This easy Sour Cream Walnut Cake is soft, buttery, and filled with chopped walnuts. Sour cream gives the cake a tender crumb, while a simple powdered sugar and milk glaze adds a delicate sweetness without making the dessert too heavy.
It is an easy one-layer cake that requires simple ingredients and comes together without any complicated decorating. Serve it with coffee or tea, bring it to a holiday gathering, or enjoy a slice as a cozy afternoon treat.
Why You’ll Love This Walnut Cake
This sour cream walnut cake has quickly become a family favorite. Here’s why you’ll want to bake it again and again:
- Soft and tender texture
- Plenty of walnut flavor
- Simple everyday ingredients
- Easy one-layer preparation
- Delicate vanilla glaze
- Perfect with coffee or tea
Ingredients
For the Walnut Cake
- 7 tablespoons (100 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs, at room temperature
- ⅓ cup plus 1 tablespoon (100 g) full-fat sour cream
- 1 teaspoon cognac or brandy, optional
- 1 cup (about 115 g) finely chopped walnuts
- 1½ cups (180 g) all-purpose flour
- 1 teaspoon baking powder
For the White Glaze
- 1 cup (113 g) confectioners’ sugar, sifted
- 1½–2 tablespoons whole milk
- ½ teaspoon vanilla extract, optional
- Pinch of salt, optional
- Walnut halves for decorating, optional
Ingredient Notes
Sour cream: Full-fat sour cream gives the cake its soft, tender texture. Plain full-fat Greek yogurt can be used as a substitute.
Walnuts: Chop the walnuts finely so they are evenly distributed throughout the batter. For a deeper flavor, toast them briefly before chopping.
Cognac or brandy: This ingredient is optional. It adds a subtle aroma but can be omitted without changing the texture of the cake.
Confectioners’ sugar: Sifting the sugar helps create a smooth glaze without lumps.
Milk: Begin with a small amount and add more gradually. The glaze should be thick but pourable.
How to Make Sour Cream Walnut Cake
Follow these simple steps to make this sour cream walnut cake from scratch.
1. Prepare the Pan
Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Beat the Eggs and Sugar
Add the eggs and granulated sugar to a large mixing bowl. Beat with an electric mixer for 3–4 minutes, until the mixture becomes pale, thick, and fluffy.
3. Add the Butter and Sour Cream
Add the softened butter and sour cream. Mix on medium speed until mostly smooth and combined. Add the cognac or brandy, if using.
4. Add the Walnuts
Fold the finely chopped walnuts into the batter.
5. Add the Dry Ingredients
In a separate bowl, whisk together the flour and baking powder. Add the dry ingredients to the wet mixture and fold gently just until no dry streaks remain.
Avoid overmixing, as this can make the cake dense.
6. Bake
Transfer the batter to the prepared pan and smooth the surface.
Bake for 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few soft crumbs.
Allow the cake to cool in the pan for about 10 minutes. Transfer it to a wire rack and let it cool completely before adding the glaze.
How to Make the White Glaze
Place the sifted confectioners’ sugar in a small bowl. Add 1½ tablespoons of milk, the vanilla extract, and a small pinch of salt.
Whisk until smooth. If the glaze is too thick, add additional milk one teaspoon at a time. It should flow slowly from a spoon but should not be watery.
Pour the glaze over the completely cooled cake and gently spread it toward the edges. Decorate with walnut halves while the glaze is still wet.
Let the glaze set for 15–20 minutes before slicing.
Tips for the Best Walnut Cake
- Use room-temperature eggs, butter, and sour cream.
- Beat the eggs and sugar until noticeably pale and fluffy.
- Measure the flour using the spoon-and-level method.
- Fold in the flour only until the batter is combined.
- Check the cake after 20 minutes to avoid overbaking.
- Let the cake cool completely before glazing.
- Add milk to the glaze gradually—it becomes thin very quickly.
Glaze Consistency
For a thicker and whiter glaze, use approximately 1½ tablespoons of milk.
