16 Nutty Cake Recipes for Nut Lovers

If you love cakes and nuts, you're in for a treat. Nuts can make cakes super delicious and exciting. They add a special crunch and flavor that everyone loves.

Do you like walnuts, pecans, or hazelnuts? Try our special cake recipes to find your new favorite nutty treat. You can explore 16 yummy cake recipes and discover a world of flavors with nuts.

1. Walnut Coffee Cake Recipe

Moist walnut coffee cake with a sweet crumb topping.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts
• 1/2 cup brown sugar

Instructions

1. Preheat oven to 350°F and grease a 9x13-inch baking dish.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat sugar and butter until light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla extract.
5. Gradually add flour mixture to wet ingredients, beating until just combined.
6. Stir in chopped walnuts.
7. Pour batter into prepared baking dish and smooth top.
8. In a small bowl, mix together brown sugar and 1/4 cup chopped walnuts for crumb topping.
9. Sprinkle crumb topping evenly over batter.
10. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
11. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

2. Pistachio Pudding Cake

Pistachio pudding cake is a moist and flavorful dessert with a lovely green hue.

Ingredients

• 1 package yellow cake mix
• 1 package instant pistachio pudding mix
• 1 cup sour cream
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• Chopped pistachios for garnish

Instructions

1. Preheat oven to 350°F and grease two 9-inch round cake pans.
2. In a large mixing bowl, combine cake mix, pudding mix, sour cream, oil, eggs, and vanilla extract.
3. Beat the mixture on medium speed for 2 minutes, until well combined.
4. Divide the batter evenly between the prepared pans and smooth the tops.
5. Bake for 30-35 minutes or until a tootck ihpinserted in the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
7. Once the cakes are cool, place one layer on a serving plate and top with the second layer.
8. Garnish with chopped pistachios and serve.

3. Hazelnut Chocolate Layer Cake

Rich, mocha-flavored cake filled with hazelnut and chocolate goodness.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsweetened cocoa powder
• 1 cup whole milk, at room temperature
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup chopped hazelnuts
• 1 cup semisweet chocolate chips

Instructions

1. Preheat the oven to 350°F (180°C) and grease three 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large mixing bowl, combine cocoa powder and milk, stirring until smooth.
4. Add eggs one at a time, whisking well after each addition, then whisk in vanilla extract.
5. Gradually add the dry ingredients to the chocolate mixture, whisking until just combined.
6. Fold in chopped hazelnuts and chocolate chips.
7. Divide the batter evenly among the prepared pans and smooth the tops.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
10. Once the cakes are cool, you can frost and assemble the layer cake.

4. Almond Cream Cake

Delicate almond cream cake with moist texture and rich flavor.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3 large eggs
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 2 teaspoons almond extract
• 1 cup heavy cream

Instructions

1. Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat the butter until creamy, then add eggs one at a time.
4. Add almond extract and mix well.
5. Gradually add the dry ingredients to the wet ingredients, beating until smooth.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
8. Remove from oven and let cool in pans for 10 minutes.
9. Transfer the cakes to a wire rack to cool completely.
10. Once the cakes are cool, whip the heavy cream until stiff peaks form.
11. Assemble the cake by placing one layer on a serving plate and spreading a layer of whipped cream on top.
12. Place the second layer on top and frost the entire cake with the remaining whipped cream.

5. Pecan Praline Cake

Moist and decadent cake filled with pecan praline flavors.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup pecan praline syrup
• 1 cup chopped pecans

Instructions

1. Preheat oven to 350°F and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat sugar and butter until light and fluffy.
4. Beat in eggs one at a time, followed by vanilla extract.
5. Gradually mix in the flour mixture, then stir in pecan praline syrup and chopped pecans.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

6. Walnut Carrot Cake

Moist walnut carrot cake with creamy frosting.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 2 cups grated carrots
• 1 cup chopped walnuts
• 1 teaspoon vanilla extract
• 1 cup cream cheese frosting

Instructions

1. Preheat oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in carrots, walnuts, and vanilla extract.
5. Gradually add flour mixture and mix until just combined.
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 35-40 minutes or until a toothpick inserted in center comes out clean.
8. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
9. Once cakes are cool, spread cream cheese frosting on top of one cake layer and place second layer on top.
10. Frost top and sides of cake with remaining frosting and serve.

