, giving it structure and a tender crumb.
- 1 cup granulated sugar: Sweetens the cake while aiding in its moist texture.
- 1/2 cup unsweetened cocoa powder: Imparts that deep chocolate flavor you’re after without adding extra sweetness.
- 1 teaspoon baking powder: Helps the cake rise and stay light rather than dense.
- 1/2 teaspoon baking soda: Works alongside baking powder to ensure a perfect lift.
- 1/4 teaspoon salt: Balances and enhances the sweetness and chocolate flavor.
- 1/2 cup vegetable oil: Keeps the cake moist and tender throughout.
- 2 large eggs: Bind ingredients together and add richness.
- 1 teaspoon vanilla extract: Adds warmth and subtle fragrance that complements the chocolate.
- 1 cup buttermilk: Provides moisture and a slight tang to balance the sweetness.
- 1/2 cup hot water: Thins the batter for a delicate crumb and intensifies the chocolate.
- 1/2 cup chopped walnuts (optional): Brings a satisfying crunch and nutty contrast to the soft cake.
How to Make Simple Moist Chocolate Walnut Cake Recipe
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). While it’s warming up, grease and lightly flour an 8-inch round cake pan to ensure the cake releases easily once baked. Getting this step right sets you up for success from the start.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This ensures all the dry ingredients blend evenly, so your cake will have a consistent texture and flavor without any pockets of baking powder or cocoa clumps.
Step 3: Add the Wet Ingredients
Now, stir in the vegetable oil, eggs, and vanilla extract to the dry mixture. Mixing these together creates a smooth, glossy base before you add the liquids, helping to incorporate everything evenly.
Step 4: Incorporate the Buttermilk
Gradually pour in the buttermilk while continuing to mix. This ingredient adds tenderness and a subtle tang that balances the rich cocoa, enhancing the overall flavor and moistness of the cake.
Step 5: Add Hot Water for the Perfect Batter
Slowly stir in half a cup of hot water until the batter is thin and silky smooth. The hot water intensifies the cocoa’s flavor and helps create the moist crumb that defines this recipe.
Step 6: Fold in the Walnuts (Optional)
If you’re a fan of a little crunch, gently fold in the chopped walnuts. They add wonderful texture and a nutty nuance that pairs beautifully with chocolate.
Step 7: Pour and Bake
Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Baking times may vary slightly depending on your oven, so keep an eye toward the end.
Step 8: Cool the Cake
Once baked, allow the cake to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Cooling fully ensures the cake sets perfectly and is easier to slice.
Step 9: Ready to Serve
Enjoy this Simple Moist Chocolate Walnut Cake Recipe as is, sprinkled with powdered sugar, or dressed up with your favorite frosting. Either way, it’s always a crowd-pleaser.
How to Serve Simple Moist Chocolate Walnut Cake Recipe
Garnishes
Simple toppings can elevate your cake beautifully—try a light dusting of powdered sugar, a dollop of whipped cream, or even fresh berries for a fresh contrast. If you love indulgence, a drizzle of chocolate ganache adds an elegant shine and extra richness.
Side Dishes
Pair this cake with a scoop of vanilla ice cream or a cup of strong coffee or milk for a classic combo. For a special gathering, a fruit compote or lightly toasted nuts on the side can add an interesting contrast that complements the cake’s flavors.
Creative Ways to Present
For a celebration, slice the cake into squares and serve on decorative plates with a sprig of mint. You can also layer slices with frosting or fruit preserves to create a quick and stunning layered dessert. Let your creativity flow with presentation—it’s part of the joy!
Make Ahead and Storage
Storing Leftovers
To keep your Simple Moist Chocolate Walnut Cake Recipe fresh, store leftovers tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. This keeps the cake moist and flavorful without drying out.
Freezing
If you want to save some cake for later, freezing is a great option. Wrap the whole cake or individual slices in plastic wrap and then aluminum foil. Freeze for up to 2 months, then thaw in the fridge overnight before serving.
Reheating
When you’re ready to enjoy leftover cake, gently warm a slice in the microwave for about 15-20 seconds to revive that fresh-baked warmth. Avoid overheating as it can dry out the cake. A warm slice paired with ice cream is pure comfort.
FAQs
Can I use regular milk instead of buttermilk?
Yes, but to mimic buttermilk’s tang and acidity, add a tablespoon of lemon juice or vinegar to a cup of regular milk and let it sit for 5 to 10 minutes before using.
Are walnuts necessary in this Simple Moist Chocolate Walnut Cake Recipe?
No, walnuts are optional, but they add a lovely crunch and nutty flavor. If you’re not a fan or have allergies, you can simply leave them out without affecting the cake’s moistness.
Can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend, but check that your blend includes xanthan gum or a similar binder to keep the cake’s texture tender and moist.
How do I know when the cake is done?
Insert a toothpick or cake tester into the center of the cake; it should come out clean or with just a few moist crumbs. If there’s wet batter on the toothpick, the cake needs more time.
What frosting would pair well with this cake?
Chocolate ganache, cream cheese frosting, or even a simple dusting of powdered sugar work wonderfully. The cake’s moist texture means even minimal frosting tastes great.
Final Thoughts
This Simple Moist Chocolate Walnut Cake Recipe is a keeper that’s bound to become a staple in your baking rotation. It’s easy to make, effortlessly delicious, and full of those cozy flavors everyone loves. So why wait? Whip it up today and share the joy of homemade chocolate cake with your friends and family!
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Simple Moist Chocolate Walnut Cake Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
This Simple Moist Chocolate Walnut Cake is a rich and tender dessert perfect for any chocolate lover. Made with cocoa powder, buttermilk, and optional walnuts, this cake offers a delightful balance of chocolate flavor and moist texture. It’s easy to prepare and baked to perfection, making it an ideal treat for birthdays, gatherings, or everyday indulgence.
Ingredients
Dry 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
Wet Ingredients
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup hot water
Additional Ingredients
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to prevent sticking and ensure easy removal of the cake after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Add Wet Ingredients: Add the vegetable oil, eggs, and vanilla extract to the dry mixture. Mix thoroughly until the batter is smooth and well incorporated.
- Incorporate Buttermilk: Gradually pour in the buttermilk while mixing continuously to create a smooth, consistent batter without lumps.
- Stir in Hot Water: Add the hot water to the batter and stir gently until the batter thins out and becomes smooth, which helps achieve the moist texture.
- Add Walnuts: If using, fold in the chopped walnuts evenly throughout the batter for added crunch and flavor.
- Pour Batter into Pan: Transfer the batter into the prepared cake pan, smoothing the top with a spatula to ensure even baking.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool Cake: Allow the cake to cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely, preventing sogginess.
- Serve: Enjoy the cake plain, dusted with powdered sugar, or with your favorite frosting for extra indulgence.
Notes
- Ensure the buttermilk and eggs are at room temperature to achieve a better batter consistency.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 5 minutes.
- To make the cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
- For a richer flavor, consider lightly toasting the walnuts before folding them into the batter.
- Make sure not to overmix the batter once the flour is added to avoid a dense cake.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
