We’ve always been huge fans of the Franklin Nut Cake Recipe, a timeless treat that blends crunchy nuts with a moist, flavorful base for an irresistible dessert. Originating from classic American baking traditions, it’s perfect for holidays or casual gatherings and brings a comforting warmth to any table.
In our kitchen, we love how simple yet satisfying this recipe is, offering a nutty twist that’ll have everyone asking for seconds. Whether you’re a baking novice or a pro, it’s an easy way to create something truly special.
Ingredients
In crafting our Franklin Nut Cake, we start by assembling these key ingredients, carefully selected to deliver the moist texture and nutty crunch that make this dessert a favorite for any occasion.
- All-purpose flour (2 cups, sifted): This forms the base of our batter, providing structure and a tender crumb.
- Granulated sugar (1 ½ cups): We use this for sweetness, dissolving it into the wet mixture to balance the nuts’ earthiness.
- Baking powder (2 teaspoons): Added next to help our cake rise, creating a light and airy result.
- Salt (½ teaspoon): This enhances flavors, bringing out the natural taste of the nuts and other components.
- Eggs (3 large, at room temperature): Beaten into the batter to add moisture and bind everything together.
- Unsalted butter (1 cup, melted and cooled): Incorporated for richness, giving the cake its signature moistness.
- Milk (1 cup, whole): Poured in to create a smooth batter consistency.
- Vanilla extract (1 teaspoon): Stirred for a subtle aroma that elevates the overall flavor profile.
- Chopped walnuts (2 cups, toasted and roughly chopped): These provide the star crunch, folded in last for that delightful texture in every bite.
Instructions
We guide you through preparing our irresistible Franklin Nut Cake with simple, precise steps that ensure a moist, nutty delight every time. Let’s dive into the process, building on the key ingredients we’ve outlined to create a cake that’s perfect for any occasion.
Prepare Ingredients
First, we gather and prep all the ingredients to set the stage for success. Start by measuring out 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking powder, and ½ teaspoon of salt into separate bowls for easy access. Next, crack 2 large eggs into a bowl and set them aside at room temperature to enhance their binding power.
Chop 1 cup of unsalted butter into small cubes and let it soften for about 30 minutes. Measure 1 cup of milk and 1 teaspoon of vanilla extract, combining them in a small container. Finally, roughly chop 1 ½ cups of walnuts to achieve that signature crunch—aim for pieces no larger than a pea for even distribution throughout the cake.
Mix the Batter
We combine the prepped ingredients to form a smooth, aromatic batter that promises a tender crumb. In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture turns light and fluffy—about 3 to 4 minutes for optimal aeration.
Add the eggs one at a time, beating well after each addition to incorporate air and create a rich base. Gradually sift in the all-purpose flour, baking powder, and salt, alternating with the milk and vanilla extract mixture. Stir gently with a spatula until everything blends into a thick, glossy batter with a subtle nutty aroma from the walnuts—fold in the chopped walnuts last to maintain their texture.
Bake the Cake
With the batter ready, we transfer it to the oven for that golden, irresistible bake. Preheat your oven to 350°F and grease a 9-inch round cake pan with butter or cooking spray to prevent sticking.
Pour the batter evenly into the prepared pan, smoothing the top with a spatula for an even rise. Bake in the center of the oven for 40 to 45 minutes or until a toothpick inserted in the center comes out clean—watch for a deep golden-brown crust that signals a perfectly moist interior. The aroma of toasting walnuts will fill your kitchen, hinting at the delicious treat to come.
Cool and Assemble
Once baked, we let the cake cool to lock in flavors and achieve the ideal texture. Remove the pan from the oven and let it cool on a wire rack for 10 minutes before gently inverting the cake onto the rack to cool completely—about 1 hour—to prevent it from becoming soggy.
For assembly, if desired, dust the cooled cake with powdered sugar or drizzle with a simple glaze made from 1 cup of powdered sugar mixed with 2 tablespoons of milk for added sweetness. Slice and serve to enjoy the moist base contrasted with the crunchy nuts, creating a harmonious bite that’s sure to impress.
Equipment Needed
To prepare our delicious Franklin Nut Cake, we gather the essential tools that ensure a smooth baking process. This list focuses on items used in sequence from prep to baking and cooling, helping us achieve that perfect moist texture and nutty crunch.
- Mixing Bowls: We start with two medium-sized mixing bowls—one for dry ingredients and one for wet—to keep our batter well-organized and prevent any lumps.
- Measuring Cups and Spoons: Accurate measurements are key for baking success; we use a set of dry measuring cups (for flour and sugar) and spoons (for baking powder and vanilla extract) to guarantee precision.
- Electric Mixer or Whisk: For creaming butter and sugar effectively, we recommend an electric mixer for speed, but a sturdy whisk works if we’re aiming for a hands-on approach.
- Baking Pan: A 9-inch round or loaf pan is ideal for our Franklin Nut Cake; we grease it well to ensure the cake releases easily and bakes evenly.
