Pumpkin Spice Walnut Cake Recipe

Name: Pumpkin Spice Walnut Cake
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: Serves 1 or more
Ingredients: 2 cups all-purpose flour; 1 1/2 cups chopped walnuts; 1 teaspoon baking powder; 2 teaspoons baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 1 1/4 cups unsalted butter; 1/2 cup vegetable shortening; 2 cups granulated sugar, 2 cups powdered sugar; 1 teaspoon vanilla extract; 4 large eggs; 1 cup buttermilk; 1 (15 ounce) can pumpkin puree; 8 ounces cream cheese; 1 tablespoon heavy cream

Indulge in the warm, comforting flavors of autumn with this delicious Pumpkin Spice Walnut Cake! This recipe, adapted from a beloved country home recipe, features a moist and spiced cake studded with crunchy walnuts, topped with a creamy cream cheese frosting. Perfect for fall gatherings or a cozy night in, this recipe is easy to follow and delivers exceptional results. We've simplified the instructions and included helpful tips for measuring and substitutions.

Prep Time 30 mins

Cook Time 45 mins

Calories 240.6 kcal

Protein 7g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pumpkin Spice Walnut Cake

2 cups all-purpose flour
1 1/2 cups chopped walnuts
1 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 1/4 cups unsalted butter
1/2 cup vegetable shortening
2 cups granulated sugar, 2 cups powdered sugar
1 teaspoon vanilla extract
4 large eggs
1 cup buttermilk
1 (15 ounce) can pumpkin puree
8 ounces cream cheese
1 tablespoon heavy cream

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How to Make Pumpkin Spice Walnut Cake

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, 1/2 teaspoon salt, and 1 1/2 cups chopped walnuts.
In a separate bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1/2 cup vegetable shortening until light and fluffy.
Gradually add 2 cups granulated sugar and 1 teaspoon vanilla extract; beat until well combined.
Beat in 4 large eggs, one at a time, mixing well after each addition.
In a liquid measuring cup, combine 1 cup buttermilk (or 1 cup milk + 2 tablespoons white vinegar) and 1 (15 ounce) can pumpkin puree. Stir to combine.
Gradually add the dry ingredients and the wet ingredients to the creamed butter mixture, alternating between the two and beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.
Pour batter evenly into the prepared pans.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cakes cool in the pans for 10 minutes before inverting onto wire racks to cool completely.
While cakes cool, prepare the frosting:
In a mixing bowl, beat together 8 ounces cream cheese (softened), 2 cups powdered sugar, 4 tablespoons (1/2 stick) unsalted butter (softened), and 1 tablespoon heavy cream until smooth and creamy.
Once cakes are completely cool, frost the layers and enjoy!