Hickory Nut Cake Recipe
Hickory Nut Cake Recipe is a moist, nut filled cake featuring lightly toasted hickory nuts and sweet penuche frosting. The combination of tender cake and rich, caramel like frosting creates a delightful texture and flavor in every bite. Easy to follow, this recipe brings a homemade, comforting dessert experience that can be enjoyed by family and friends on any occasion.
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.