The Romanian Walnut Buttercream Cake is a delightful dessert that combines the rich flavors of walnuts with a smooth buttercream frosting. This cake is perfect for any occasion, from birthday celebrations to cozy family gatherings. It’s a treat that everyone will love!
Why Make This Recipe
This recipe is a fantastic way to showcase the wonderful taste of walnuts. Not only does it bring a unique flavor to the cake, but it also adds a lovely crunch. The buttery buttercream frosting on top takes the cake to another level of deliciousness. Plus, it’s simple to make and sure to impress your friends and family.
How to Make Romanian Walnut Buttercream Cake
Making the Romanian Walnut Buttercream Cake is easy! Follow the simple steps below to create this tasty treat.
Ingredients
- 350 g shelled walnut halves
- 200 g sugar
- 4 eggs
- 200 g butter, softened
- 1 teaspoon vanilla extract
- 200 g flour
- 1 teaspoon baking powder
- Pinch of salt
- For the buttercream:
- 250 g butter, softened
- 300 g powdered sugar
- 2 tablespoons cocoa powder
- 100 g ground walnuts
Directions
- Preheat your oven to 175°C (350°F). Grease and flour a cake pan.
- In a bowl, mix the sugar and eggs until well combined.
- Gradually add the softened butter and vanilla extract, mixing until smooth.
- In another bowl, combine the flour, baking powder, and salt. Gradually add this to the wet mixture, mixing well.
- Fold in the shelled walnuts.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- For the buttercream, beat the softened butter until creamy, then gradually add the powdered sugar and cocoa powder, mixing until fluffy.
- Once the cake is cool, spread the buttercream evenly on top and sprinkle with ground walnuts.
- Enjoy!
How to Serve Romanian Walnut Buttercream Cake
Serve the Romanian Walnut Buttercream Cake at room temperature. It pairs beautifully with a cup of coffee or tea. You can also add fresh fruits on the side for a lovely presentation.
How to Store Romanian Walnut Buttercream Cake
To store the cake, keep it in an airtight container at room temperature for up to three days. If you need to keep it longer, you can refrigerate it for about a week. Just make sure to let it come to room temperature before serving.
Tips to Make Romanian Walnut Buttercream Cake
- Ensure the butter is softened, as this helps create a smooth batter and fluffy frosting.
- Don’t skip toasting the walnuts for a more intense flavor.
- If you prefer a sweeter cake, you can add more sugar to the buttercream.
Variation
You can replace the walnuts with other nuts like pecans or almonds for a different flavor. Adding chocolate chips to the cake batter can also give it a delightful twist!
FAQs
Q1: Can I make this cake ahead of time?
A1: Yes! You can bake the cake a day in advance and store it in an airtight container. Just add the frosting before serving.
Q2: Can I use unsalted butter instead of salted butter?
A2: Yes, you can use unsalted butter. Just add a pinch of salt to the buttercream if you choose unsalted.
Q3: How can I make the cake more chocolatey?
A3: You can add cocoa powder to the cake batter in addition to the buttercream for a richer chocolate flavor.
Enjoy baking and sharing your Romanian Walnut Buttercream Cake!
Romanian Walnut Buttercream Cake
Ingredients
For the cake
- 350 g shelled walnut halves Toast for enhanced flavor.
- 200 g sugar Adjust to taste.
- 4 pieces eggs Large eggs recommended.
- 200 g butter, softened Ensure it is softened for better mixing.
- 1 teaspoon vanilla extract
- 200 g flour
- 1 teaspoon baking powder
- 1 pinch salt
For the buttercream
- 250 g butter, softened Should be creamy.
- 300 g powdered sugar Add more for sweeter frosting.
- 2 tablespoons cocoa powder
- 100 g ground walnuts For sprinkling on top.
Instructions
Preparation
- Preheat your oven to 175°C (350°F) and grease and flour a cake pan.
- In a bowl, mix the sugar and eggs until well combined.
- Gradually add the softened butter and vanilla extract, mixing until smooth.
- In another bowl, combine the flour, baking powder, and salt. Gradually add this to the wet mixture, mixing well.
- Fold in the shelled walnuts.
- Pour the batter into the prepared cake pan.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Buttercream Preparation
- For the buttercream, beat the softened butter until creamy.
- Gradually add the powdered sugar and cocoa powder, mixing until fluffy.
Assembly
- Once the cake is cool, spread the buttercream evenly on top and sprinkle with ground walnuts.
