Walnut Cake

Walnut Cake


  • 1/2 cup vegetable oil
  • 1/2 cup castor sugar
  • 1/2 cup cinnamon infused Demerara sugar
  • 4 eggs
  • 1/2 teaspoon bourbon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 cup whole milk
  • 1/2 cup walnuts, roughly chopped


  • 1/2 cup whipped cream
  • 1/2 cup dulce de leche spread
  • 10-15 pretzels, to decorate


  • Pre-heat the oven to 180C. Brush a 9” cake pan with melted butter.
  • In a large bowl, combine oil and both the sugars.
  • Add eggs, one at a time and beat well after each addition.
  • Mix in the bourbon vanilla extract.
  • Add all purpose flour and baking powder in two additions, alternating with milk. Combine only until we’ll-combined. Do not over mix.
  • Fold in the walnuts.
  • Transfer the batter into the prepared cake pan and bake at 180C for 40-45 minutes or until a skewer inserted into the centre comes out clean.
  • To make the frosting, fold the dulce de leche in the whipped cream.
  • Once the walnut cake has cooled, cover generously with the frosting and decorate with pretzels
  • Recipe and Images Courtesy: Shivesh Bhatia (http://bakewithshivesh.com)
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