Hickory Nut Cake Recipe is a moist, nutty dessert made with toasted hickory nuts, sugar, butter, eggs, and flour, topped with rich, creamy penuche frosting.
The taste is deeply satisfying with a subtle crunch from the nuts and creamy sweetness from the frosting. I made this cake because I saw it being prepared and felt inspired to try it myself.
Now I will share a detailed, step by step guide to prepare this cake from start to finish for anyone to enjoy.
About This Hickory Nut Cake Recipe
The Hickory Nut Cake Recipe is a rich, moist dessert that perfectly balances the nutty crunch of toasted hickory nuts with a tender, buttery cake base.
Sweetened with granulated sugar and enhanced with a hint of vanilla, it’s topped with a luscious penuche frosting made from brown sugar, butter, and confectioners’ sugar, giving it a creamy caramel like flavor.
The main speciality of this cake lies in its toasted hickory nuts, which add a distinct, earthy flavor and satisfying texture, making it a unique and classic American treat.
How To Prepare Hickory Nut Cake Recipe?
Recipe Overview
Preparation Time: 20 minutes
Baking Time: 40 minutes
Total Time: 60 minutes
Course: Dessert
Cuisine: American
Yield: 10 servings
Kitchen Utensils Needed
- Mixing bowls (large and medium)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Spatula
- 9-inch round cake pan
- Saucepan (for frosting)
- Cooling rack
Ingredients
For The Cake:
- 2 cups all purpose flour
- 1 cup chopped hickory nuts
- 1 ½ cups granulated sugar
- 1 cup milk
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- 1 teaspoon vanilla extract
For The Penuche Frosting:
- ½ teaspoon vanilla extract
- ½ cup (8 tablespoons) unsalted butter
- 1 cup packed brown sugar
- ¼ cup milk
- 2 cups sifted confectioners’ sugar
- Hot water
How To Make Hickory Nut Cake Recipe?
1. Preheat And Prep:
Set your oven to 350°F (175°C). Grease a 9-inch round cake pan, then lightly dust it with flour so the cake doesn’t stick.
2. Toast The Nuts:
Spread the chopped hickory nuts on a baking sheet. Toast them in the oven for 5–7 minutes until they smell fragrant and slightly golden. Let them cool while you prepare the batter.
3. Cream Butter And Sugar:
In a large bowl, beat the softened butter with the granulated sugar until the mixture is light and fluffy.
4. Add Eggs And Vanilla:
Mix in the eggs, one at a time, then stir in the vanilla extract until smooth and well combined.
5. Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Combine Wet And Dry Ingredients:
Add the dry ingredients and milk to the butter mixture in batches, alternating between the two and starting and ending with the dry ingredients. Mix gently until just combined don’t over mix.
7. Fold In Nuts:
Carefully fold in the toasted hickory nuts so they are evenly distributed throughout the batter.
8. Bake The Cake:
Pour the batter into your prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
9. Make The Penuche Frosting:
In a saucepan over medium heat, melt the butter. Stir in the brown sugar and milk, and cook, stirring constantly, until you have a smooth, thick syrup. Remove from heat and let it cool slightly. Stir in the vanilla, then gradually beat in sifted confectioners’ sugar until the frosting is spreadable. If it’s too thick, add a little hot water to loosen it.
10. Frost And Serve:
Spread the frosting evenly over the cooled cake. Let it set for about 15 minutes, then slice and enjoy at room temperature.
Nutrition Facts Of Hickory Nut Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 380 kcal |
| Carbohydrates | 55 g |
| Protein | 5 g |
| Fat | 15 g |
| Saturated Fat | 8 g |
| Cholesterol | 60 mg |
| Sodium | 180 mg |
| Sugar | 35 g |
Healthy Nutrition Benefits
➤ Hickory nuts provide heart healthy fats that support cardiovascular health.
➤ Nuts are rich in protein, helping to maintain muscle strength and repair tissues.
➤ High fiber content aids digestion and promotes a feeling of fullness.
➤ Essential vitamins and minerals in nuts, like magnesium and vitamin E, support overall wellness.
➤ Moderate natural sugars from the cake can provide quick energy without excessive spikes.
Secrets To Perfect Hickory Nut Cake Recipe
➣ Toast hickory nuts lightly to enhance their natural flavor and add a subtle crunch.
➣ Cream butter and sugar thoroughly to create a light, airy cake texture.
➣ Alternate adding dry ingredients and milk for a smooth, well mixed batter.
➣ Ensure the cake is fully cooled before frosting to prevent melting.
➣ Gradually add confectioners’ sugar to the frosting for a creamy, silky consistency.
Usage Suggestions
Hickory Nut Cake Recipe can be enjoyed as a delightful dessert after lunch or dinner. It serves beautifully alongside a cup of tea or coffee for an afternoon treat.
Slices of this cake can be shared at family gatherings, celebrations, or casual get together, bringing warmth and comfort to the table.
The nutty texture and sweet penuche frosting create a satisfying experience for all ages. Leftovers can be stored in an airtight container to maintain freshness.
How To Make More Delicious Hickory Nut Cake Recipe?
