Hickory Nut Cake Recipe That Will Wow Your Guests

Discover the timeless charm of a Hickory Nut Cake, a Southern classic that brings the rich, buttery flavor of hickory nuts to your table in a moist, tender cake. This delightful dessert has been passed down through generations, cherished for its unique nutty crunch and comforting taste.

Whether you’re baking for a family gathering, a cozy afternoon tea, or simply craving a homemade treat, this cake is guaranteed to satisfy. The gentle sweetness combined with the earthy notes of hickory nuts makes it a standout among nut-based cakes.

Not only is this recipe a fantastic way to showcase the wonderful flavor of hickory nuts, but it’s also incredibly easy to make with simple pantry staples. You’ll love how the cake pairs beautifully with a cup of coffee or tea, and it’s versatile enough to be served plain or topped with your favorite glaze or frosting.

Let’s dive into the recipe and bring a slice of Southern tradition right into your kitchen!

Why You’ll Love This Recipe

This Hickory Nut Cake recipe is a celebration of rustic flavors and straightforward baking. Here’s why it’s a must-try:

• Authentic flavor: The hickory nuts offer a distinctive taste that’s both nutty and slightly sweet, unlike any other nut you’ve tried.
• Simple ingredients: You probably have everything in your pantry, making it a convenient dessert option.
• Moist and tender crumb: Thanks to a perfect balance of butter and oil, the cake stays soft and delicious.
• Perfectly textured: The chopped hickory nuts add delightful crunch without overpowering the softness of the cake.
• Versatile serving: Enjoy it plain, with a dusting of powdered sugar, or a drizzle of caramel or cream cheese glaze.

Ingredients

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 ½ cups chopped hickory nuts (toasted for enhanced flavor)

Equipment

• Mixing bowls (medium and large)
• Electric mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• 9×5-inch loaf pan or 8-inch round cake pan
• Cooling rack
• Toothpick or cake tester
• Oven

Instructions

1. Preheat your oven to 350°F (175°C). Grease your chosen cake pan with butter and lightly dust with flour or use parchment paper for easy removal.
2. Toast the hickory nuts: Spread the chopped nuts on a baking sheet and toast in the oven for about 8-10 minutes, stirring halfway through. Remove and let cool.
3. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. Cream the butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
5. Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
6. Combine wet and dry: Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour. Mix just until combined—avoid overmixing to keep the cake tender.
7. Fold in the toasted hickory nuts gently using a spatula, distributing them evenly throughout the batter.
8. Pour batter into the prepared pan, smoothing the top with a spatula.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with aluminum foil.
10. Cool the cake in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

“Always toast your nuts before adding them to the batter—it unlocks their full flavor and adds a pleasant crunch.”

• Nut substitute: If you can’t find hickory nuts, pecans or walnuts make excellent alternatives that keep the nutty essence.
• Glaze options: Try a simple powdered sugar glaze with lemon juice or a cream cheese frosting to elevate the cake for special occasions.
• Spices: Add ½ teaspoon of cinnamon or nutmeg for a warm, spicy twist.
• Make it vegan: Substitute butter with vegan butter, use flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg), and plant-based milk with a splash of vinegar for buttermilk.
• Storage: Keep covered at room temperature for up to 3 days or refrigerate for up to a week. It also freezes beautifully wrapped tightly in plastic wrap and foil.

Nutrition Facts

Serving Suggestions

This cake shines on its own, but here are some ways to make your serving experience even more special:

• Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
• Pair with a hot cup of coffee, tea, or chai for a comforting afternoon snack.
• Top with fresh berries or a drizzle of honey or maple syrup for added sweetness.
• For a festive touch, serve alongside your favorite fruit compote or caramel sauce.

Looking for more delicious baking ideas? Check out our Clementine Bakery Vegan Recipes for Delicious Treats or explore Berry Cobbler Recipe Vegan: Easy, Delicious, and Healthy for fruity delights.

For savory snacks to accompany your cake, try these Veg Grilled Sandwich Recipes That Are Quick and Delicious.

Conclusion

The Hickory Nut Cake is a true Southern treasure that brings warmth and nostalgia to every bite. Its rich, buttery texture combined with the unique crunch of hickory nuts makes it a delightful treat for any occasion.

This recipe is approachable for bakers of all skill levels, using simple ingredients to create something special. Whether you’re making it for a holiday celebration, a weekend dessert, or just because, this cake is sure to impress and satisfy.

Baking this cake also connects you to a culinary tradition that values quality ingredients and heartfelt preparation. With just a little love and patience, you can enjoy a homemade dessert that tastes like it was made in a cozy Southern kitchen.

Don’t hesitate to experiment with variations and share it with loved ones — after all, good food is best when enjoyed together.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Hickory Nut Cake”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A moist and flavorful cake featuring crunchy hickory nuts. Perfect for dessert or afternoon tea.”, “prepTime”: “PT20M”, “cookTime”: “PT40M”, “totalTime”: “PT60M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“1 cup chopped hickory nuts”, “1 1/2 cups all-purpose flour”, “1 teaspoon baking powder”, “1/2 teaspoon baking soda”, “1/4 teaspoon salt”, “1/2 cup unsalted butter, softened”, “1 cup granulated sugar”, “2 large eggs”, “1/2 cup buttermilk”, “1 teaspoon vanilla extract”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Grease and flour an 8-inch round cake pan.”}, {“@type”: “HowToStep”, “text”: “In a bowl, whisk flour, baking powder, baking soda, and salt.”}, {“@type”: “HowToStep”, “text”: “In another bowl, cream butter and sugar until light and fluffy.”}, {“@type”: “HowToStep”, “text”: “Beat in eggs one at a time, then stir in vanilla.”}, {“@type”: “HowToStep”, “text”: “Alternate adding flour mixture and buttermilk to the butter mixture, beginning and ending with flour mixture.”}, {“@type”: “HowToStep”, “text”: “Fold in chopped hickory nuts.”}, {“@type”: “HowToStep”, “text”: “Pour batter into prepared pan and smooth the top.”}, {“@type”: “HowToStep”, “text”: “Bake for 35-40 minutes or until a toothpick comes out clean.”}, {“@type”: “HowToStep”, “text”: “Cool in pan for 10 minutes, then transfer to wire rack to cool completely.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “5 g”, “fatContent”: “18 g”, “carbohydrateContent”: “35 g”}}