I came into my kitchen, to put the final touches on this Wildflower Honey Walnut cake, only to find my 3 year old at the counter, standing on a step stool, devouring all of the candied walnuts. His fingers were covered in honey, his mouth was overflowing, his face was guilty. Satisfied, but busted, he looked at me and muttered, “Momma, you’re the prettiest baker.”

I wish I could be mad, but he told me I was pretty. Get out of jail free card. You should have seen his face as he slithered out of the kitchen, keeping one giant brown eye on me, like, “Watcha gonna do now, Momma?” Oh, he’s good. He learns from his dad.

This cake was good, too. Delicious, in fact.

I’ve been going through a nutty phase. I haven’t lost my mind or anything, although that depends on who you talk to (don’t talk to my husband…or my mom…or any of my friends…or my cats, especially my cats). I’m referring to actual nuts. In this case, walnuts. I LOVE them and want to mix them into everything. Oatmeal, chocolate chip cookies, homemade granola bars, and now cake.

The flavor of walnuts is very distinct. They’re rich, hearty, and unbelievably filling. Walnuts are a treat. And when they’re toasted they reach a whole new level. And then, when you add wildflower honey, another level. And then, when you add cream cheese frosting, well…hello nutty. Did I mention you shouldn’t talk to my cats?

The idea for this cake came from my recent post, Amaretto Pistachio Cupcakes. If you can grind up pistachios and put them in cake batter, why not walnuts? How could this go wrong? I tossed them into my food processor to get a fine crumb, stirred them into my cake batter, added some Stonewall Kitchen Wildflower Honey for a sweet balance, and then finished it with wildflower honey cream cheese frosting. The result was amazing. It’s the perfect winter cake. Warm, sweet, filling, and just the right amount of nutty.

I drizzle some extra wildflower honey between the cake layers, to really enhance the wildflower flavor. I love to top this cake with candied or toasted walnuts (yes, I had to make more, as my 3 year old ate them all), fresh fruit, and some greenery. I used an offset spatula to create the ribbon effect on the frosting. This cake is best the day it’s made, but will keep for a day or two…if it lasts that long.

Wildflower Honey Walnut Cake

Makes one 6” round three layered cake

* This cake recipe was created for high altitude, at 7000 feet elevation.

You’ll need:

1 1/2 cups walnuts, lightly toasted, plus extra for garnish
2 cups + 2 tablespoons cake flour
1 1/2 tsp baking powder
1 tsp kosher salt
1 cup unsalted butter (2 sticks), at room temperature
1 1/2 cups - 1 tablespoon granulated sugar
5 large eggs, at room temperature
2 1/4 tsp pure vanilla extract
3/4 cup whole milk, at room temperature
1/4 cup wildflower honey (I use Stonewall Kitchen Wildflower Honey)

Make the cake:

Preheat your oven to 350°F. Butter and flour three 6” round cake pans. Set aside.
In a food processor, grind the walnuts into a fine crumb. Take the crumbs and pour into a large bowl.
To the walnut crumbs, add the cake flour, baking powder, and kosher salt. Mix till evenly combined. Set aside.
In the bowl of an electric mixer, on medium high speed, cream the butter for about a minute, till softened. Add the sugar and beat till light and fluffy, about 3 minutes.
Add the wildflower honey, stirring till combined.
Add the eggs, one at a time, and then the vanilla. Mix on medium speed till fully combined, scraping down the bowl if needed.
With the mixer on low, add half the dry ingredients, followed by half the milk. Repeat. Mix till just combined.
Divide the batter evenly between the three cake pans. Bake for 22-25 minutes, or till a center tester comes out clean.
Allow to cool in pan for 5 minutes, then place on wire rack to cool completely.

Wildflower Honey Cream Cheese Frosting

You’ll need:

1 8-ounce package of cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup wildflower honey (I use Stonewall Kitchen Wildflower Honey)
4 cups powdered sugar
1 teaspoon pure vanilla extract
pinch of kosher salt

Make the frosting:

Using an electric mixer, beat the cream cheese and butter in large bowl to blend, about 2 minutes.
Add the wildflower honey. Mix till combined.
Beat in the powdered sugar, one cup at a time.
Add the vanilla and a pinch of salt.

Assemble the cake:

Place one cake layer on a plate. Spread a heaping layer of frosting over the top.
Top with second cake layer. Spread a heaping layer of frosting over top.
Top with the final cake layer. Spread the remaining frosting over the top and sides.
Decorate to your taste with walnuts, fresh fruit, flowers, or keep it simple.

*Baker’s Note: This cake can be made one day ahead. Cover; chill. Let stand at room temperature before serving.