Chocolate Walnut Cream Sheet Cake
This Chocolate Walnut Cream Sheet Cake is a rich, tender chocolate cake topped with a luscious cream frosting and plenty of crunchy toasted walnuts. It’s easy enough for a family dessert but impressive enough for holidays, potlucks, and celebrations. The thin sheet-cake layers bake quickly, while the creamy topping keeps every bite soft and indulgent.
Ingredients
For the Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee or hot water
For the Walnut Cream Frosting
- 8 oz (225 g) cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream or milk
- 1 cup finely chopped walnuts
- ½ teaspoon salt
For the Topping
- ½ cup chopped walnuts
- 2 oz (55 g) semi-sweet chocolate, melted, optional
- A light dusting of cocoa powder, optional
Directions
1. Prepare the Pan
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch sheet pan and line the bottom with parchment paper. Leave a little parchment hanging over two sides to make the cake easier to lift out later.
2. Combine the Dry Ingredients
In a large bowl, whisk together:
- Flour
- Cocoa powder
- Baking soda
- Baking powder
- Salt
Mix well to distribute the leavening agents and cocoa evenly.
3. Add the Wet Ingredients
Add the sugar, eggs, buttermilk, vegetable oil, and vanilla extract.
Whisk until the batter is smooth and well combined.
Slowly pour in the hot coffee or hot water while stirring.
The batter will become quite thin. That’s exactly what you want for this moist chocolate cake.
4. Bake the Cake
Pour the batter evenly into the prepared sheet pan.
Gently tap the pan on the counter once or twice to remove large air bubbles.
Bake for approximately 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Don’t overbake, or the cake can lose its soft texture.
5. Cool Completely
Remove the cake from the oven and place the pan on a cooling rack.
Allow it to cool completely before adding the frosting.
If the cake is still warm, the cream frosting can melt and become difficult to spread.
Make the Walnut Cream Frosting
6. Beat the Butter and Cream Cheese
Place the softened cream cheese and butter in a large mixing bowl.
Beat for approximately 2–3 minutes, until smooth, creamy, and fluffy.
7. Add the Powdered Sugar
Gradually add the powdered sugar while mixing on low speed.
Once incorporated, increase the speed slightly and beat until smooth.
Add the vanilla extract and salt.
8. Adjust the Consistency
Add the heavy cream or milk 1 tablespoon at a time until the frosting reaches a smooth, spreadable consistency.
It should be thick enough to sit on the cake without running.
9. Add the Walnuts
Fold the finely chopped walnuts into the frosting.
For even more flavor, lightly toast the walnuts in a dry skillet over medium-low heat for 3–5 minutes before adding them. Allow them to cool completely first.
Assemble the Cake
10. Frost the Cake
Once the chocolate cake has cooled completely, spread the walnut cream frosting evenly over the entire surface.
Use an offset spatula to create smooth swirls or decorative peaks.
11. Add the Topping
Sprinkle the remaining chopped walnuts evenly over the frosting.
For a more elegant finish, drizzle melted chocolate across the top in thin lines.
Allow the chocolate to set before slicing.
12. Chill
Refrigerate the cake for approximately 30–60 minutes before serving.
This allows the frosting to firm up and makes the cake easier to slice.
Tips for the Best Chocolate Sheet Cake
Use room-temperature ingredients: Softened cream cheese and butter blend much more smoothly.
Don’t overmix the batter: Mix just until the ingredients are incorporated.
Don’t overbake: Start checking the cake around 23–25 minutes. A few moist crumbs on the toothpick are ideal.
Toast the walnuts: This small extra step brings out their natural buttery flavor and adds more crunch.
Cool completely before frosting: This prevents the frosting from becoming soft or sliding off the cake.
Delicious Variations
Chocolate Walnut Ganache Cake
Pour a thin layer of chocolate ganache over the frosting before adding the walnuts.
Coconut Walnut Cake
Add ½ cup shredded coconut to the frosting.
Mocha Walnut Cake
Use hot coffee instead of water and add ½ teaspoon espresso powder to the dry ingredients.
Double Chocolate Version
Add ½ cup mini chocolate chips to the batter before baking.
Caramel Walnut Cake
Drizzle caramel sauce over the finished frosting and walnuts.
Storage
Because the frosting contains cream cheese, store the cake covered in the refrigerator.
It will keep well for approximately 3–4 days.
For the best flavor and texture, let slices sit at room temperature for about 10–15 minutes before serving.
This Chocolate Walnut Cream Sheet Cake is rich, moist, creamy, and packed with chocolate and toasted walnut flavor—the perfect dessert when you want something indulgent without the fuss of a complicated layer cake.