Objective To investigate the effects of siritch-corn oil ratio on walnut cake quality.Methods Gradient experiments were conducted to analyze the sensory and physicochemical characteristics of walnut cake. Quality under different ratios was comprehensively assessed using sensory evaluation, texture analysis, electronic nose measurements, and gas chromatography-mass spectrometry (GC-MS), combined with determination of moisture content, acid value, and peroxide value.Results When the siritch-corn oil ratio was 1∶1, walnut cake achieved the highest sensory score of 82.8, exhibiting golden color (high L^* and b^* values), rich aroma, balanced texture, excellent moisture uniformity, and the highest semi-bound water content, effectively enhancing the characteristic flavor of siritch. Oxidative stability analysis showed that when the ratio exceeded 1∶1, both acid value and peroxide value increased significantly.Conclusion The optimal siritch to-corn oil ratio is 1∶1, which preserves the traditional flavor of walnut cake while improving its nutritional value.