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White Lily

Black Walnut Cream Cake


30 min


30 min


12 servings


Pillsbury™ Baking Spray with Flour 2 tsps. vanilla extract
2 1/4 cups White Lily® Enriched Bleached Self-Rising Flour FROSTING
1 cup chopped black walnuts 1 (8 oz.) pkg. cream cheese softened
3 large eggs lightly beaten8 tbsps. unsalted butter softened
2 cups granulated sugar 4 cups powdered sugar 3 to 4 cups as needed
1 1/2 cups heavy cream 1 tsp. vanilla extract
1/2 cup whole milk


  1. 1.
    HEAT oven to 350ºF. Spray three 8-inch or two 9-inch round pans or a 13 x 9 x 2-inch pan with flour no-stick cooking spray.

  2. 2.
    BLEND flour and nuts in small bowl; set aside. Beat eggs 1 minute or until light and fluffy. Add granulated sugar; beat 30 seconds until blended.

  3. 3.
    COMBINE heavy cream and milk in small bowl or measuring cup. Add flour and nuts alternately with milk and cream to egg mixture, beginning and ending with flour mixture.

  4. 4.
    ADD vanilla. Beat on medium speed 2 minutes. Pour into prepared pan(s).

  5. 5.
    BAKE 25 to 30 minutes, or until toothpick inserted near center comes out clean. Cool in pans 10 minutes on wire rack. Remove from pans to cool completely on wire racks.

  6. 6.
    FROST with Cream Cheese Frosting. Sprinkle top lightly with additional black walnuts.


  8. 1.
    BEAT cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until smooth. Add more or less powdered sugar to obtain desired spreading consistency.