Home
Recipes
Boozey Cakes
Whiskey / Bourbon / Rye-Based Cocktails Cakes
Black Walnut Old Fashioned Recipe

Black Walnut Old Fashioned Recipe

Learn how to make this homemade Black Walnut Old Fashioned cake that perfectly captures the essence of the classic cocktail. This easy baking recipe combines bourbon-soaked walnuts, orange zest, and aromatic bitters for a sophisticated dessert that's guaranteed to impress at your next gathering.
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
55 mins
Serves:
1 cake (12 slices)
An overhead shot of a golden-brown bundt cake with deep ridges catching the warm afternoon light streaming through kitchen windows. The cake's glossy bourbon-orange glaze drips tantalizingly down the sides, pooling on a vintage cake stand. Close-up details reveal specks of toasted black walnuts and orange zest scattered throughout the moist crumb. A cross-section slice on a small plate shows the cake's tender interior, while garnishes of candied orange peel and whole black walnuts create visual interest. A cut crystal tumbler with an old fashioned cocktail sits blurred in the background, connecting the cake to its cocktail inspiration.

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">200g black walnuts, roughly chopped (plus extra for garnish)</li> <li class="ingredients-single-item">60ml bourbon whiskey</li> <li class="ingredients-single-item">225g unsalted butter, softened</li> <li class="ingredients-single-item">200g granulated sugar</li> <li class="ingredients-single-item">100g light brown sugar, packed</li> <li class="ingredients-single-item">4 large eggs, room temperature</li> <li class="ingredients-single-item">2 tsp vanilla extract</li> <li class="ingredients-single-item">Zest of 2 oranges</li> <li class="ingredients-single-item">300g all-purpose flour</li> <li class="ingredients-single-item">1 tsp baking powder</li> <li class="ingredients-single-item">1/2 tsp baking soda</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">1/4 tsp ground cinnamon</li> <li class="ingredients-single-item">240ml buttermilk, room temperature</li> <li class="ingredients-single-item">2 tsp Angostura bitters</li> <li class="ingredients-single-item">For the glaze: 150g powdered sugar</li> <li class="ingredients-single-item">For the glaze: 30ml bourbon whiskey</li> <li class="ingredients-single-item">For the glaze: 1 tbsp orange juice</li> <li class="ingredients-single-item">For the glaze: 1 tsp Angostura bitters</li> <li class="ingredients-single-item">For the glaze: 1/4 tsp salt</li> </ul>

Nutrition Facts (per serving)

🍽️ Serving Size:
🔥 Calories:
🥑 Fat:
🧈 Saturated Fat:
🍞 Carbohydrates:
🍭 Sugar:
🍗 Protein:
🫀 Cholesterol:
🧂 Sodium:

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">25cm (10-inch) bundt pan</li> <li class="equipment-single-item">Stand mixer with paddle attachment</li> <li class="equipment-single-item">Microplane zester</li> <li class="equipment-single-item">Baking sheet (for toasting nuts)</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 170°C. Spread the chopped black walnuts on a baking sheet and toast for 8-10 minutes until fragrant and slightly darkened, stirring halfway through. This toasting step is crucial as it intensifies the nutty flavor that defines this recipe. Allow to cool, then place in a bowl and pour 30ml of bourbon over them. Let soak for at least 30 minutes, stirring occasionally. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Prepare your bundt pan by thoroughly greasing every crevice with butter, then dusting with flour. Tap out any excess flour. A well-prepared pan ensures your cake releases cleanly after baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This pre-mixing ensures even distribution of leavening agents throughout your cake, preventing uneven rise. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> In the bowl of your stand mixer fitted with the paddle attachment, cream the softened butter for 2 minutes until smooth. Gradually add both sugars and beat on medium-high speed for 4-5 minutes until pale and fluffy. This extended creaming process incorporates air into the butter-sugar mixture, creating the foundation for a tender crumb. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract, orange zest, and 2 teaspoons of bitters, mixing until well combined. The slow addition of eggs maintains the emulsion and prevents curdling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry ingredients. Mix on low speed just until combined after each addition. This alternating method prevents gluten development, keeping your cake tender while properly hydrating the flour. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Fold in the bourbon-soaked walnuts (including any remaining bourbon liquid) using a rubber spatula. Pour the batter into the prepared bundt pan, smoothing the top with your spatula. Tap the pan firmly on the counter a few times to release any trapped air bubbles. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Bake at 170°C for 50-55 minutes, or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs. The cake will be golden brown and will have started to pull away slightly from the sides of the pan. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Allow the cake to cool in the pan for exactly 15 minutes - this timing is crucial. If removed too soon, it may fall apart; too late, and it might stick. Invert onto a wire rack and allow to cool completely before glazing. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> For the glaze, whisk together powdered sugar, remaining 30ml bourbon, orange juice, bitters, and salt until smooth. Adjust consistency if needed - it should be thick enough to coat the back of a spoon but still pourable. The alcohol will not be cooked out in this glaze, adding an authentic cocktail flavor. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Place the cooled cake on a serving plate with parchment paper tucked underneath the edges to catch drips. Pour the glaze evenly over the top, allowing it to drip dramatically down the sides. Garnish with additional toasted black walnuts and orange zest if desired. Let the glaze set for about 20 minutes before serving. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Black Walnut Old Fashioned Cake?

