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Classic Cake Recipes with a Modern Twist

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Home ยป Cakes ยป Walnut Cake With Brown Sugar Buttercream

Walnut Cake With Brown Sugar Buttercream

By Olivia, 25 Comments

This post may contain affiliate links. Please see my full Disclosure Policy for details.

Thisย toasted walnut cake with brown sugar buttercream is the perfect cake for the holidays.

Cake on a wooden background.

In typical Olivia fashion, this is not the first version of this Walnut Cake. If you’ve been reading along with Liv for Cake for a while, you’ll know that more often than not there is a fail of some sort or some self-imposed desire to redo things and make them perfect. There was an unplannedย twist (literally) with this walnut cake that wasย never intended to be there. Or, at least, wasn’t part of my original vision.

Close up of the texture on the side of the cake.

I had finished this cake, taken pics, cut into it, and then decided to use up the rest of the frosting and make rosettes on the top of it. I didn’t care what they looked like, I just did them quickly and haphazardly so I could move on with cleaning the giant disaster of a kitchen, not to mention my photography room.

So off I go, piping the rosettes and UGH, I frikken loved how it looked! Dammit. Did I mention I had already spent the better part of an hour taking pics AND ALREADY CUT OUT A SLICE OF THE CAKE? FML, seriously.

The cake just looked so much better that I had to go take pics again and attempt to “hide” the fact that there was a giant wedge of a cake slice missing from it. Stress life! As such, I could only get so many angles, but I still preferred it to the original.

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This is what the first version looked like:

Cake on a cake stand. Angled shot of the cake on a cake stand.

Still super pretty, right? Clean and simple. I really don’t mind it, but the rosettes just added a bit more pizzazz and really took the cake from pretty butย plain to something more stunning.

The rosettes are not my best work. I literally powered through them just to use up that frosting! Had I known I’d actually be taking pics of them, I would have made sure to finish the tops off a bit cleaner. Had I planned this all along, I might have even popped a half walnut piece on top of each rosette. Some ideas for you to try if you make this one!

Angled shot of the side of the cake.

I used a decorating combย for the sides of the cake. I’ve had this decorating comb for 7 years and I think this is the first time I’ve ever used it! I don’t know why… maybe because when I think of it I picture a grocery store cake? Not sure. At any rate, it was a crazy easy way to addย a pretty finish toย the side of the cake, and I will definitely be using it again.

Cake on a dark cake stand.

It’s a miracle that I was able to retake the photosย given that I’d cut a piece out already. You can kinda tell in one of the pics, but I’m hoping that’s only because I told you about it. Another lesson learned — rosettes make everything better.

A slice of cake on a plate

Decorating drama aside, let’s talk about how amazing this cake tastes! It is very unassuming — I get it, a walnut cake isn’t that exciting, but let me tell you: one slice won’t be enough! I added a hint of cinnamon to the cake, which pairs really well with the walnut. And that brown sugar Swiss meringue buttercream? That’s a keeper. I’ll be making that one again for sure!

Head on over to The Cake Blog for the recipe!

Photo collage

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November 16, 2016

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  1. Rachel Tyler says

    December 16, 2020 at 9:01 AM

    Hi Liv!
    Love all your recipes and excited to try this one and make my SECOND SMBC! It is not in my nature to change recipes but I do have a question, please tell me if it is crazy. I wondered about blending up walnuts into a powder and adding them to the cake, to make it more walnut-y. Probably got this idea because my favorite cookies are made this way. I wouldn’t want to mess up the texture of the cake though. Do you think I could get away with adding some walnut “powder” without messing it up?

    Thank you as always for your answers and your wonderful recipes & tips.

    Rachel

    Reply
    • Olivia says

      December 16, 2020 at 9:35 AM

      Hi Rachel! I have actually done this recently here! https://livforcake.com/honey-walnut-cake/ I would replace 1/2 cup AP flour in that recipe with 1/2 cup walnut flour. I wouldn’t add any more as the oil in from the walnuts will mess with things. Or, you could make the recipe I linked (it’s delicious) and swap 1/2 cup honey for an extra 1/2 cup sugar. Let me know what you try!

      Reply
      • Rachel Tyler says

        December 16, 2020 at 11:39 AM

        Oh my goodness! I didn’t see that recipe before but that is exactly what I want to do with the walnuts. Another question: Do you think I could replace the honey with maple syrup (in your Honey Walnut cake recipe) ? I still want to do this brown sugar SMBC and I feel like a maple walnut would pair a little better than a honey walnut…. ?

        Reply
        • Olivia says

          December 16, 2020 at 1:24 PM

          I think maple syrup should work fine as a replacement for the honey. Maple walnut would be SO good with the brown sugar SMBC. I might need to add that one to the list!

          Reply
          • Rachel says

            January 7, 2021 at 8:43 AM

            Me again!! I am finally making this cake – our family gathering was postponed.

