Description
This Romanian Walnut Buttercream Cake is a delightful layered dessert featuring a light walnut sponge cake paired with a rich walnut and cocoa buttercream frosting. It’s a perfect celebration cake with a smooth texture, enhanced by finely ground toasted walnuts and a creamy, chocolatey buttercream. Ideal for special occasions or as a sweet treat, this cake brings classic European flavors to your table.
Ingredients
Scale
Cake
- 6 large eggs, separated
- 1 cup granulated sugar, divided
- 1 cup finely ground walnuts
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Buttercream
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 cup finely ground walnuts
- 1 tablespoon cocoa powder
- 1 to 2 tablespoons milk, as needed
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper to ensure easy removal after baking.
- Make the Yolk Mixture: In a large mixing bowl, beat the egg yolks with half of the granulated sugar until the mixture is pale and thick, indicating the sugar has dissolved and the eggs have aerated. Stir in the vanilla extract and the finely ground walnuts to incorporate flavor and texture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gently fold these dry ingredients into the yolk and walnut mixture, ensuring not to deflate the air incorporated into the egg yolks.
- Whip the Egg Whites: In a clean bowl, beat the egg whites until they form soft peaks. Gradually add the remaining granulated sugar while continuing to beat until stiff peaks form, which will add lightness to the batter.
- Incorporate Egg Whites: Carefully fold the whipped egg whites into the batter in batches. This delicate folding keeps the batter airy, contributing to a light sponge texture in the cake.
- Bake the Cake: Pour the finished batter into the prepared cake pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool completely in the pan before removing it.
- Prepare the Buttercream: Beat the softened butter in a mixing bowl until creamy and smooth. Gradually add the powdered sugar and continue mixing until fully combined and fluffy. Stir in the finely ground walnuts and cocoa powder. Add milk one tablespoon at a time until the frosting reaches a smooth, spreadable consistency.
- Assemble the Cake: Once the cake has completely cooled, carefully slice it horizontally into two layers. Spread an even layer of the walnut buttercream between the two layers, then use the remaining frosting to cover the top and sides of the cake evenly.
- Chill and Serve: Refrigerate the assembled cake for at least 30 minutes to allow the buttercream to set, which makes slicing easier and ensures clean cuts. Serve chilled or at room temperature.
Notes
- Ensure walnuts are finely ground for a smooth cake and frosting texture.
- Lightly toasting the walnuts before grinding intensifies their flavor.
- This cake can be prepared a day in advance and kept refrigerated to enhance flavors and maintain freshness.
