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.
If you’re searching for additional cake recipes this summer, we suggest trying out the raspberry cake or the butterscotch rum cake. Both alternatives will leave a lasting impression and fulfill your craving for something sweet.
What You’ll Need to Make this Bundt Cake
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.
- Walnuts: Add flavor and a little bit of crunch. To learn more, read about walnuts’ health benefits and nutrition.
- Active dry yeast: An essential ingredient for lifting the cake.
- Warm milk: Milk will help to “activate” the yeast.
Equipment and Tools Needed
- Measuring cups and spoons
- Bundt pan
- A spatula
- A dusting wand
Step 1: 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 it did not “activate,” the cake won’t rise.
Step 2: 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.
Step 3: 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, tilt, and turn until all the butter is covered with flour.
Step 4: Cut the walnuts into smaller pieces.
Step 5: Preheat the oven to 390 Fahrenheit.
Step 6: Divide the batter in half. Add 2 tbsps of cocoa powder and fold with a spatula until well combined.
Step 7: Bake for 40 minutes. Remove from the oven and check the cake with a wooden skewer. It will probably be too soft (still unbaked on the inside). Bake for another 5-10 minutes at 370 Fahrenheit.
Step 8: Remove the cake from the oven and leave it on a wire rack for 15 minutes. To ensure that the cake will not 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.
Step 9: I wanted to keep it simple with this cake and 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!
Expert Tips and Tricks
- Activate the yeast: This is a crucial step. If you don’t activate the yeast or have too old yeast, the cake won’t rise. Follow my fool-proof step-by-step process for activating the yeast, and you will succeed every time.
- Grease the bundt pan: This is also an important step. Make sure to grease the bundt pan evenly. This will help with the easier removal of the cake from the pan.
Cut the cake into smaller pieces, store it in an air-tight container, and leave it on a counter at room temperature for two days.
More Dessert Recipes You’ll Love
- Mini Bundt Cakes
- Butterscotch Rum Cake
- Walnut Strudel
- Blackberry Lemon Bread
- Summer Raspberry Cake
- The Best Homemade Apple Pie
- Lemon Meringue Slice – Sampita
- Gurabije – Lard Cookies
- Walnut Cookies – Sape Recipe
- Vanillekipferl – Vanilla Crescent Cookies
Looking for other recipes like this? Try these:
Walnut Bundt Cake
- large bowl
- bundt cake pan
- wire cooling rack
- 4 cups all purpose flour
- ½ teaspoon salt
- ¾ cup granulated sugar
- 3 large eggs (room temperature)
- 18 tablespoon unsalted butter (plus more for coating the bundt pan)
- 2 tablespoon cocoa powder
- ½ cup chopped walnuts
- 0.6 cup warm milk
- 1 ½ teaspoon 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 tablespoon 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!