Romanian Walnut Buttercream Cake
A tender walnut cake covered in cocoa buttercream and sprinkled with ground walnuts.
Equipment
- 9-inch round cake pan
- Electric mixer
- Mixing bowls
- Rubber spatula
- Offset spatula
Ingredients
Main Ingredients
- 3 ½ cup walnut halves about 12 ounces, finely chopped
- 1 cup granulated sugar
- 4 large eggs
- ⅞ cup unsalted butter softened
- 1 tsp vanilla extract
- 1 ⅔ cup all purpose flour
- 1 tsp baking powder
- 1 pinch salt
- 1 cup unsalted butter softened, for the buttercream
- 2 ½ cup powdered sugar for the buttercream
- 2 tbsp cocoa powder for the buttercream
- 1 cup ground walnuts for topping
Instructions
Cooking
- Prep the pan. Heat the oven to 350 degrees F and grease and flour a 9 inch round pan.
- Make the batter. Beat the eggs and sugar until combined, then beat in the butter and vanilla until smooth.
- Add dry and nuts. Mix in the flour, baking powder, and salt gradually, then fold in the chopped walnuts.
- Bake. Spread in the pan and bake 30 to 35 minutes until a toothpick comes out clean.
- Cool. Cool in the pan for 15 minutes, turn out, and cool completely, about 1 hour.
- Frost. Beat the butter, powdered sugar, and cocoa until fluffy, spread over the cake, and top with ground walnuts.
Notes
Substitutions: Use pecans or hazelnuts in place of walnuts.
Tips: Chop the nuts finely and cool the cake fully before frosting.
Storage: Keep at room temperature up to 3 days or refrigerate for about a week.