If you’ve been on the lookout for a luscious, crowd-pleasing dessert that feels rich and indulgent without complicated fuss, then this Simple Moist Chocolate Walnut Cake Recipe is your new best friend. It’s wonderfully tender with just the right balance of deep chocolate flavor and nutty crunch from the walnuts. Whether it’s a cozy family get-together or a last-minute treat, this cake promises a perfectly moist crumb every time, making it irresistibly easy to love and share.
Ingredients You’ll Need
Gathering your ingredients is the delightful first step, and you’ll find this recipe relies on straightforward staples that combine to create a wonderfully moist, flavorful cake. Each ingredient plays a crucial role in building the texture, flavor, and richness you’ll crave.
- 1 1/2 cups all-purpose flour: The backbone that gives the cake structure and light crumb.
- 1 cup granulated sugar: Sweetens the cake and helps retain moisture for softness.
- 1/2 cup unsweetened cocoa powder: Delivers that rich chocolate depth and beautiful color.
- 1 teaspoon baking powder: Helps the cake rise and stay fluffy.
- 1/2 teaspoon baking soda: Works with the buttermilk to create a tender crumb.
- 1/4 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1/2 cup vegetable oil: Keeps the cake moist and adds richness without heaviness.
- 2 large eggs: Bind everything together and add structure.
- 1 teaspoon vanilla extract: Brings warmth and depth to the chocolate.
- 1 cup buttermilk: Reacts with the baking soda to make the cake fluffy and tender.
- 1/2 cup hot water: Makes the batter thin and smooth, intensifying the chocolate flavor.
- 1/2 cup chopped walnuts (optional): Adds a satisfying crunch and rich, nutty contrast.
How to Make Simple Moist Chocolate Walnut Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to prevent sticking and ensure a perfect release after baking. This upfront prep sets a smooth path for the rest of the process.
Step 2: Mix Your Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. This thorough blend ensures that your cake will rise evenly and have a consistent chocolate flavor that’s not lumpy or uneven.
Step 3: Combine Wet Ingredients
Add the vegetable oil, eggs, and vanilla extract to the dry mix and stir until everything is well combined. The oil will keep your cake tender, the eggs will bind the ingredients together, and the vanilla will elevate your chocolate with a subtle aroma.
Step 4: Add Buttermilk Gradually
Slowly pour in the buttermilk while stirring gently. The acidity of the buttermilk works magic with the baking soda, yielding a beautifully tender crumb. Mixing it gradually helps prevent clumps and keeps your batter smooth.
Step 5: Stir in Hot Water
Next, fold in the hot water carefully until your batter becomes thin and smooth. This step is key to concentrating the chocolate flavor while giving the cake its signature moist texture without heaviness.
Step 6: Fold in Walnuts
If you’re a fan of that extra crunch, fold the chopped walnuts into your batter now. They not only provide contrast in texture but bring a lovely nutty richness that perfectly complements the chocolate.
Step 7: Bake the Cake
Pour the batter into your prepared cake pan and slide it into the oven. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Keep an eye near the end, as perfect doneness means a moist crumb without being too wet.
Step 8: Cool and Remove from Pan
Let your cake cool in the pan for about 10 minutes—this resting period helps it firm up slightly, so it doesn’t break when you transfer it. Then, carefully move it to a wire rack to cool completely, ensuring even cooling and avoiding sogginess.
How to Serve Simple Moist Chocolate Walnut Cake Recipe
Garnishes
A light dusting of powdered sugar is a classic and effortless way to dress up this cake. For an extra touch, a swirl of whipped cream or a drizzle of melted dark chocolate makes it look and taste like a special occasion treat. Crushed walnuts on top add crunch and visual appeal.
Side Dishes
Pair this cake with vanilla ice cream or a scoop of coffee-flavored gelato for a fantastic dessert experience. Fresh berries or a simple raspberry sauce also complement the rich chocolate, adding a vibrant pop of color and a balancing tartness that brightens every bite.