This boozy bundt cake features black walnuts, bourbon whiskey, orange zest, and Angostura bitters as its signature ingredients, along with standard cake components like butter, sugar, eggs, flour, and buttermilk. The glaze combines powdered sugar, more bourbon, orange juice and bitters.

How to cook Black Walnut Old Fashioned Cake at home?

Learn how to cook Black Walnut Old Fashioned Cake by first toasting black walnuts and soaking them in bourbon. Create a tender batter with buttermilk and aromatic bitters, then bake in a bundt pan at 170°C for about 55 minutes. The signature glaze, made with bourbon, orange juice and Angostura bitters, gives this cake its authentic cocktail flavour.

Can I substitute regular walnuts if I can't find black walnuts?

Yes, you can substitute regular walnuts, though black walnuts provide a more distinctive, intense flavour that perfectly complements the bourbon. If using regular walnuts, consider adding 1/4 teaspoon of walnut extract to the batter to enhance the nutty profile that makes this cake special.

How long does the bourbon flavour last in this cake?

The bourbon flavour remains prominent for about 3-4 days after baking. The cake itself stays moist for up to 5 days when stored in an airtight container at room temperature. The alcohol in the glaze never cooks off, maintaining that authentic cocktail essence throughout the cake's shelf life.

What's the best bourbon to use in a walnut cake with Old Fashioned flavours?

Choose a mid-range bourbon with caramel and vanilla notes like Buffalo Trace or Maker's Mark. Avoid overly smoky or peaty whiskies. The bourbon should complement the walnuts and orange without overpowering - budget bourbons can work well as the cake's other flavours will balance any harshness.

Want to try something else in ...

Whiskey / Bourbon / Rye-Based Cocktails Cakes

Try following recommended recipes

View all
An overhead shot of six Mint Julep Bourbon Cupcakes arranged on a vintage silver serving tray, with natural light illuminating their perfect domes topped with mint-green buttercream swirls. A cross-section view reveals the moist, bourbon-infused crumb inside one cupcake. Small fresh mint sprigs and crystallized mint leaves garnish each cupcake, while miniature silver julep cups containing bourbon and crushed ice sit strategically between the cupcakes. Scattered mint leaves and droplets of bourbon glaze create artistic accents across the polished silver surface, highlighting the dessert's elegant inspiration from the classic cocktail.
Boozey Cakes
Whiskey / Bourbon / Rye-Based Cocktails Cakes

