This Nut Bundt Cake is deeply buttery, with a tender crumb packed with toasted nuts that give every bite a gentle crunch and rich flavor.
Whip it up for potlucks, Sunday treats, or to bring to a friend gathering, because it travels well and looks impressive on any table.
SaveI first made it on a rainy afternoon and the whole kitchen smelled like toasted nuts and vanilla, calming and absolutely irresistible.
Nut Bundt Cake Recipe
Ingredients
Cake
Buttercream glaze
Instructions
- Preheat oven and prepare pan
Preheat your oven to 350 degrees Fahrenheit. Grease a 10 inch Bundt pan, dust it lightly with flour, and tap out any excess.
- Whisk dry ingredients
In a medium bowl, whisk together the flour, sugar, salt, baking powder, and baking soda until well combined.
- Mix wet ingredients
In a large bowl, beat the eggs, then add the milk, vegetable oil, and vanilla. Whisk until smooth and slightly frothy.
- Combine and stir in nuts
Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in the toasted chopped nuts carefully.
- Bake the cake
Scrape the batter into the prepared Bundt pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan
Let the cake cool in the pan for 15 minutes, then gently invert it onto a wire rack to cool completely before glazing.
- Make the buttercream glaze
In a bowl, beat the softened butter until creamy. Gradually add powdered sugar, then the cream or milk, vanilla, and a pinch of salt. Beat until smooth and spreadable.
- Glaze the cake
Place the cooled cake on a serving plate and drizzle the glaze over the top, letting it flow down the sides naturally.
- Add optional garnish
Sprend a little extra toasted nuts or a dusting of powdered sugar on top for a polished look.
- Serve and enjoy
Slice the cake with a clean knife, wipe between cuts for neat pieces, and serve on its own or with a cup of coffee.
Substitutions and variations
- Use sour cream or Greek yogurt for a tangy, tender crumb in place of some of the milk.
- Swap vegetable oil with melted coconut oil for a subtle coconut note.
- If you do not have buttermilk, stir 1 tablespoon lemon juice or vinegar into milk and let it sit for 5 minutes.
- Make it nut free by replacing the nuts with an extra 1/2 cup of flour and a handful of chocolate chips.
Chloe's tips
- Toast nuts in a dry pan over medium heat for 5 to 7 minutes, stirring often, to deepen flavor and improve crunch.
- Let the cake cool fully before glazing so the glaze sets smoothly without melting off.
- For a richer cake, replace half of the milk with heavy cream.
- Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
How to store it
- Keep the cake covered at room temperature for up to 3 days.
- Refrigerate for up to 1 week, and bring to room temperature or gently reheat for 10 to 15 seconds in the microwave before serving.
Serving suggestions
Slice, plate, and enjoy this showstopping cake with your favorite drink.
- Serve with freshly brewed coffee or cold milk
- Pair with a simple fruit salad for a bright contrast
Frequently asked questions
Can I make this cake a day ahead?
Yes, bake and glaze the cake a day ahead and store it covered; the flavors will meld nicely.
What if I do not have a Bundt pan?
Use a 9 inch tube pan or a 9x13 inch rectangular pan, adjusting the bake time by checking early.
How can I make this gluten free?
Use a gluten free all purpose flour blend with xanthan gum or add 1 teaspoon xanthan gum, and ensure your baking powder is gluten free.
Can I add citrus zest for extra brightness?
Yes, adding 1 tablespoon of orange or lemon zest to the batter lifts the nutty richness nicely.
Let's get cooking!
This Nut Bundt Cake is warm, comforting, and perfect to share, so go ahead and bake it soon, savor every slice, and enjoy the compliments that come with it.
