The Buttermilk-Walnut Snack Cake with Praline Frosting is a sweet, nutty indulgence with just the right balance of flavor—perfect for your afternoon coffee break.
Moist Buttermilk Walnut Snack Cake with Homemade Praline Frosting Recipe
I’m the kind of person who can’t resist a sweet snack with my afternoon coffee. Around three o’clock, the cravings hit hard, and honestly, I’ve stopped fighting them. Life’s too short to skip dessert, right? I tell myself it’s just a few bites (even if it’s not). I pair my treat with a cup of French-pressed black coffee I make at home, and it gets me through the day—at least until happy hour.
I’ve always had a thing for nuts in desserts—the texture, the flavor, the little bit of crunch. Walnuts, though? They’re my absolute favorite, hands down.
This cake hits all the right notes: just the right amount of sweetness balanced by the slightly bitter edge of walnuts. And the praline frosting? Let’s just say it’s the kind of finishing touch that makes it impossible to stop at one slice.
Perfect for entertaining or just to have around…even though it’s dangerous and addicting. But you knew that just by looking at it.
Just one piece is all you need.
Buttermilk-Walnut Snack Cake with Praline Frosting
Ingredients
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
Directions
- 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.
bellini says
This seems a perfect balance for a late afternoon snack.
Katrina @ Warm Vanilla Sugar says
Mmm this sounds awesome!
Lana @ Never Enough Thyme says
All you have to say is “praline” and I’m in! Delish!
Joan says
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.
Liz says
Thanks for posting, I only have pecans and I need a little reassurance that they would do just fine. I hope your recipe was tasty. Back to the kitchen.
KG says
That looks fantastic…especially the praline frosting!
Kimberley says
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 says
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.
Ron says
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 says
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 says
Thanks for the reply…I will have my wife make the frosting and see if she has better results.
Andrea says
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!
Marie Christopher says
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!
Dee says
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.
Cathy says
The buttermilk gives it a nice tang. I have not used yogurt so I cannot comment on the result.
Madonna says
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.
Cathy says
Cool! What’s movable feast?