Walnut Cake
This two-layer walnut cake is baked until golden and finished with a classic vanilla buttercream frosting.
Ingredients
- 1 cup unsalted butter softened, 225 g
- 1 cup granulated sugar 200 g
- 1 1/2 cups all-purpose flour 190 g
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 large eggs lightly beaten
- 1/3 cup whole milk 80 ml
- 2 teaspoons vanilla extract
- 1 1/4 cups walnuts finely chopped, 140 g
- 2/3 cup unsalted butter softened (for frosting), 150 g
- 2 1/2 cups powdered sugar (for frosting) 300 g
- 1 teaspoon vanilla extract for frosting
Instructions
- Preheat your oven to 325°F (160°C). Grease two 8-inch (20 cm) round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a large mixing bowl, beat 1 cup (225 g) of softened butter and the granulated sugar until light and fluffy. Gradually mix in the beaten eggs and 2 teaspoons of vanilla extract.
- Add half of the flour mixture to the butter mixture, followed by the milk, and then the remaining flour. Stir until just combined.
- Fold the finely chopped walnuts into the batter, ensuring they are evenly distributed.
- Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes rest in the pans for 2 minutes, then invert them onto a wire cooling rack to cool entirely.
- For the frosting, stir 2/3 cup (150 g) of softened butter, powdered sugar, and 1 teaspoon of vanilla extract together with a spoon. Once combined, use an electric mixer to beat the frosting until fluffy and pale.
- Place one cooled cake layer on a plate, spread a layer of frosting on top, then add the second cake layer. Frost the top and sides of the cake as desired.
Notes
Chop the walnuts to the size of a pea or smaller so they do not sink to the bottom of the batter during baking.
Wait until the cake layers are completely cool before adding the frosting. Warm cake will cause the buttercream to melt and slide off.
If the frosting is too sweet for your taste, you can add a small pinch of salt to balance the flavor.