To make Hickory Nut Cake Recipe more delicious, toast the hickory nuts lightly to release their rich, nutty aroma. Use fresh eggs and high quality butter for a tender, flavourful crumb.
Add a small amount of cinnamon or nutmeg to the batter to enhance warmth and depth. Mix dry ingredients gradually into the wet mixture for even texture.
Let the penuche frosting reach a smooth, creamy consistency before spreading over the cooled cake. Serve slightly warm to bring out the flavors.
Why This Hickory Nut Cake Recipe Is A Must Try?
This Hickory Nut Cake Recipe is a must try because it combines a tender, moist cake with the rich, nutty flavor of toasted hickory nuts.
The penuche frosting adds a creamy, caramel like sweetness that complements the texture of the cake beautifully.
Each bite delivers a balanced mix of crunch and softness, creating a memorable dessert experience. The recipe brings a comforting, homemade touch to any gathering, offering both flavor and satisfaction in every slice.
How Do You Preserve Hickory Nut Cake Recipe?
Store Hickory Nut Cake Recipe in an airtight container to keep it moist and fresh. Refrigeration extends its shelf life, especially in warm climates, and prevents the penuche frosting from becoming too soft.
Wrap individual slices in plastic wrap for convenient servings and to avoid drying out. Freezing the cake preserves flavor for longer periods, thaw slices at room temperature before serving.
Keep away from strong odors to maintain its nutty, sweet taste and texture.
Frequently Asked Questions
Can I Use Other Nuts Instead Of Hickory Nuts?
Almonds, pecans, or walnuts can be substituted, though the flavor will slightly change.
Can This Cake Be Made Gluten Free?
Yes, using a 1:1 gluten free flour blend works well.
How Thick Should The Frosting Be?
Frosting should be smooth and spreadable, not too runny or stiff.
Can I Bake Cupcakes Instead Of A Cake?
Yes, adjust the baking time to 18–22 minutes for cupcakes.
Conclusion
This Hickory Nut Cake Recipe is truly an easy and enjoyable success! The combination of toasted hickory nuts, moist cake, and creamy penuche frosting creates a delightfully rich and satisfying dessert.
I hope this Hickory Nut Cake Recipe inspires you to try it yourself, as it’s simple to prepare yet impressively delicious.
Soon, you will bake it in your own kitchen, and I can’t wait for you to taste it and share just how scrumptious it turns out!
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Hickory Nut Cake Recipe
Equipment
- Mixing bowls (large and medium)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Spatula
- 9-inch round cake pan
- Saucepan (for frosting)
- Cooling rack
Ingredients
For The Cake:
- 2 cups all purpose flour
- 1 cup chopped hickory nuts
- 1 ½ cups granulated sugar
- 1 cup milk
- ½ cup unsalted butter softened
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- 1 teaspoon vanilla extract
For The Penuche Frosting:
- ½ teaspoon vanilla extract
- ½ cup 8 tablespoons unsalted butter
- 1 cup packed brown sugar
- ¼ cup milk
- 2 cups sifted confectioners’ sugar
- Hot water
Instructions
Preheat And Prep:
- Set your oven to 350°F (175°C). Grease a 9-inch round cake pan, then lightly dust it with flour so the cake doesn’t stick.
Toast The Nuts:
- Spread the chopped hickory nuts on a baking sheet. Toast them in the oven for 5–7 minutes until they smell fragrant and slightly golden. Let them cool while you prepare the batter.
Cream Butter And Sugar:
- In a large bowl, beat the softened butter with the granulated sugar until the mixture is light and fluffy.
Add Eggs And Vanilla:
- Mix in the eggs, one at a time, then stir in the vanilla extract until smooth and well combined.
Mix Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Combine Wet And Dry Ingredients:
- Add the dry ingredients and milk to the butter mixture in batches, alternating between the two and starting and ending with the dry ingredients. Mix gently until just combined don’t over mix.
Fold In Nuts:
- Carefully fold in the toasted hickory nuts so they are evenly distributed throughout the batter.
Bake The Cake:
- Pour the batter into your prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Make The Penuche Frosting:
- In a saucepan over medium heat, melt the butter. Stir in the brown sugar and milk, and cook, stirring constantly, until you have a smooth, thick syrup. Remove from heat and let it cool slightly. Stir in the vanilla, then gradually beat in sifted confectioners’ sugar until the frosting is spreadable. If it’s too thick, add a little hot water to loosen it.
Frost And Serve:
- Spread the frosting evenly over the cooled cake. Let it set for about 15 minutes, then slice and enjoy at room temperature.
Notes
Nutrition Facts
Calories: 380 kcal | Carbohydrates: 55 g | Protein: 5 g | Fat: 15 g | Saturated Fat: 8 g | Cholesterol: 60 mg | Sodium: 180 mg | Sugar: 35 gHi, I’m Samia! I’ve spent the past five years creating recipes that are both delicious and unique. Cooking is my passion, and I love exploring different cuisines, blending flavors, and turning everyday meals into something memorable. From quick weeknight dinners to festive feasts, I aim to make every dish special. I’d love for you to join me on this culinary journey together we’ll explore simple, easy-to-follow recipes and tips that make cooking fun, inspiring, and full of joy!