This Black Walnut Cake is a flavorful and festive Christmas dessert that makes a beautiful centerpiece on any holiday table. Topped with sugared cranberries, fresh rosemary sprigs, and extra black walnuts, it’s both elegant and comforting.
Black Walnut Christmas Cake
It’s been a while since I shared a layer cake, so I brought out my baking pans to make this classic Black Walnut Cake dressed up for the holidays. Its warm, nutty flavor and simple decoration make it ideal for a Christmas celebration.
This cake is part of a collection of holiday desserts from the Tastes of the Seasons bloggers. Each recipe on the list is a tempting treat—choosing which to make will be the hard part. You’ll find those recipes linked later in this post.
For details about the holiday table styling shown in some of the photos, see the separate post I prepared about vintage-modern Christmas table decor.
But first, let’s talk about the star ingredient: black walnuts.
What Are Black Walnuts?
Black walnuts are different from the common walnut you usually find in stores. They have a stronger, earthier flavor that some describe as slightly anise-like. If you’re unsure, try a small taste—when baked into this cake the flavor becomes warm, slightly spicy, and very pleasant. They can be purchased online or at well-stocked grocery stores.
How to Make a Black Walnut Cake
This cake is made much like any classic layer cake with one important addition: finely chopped black walnuts folded into the batter. The process is straightforward and suitable for home bakers.
Begin by whisking together the dry ingredients in a bowl and set them aside. In a stand mixer, cream the butter, shortening, and sugar until light. Add the eggs one at a time, then stir in vanilla.
Add the dry ingredients to the creamed mixture in three additions, alternating with the buttermilk. Buttermilk adds a tender, rich crumb. Finally, fold in the chopped black walnuts.
I wanted a three-layer cake, so I lined three 9-inch round pans with parchment and greased them. The cakes bake in about 25–30 minutes, or until a toothpick inserted near the center comes out clean. Let them cool 8–10 minutes in the pans, then transfer to wire racks to cool completely.
Cream cheese frosting pairs wonderfully with the nutty cake. I used my usual cream cheese frosting recipe but omitted almond extract and swapped milk for eggnog for a subtle holiday note. You can use regular cream cheese frosting if you prefer.
After the layers are completely cool, level them if needed with a serrated knife. I spread about a cup of frosting between each layer and a thin, rustic layer over the outside to create a “naked” cake look—where some of the cake shows through the frosting. Use an offset spatula for easiest results.
One small tip from my experience: when stacking the layers, try to place them all the same way (top-side up or down) so caramelization lines between layers remain consistent. This only affects the internal appearance when sliced, not the taste.
To finish, decorate with extra black walnut pieces, small sprigs of rosemary, and sugared cranberries. Sugared cranberries are simple to prepare and add a bright, festive accent.
The result is a beautiful, approachable Christmas cake that requires minimal decorating skill but looks special on the holiday dessert table.
I wasn’t sure about black walnuts at first, but this cake won me over—it’s cozy, slightly spiced, and irresistibly tasty. I hope you enjoy making and sharing it this season.
Want more sweet holiday treats? Try these:
- Pink Velvet Yule Log
- Mini Skillet Cookie Cakes
- Chocolate Peanut Butter Pretzel Bars
- Spiked Chocolate Covered Cherries
- Mini Mason Jar Cheesecakes
- Cranberry Pecan Pie
With this cake on your table and a few batches of cookies, your holiday dessert spread will be ready for guests. Happy baking!
Black Walnut Christmas Cake Recipe:
Black Walnut Christmas Cake
Ingredients
- 3 3/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable shortening (Crisco)
- 2 cups sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups buttermilk
- 1 1/2 cups finely chopped black walnuts
- Sugared cranberries, extra black walnuts, and rosemary for garnish
- 1 batch cream cheese frosting (substitute eggnog for milk)
Instructions
- Preheat oven to 350°F. Line bottoms of three 9-inch round baking pans with parchment and spray with baking spray.
- Whisk together flour, baking soda, and salt; set aside.
- In a stand mixer bowl, cream butter, shortening, and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
- Add dry ingredients to the creamed mixture, alternating with buttermilk, beating until smooth. Fold in the walnuts.
- Divide batter evenly among prepared pans and bake 25–30 minutes, or until a toothpick inserted near the center comes out clean. Cool in pans 8–10 minutes, then transfer to wire racks to cool completely.
- Prepare cream cheese frosting, omitting almond extract and using eggnog instead of milk for a festive flavor.
- Level cakes if needed. Spread about 1 cup frosting between layers and a thin layer over the outside to create a rustic “naked” cake.
- Garnish with black walnut pieces, sugared cranberries, and rosemary sprigs.
Notes
* For the cream cheese frosting base, use your preferred recipe but replace the milk with eggnog and omit almond extract for a seasonal touch.
** The thin, semi-exposed frosting is a rustic “naked” cake style—perfect if you prefer a less formal finish.
*** Sugared cranberries add bright color and a festive crunch—great for decorating or garnishing other desserts and cocktails.
Nutrition
Calories: 415 kcal | Carbohydrates: 50 g | Protein: 8 g | Fat: 21 g | Sugar: 26 g
Recipe adapted from Taste of Home
Tastes of the Season Holiday Desserts:
Here are a few more holiday dessert ideas from the Tastes of the Season contributors, perfect for rounding out your holiday menu.