Romanian Walnut Buttercream Cake
A delightful dessert combining rich walnut flavors with smooth buttercream frosting, perfect for any occasion.
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.
Notes
Serve at room temperature. Pairs well with coffee or tea. Store in an airtight container at room temperature for up to three days, or refrigerate for about a week.