- Oven: Preheat to 350°F for optimal results; we rely on a reliable oven with accurate temperature control to achieve that golden-brown finish.
- Spatula: A rubber spatula helps us fold in chopped walnuts without overmixing, preserving the cake’s light texture.
- Cooling Rack: After baking, we use this to cool the cake evenly, preventing sogginess and allowing flavors to set perfectly.
By having these tools ready, we set ourselves up for a seamless experience in creating this crowd-pleasing treat.
Make-Ahead Instructions
As we continue from our step-by-step guide to baking the Franklin Nut Cake, let’s explore how to prepare this moist and nutty delight in advance. This approach allows us to simplify your baking routine especially for holidays or gatherings, ensuring the cake’s irresistible crunch and flavor remain intact.
Preparing the Batter Ahead
We recommend mixing the batter up to 24 hours in advance to save time on the day of your event. Start by following our earlier steps for creaming the butter and sugar, then incorporate the eggs, dry ingredients, and chopped walnuts as directed. Once combined, cover the bowl tightly with plastic wrap or transfer it to an airtight container. Store it in the refrigerator to prevent spoilage, and let it sit at room temperature for 30 minutes before baking to ensure even rising and a golden-brown finish.
Baking and Cooling in Advance
For the best results, bake the full cake as outlined in our instructions, then cool it completely on a wire rack. This Franklin Nut Cake can be prepared up to 2 days ahead. After baking, wrap the cooled cake tightly in plastic wrap followed by aluminum foil to lock in moisture and protect its nutty crunch. If you’re planning further ahead, consider freezing the cake at this stage for up to 3 months, which helps preserve its fresh-baked texture.
Storage Options
To maintain the cake’s sensory appeal—its tender crumb and walnut richness—here are our recommended storage methods. We’ve summarized the details in the table below for quick reference:
| Storage Method | Duration | Tips for Optimal Results |
|---|---|---|
| Refrigerator | Up to 2 days | Keep the cake in an airtight container to avoid drying; the moist base stays fresh, but bring it to room temperature before serving for the best nutty flavor. |
| Freezer | Up to 3 months | Wrap in multiple layers to prevent freezer burn; thaw overnight in the refrigerator to retain the cake’s signature crunch and aroma. |
Serving Tips for Make-Ahead Cakes
When you’re ready to serve, unthaw the Franklin Nut Cake slowly in the refrigerator if frozen, then let it reach room temperature for about 1 hour. Add optional toppings like a light dusting of powdered sugar or a simple glaze right before presenting to enhance its visual appeal and taste. This method ensures every slice delivers the same satisfying treat our recipe promises, making it effortless for us to impress guests.
Conclusion
We’ve loved sharing this Franklin Nut Cake recipe with you as it’s a timeless favorite that brings warmth to any occasion. It’s easy to master and always delivers that perfect nutty crunch we adore.
Baking it lets us create memorable moments so go ahead and try it yourself—your gatherings will thank you.
Frequently Asked Questions
What is Franklin Nut Cake?
Franklin Nut Cake is a simple, beloved dessert featuring crunchy walnuts in a moist base. It’s perfect for holidays or casual gatherings, appealing to bakers of all skill levels. This recipe combines easy ingredients for a satisfying treat that impresses guests with its nutty crunch and flavor.
What ingredients are needed for Franklin Nut Cake?
You’ll need all-purpose flour, granulated sugar, baking powder, salt, eggs, unsalted butter, milk, vanilla extract, and chopped walnuts. These ingredients create the cake’s moist texture and nutty crunch, ensuring a delicious result with basic pantry staples.
How do I make Franklin Nut Cake?
Start by prepping ingredients like measuring flour and softening butter. Cream butter and sugar, add eggs, then mix in dry ingredients and walnuts. Bake in a preheated 350°F oven until golden brown, about 30-40 minutes. Cool on a rack and add optional toppings like powdered sugar for extra appeal.
What equipment is required for Franklin Nut Cake?
You’ll need two medium mixing bowls, measuring cups and spoons, an electric mixer or whisk, a 9-inch pan, rubber spatula, and cooling rack. These tools ensure precise mixing and even baking, making the process smooth and efficient.
Can I make Franklin Nut Cake ahead of time?
Yes, prepare the batter up to 24 hours in advance and refrigerate it. Bake and cool the cake up to 2 days ahead, then store it wrapped tightly. For longer storage, freeze for up to 3 months, thawing slowly before serving to maintain moisture and freshness.
How should I store Franklin Nut Cake?
Store the cooled cake in an airtight container in the refrigerator for up to 5 days. For freezing, wrap tightly in plastic and foil, and it lasts up to 3 months. Thaw at room temperature and add toppings just before serving to keep it moist and flavorful.
What are some tips for serving Franklin Nut Cake?
Serve at room temperature for the best texture, dusted with powdered sugar or a simple glaze. Pair with coffee or tea for gatherings. If frozen, thaw slowly to preserve moisture, and slice just before serving to avoid drying out. This enhances its appeal and nutty taste.