If you love a moist, nutty crumb, ribbons of salted caramel, and a silky chocolate finish, this Walnut–Caramel Cake with Chocolate is your new signature dessert. Think tender walnut sponge, baked with a hint of brown sugar, soaked with warm caramel, then finished with a mirror-shiny ganache. It slices like a dream and tastes like a fancy bakery cake—minus the fuss.
Why You’ll Love It
- Rich but balanced: Toasty walnuts, buttery caramel, and smooth dark chocolate in perfect harmony.
- Moist for days: A warm caramel soak keeps the crumb plush.
- Showstopper finish: Glossy ganache sets beautifully for clean, elegant slices.
- Make-ahead friendly: Each component can be prepared in advance.
Yield & Timing
- Yield: 12–14 slices (9-inch/23 cm round or 9×5-inch loaf; bundt instructions included)
- Prep: 25 minutes
- Bake: 45–55 minutes
- Cool/Finish: 60 minutes
- Total: ~2½ hours (mostly cooling)
Ingredients
Walnut Cake
- 1½ cups (200 g) toasted walnuts, finely chopped (plus a few extra for garnish)
- 1¾ cups (220 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 3 large eggs, room temp
- 1 tsp vanilla extract
- ½ cup (120 ml) buttermilk, room temp
- ½ cup (120 ml) plain Greek yogurt or sour cream
Salted Caramel (for soak + drizzle)
- ½ cup (100 g) granulated sugar
- 2 tbsp water
- 3 tbsp (45 g) unsalted butter, room temp
- ½ cup (120 ml) heavy cream, warm
- ½–¾ tsp flaky sea salt, to taste
Chocolate Ganache
- 6 oz (170 g) dark chocolate (55–70%), finely chopped
- ¾ cup (180 ml) heavy cream
- 1 tbsp (14 g) unsalted butter (gloss)
Optional garnish: extra chopped walnuts, a pinch of flaky salt, caramel threads.
Instructions
1) Toast & Prep
- Toast walnuts: 350°F (175°C) for 6–8 minutes until fragrant; cool, then chop.
- Pan & oven: Grease and line a 9-inch round (or loaf). For a bundt (10-cup), grease thoroughly and dust with finely ground walnuts or flour. Preheat to 350°F (175°C).
2) Mix the Walnut Batter
- Whisk flour, baking powder, baking soda, salt, and 1 cup (about 130 g) chopped walnuts.
- Beat butter + both sugars until fluffy (2–3 minutes).
- Beat in eggs, one at a time, then vanilla.
- On low, mix in dry ingredients alternating with buttermilk + yogurt (in 3 additions), ending with dry. Stop when just combined.
3) Bake
- Spread batter into pan; smooth top.
- Bake 45–55 minutes (bundt may take 50–60). A tester should come out with a few moist crumbs.
4) Make the Salted Caramel
- In a light-colored saucepan, combine sugar + water; cook over medium without stirring until amber.
- Off heat, whisk in butter, then warm cream (it will bubble).
- Return to low heat, whisk smooth; add salt to taste. Keep warm for soaking.
5) Soak the Cake
- Cool cake 10 minutes in pan. Poke holes with a skewer.
- Spoon ½ cup warm caramel over the surface (or over the inverted bundt). Let it soak 15–20 minutes.
- Turn out (if round/loaf, remove to rack); cool to room temp.
6) Glossy Chocolate Ganache
- Heat cream to a bare simmer; pour over chocolate in a bowl. Stand 2 minutes, then whisk from center until silky.
- Whisk in butter for shine. Let cool 8–10 minutes to thicken slightly.
7) Finish & Garnish
- Pour ganache over the center and let it drift to the edges.
- Drizzle with 2–3 tbsp remaining caramel.
- Sprinkle chopped walnuts and a pinch of flaky salt.
- Rest 20–30 minutes to set before slicing.
Pro Tips for Bakery Results
- Don’t overmix: Fold just until the flour disappears for a tender crumb.
- Warm caramel, warm cake: Ensures deep soak and maximum moisture.
- Ganache viscosity: Slightly thick is easier to control—cool it a few minutes longer if runny.
- Bundt success: Grease every crevice; wait the full 10 minutes before unmolding.
Variations & Twists
- Mocha Walnut: Add 1½ tsp espresso powder to the dry mix; finish with espresso-spiked ganache (swap 2 tbsp cream for hot coffee).
- Maple Caramel: Replace 2 tbsp sugar in caramel with real maple syrup; finish with maple flakes.
- Chocolate-Chunk Walnut: Fold ¾ cup mini chocolate chips into the batter.
- Layer Cake Version: Bake in two 8-inch rounds (25–30 minutes). Brush layers with caramel, fill with a thin swipe of ganache + chopped walnuts, then glaze the top.
Make-Ahead & Storage
- Cake (unfrosted): Wrap and keep at room temp 1 day or freeze up to 2 months.
- Caramel: Refrigerate 2 weeks; warm gently to pourable.
- Ganache: Keeps 3 days chilled; warm in short bursts to glaze consistency.
- Finished cake: Store covered at cool room temp 1 day, then refrigerate up to 4 days. Bring to room temp before serving.
Troubleshooting
- Ganache dull/gray? Chocolate overheated—next time, cooler cream; whisk gently.
- Caramel seized? Put back on low heat and whisk; add 1–2 tsp warm cream.
- Dry crumb? Cake overbaked or not soaked soon enough—aim for caramel soak within 10 minutes of baking.
Nutritional Info (Per Slice, 1/12)
Approx. 460–520 calories, 31 g fat, 45 g carbs, 7 g protein, ~240 mg sodium (varies by chocolate and caramel amount).
Serving Ideas
- Add a dollop of lightly sweetened whipped cream or a scoop of vanilla gelato.
- Finish plates with an extra caramel zigzag and a few walnut shards for crunch.
This Walnut–Caramel Cake with Chocolate is equal parts cozy and luxurious: nutty crumb, buttery caramel warmth, and a glossy chocolate cloak. Bake it for celebrations—or whenever you want a crowd-pleaser that looks stunning and tastes even better.