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A close-up front view of a slice of sour cream walnut cake topped with vanilla glaze and a walnut, resting on a dark surface with the rest of the cake softly blurred in the background.

Easy Sour Cream Walnut Cake with Vanilla Glaze

A soft and tender sour cream walnut cake topped with a simple white powdered sugar glaze. An easy one-layer dessert for coffee, tea, holidays, and family gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling and Glazing Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Dessert
Cuisine: European
Calories: 375
Ingredients Method Notes

Ingredients
  

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
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

Method
 

  1. 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 granulated sugar with an electric mixer for 3–4 minutes, until pale, thick, and fluffy.
  3. Add the softened butter and sour cream. Mix on medium speed until combined. Mix in the cognac or brandy, if using.
  4. Fold in the chopped walnuts.
  5. In a separate bowl, whisk together the flour and baking powder. Fold the dry ingredients into the batter just until combined.
  6. Transfer the batter to the prepared pan and smooth the top.
  7. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the cake in the pan for 10 minutes, then transfer it to a wire rack. Allow it to cool completely.
  9. To make the glaze, whisk together the confectioners’ sugar, 1½ tablespoons of milk, vanilla, and salt.
  10. Add more milk one teaspoon at a time until the glaze is thick but pourable.
  11. 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.