7. Cinnamon Pecan Swirl Cake

Moist cake filled with cinnamon and pecans, topped with a sweet swirl.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons ground cinnamon
• 1 cup chopped pecans
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat sugar and butter until light and fluffy.
4. Beat in eggs one at a time, then stir in cinnamon and vanilla extract.
5. Gradually add flour mixture to wet ingredients, beating until just combined.
6. Stir in chopped pecans.
7. Pour batter into prepared cake pan and smooth top.
8. Use a knife or spatula to create a swirl design on top of the cake.
9. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

8. Maple Walnut Pound Cake

Rich and moist maple walnut pound cake with a hint of nutty flavor.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup pure maple syrup
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts

Instructions

1. Preheat oven to 325°F (165°C) and grease a 9x5-inch loaf pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, maple syrup, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in the chopped walnuts.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

9. Chocolate Hazelnut Torte

Rich, mocha-flavored torte filled with hazelnuts and dark chocolate.

Ingredients

• 1 1/2 cups hazelnuts
• 1 cup dark chocolate chips
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 2 teaspoons vanilla extract

Instructions

1. Preheat oven to 350°F and grease a 9-inch springform pan.
2. Grind hazelnuts in a food processor until coarsely chopped.
3. Melt chocolate chips in a double boiler or in the microwave in 30-second increments.
4. Whisk together flour, sugar, salt, and baking powder in a medium bowl.
5. Beat butter and eggs in a large bowl until light and fluffy.
6. Add vanilla extract and mix well.
7. Fold in flour mixture, then melted chocolate, and finally ground hazelnuts.
8. Pour batter into prepared pan and smooth top.
9. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
10. Let cool completely before serving.

10. Pistachio Rosewater Cake

Pistachio Rosewater Cake is a moist and aromatic dessert.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons rosewater
• 1 teaspoon pistachio extract
• 1 cup chopped pistachios

Instructions

1. Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Beat in rosewater and pistachio extract.
6. Gradually add the flour mixture to the butter mixture, beating until just combined.
7. Stir in chopped pistachios.
8. Divide the batter evenly between the prepared pans and smooth the tops.
9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
10. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

11. Caramel Pecan Cake

Indulge in a moist caramel pecan cake with a crunchy pecan praline topping.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup heavy cream
• 1 cup chopped pecans
• 1 cup caramel sauce

Instructions

1. Preheat the oven to 350°F and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the butter atnd sugar until ligh and fluffy.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with the heavy cream, beginning and ending with the flour mixture.
6. Stir in the chopped pecans.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
10. Drizzle the caramel sauce over the cooled cakes and sprinkle with additional chopped pecans, if desired.

12. Hazelnut Espresso Cake

Rich, mocha-flavored cake with hazelnut crunch.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk
• 1/2 cup hazelnuts, chopped
• 2 tablespoons instant espresso powder

Instructions

1. Preheat oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, and vanilla extract.
4. Add flour mixture to the large bowl, alternating with milk, beginning and ending with flour mixture.
5. Stir in chopped hazelnuts and espresso powder.
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
8. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

13. Almond Cake With Strawberry Buttercream

Almond cake with strawberry buttercream is a moist and flavorful dessert.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 2 large eggs
• 1 teaspoon almond extract
• 1 cup sliced strawberries
• 1 cup strawberry buttercream frosting

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, milk, eggs, and almond extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
8. Once the cakes are cool, place one layer on a serving plate and spread a layer of strawberry buttercream frosting on top.
9. Arrange sliced strawberries on top of the frosting.
10. Place the second cake layer on top and frost the entire cake with the remaining strawberry buttercream frosting.

14. Walnut and Fig Cake

A moist and flavorful cake filled with walnuts and figs.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 2 large eggs
• 1 cup chopped walnuts
• 1 cup chopped dried figs
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in the chopped walnuts and figs.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

15. Pecan Pie Cake

Moist and nutty, this Pecan Pie Cake combines the best of both worlds in a rich dessert.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pecan halves

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the sugar and butter until light and fluffy.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. Gradually mix in the flour mixture until just combined.
6. Fold in the pecan halves.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
10. Once the cakes are cool, you can frost and decorate as desired.

16. Hazelnut and Chocolate Chip Cake

Rich hazelnut and dark chocolate chip cake perfect for any occasion.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup hazelnuts, chopped
• 1 cup dark chocolate chips

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. Gradually mix in the flour mixture until just combined.
6. Stir in the chopped hazelnuts and dark chocolate chips.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
10. Once the cakes are cool, they can be frosted and decorated as desired.

Conclusion

You'll go nuts for these recipes! Just like a squirrel storing nuts for winter, you'll want to stash these 16 decadent cakes away for special occasions. With each bite, you'll uncover a treasure trove of flavors, from walnut to hazelnut, that will leave you craving more - and like a favorite nut, they'll be hard to crack and forget.