Mint Julep Bourbon Cupcakes Recipe

These sophisticated Mint Julep Bourbon Cupcakes blend rich bourbon vanilla cake with refreshing mint buttercream, topped with a decadent bourbon glaze for an irresistible adult dessert experience.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
18 mins
Serves:
12 cupcakes
View recipe
No items found.
{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Black Walnut Old Fashioned Recipe", "image": ["https://cdn.prod.website-files.com/67f19ab882e7325b0d63c86a/6844b9ab7b88fb1bb422edd5_Leonardo_Phoenix_10_An_overhead_shot_of_a_goldenbrown_bundt_ca_0.jpeg"], "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2024-06-03", "description": "Learn how to make this homemade Black Walnut Old Fashioned cake that perfectly captures the essence of the classic cocktail. This easy baking recipe combines bourbon-soaked walnuts, orange zest, and aromatic bitters for a sophisticated dessert that's guaranteed to impress at your next gathering.", "prepTime": "PT25M", "cookTime": "PT55M", "totalTime": "PT1H20M", "keywords": "black walnut cake, bourbon cake, cocktail-inspired dessert, boozy dessert, walnut recipe", "recipeYield": "12", "recipeCategory": "Dessert", "recipeCuisine": "American", "nutrition": { "@type": "NutritionInformation", "calories": "385 calories", "carbohydrateContent": "39 g", "proteinContent": "6 g", "fatContent": "22 g", "saturatedFatContent": "9 g", "cholesterolContent": "85 mg", "sodiumContent": "210 mg", "sugarContent": "25 g", "servingSize": "1 serving" }, "recipeIngredient": [ "200g black walnuts, roughly chopped (plus extra for garnish)", "60ml bourbon whiskey", "225g unsalted butter, softened", "200g granulated sugar", "100g light brown sugar, packed", "4 large eggs, room temperature", "2 tsp vanilla extract", "Zest of 2 oranges", "300g all-purpose flour", "1 tsp baking powder", "1/2 tsp baking soda", "1/2 tsp salt", "1/4 tsp ground cinnamon", "240ml buttermilk, room temperature", "2 tsp Angostura bitters", "150g powdered sugar", "30ml bourbon whiskey", "1 tbsp orange juice", "1 tsp Angostura bitters", "1/4 tsp salt" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Toast walnuts", "text": "Preheat your oven to 170°C. Spread the chopped black walnuts on a baking sheet and toast for 8-10 minutes until fragrant and slightly darkened, stirring halfway through. This toasting step is crucial as it intensifies the nutty flavor that defines this recipe. Allow to cool, then place in a bowl and pour 30ml of bourbon over them. Let soak for at least 30 minutes, stirring occasionally." }, { "@type": "HowToStep", "name": "Prepare pan", "text": "Prepare your bundt pan by thoroughly greasing every crevice with butter, then dusting with flour. Tap out any excess flour. A well-prepared pan ensures your cake releases cleanly after baking." }, { "@type": "HowToStep", "name": "Mix dry ingredients", "text": "In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This pre-mixing ensures even distribution of leavening agents throughout your cake, preventing uneven rise." }, { "@type": "HowToStep", "name": "Cream butter and sugar", "text": "In the bowl of your stand mixer fitted with the paddle attachment, cream the softened butter for 2 minutes until smooth. Gradually add both sugars and beat on medium-high speed for 4-5 minutes until pale and fluffy. This extended creaming process incorporates air into the butter-sugar mixture, creating the foundation for a tender crumb." }, { "@type": "HowToStep", "name": "Add wet ingredients", "text": "Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract, orange zest, and 2 teaspoons of bitters, mixing until well combined. The slow addition of eggs maintains the emulsion and prevents curdling." }, { "@type": "HowToStep", "name": "Combine wet and dry", "text": "Add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry ingredients. Mix on low speed just until combined after each addition. This alternating method prevents gluten development, keeping your cake tender while properly hydrating the flour." }, { "@type": "HowToStep", "name": "Fold in walnuts", "text": "Fold in the bourbon-soaked walnuts (including any remaining bourbon liquid) using a rubber spatula. Pour the batter into the prepared bundt pan, smoothing the top with your spatula. Tap the pan firmly on the counter a few times to release any trapped air bubbles." }, { "@type": "HowToStep", "name": "Bake", "text": "Bake at 170°C for 50-55 minutes, or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs. The cake will be golden brown and will have started to pull away slightly from the sides of the pan." }, { "@type": "HowToStep", "name": "Cool", "text": "Allow the cake to cool in the pan for exactly 15 minutes - this timing is crucial. If removed too soon, it may fall apart; too late, and it might stick. Invert onto a wire rack and allow to cool completely before