            I just ground up my walnuts in the food processor and expected to get a fine powder but I got more of a walnut butter – so it is dense. Is this wrong?! Will this work? Thank you!!!

          • Olivia says

            January 7, 2021 at 4:27 PM

            Hi Rachel! Oh no! Nuts turn to butter so quickly in the food processor ๐Ÿ™ I hope it worked out the second time ๐Ÿ™‚

          • Rachel says

            January 7, 2021 at 8:46 AM

            Shoot! I am seeing now in your honey walnut cake recipe that you provide directions on how to NOT make it a walnut butter – oops! I will start over.

          • Rachel says

            January 13, 2021 at 10:44 AM

            Finally back to report! Second try at walnut powder worked out! The cake was delicious. I used your honey cake recipe but replaced honey with maple syrup. I made the brown sugar frosting from THIS recipe and added a bit of cinnamon. It was a hit! Also added maple glazed walnuts for decoration, those might have been the best part haha.
            But – another success at SMBC! Soooo gooooood! Thank you!!!

          • Olivia says

            January 14, 2021 at 3:00 PM

            Yay! So glad the second attempt worked well. Thanks for coming back with an update! I need to try your maple walnut combo because omg that sounds good! And yay for another successful SMBC!! Awesome ๐Ÿ˜€

  2. CS says

    November 16, 2019 at 5:39 AM

    Hunting high and low for the actual recipe… walnut cake is my favorite! Can you provide a link please.

    Reply
    • Olivia says

      November 18, 2019 at 9:26 AM

      Hi CS! There’s a link to the recipe at the ned of the post, but here you go! https://thecakeblog.com/2016/11/walnut-cake.html ๐Ÿ™‚

      Reply
  3. Joanne says

    November 23, 2018 at 12:35 PM

    Hi,
    I tried the walnut cake recipe and my cakes didnโ€™t rise. I added all the ingredients and cooked them just as the recipe said.

    Reply
    • Olivia says

      November 28, 2018 at 2:23 PM

      Hi Joanne! Did you check to make sure your baking powder isn’t expired?

      Reply
  4. virginia miers says

    October 24, 2018 at 8:18 AM

    I’d like to be on your mailing list.

    Thank You Virginia Miers

    Reply
    • Olivia says

      October 24, 2018 at 9:31 AM

      Hi Virginia! I have added you to my mailing list.

      Reply
  5. Priya Walchi Ampang Sangma says

    May 2, 2018 at 7:55 AM

    Hi Olivia, wow I just browsed through your beautiful amazing cake recipes…And I’m in aw!!! Seriously I’ve got to try one of your recipes in this month. Caramel apple cake looks amazing too….
    Keep on sharing your recipes…
    Kudos to you!!! ๐Ÿ‘๐Ÿค—

    Reply
    • Olivia says

      May 3, 2018 at 4:54 PM

      Thanks so much Priya for such a sweet comment!

      Reply
  6. Zeina Chalhoub says

    November 24, 2016 at 12:13 AM

    Olivia,
    I just discovered your blog, and i am trying this cake tomorrow. However, i never tried the swiss meringue before. Can we use a normal meringue instead? Thanks

    Reply
    • Olivia says

      November 24, 2016 at 8:17 AM

      Hi Zenia! A Swiss meringue is simply warming up with egg whites and sugar before whipping. I recommend not skipping this step!

      Reply
  7. Kristen Chidsey says

    November 18, 2016 at 4:34 AM

    This cake–WOW!!! The flavors in it are calling to me and I am not even a cake person!

    Reply
    • Olivia says

      November 18, 2016 at 8:22 AM

      Not a cake person?! What?? ๐Ÿ™‚ Thanks so much Kristen! ๐Ÿ™‚

      Reply
  8. [email protected] says

    November 17, 2016 at 10:16 PM

    Olivia, Your cakes are so amazing. But I bet you already know that. I can’t imagine how you ever have a cake “fail.” I’ve never had the urge to run out and buy a cake comb before but now … ๐Ÿ™‚ Needless to say, they always sound delicious too.

    Reply
    • Olivia says

      November 18, 2016 at 8:23 AM

      You are so sweet, thank you Laura!! The cake comb is a super easy way to finish off a cake. I don’t know why I don’t use it more often!

      Reply
  9. Tux | Brooklyn Homemaker says

    November 17, 2016 at 3:48 PM

    Wow wow wow!!!

    I absolutely think walnut cake is exciting! It looks gorgeous with the rosettes and without, and I HAVE to try this recipe one of these days.

    Reply
    • Olivia says

      November 17, 2016 at 5:50 PM

      Thanks Tux!! Walnuts never get their time in the spotlight, right?? Overshadowed by those fancy pecans during the holidays. I hope you like this one! ๐Ÿ™‚

      Reply
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