This is a traditional European yeasted bundt cake. Filled with walnuts and baked until perfection! With simple pantry ingredients that almost every household has and step-by-step instructions, this is a fool-proof recipe for a walnut bundt cake.
This walnut bundt cake is a perfect accompaniment to afternoon coffee or tea. Also, it's not super sweet.
What You'll Need to Make a Walnut Bundt Cake
Each ingredient is essential, and for the best results, do not make substitutions. For precise measurements, please look at the recipe card.
- All-Purpose Flour: Flour is the base of this recipe.
- Salt: Adds flavor.
- Granulated sugar: White granulated sugar sweetens the cake.
- Eggs: Use three room-temperature eggs.
- Unsalted butter: adds buttery flavor and acts as a binding material for all dry ingredients.
- Cocoa powder: adds flavor and beautiful color to the cake.
- add flavor and a little bit of crunch.
- Active dry yeast: an essential ingredient for lifting the cake.
- Warm milk: milk will help to "activate" the yeast.
In a small cup with warm milk, add active dry yeast, a little bit of all-purpose flour, and a little granulated sugar. Mix the ingredients and set the cup aside for 5-10 minutes. This step is crucial because if the yeast is bad or did not "activate," the cake won't rise.
In a mixer bowl, add flour, sugar, eggs, melted butter, and salt. Then add the mixture of warm milk with yeast to a mixing bowl. Start mixing all ingredients at the lowest speed. After a minute, increase the speed slightly. After all the ingredients are well combined, set aside for 30 minutes. The batter will be very thick.
Coat the entire inside of the pan with a thin but even layer of butter. Ensure that every piece is covered so that the batter won't stick. Then, add a few spoons of flour into the pan and then tilt and turn until all of the butter is covered with flour. Cut the walnuts into smaller pieces.
Preheat the oven to 390 Fahrenheit. Divide the batter in half. Add 2 tbsps of cocoa powder and fold with a spatula until well combined.
Add the first half of the batter until the bottom of the bundt pan is covered. Then add the chopped walnuts. Lastly, add the second half of the batter (with cocoa powder) and evenly spread.
Bake for 40 minutes. Remove from the oven and check the cake with a wooden skewer. It's probably going to be too soft (still unbaked on the inside). Bake for another 5-10 minutes on 370 Fahrenheit. Remove the cake from the oven and leave it on a wire rack for 15 minutes. To ensure that the cake is not going to stick to the pan edges, use a butter knife to loosen the edges, but make sure that you don't scrape the pan. Take a plate and put it on the top of the pan, reverse the cake on the plate. I usually transfer the cake to the wire rack.
I wanted to keep it simple with this cake, and I just sprinkled the powdered sugar on top.
I LOOOVE how this bundt cake turned out! This perfect round shape looks so pretty, and the cake tastes delicious. Enjoy!
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- 4 cups all purpose flour
- 1/2 teaspoon salt
- 3/4 cup granulated sugar, plus more for yeast
- 3 large room temperature eggs
- 1 cup and 2 tbsp unsalted butter, plus more for bundt pan
- 2 tbsp cocoa powder
- 1/2 cup chopped walnuts
- 0.6 cup warm milk
- 1.5 tsp active dry yeast
In a small cup with warm milk, add active dry yeast, a little bit of all-purpose flour, and a little granulated sugar. Mix the ingredients and set the cup aside for 5-10 minutes.
In a large mixing bowl, add flour, sugar, eggs, melted butter, and salt.
Add the mixture of warm milk with yeast to a mixing bowl.
At the lowest speed, start mixing all ingredients. After a minute, increase the speed slightly. Set aside to rest for 30 minutes.
Divide the batter in half. In one half, add 2 tbsp cocoa powder. Mix until combined.
Preheat the oven to 390 Fahrenheit and grease the bundt pan evenly with butter and add flour. Tilt and turn until the pan is evenly covered with flour.
Add the first half of the batter into the bundt pan until the bottom of the bundt pan is completely covered.
Add the chopped walnuts and then the second half of the batter (mixture with cocoa powder).
Bake for 40 minutes. Remove from the oven and check the cake with a wooden skewer. It's probably going to be too soft on the inside. If it is, bake for another 5-10 minutes at 370 Fahrenheit.
Remove the cake from the oven and leave it on a wire rack for 15 minutes.
Remove the cake from the bundt pan and leave it for another 5 minutes to cool down.
Sprinkle with powdered sugar. Enjoy!