Sour Cream Walnut Cake
Submitted by Hu99me
Tender sour cream sheet cake with black walnut flavoring, topped with a quick-cook caramel frosting loaded with chopped nuts. One pan, one hour, and a frosting that comes together on the stovetop.
YIELD
12 servingsPREP
25 minCOOK
40 minREADY
65 minThis is a no-fuss sheet cake that punches above its weight, mostly thanks to what goes on top.
The cake itself is straightforward: sour cream keeps the crumb moist and tangy, and a touch of black walnut flavoring gives it a deep, earthy note that regular vanilla can’t match. It bakes in a single pan, no layering required.
But the speedy caramel nut frosting is the real draw. Brown sugar melted in butter, hit with cream, then thickened with powdered sugar and folded with chopped nuts. It’s rich, butterscotchy, and sets up just enough to hold its shape while staying soft enough to spread.
Pro Tips
- Stir the brown sugar and butter constantly over medium heat. Walk away for 30 seconds and it scorches.
- Make the frosting while the cake bakes so you can spread it while the frosting is still warm and pourable. It stiffens fast.
- If the frosting gets too thick, thin it with a few drops of cream at a time until it spreads easily.
- Black walnut flavoring is specific. Regular walnut extract or vanilla can substitute, but you’ll lose that distinctive woodsy depth.
Ingredients
Directions
Sift together flour, baking powder, soda and salt; set aside.
Cream together the butter and sugar.
Add well beaten eggs and sour cream.
Add flour mixture and mix by hand or electric mixer until well mixed.
Pour into 12 x 8 x 2 inch pan.
Bake 40 to 50 minutes in preheated 350℉ (180℃) oven.
Speedy Caramel Nut Frosting:
Melt butter or margarine in saucepan.
Add brown sugar; cook over medium heat for 2 minutes, stirring constantly.
Add light cream; continue stirring and bring to a boil.
Remove from heat; blend in icing sugar and chopped nuts; mix well.
Add vanilla. If necessary thin with cream a few drops at a time.
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