Easy Walnut Cake Recipe

Easy Walnut Cake Recipe With Cream And Blueberries

You’ll love the delicious flavors of walnut cake adorned with fresh blueberries and clouds of cream. The recipe promises a harmonious blend of lightness and texture, perfect for any occasion.

Featuring a satisfying crunch and rich flavor, this walnut cake is the perfect fusion of textures and flavors.

With its airy, light consistency, the cake goes perfectly with creamy whipped cream and juicy blueberries.

You’re sure to impress guests or yourself with this recipe with its harmonious blend of ingredients, which will satisfy cravings and leave a lasting impression.

Walnut Cake with Cream and Blueberries Recipe

Walnut Cake Recipe

The subtle crunch of finely ground walnuts gives this walnut cake a heavenly lightness.

With whipped cream, luscious creaminess, and bright, juicy blueberries, every bite is a symphony of flavors. This exquisite dessert is sure to tantalize your taste buds.

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: 1 9-inch cake (approximately 8 servings)


  • 3 1/2 cups (10oz) walnuts
  • 2/3 cup (133g) sugar
  • 2 tsp baking powder
  • 6 eggs, separated
  • Cream, lightly whipped
  • Blueberries


  1. Preheat the oven to 325°F (163°C). Butter and flour a 9-inch springform cake pan, ensuring even coating to prevent sticking.
  2. In a food processor, pulse walnuts with a pinch of sugar until finely ground. Add baking powder and pulse again to combine, creating a nutty mixture that will infuse the cake with rich flavor and texture.
  3. Using a stand mixer fitted with the whisk attachment, beat the egg whites at high speed until soft peaks form, showcasing their airy consistency.
  4. In a separate bowl, beat the egg yolks and sugar until pale and thick, creating a creamy base for the cake. 
  5. Incorporate the finely ground walnuts into the mixture, gently blending to maintain the airy texture.
  6. Gradually add one-third of the beaten egg whites into the batter, gently stirring to incorporate without deflating the mixture. 
  7. Then, with a light hand, fold in the remaining egg whites until just combined, ensuring the batter remains fluffy and light.
  8. Transfer the batter into the prepared cake pan, spreading it evenly to achieve a uniform bake. 
  9. Place it in the preheated oven and bake for approximately 40 minutes, or until the cake turns golden brown and springs back lightly to the touch.
  10. Once baked, allow the cake to cool completely in the pan to retain its structure and prevent crumbling. Once cooled, carefully unmold the cake and transfer it to a serving platter.
  11. Cut the cake into wedges and serve each portion with a generous dollop of lightly whipped cream, creating a decadent contrast to the nutty sweetness of the cake. 
  12. Garnish with a handful of fresh blueberries, adding a burst of color and fruity freshness to each bite.

Enjoy the exquisite blend of flavors and textures as you indulge in this walnut cake with cream and blueberries, a true delight for the senses.

Frequently Asked Questions

1. Can I Substitute Walnuts With Other Nuts In This Recipe? 

While walnuts provide a distinct flavor and texture, you can experiment with other nuts like almonds or pecans for a different twist. However, note that it may alter the overall taste and texture of the cake.

2. Can I Use A Different Type Of Pan If I Don’t Have A Springform Cake Pan? 

Yes, you can use a regular cake pan lined with parchment paper or well-greased and floured to prevent sticking. Adjust the baking time accordingly and keep an eye on the cake to ensure even baking.

3. Is It Possible To Make This Cake Gluten-Free? 

Absolutely! Substitute gluten-free baking powder and ensure all ingredients, including the walnuts, are certified gluten-free. Additionally, use a gluten-free flour blend or almond flour for a gluten-free version of this cake.

4. Can I Make The Whipped Cream In Advance? 

Yes, you can prepare the whipped cream ahead of time and store it in the refrigerator. However, it’s best to lightly whip it again just before serving to ensure a fluffy texture.

5. How Should I Store Leftovers Of This Cake? 

Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. Make sure to cover it well to prevent it from drying out.

6. Can I Freeze This Cake? 

Yes, you can freeze the cake for up to 2-3 months. Wrap individual slices tightly in plastic wrap and place them in an airtight container or freezer bag. Thaw overnight in the refrigerator before serving.

7. What Can I Serve With This Cake Besides Whipped Cream And Blueberries? 

You can get creative with your toppings! Consider serving it with a drizzle of honey, a dusting of powdered sugar, or a scoop of vanilla ice cream for an extra indulgent treat.

8. Can I Add Any Other Flavors To The Cake Batter? 

Absolutely! You can experiment with adding spices like cinnamon or nutmeg for a warm, aromatic touch, or try incorporating a splash of vanilla extract for added depth of flavor.

9. How Can I Ensure My Cake Doesn’t Deflate When Folding In The Egg Whites? 

Be gentle and use a folding motion to incorporate the beaten egg whites into the batter. Avoid overmixing, as this can deflate the air bubbles and result in a denser cake.

10. Can I Make This Cake Ahead Of Time For A Special Occasion? 

Yes, you can bake the cake in advance and store it in an airtight container at room temperature for up to 1 day before serving. Decorate with whipped cream and blueberries just before serving for the freshest presentation.

This delectable recipe, courtesy of @Food&Wine, promises to elevate your dessert experience with its irresistible combination of flavors and textures.

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