You know that moment when you crave something chocolatey, but you’re also pretending to be slightly health-conscious because… nuts = protein, right? 😂 Yeah, same. That’s exactly how I stumbled on this beauty of a dessert—the Simple Moist Chocolate Walnut Cake. It’s chocolatey, moist, has that irresistible walnut crunch, and guess what? It doesn’t require any complicated steps, weird ingredients, or a pastry degree. Hallelujah.
If you’re here for a no-nonsense, decadent, totally worth-it chocolate cake that doesn’t make you cry in the kitchen—you’re in the right place. Let’s get baking.
Why This Cake is a Total Winner
Let me ask you this: Have you ever baked a cake that made everyone go quiet after the first bite? Not because it’s bad (thank God), but because they’re too busy chewing in chocolate-induced bliss? That’s what this cake does.
Here’s why I keep making it (and why you probably will too):
- Super moist thanks to buttermilk (yep, the secret’s out).
- Loaded with chocolate flavor that doesn’t mess around.
- Crunchy toasted walnuts in every bite—texture goals unlocked.
- Easy to make – no fancy equipment needed. Seriously, just a couple bowls and a whisk.
Oh, and did I mention it works for everything? Birthdays, holidays, Tuesdays… you name it.
🧁 Ingredients You’ll Need for Simple Moist Chocolate Walnut Cake
Let’s keep this real: you probably already have most of these in your kitchen. No scavenger hunt required.
Dry Ingredients:
- 1 ¾ cups (220g) all-purpose flour
- ¾ cup (65g) unsweetened cocoa powder – the darker, the better IMO
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup chopped walnuts, toasted – don’t skip the toasting, trust me
Wet Ingredients:
- 1 cup (240ml) buttermilk – makes the cake ultra tender
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 1 ¾ cups (350g) granulated sugar
- 2 tsp vanilla extract
- ¾ cup (180ml) strong brewed coffee – brings out the chocolate flavor big time
FYI: You can swap the coffee with hot water if caffeine isn’t your thing, but you’ll miss out on that deep flavor boost. Your call 🙂
🔪 How to Make This Chocolate Walnut Masterpiece
Don’t worry—this isn’t one of those “14-step recipe sagas” that leaves you sweating and confused. Here’s the lowdown.
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan (or two 8-inch pans if you like layers). Set that aside while you vibe with the ingredients.
Step 2: Mix the Dry Stuff
In a big mixing bowl, whisk together:
- Flour
- Cocoa powder
- Baking powder & soda
- Salt
Toss in the toasted walnuts now too. Coating them with the dry mix keeps them from sinking to the bottom. Pro tip! 😉
Step 3: Mix the Wet Stuff
In another bowl, combine:
- Sugar
- Eggs
- Oil
- Buttermilk
- Vanilla
Whisk until it’s smooth and glossy. No need to overthink it—just get everything combined.
Step 4: Bring It All Together
Gradually add your wet mix into the dry mix, stirring gently. Once that’s mostly combined, pour in the hot coffee and stir until your batter is silky and lump-free.
Heads-up: the batter will be a bit thin. Totally normal. Don’t freak out.
Step 5: Bake It
Pour the batter into your prepped pan and bake for 35–40 minutes, or until a toothpick comes out with just a few moist crumbs. Don’t overbake—dry cake = broken hearts.
Cool it in the pan for 10 minutes, then move it to a wire rack. Try not to poke it every 5 minutes. (Yes, I see you.)
🧈 Optional Frosting Ideas (Because Why Not)
This cake honestly doesn’t need frosting—it’s that good. But if you’re feeling fancy (or just extra hungry), try these:
Chocolate Ganache Drizzle
- 1 cup dark chocolate chips
- ½ cup heavy cream
Heat and stir until smooth, then pour over your cooled cake.
Cream Cheese Frosting
- 8 oz cream cheese
- ¼ cup butter
- 1 ½ cups powdered sugar
- 1 tsp vanilla
Cream it all together and slather it on.
Ever tried frosting only half the cake so you can say it’s “not that sweet”? Yeah, me too. 😅
🍽️ Serving & Storing Tips
Best Ways to Serve:
- Warm with vanilla ice cream (don’t skip this—it’s chef’s kiss)
- Cold from the fridge with a cup of coffee
- As a midnight snack when nobody’s watching (zero judgment)
How to Store:
- Room temp: Covered, it’ll stay fresh for up to 3 days.
- Fridge: Up to a week, but bring it to room temp before serving.
- Freezer: Wrap tightly and freeze for up to 2 months. Perfect for those “emergency chocolate” situations.
FAQs about Simple Moist Chocolate Walnut Cake
Can I skip the walnuts?
Sure, but then it’s just “moist chocolate cake,” which is still great—but less exciting IMO. You can sub in pecans, almonds, or even chocolate chips if nuts aren’t your thing.
What if I don’t have buttermilk?
Mix 1 cup milk with 1 tbsp vinegar or lemon juice, let it sit for 5 mins. Boom—DIY buttermilk.
Can I make this gluten-free?
Yes! Just sub with a good-quality gluten-free flour blend (1:1 ratio). Don’t forget to check your baking powder and other ingredients for hidden gluten too.
👀 Why This Cake Works (The Secret Science)
Here’s where the magic happens—aka the nerdy but cool part.
- Buttermilk reacts with baking soda = light, airy texture
- Oil (instead of butter) = super moist crumb that lasts for days
- Coffee deepens the cocoa flavor without tasting like actual coffee
- Toasted walnuts add crunch and a warm, nutty flavor that pairs beautifully with chocolate
Ever wondered why your cakes sometimes fall flat? It’s usually the leavening agents, overmixing, or underbaking. But this recipe keeps it pretty foolproof—even for first-timers.
Related Recipes
- Mini Chocolate Lava Bundt Cakes Recipe
- Easy Pineapple Cherry Dump Cake Recipe
- Butterscotch Cake with Caramel Icing Recipe
🧡 Final Thoughts about Simple Moist Chocolate Walnut Cake
So here we are: you, me, and this ridiculously easy chocolate walnut cake just waiting to happen. It’s rich, moist, and perfect for basically every occasion (even if the only occasion is “I want cake”).
Still on the fence? Let me ask you this:
Have you ever regretted baking a chocolate cake? Exactly. You haven’t.
Whether you top it with ganache, frost it like it’s a wedding cake, or just eat it warm with a spoon straight out of the pan (relatable), it’s gonna hit the spot.
Go make it. Then come back here and tell me how it turned out. Or don’t. I’ll just assume you’re too busy licking the plate clean 😉
Happy baking, my fellow cake lover. 🍫🧁
