Buttercream and Walnut Cake
Last weekend, I wanted something more substantial for dessert, but that wouldn't take all day to make. I chose this buttercream and walnut cake because it's relatively easy to prepare, has a balanced flavor, and the texture I love in walnut desserts. The portions aren't large, but it was enough for us. Not a slice was left.
Quick Info
Total time: approx. 2 hours (including cooling)
Preparation time: 45-60 minutes
Baking time: 20-25 minutes
Servings: 8-10
Difficulty: medium
Recipe type: homemade cake for special occasions, suitable for guests
Ingredients
For the sponge:
8 eggs
8 tablespoons sugar
2 and a half tablespoons cocoa powder
2 and a half tablespoons breadcrumbs
4 tablespoons ground walnuts
3-4 tablespoons flour
1 teaspoon baking powder
1 pinch of salt
2 teaspoons powdered sugar with vanilla beans
grated orange zest
For the cream:
250 g butter (room temperature)
2 tablespoons chocolate spread (Nutella or similar)
200 g ground walnuts
90 ml milk
120 g powdered sugar
1 heaping tablespoon cocoa powder
3 tablespoons coffee liqueur (optional)
1 teaspoon vanilla extract
For the syrup:
1 cup water
2 tablespoons sugar
1 teaspoon vanilla extract
For decoration:
8 walnut halves
3 tablespoons sugar
white chocolate flakes (for sprinkling on top)
Preparation Method
1. Preparing the sponge
Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the 8 tablespoons of sugar and continue mixing until the mixture becomes glossy and firm. Then add the egg yolks, mixing on low speed.
Add the 2 teaspoons of powdered sugar with vanilla and the grated orange zest. Mix well.
In a separate bowl, combine the flour (3-4 tablespoons), baking powder, breadcrumbs, cocoa powder, and ground walnuts. Mix the dry ingredients.
Gradually incorporate the dry ingredients into the egg mixture. Use a spatula to gently fold the mixture, making sure not to lose volume. The sponge will be quite airy.
Prepare a large baking tray: grease it with margarine and line it with parchment paper. Pour in the mixture and level it out.
Bake in a preheated oven at medium temperature for 20-25 minutes. Do not open the oven door during the first half of the baking time.
Remove the tray and let the sponge cool completely. Remove the outer edge (which usually bakes harder). Cut the sponge into 3 equal layers widthwise.
2. Walnut Buttercream
Heat the milk until almost boiling. Pour it over the ground walnuts and let it cool completely for 10-15 minutes; this will soften the walnuts and prevent them from being crunchy.
Beat the softened butter (250 g) with the powdered sugar (120 g) until you get a light, creamy texture.
Gradually add the chocolate spread and cocoa powder. Then add the coffee liqueur, if using, and the vanilla extract.
Finally, incorporate the cooled walnut mixture into the cream to prevent it from curdling. Mix until everything is well combined.
Divide the cream into 3 equal parts.
3. The Syrup
In a small saucepan, heat the water with the 2 tablespoons of sugar. Let it boil briefly, just long enough to dissolve the sugar. Remove from heat, add the vanilla extract, and let it cool.
4. Assembly
On a serving platter, place the first layer of sponge. Soak it evenly with a third of the syrup. Spread an even layer of cream on top. Repeat the process with the second sponge layer, adding another layer of cream, then the third sponge layer. Soak this layer as well and top it with the last layer of cream.
Using a teaspoon, you can create slight indentations in the cream for a rustic look.
5. Decoration with Caramelized Walnuts
Caramelize 3 tablespoons of sugar in a small saucepan. Remove from heat when golden and let it sit for 1 minute.
Insert toothpicks into the walnut halves and quickly dip them in the caramel, then place them on parchment paper to harden slightly.
Remove the toothpicks and arrange the caramelized walnut halves on top of the cake. Sprinkle with white chocolate flakes.
Chill the cake for a few hours before slicing.
Why I Make This Recipe Often
This is one of those walnut cakes where the sponge doesn't turn out too dry. The cream is stable, can be made with or without liqueur, and the syrup doesn't make the sponge too soggy. For the size of a homemade cake, it keeps well in the fridge and doesn't have expensive ingredients.
