Buttermilk-Walnut Snack Cake with Praline Frosting

ButtermilkWalnut Snack Cake with Praline Frosting
I am one of those people who enjoys a mid-afternoon sweet snack with coffee. The cravings for something sugary seem to hit about the three o’clock hour. I try so hard to be good but I’ve stopped fighting it. I figure the penalty is about 100 lunges or something like that. I’m over it. I swear I only take a few bites. I indulge in my sweet treat with French pressed black coffee I make at home. It all keeps me going until at least happy hour

I have always been nuts about nuts in my desserts. I love the texture and complexity they bring to the table. And walnuts are by far my absolute favorite.

This cake combines the perfect level of sweetness with the pleasantly bitter flavor of the walnuts. And let’s not mention the frosting, adding a whole other layer of yummy.  

ButtermilkWalnut Snack Cake with Praline Frosting  Perfect with Coffee
Perfect for entertaining or just to have around…even though it’s dangerous and addicting. But you knew that just by looking at it.

Print Recipe

Buttermilk-Walnut Snack Cake with Praline Frosting

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: Serves 12


For the cake:

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk (use Bulgarian if you can find it)
  • 1 cup chopped walnuts

For the frosting:

  • 1/2 cup packed light brown sugar
  • 1/4 cup plus 2 Tablespoons whole milk, divided
  • 2 Tablespoons butter
  • 1 Tablespoon light colored corn syrup
  • 1/4 teaspoon table salt
  • 2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped walnuts


  • Preheat oven to 350 degrees F. Grease and flour a 9 x 13 pan.
  • Lightly spoon flour into dry measuring cups and level with a knife. In a medium bowl combine flour, baking soda and salt, whisking until mixed.
  • Place butter and sugars in a mixing bowl and beat until light and fluffy, about 5 minutes. Add eggs and vanilla, mixing until just combined. Add flour alternately with buttermilk, ending with flour. Mix until just combined, do not overmix. Fold in walnuts and pour into prepared cake pan.
  • Bake for 28-32 minutes or until a toothpick inserted in the middles comes out clean. Cool completely on a wire rack.
  • For the frosting, place brown sugar, 1/4 cup milk, butter, corn syrup and salt in a saucepan over medium-high heat. Bring to a boil while stirring. Simmer for 2 minutes. Place mixture into a bowl with confectioners' sugar, remaining 2 Tablespoons of milk and vanilla. Beat for 2-3 minutes until slightly cooled and thick. Spread evenly over cake and sprinkle with walnuts.
  • Let frosting set before cutting the cake into squares.
ButtermilkWalnut Snack Cake with Praline Frosting  Breakfast or dessert
Just one piece is all you need.

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Post a Comment

11 Comments and 5 Replies

  1. This seems a perfect balance for a late afternoon snack.

  2. Mmm this sounds awesome!

  3. All you have to say is “praline” and I’m in! Delish!

  4. Joan 4

    Oh! My! Goodness! That sounds fantastic. I think I know what my stitching group is getting for dessert next week….except I have to do it with pecans ’cause one of the ‘girls’ is allergic to walnuts.

  5. KG 5

    That looks fantastic…especially the praline frosting!

  6. Kimberley 6

    Could this be made using a loaf pan – like a tea bread or a Bundt pan? Since there are only two of us I usually divide my treats, saving enough for a few days of eating fresh goodies and freezing the other half for another day when I crave something sweet but don’t want to bake. I find that tea bread style or bundt cakes are easy to divide and convenient to freeze. Any thoughts?

    Thank you

    • Cathy 7

      It’s hard to say since I’ve never done it, cooking times will be very different. But this cake freezes nicely when cut into squares.

  7. Ron 8

    I have made this cake twice and each time the frosting has not thickened up to look anywhere near the picture. I have followed the recipe as well as the times stated in the recipe and used a Mixmaster to beat the frosting. Unfortunately, both times it turned out the consistency of a soup not a frosting. What did I miss or do wrong?

    • Cathy 9

      Hmmm, that’s interesting. If I have a frosting that is not thickening I usually more confectioner’s sugar until I get it where I want to be and/or maybe a little time in the fridge may help. I’ve never has issue with this frosting so it’s hard to say what’s going on.

      • Ron 10

        Thanks for the reply…I will have my wife make the frosting and see if she has better results.

  8. Andrea 11

    I made this yesterday to bring to work. I didn’t have walnuts in the house so I used pecans. This is delicious! So moist and flavorful! Thank you!

  9. Marie Christopher 12

    Oh, my goodness gracious! Definitely added to my to-make list. We’re having a family reunion in October, and I’ll have to make a couple of these. Thanks!

  10. Dee 13

    This look delicious – can I use plain or vanilla yogurt in place of buttermilk???? I plan on making for a birthday this month. Thank you.

  11. Madonna 15

    I was over at movable feast. She made your cake. I thanked her, but she reminded me to thank you so I just wanted to thank you for making this cake. My sister used to make this for us when I was very young and the recipe was lost somewhere along the way. I am delighted to have found it. Thank you.


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