Imagine a cake so luxurious it makes your taste buds dance with pure delight! This Caramelized Walnuts Buttercream Cake is not just a dessert; it's a culinary masterpiece that combines the rich, buttery sweetness of caramelized nuts with a velvety smooth buttercream frosting. Perfect for special occasions or when you simply want to treat yourself to something extraordinary, this cake promises to transform an ordinary moment into an unforgettable experience of pure indulgence.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup caramelized walnuts
- 2 cups powdered sugar
- 1/4 cup milk
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring even coverage to prevent sticking.
- In a large mixing bowl, cream the softened unsalted butter with granulated sugar using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, sift together the all-purpose flour and baking powder. Alternate adding the dry ingredients and buttermilk to the butter mixture, mixing on low speed until just combined.
- Stir in the vanilla extract and fold in 1/2 cup of caramelized walnuts into the batter, reserving the rest for decoration.
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the buttercream, beat the remaining softened butter until creamy. Gradually add powdered sugar and milk, mixing until smooth and spreadable.
- Once cakes are completely cool, place one layer on a serving plate and spread a layer of buttercream. Top with the second cake layer.
- Cover the entire cake with remaining buttercream, creating a smooth finish.
- Decorate the top and sides of the cake with the remaining caramelized walnuts, arranging them in an attractive pattern.
- Refrigerate the cake for at least 30 minutes before serving to allow the buttercream to set.
- Slice and serve at room temperature, enjoying the rich, nutty flavors of the caramelized walnuts and creamy buttercream.
Tips
- Room Temperature Ingredients: Ensure all ingredients, especially butter and eggs, are at room temperature for smoother mixing and better cake texture.
- Caramelizing Walnuts: Take extra care when caramelizing walnuts to prevent burning. Use medium heat and constantly stir for even caramelization.
- Buttercream Consistency: If your buttercream is too thick, add milk one teaspoon at a time. If too thin, add powdered sugar gradually.
- Even Cake Layers: Use a kitchen scale to divide batter equally between pans for uniform cake layers.
- Cooling is Crucial: Allow cakes to cool completely before frosting to prevent buttercream from melting.
- Make Ahead: This cake can be prepared a day in advance and stored in the refrigerator, allowing flavors to meld beautifully.
- Garnish Creatively: Consider adding a light dusting of powdered sugar or chocolate shavings for an extra touch of elegance.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 85g
Protein: 8g
Fat: 35g
Saturated Fat: 20g
Cholesterol: 160mg