Tips and Variations
Tips
The sponge must cool completely before cutting, or it will break easily.
If you want thicker layers, use a smaller pan and adjust the baking time.
When caramelizing the walnuts, work quickly, or the caramel will harden.
Substitutions
Butter can be replaced with margarine, but the flavor will be less rich.
Chocolate spread can be replaced with melted chocolate, but let it cool completely before mixing.
Coffee liqueur is optional – you can skip it without changing the cream's structure.
Variations
You can use rum extract in the syrup for a different flavor.
The sponge can be made with cocoa only if you don't want ground walnuts.
If you don't have breadcrumbs, use more flour, but the texture will be slightly different.
Serving Ideas
The cake looks great cut into square or rectangular slices.
It can be served on a platter with a dusting of cocoa powder around it and a few whole walnuts for extra decoration.
Frequently Asked Questions
1. Can I make the cream with another type of nut?
You can try using hazelnuts or ground almonds, but the flavor will be different. The texture will remain similar.
2. Can the sponge be made without breadcrumbs?
Yes, you can use flour instead of breadcrumbs, but the sponge will be denser. Breadcrumbs help achieve a lighter texture.
3. How far in advance can I assemble the cake?
Ideally, make it a day ahead and let it chill overnight. The cream and sponge will settle better.
4. What can I use instead of coffee liqueur?
You can omit it or replace it with a little rum or coffee extract.
5. Do the walnuts for decoration have to be caramelized?
No, you can use them plain or just use chocolate flakes if you prefer something quicker.
Nutritional Values (Estimates)
For one serving (out of 10): approximately 380-420 kcal.
Fats: 26-28 g
Carbohydrates: 32-36 g
Proteins: 7-8 g
The cake has enough sugar and butter, is calorie-dense, but is suitable for special occasions. The data is approximate and depends on the exact ingredients.
Storage and Reheating
The cake can be stored in the fridge, covered, for up to 4 days. Freezing is not recommended, as the cream's texture will change. It is not reheated; it is served cold or at room temperature. If kept in the fridge overnight, the sponge will soften nicely but won't become crumbly.
Last weekend, I wanted something more substantial for dessert, but that wouldn't take all day to make. I chose this buttercream and walnut cake because it's relatively easy to prepare, has a balanced flavor, and the texture I love in walnut desserts. The portions aren't large, but it was enough for us. Not a slice was left.
Quick Info
Total time: approx. 2 hours (including cooling)
Preparation time: 45-60 minutes
Baking time: 20-25 minutes
Servings: 8-10
Difficulty: medium
Recipe type: homemade cake for special occasions, suitable for guests
Ingredients
For the sponge:
8 eggs
8 tablespoons sugar
2 and a half tablespoons cocoa powder
2 and a half tablespoons breadcrumbs
4 tablespoons ground walnuts
3-4 tablespoons flour
1 teaspoon baking powder
1 pinch of salt
2 teaspoons powdered sugar with vanilla beans
grated orange zest
For the cream:
250 g butter (room temperature)
2 tablespoons chocolate spread (Nutella or similar)
200 g ground walnuts
90 ml milk
120 g powdered sugar
1 heaping tablespoon cocoa powder
3 tablespoons coffee liqueur (optional)
1 teaspoon vanilla extract
For the syrup:
1 cup water
2 tablespoons sugar
1 teaspoon vanilla extract
For decoration:
8 walnut halves
3 tablespoons sugar
white chocolate flakes (for sprinkling on top)
Preparation Method
1. Preparing the sponge
Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the 8 tablespoons of sugar and continue mixing until the mixture becomes glossy and firm. Then add the egg yolks, mixing on low speed.
Add the 2 teaspoons of powdered sugar with vanilla and the grated orange zest. Mix well.
In a separate bowl, combine the flour (3-4 tablespoons), baking powder, breadcrumbs, cocoa powder, and ground walnuts. Mix the dry ingredients.
Gradually incorporate the dry ingredients into the egg mixture. Use a spatula to gently fold the mixture, making sure not to lose volume. The sponge will be quite airy.
Prepare a large baking tray: grease it with margarine and line it with parchment paper. Pour in the mixture and level it out.
