Simple Moist Chocolate Walnut Cake Recipe | Easy Baking

So, you’re staring into the pantry, hoping something delicious will magically appear. It hasn’t happened yet, has it? Same. But what if I told you that the solution to your chocolate cravings is a mere bowl and a whisk away? This isn’t a fancy, fussy cake that requires a culinary degree. It’s a humble, homey, and gloriously simple chocolate walnut cake that promises maximum payoff for minimal effort. Let’s get to it.

Why This Recipe is Awesome?

Let’s cut to the chase. This cake is the culinary equivalent of your favorite cozy sweater. It’s unbelievably easy, requiring just one bowl (less washing up = more happy dancing). It’s idiot-proof, even I didn’t mess it up, and the result is a deeply chocolatey, incredibly moist crumb with these fantastic crunchy bits of toasted walnut. It’s the kind of cake you can whip up for a last-minute guest, a Tuesday afternoon slump, or just because you deserve it. It’s a no-fuss, all-reward situation.

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Ingredients

Gather your squad. Here’s what you need to make this magic happen:

• 1 ½ cups all-purpose flour (spooned and leveled, don’t dig the cup in there!)
• 1 cup granulated sugar (the sweet stuff)
• ½ cup unsweetened cocoa powder (the good kind, it makes a difference)
• 1 tsp baking soda
• ½ tsp salt
• 1 cup cold water or cold coffee (Pro-tip: coffee intensifies the chocolate flavor like whoa)
• ⅓ cup vegetable oil or melted coconut oil
• 1 tbsp white vinegar (yes, really! It’s the secret weapon)
• 1 tsp vanilla extract
• ¾ cup chopped walnuts, plus more for sprinkling on top

Step-by-Step Instructions

1. Preheat and Prep. Crank that oven to 350°F (175°C). Grease an 8-inch round or square cake pan. You can line it with parchment paper if you’re fancy like that.
2. Mix the Dry Crew. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Get out all those cocoa lumps. No one wants a lumpy cake.
3. Create the Crater. Make a well (a fancy word for a hole) in the center of your dry ingredients.
4. The Wet Team Assembles. Pour the cold water (or coffee!), oil, vinegar, and vanilla right into that well.
5. Mix It Up! Whisk everything together until it’s just combined and there are no more dry flour patches. A few small lumps are totally fine; overmixing is the enemy of tenderness.
6. Fold in the Goodies. Gently stir in the ¾ cup of chopped walnuts. Save a handful for the top because it looks pretty.
7. Bake to Perfection. Pour the batter into your prepared pan, sprinkle the remaining walnuts on top, and slide it into the oven. Bake for 30-35 minutes. You’ll know it’s done when a toothpick poked in the center comes out clean.
8. Cool Your Jets. Let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely. I know, waiting is the hardest part. But a warm cake falls apart, and a patient baker gets a perfect slice.

Common Mistakes to Avoid

• Overmixing the Batter: You’re not trying to win an arm-wrestling competition. Mix until just combined. Overmixing develops gluten and leads to a tough, rubbery cake. Not the vibe we’re going for.
• Using Hot Liquid: The recipe says cold water/coffee for a reason. If it’s hot, it can react with the baking soda too early and your cake won’t rise as well.
• Skipping the Vinegar: I see you side-eyeing the vinegar. Don’t! It reacts with the baking soda to create lift and a wonderfully tender crumb. You won’t taste it, I promise.
• Thinking You Don’t Need to Preheat: Rookie mistake. That initial heat blast is crucial for the rise. Just wait for the beep.

Alternatives & Substitutions

• Gluten-Free? Swap the all-purpose flour for a 1:1 gluten-free baking blend. Easy.
• Nut-Free? Simply omit the walnuts. The cake will still be deliciously moist. You could even swap in some chocolate chips if you’re feeling wild.
• Out of Coffee? Water works perfectly fine. The coffee just gives it a deeper, richer chocolate flavor without tasting like coffee.
• Want a Frosting? This cake is perfectly happy naked. But if you’re feeling extra, a simple dusting of powdered sugar, a dollop of whipped cream, or a slather of chocolate ganache takes it to party-level status.

FAQ (Frequently Asked Questions)

Can I use a different type of vinegar?

Absolutely! Apple cider vinegar works just as well as white vinegar in this recipe.

Why is there no egg in this cake?

It’s a beautiful accident of chemistry! The reaction between the vinegar and baking soda provides the lift, making this a wonderfully simple and accidentally vegan cake.

My cake is dense. What did I do wrong?

You probably overmixed the batter or measured your flour incorrectly. Next time, fluff your flour, spoon it into the measuring cup, and level it off. And remember, mix until just combined!

Can I make this into cupcakes?

For sure! This batter should make about 12 cupcakes. Just reduce the baking time to around 18-22 minutes. Keep a close eye on them.

How do I store this masterpiece?

Keep it in an airtight container at room temperature for up to 3 days. It also freezes beautifully for up to 3 months. Just wrap it tightly in plastic wrap.

Final Thoughts

And there you have it. A stupidly simple, outrageously delicious chocolate walnut cake that’s about to become your new best friend. It’s forgiving, fast, and fulfills all your chocolate needs without any drama. Now go impress someone—or, more importantly, yourself—with your brilliant baking skills. You’ve totally earned a slice.

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• Easy Flourless Oatmeal Carrot Cake Recipe
• Peanut Butter Cup Cake Roll Recipe
• Eggnog Bundt Cake with Eggnog Frosting Recipe