glazing." }, { "@type": "HowToStep", "name": "Make glaze", "text": "For the glaze, whisk together powdered sugar, remaining 30ml bourbon, orange juice, bitters, and salt until smooth. Adjust consistency if needed - it should be thick enough to coat the back of a spoon but still pourable. The alcohol will not be cooked out in this glaze, adding an authentic cocktail flavor." }, { "@type": "HowToStep", "name": "Glaze and serve", "text": "Place the cooled cake on a serving plate with parchment paper tucked underneath the edges to catch drips. Pour the glaze evenly over the top, allowing it to drip dramatically down the sides. Garnish with additional toasted black walnuts and orange zest if desired. Let the glaze set for about 20 minutes before serving." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Maria Santos", "datePublished": "2024-05-30", "reviewBody": "The perfect balance of booze and nuts! This cake was sophisticated yet approachable. The bourbon flavor came through beautifully without being overwhelming. Will definitely make again for the holidays!", "name": "Perfectly Balanced Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ravi Patel", "datePublished": "2024-05-25", "reviewBody": "Made this for my husband's birthday and it was a huge hit! The black walnuts are worth seeking out - they add such a distinctive flavor. The cake stayed moist for days, getting even better as the flavors melded.", "name": "Birthday Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Camille Dubois", "datePublished": "2024-05-22", "reviewBody": "Cocktail-inspired baking at its finest! The glaze really makes this special - don't skip the bitters! The cake itself has a wonderful texture and the orange zest brightens everything up. A sophisticated dessert that impressed my dinner guests.", "name": "Sophisticated Delight", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-05-18", "reviewBody": "This cake has an unexpectedly sophisticated flavor profile! The bourbon and black walnut combination creates something truly special. I appreciate the detailed instructions - my first bundt cake was a complete success thanks to these clear steps.", "name": "Complex and Delicious", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ingrid Johansson", "datePublished": "2024-05-15", "reviewBody": "Better than the actual drink! I was hesitant about the bitters in the glaze but it ties everything together perfectly. This cake looks impressive but isn't overly complicated to make. The toasted walnuts add such a wonderful depth of flavor.", "name": "Impressive Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/black-walnut-old-fashioned-recipe" }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Black Walnut Old Fashioned Cake?", "acceptedAnswer": { "@type": "Answer", "text": "This boozy bundt cake features black walnuts, bourbon whiskey, orange zest, and Angostura bitters as its signature ingredients, along with standard cake components like butter, sugar, eggs, flour, and buttermilk. The glaze combines powdered sugar, more bourbon, orange juice and bitters." } }, { "@type": "Question", "name": "How to cook Black Walnut Old Fashioned Cake at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Black Walnut Old Fashioned Cake by first toasting black walnuts and soaking them in bourbon. Create a tender batter with buttermilk and aromatic bitters, then bake in a bundt pan at 170°C for about 55 minutes. The signature glaze, made with bourbon, orange juice and Angostura bitters, gives this cake its authentic cocktail flavour." } }, { "@type": "Question", "name": "Can I substitute regular walnuts if I can't find black walnuts?", "acceptedAnswer": { "@type": "Answer", "text": "Yes, you can substitute regular walnuts, though black walnuts provide a more distinctive, intense flavour that perfectly complements the bourbon. If using regular walnuts, consider adding 1/4 teaspoon of walnut extract to the batter to enhance the nutty profile that makes this cake special." } }, { "@type": "Question", "name": "How long does the bourbon flavour last in this cake?", "acceptedAnswer": { "@type": "Answer", "text": "The bourbon flavour remains prominent for about 3-4 days after baking. The cake itself stays moist for up to 5 days when stored in an airtight container at room temperature. The alcohol in the glaze never cooks off, maintaining that authentic cocktail essence throughout the cake's shelf life." } }, { "@type": "Question", "name": "What's the best bourbon to use in a walnut cake with Old Fashioned flavours?", "acceptedAnswer": { "@type": "Answer", "text": "Choose a mid-range bourbon with caramel and vanilla notes like Buffalo Trace or Maker's Mark. Avoid overly smoky or peaty whiskies. The bourbon should complement the walnuts and orange without overpowering - budget bourbons can work well as the cake's other flavours will balance any harshness." } } ] }