Bake in a preheated oven at medium temperature for 20-25 minutes. Do not open the oven door during the first half of the baking time.
Remove the tray and let the sponge cool completely. Remove the outer edge (which usually bakes harder). Cut the sponge into 3 equal layers widthwise.
2. Walnut Buttercream
Heat the milk until almost boiling. Pour it over the ground walnuts and let it cool completely for 10-15 minutes; this will soften the walnuts and prevent them from being crunchy.
Beat the softened butter (250 g) with the powdered sugar (120 g) until you get a light, creamy texture.
Gradually add the chocolate spread and cocoa powder. Then add the coffee liqueur, if using, and the vanilla extract.
Finally, incorporate the cooled walnut mixture into the cream to prevent it from curdling. Mix until everything is well combined.
Divide the cream into 3 equal parts.
3. The Syrup
In a small saucepan, heat the water with the 2 tablespoons of sugar. Let it boil briefly, just long enough to dissolve the sugar. Remove from heat, add the vanilla extract, and let it cool.
4. Assembly
On a serving platter, place the first layer of sponge. Soak it evenly with a third of the syrup. Spread an even layer of cream on top. Repeat the process with the second sponge layer, adding another layer of cream, then the third sponge layer. Soak this layer as well and top it with the last layer of cream.
Using a teaspoon, you can create slight indentations in the cream for a rustic look.
5. Decoration with Caramelized Walnuts
Caramelize 3 tablespoons of sugar in a small saucepan. Remove from heat when golden and let it sit for 1 minute.
Insert toothpicks into the walnut halves and quickly dip them in the caramel, then place them on parchment paper to harden slightly.
Remove the toothpicks and arrange the caramelized walnut halves on top of the cake. Sprinkle with white chocolate flakes.
Chill the cake for a few hours before slicing.
Why I Make This Recipe Often
This is one of those walnut cakes where the sponge doesn't turn out too dry. The cream is stable, can be made with or without liqueur, and the syrup doesn't make the sponge too soggy. For the size of a homemade cake, it keeps well in the fridge and doesn't have expensive ingredients.
Tips and Variations
Tips
The sponge must cool completely before cutting, or it will break easily.
If you want thicker layers, use a smaller pan and adjust the baking time.
When caramelizing the walnuts, work quickly, or the caramel will harden.
Substitutions
Butter can be replaced with margarine, but the flavor will be less rich.
Chocolate spread can be replaced with melted chocolate, but let it cool completely before mixing.
Coffee liqueur is optional – you can skip it without changing the cream's structure.
Variations
You can use rum extract in the syrup for a different flavor.
The sponge can be made with cocoa only if you don't want ground walnuts.
If you don't have breadcrumbs, use more flour, but the texture will be slightly different.
Serving Ideas
The cake looks great cut into square or rectangular slices.
It can be served on a platter with a dusting of cocoa powder around it and a few whole walnuts for extra decoration.
Frequently Asked Questions
1. Can I make the cream with another type of nut?
You can try using hazelnuts or ground almonds, but the flavor will be different. The texture will remain similar.
2. Can the sponge be made without breadcrumbs?
Yes, you can use flour instead of breadcrumbs, but the sponge will be denser. Breadcrumbs help achieve a lighter texture.
3. How far in advance can I assemble the cake?
Ideally, make it a day ahead and let it chill overnight. The cream and sponge will settle better.
4. What can I use instead of coffee liqueur?
You can omit it or replace it with a little rum or coffee extract.
5. Do the walnuts for decoration have to be caramelized?
No, you can use them plain or just use chocolate flakes if you prefer something quicker.
Nutritional Values (Estimates)
For one serving (out of 10): approximately 380-420 kcal.
Fats: 26-28 g
Carbohydrates: 32-36 g
Proteins: 7-8 g
The cake has enough sugar and butter, is calorie-dense, but is suitable for special occasions. The data is approximate and depends on the exact ingredients.
Storage and Reheating
The cake can be stored in the fridge, covered, for up to 4 days. Freezing is not recommended, as the cream's texture will change. It is not reheated; it is served cold or at room temperature. If kept in the fridge overnight, the sponge will soften nicely but won't become crumbly.