Creative Ways to Present
Turn this delightfully simple cake into a layered masterpiece by slicing it horizontally and spreading creamy chocolate ganache or cream cheese frosting between the layers. For a rustic vibe, serve it alongside a warm cup of espresso and a few walnut halves on the side, perfect for an intimate gathering or afternoon treat.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Simple Moist Chocolate Walnut Cake Recipe tightly in plastic wrap or place it in an airtight container to keep it tender and fresh for up to 3 days at room temperature. This cake’s moisture makes it forgiving, so it stays delicious even a day or two later.
Freezing
This cake freezes beautifully! Wrap it well in plastic wrap and then in aluminum foil to prevent freezer burn. You can keep it frozen for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge or at room temperature for a few hours.
Reheating
If you prefer your cake slightly warm, pop individual slices in the microwave for about 15 seconds. This quick heat will revive the moist texture and make the chocolate aroma intensify, creating a cozy, fresh-from-the-oven feel.
FAQs
Can I make this cake without walnuts?
Absolutely! The walnuts are optional and can be omitted if you’re allergic or simply prefer a nut-free cake. The texture will still be moist and tender without them, so no worries at all.
Is buttermilk necessary for this recipe?
Buttermilk plays an important role in this recipe by tenderizing the crumb and reacting with the baking soda for rise. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using.
Can I use a different type of oil?
Vegetable oil is preferred for its neutral flavor, but you can substitute it with canola or light olive oil. Avoid using strong-flavored oils, so the chocolate taste remains the star.
How can I tell when the cake is done baking?
The best way is the trusty toothpick test—insert a toothpick into the center and if it comes out clean or with a few moist crumbs, it’s ready. If there’s wet batter on it, give the cake a few more minutes.
What frosting pairs best with this Simple Moist Chocolate Walnut Cake Recipe?
A classic chocolate buttercream, cream cheese frosting, or a simple dusting of powdered sugar all work wonderfully. For something lighter, a dollop of whipped cream or mascarpone complements the cake’s richness without overwhelming it.
Final Thoughts
This Simple Moist Chocolate Walnut Cake Recipe is truly one of those gems that never fail to impress, whether you’re baking for loved ones or treating yourself. Its tender crumb, rich chocolate flavor, and lovely walnut crunch create an unforgettable experience every time. Give it a try—you might just find your new favorite chocolate cake to cherish forever.
Print
Simple Moist Chocolate Walnut Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Simple Moist Chocolate Walnut Cake is a rich, tender, and perfectly balanced dessert that’s easy to make and delightful to enjoy. With a blend of cocoa, a hint of vanilla, and the crunch of chopped walnuts, this cake offers moist texture and deep chocolate flavor perfect for any occasion.
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
Add-ins
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease and flour an 8-inch round cake pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt to ensure even distribution of leavening agents and cocoa.
- Add Wet Ingredients: Add the vegetable oil, eggs, and vanilla extract to the dry mixture and mix until everything is well combined.
- Incorporate Buttermilk: Gradually pour in the buttermilk while mixing until the batter becomes smooth and free of lumps.
- Thin Batter with Hot Water: Stir in the hot water carefully until the batter is thin and smooth, which helps produce a moist texture.
- Add Walnuts: If using, gently fold in the chopped walnuts so they are evenly distributed throughout the batter.
- Pour Batter: Transfer the batter into the prepared cake pan, spreading it evenly.
- Bake: Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean, ensuring it’s fully cooked.
- Cool: Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely, preventing sogginess.
- Serve: Serve the cake as is, dusted with powdered sugar, or topped with your favorite frosting for extra indulgence.
Notes
- For a richer flavor, consider using dark cocoa powder instead of regular unsweetened cocoa powder.
- Ensure the hot water is not boiling hot when adding to the batter to prevent curdling.
- Make sure to grease and flour the pan thoroughly to avoid the cake sticking after baking.
- Walnuts are optional but add a lovely crunch; you can substitute with pecans or omit if preferred.
- This cake keeps well refrigerated for up to 4 days or frozen for up to 2 months.
