The Best Hungarian Walnut Cake

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Hungarian Walnut Cake
Recipe Type: Dessert
Author: Nicola Don
Prep time:
Cook time:
Total time:
Serves: 1
This Hungarian cake is not only easy to make, moist and full of chocolate with a splash of rum in the cream filling.
  • Walnut Cake
  • 3 eggs separated
  • 1/2 cup extra fine sugar/caster sugar/granulated sugar
  • 1/2 teaspoon pure vanilla essence/extract
  • 2/3 cup corn starch
  • 1 teaspoon baking powder
  • 1/2 cup finely ground walnuts
  • Cream filling
  • 1/2 cup chocolate peanut butter or Nutella
  • 1/4 cup icing sugar
  • 1/4 cup butter
  • 1/4 cup Rum or milk (If you aren’t a fan of rum use the milk) The rum will give the filling a distinct rum flavour where the milk will make the filling creamier.
  1. Brush cake tin with either butter or oil then line the base with parchment paper.
  2. Place egg whites in a bowl and beat until they form stiff peaks
  3. Beating constantly add the sugar gradually until the sugar has dissolved and it becomes thick and glossy
  4. Add egg yolks and beat for 20 secs.
  5. Transfer to a large bowl and using a large metal spoon fold in the sifted cornstarch and baking powder alternating with the walnuts folding quickly and lightly as so not deflate the air in the egg whites too much.
  6. Empty mixture into tin and bake for 20-25 mins or until the cake is lightly golden and comes away from the side of the tin.
  7. Wait 5 mins before taking the cake out of the tin and cool on a rack before slicing it in half.
  8. Filling Instructions:
  9. For the filling place, all ingredients into a bowl and mix until fully combined.
  10. Spread half of the filling on one half and then top with the other half.
  11. Now spread remaining filling on top.
  12. You can decorate with either more walnuts and shaved chocolate or with a dusting on icing sugar.

There you have it a gorgeous Hungarian Walnut cake that’s easy to make with everyday pantry ingredients.

If you’re like me coffee and walnut cake is the perfect start to the day.

Nicky x

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  1. Nicola, I am very impressed with Hungarian Walnut Cake. This one looks so delicious! It’s like I can’t help it but I really want to have this like NOW. I am gonna share this recipe with my wife. I hope it’s easy-to-do so that she can bake it herself. Five star.

  2. This does look interesting!! The younger boy and I have already been thinking how we can fudge it as he is the only be in the house that cares for nuttella and his brother is the one to like PB!!! One thought we had was ground almonds and maybe raspberry jam……. That was just off the top of our heads on a first look at the recipe.
    Oh yes, must tease the kids bringing home the valentines!!! Lol!! I still remember the year their school had a fund raiser, the kids could buy a carnation for a friend with the funds going someplace. My daughter brought home a couple of them…. From boys no less!!!! One boy had quite the crush on her back then…… I got a couple of them too….from my kids!

    1. Christine a butter cream filling would be good too. The cake is better spread when completely cooled. A trick I learned is to heat up the spatula before spreading then it’s a lot easier. You could use a coffee cream with instant coffee and some chocolate that would be a lovely filling.

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