For a thinner, slightly translucent glaze like the one shown in the photos, use closer to 2 tablespoons.
If the glaze becomes too thin, whisk in more confectioners’ sugar. If it is too thick, add milk one teaspoon at a time.
Variations
Orange walnut cake: Add one teaspoon of finely grated orange zest to the batter.
Cinnamon walnut cake: Add ½ teaspoon of ground cinnamon with the flour.
Vanilla walnut cake: Add one teaspoon of vanilla extract to the batter.
Coffee glaze: Replace the milk with cooled brewed coffee or espresso.
Lemon glaze: Replace the milk with fresh lemon juice for a brighter flavor.
Serving Suggestions
Serve this glazed walnut cake with:
- Freshly brewed coffee
- Black tea
- Chai
- A glass of cold milk
- Fresh berries
- Lightly sweetened whipped cream
Easy Sour Cream Walnut Cake with Vanilla Glaze
Ingredients
Method
- Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Beat the eggs and granulated sugar with an electric mixer for 3–4 minutes, until pale, thick, and fluffy.
- Add the softened butter and sour cream. Mix on medium speed until combined. Mix in the cognac or brandy, if using.
- Fold in the chopped walnuts.
- In a separate bowl, whisk together the flour and baking powder. Fold the dry ingredients into the batter just until combined.
- Transfer the batter to the prepared pan and smooth the top.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer it to a wire rack. Allow it to cool completely.
- To make the glaze, whisk together the confectioners’ sugar, 1½ tablespoons of milk, vanilla, and salt.
- Add more milk one teaspoon at a time until the glaze is thick but pourable.
- Pour the glaze over the cooled cake. Decorate with walnut halves and let the glaze set for 15–20 minutes before slicing.
Notes
- Use 1½ tablespoons of milk for a thicker, whiter glaze.
- Use closer to 2 tablespoons for a thinner, slightly translucent glaze.
- Do not glaze a warm cake—the glaze may melt and soak into the surface.
- Store covered at room temperature for two days or refrigerated for up to five days.
- Freeze the unglazed cake for up to two months.
Storage
Store the cake in an airtight container at room temperature for up to two days.
For longer storage, refrigerate it for up to five days. Bring individual slices to room temperature before serving for the best texture.
Can You Freeze Walnut Cake?
Yes. For the best results, freeze the cake before adding the glaze.
Wrap the cooled cake or individual slices tightly in plastic wrap and place them in a freezer-safe container. Freeze for up to two months. Thaw at room temperature and add the fresh glaze before serving.
Frequently Asked Questions
Can I make this cake without a mixer?
Yes. Whisk the eggs and sugar vigorously until pale and slightly thickened. The texture may be a little less airy, but the cake will still taste delicious.
Why did my walnut cake turn out dense?
The batter may have been overmixed after adding the flour, or the eggs and sugar may not have been beaten long enough. Too much flour can also produce a dense cake.
Can I substitute Greek yogurt for sour cream?
Yes. Use the same amount of plain, full-fat Greek yogurt.
Can I omit the cognac?
Absolutely. It is included only for aroma and does not affect the cake’s structure.
Can I make the glaze without vanilla?
Yes. The basic glaze can be made with only confectioners’ sugar and milk.
Why is my glaze transparent?
The glaze may contain too much milk, or it may have been applied while the cake was still warm. Add more confectioners’ sugar for a whiter finish and always glaze a completely cooled cake.
Final Thoughts
This easy Sour Cream Walnut Cake combines a soft, buttery crumb with plenty of walnuts and a delicate white glaze. It is simple enough for an everyday dessert but beautiful enough to serve for holidays and special occasions.
Save this recipe for the next time you want an easy homemade cake to enjoy with coffee or tea.
If you love this sour cream walnut cake, you’ll also enjoy our Lemon Ginger Bundt Cake with Orange Glaze, another easy glazed cake that’s perfect for the holidays.