If you’re on the lookout for a truly decadent and heartwarming dessert, the Romanian Walnut Buttercream Cake Recipe is a showstopper you’ll want to make again and again. This cake effortlessly combines tender, nutty layers with a luxuriously smooth buttercream that’s just sweet enough to highlight the rich walnuts without overpowering them. It’s a beloved classic from Romania, perfect for celebrations or whenever you want to treat yourself to a slice of something special that’s packed with flavor and comforting nostalgia.
Ingredients You’ll Need
Gathering just a handful of simple ingredients is all it takes to create this delicious Romanian Walnut Buttercream Cake Recipe. Each element plays a crucial role, from the eggs that provide lightness to the finely ground walnuts giving that signature texture and nutty depth.
- 6 large eggs separated: Essential for creating fluffy cake layers by whipping the whites and enriching the batter with the yolks.
- 1 cup granulated sugar divided: Sweetens the cake while helping stabilize the egg whites for volume.
- 1 cup finely ground walnuts: Offers a rich, earthy flavor and moist texture that makes this cake stand out.
- 1/2 cup all-purpose flour: Provides structure and enough binding to keep the cake tender.
- 1 teaspoon baking powder: Adds just the right lift to the layers without making them cakey.
- 1 teaspoon vanilla extract: Enhances the overall aroma and brings warmth to the flavor profile.
- 1/4 teaspoon salt: Balances sweetness and enhances the nutty notes.
- 1 cup unsalted butter softened: The star of the buttercream, ensuring it’s silky and rich.
- 1/2 cup powdered sugar: Finely sweetens the buttercream for a smooth finish.
- 2 tablespoons milk: Helps achieve the perfect frosting consistency.
- 1 teaspoon rum extract (optional): Adds a subtle, boozy depth that beautifully complements the walnuts.
How to Make Romanian Walnut Buttercream Cake Recipe
Step 1: Prepare the Cake Layers
Start by preheating your oven to 350 degrees Fahrenheit and preparing two 9-inch round pans with grease and parchment paper. This ensures the delicate layers come out cleanly after baking.
Step 2: Whip the Egg Whites
Beat the egg whites with salt until soft peaks begin to form. Gradually add half of the granulated sugar and continue beating until stiff, glossy peaks appear. This step is crucial for airy, light cake layers that will melt in your mouth.
Step 3: Mix the Egg Yolks and Dry Ingredients
In another bowl, beat the egg yolks with the remaining sugar until they turn pale and thick. Stir in the vanilla extract, then gently fold in the ground walnuts, flour, and baking powder, blending everything evenly without deflating the mixture.
Step 4: Combine Egg Whites with Yolk Mixture
Carefully fold the whipped egg whites into the yolk mixture in batches. The goal is to maintain as much air as possible, which keeps your cake layers light and fluffy rather than dense.
Step 5: Bake the Layers
Pour the batter evenly into the prepared pans and bake for 22 to 25 minutes. You’ll know the cakes are done when they turn golden brown on top and spring back lightly when touched. Let them cool completely before frosting.
Step 6: Make the Walnut Buttercream
Beat the softened butter until light and fluffy, gradually adding the powdered sugar for smooth sweetness. Mix in the milk and rum extract until the frosting is creamy and spreadable. This luscious buttercream perfectly balances the nuttiness of the walnut layers.
Step 7: Assemble the Cake
Spread a generous layer of buttercream between the two cake layers, then cover the top and sides with the remaining frosting. Pop the cake in the fridge for at least 30 minutes to set the buttercream before slicing.
How to Serve Romanian Walnut Buttercream Cake Recipe
Garnishes
Sprinkle finely chopped or ground walnuts on the sides and top for an attractive traditional finish that boosts the walnut flavor and adds delightful crunch.
Side Dishes
This cake pairs beautifully with a dollop of lightly whipped cream or a scoop of vanilla ice cream. Fresh berries or a cup of strong black coffee also make excellent companions to balance the richness.
Creative Ways to Present
For a modern twist, dust the top with cocoa powder or drizzle a thin chocolate ganache over the buttercream. Layer delicate edible flowers or caramel shards for a stunning, elegant look that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep leftover cake covered in an airtight container in the refrigerator. It will remain moist and flavorful for up to 3 days, making it an excellent treat to enjoy over several days.
Freezing
This cake freezes well! Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to a month. Allow it to thaw in the fridge overnight before serving for best results.
Reheating
Since this is a buttercream cake, it’s best served chilled or at room temperature. If you prefer it warmer, let the slices sit at room temperature for about 30 minutes rather than microwaving, which can affect the texture.
FAQs
Can I use a different nut instead of walnuts?
Absolutely! While walnuts are traditional and provide a unique flavor, you can substitute pecans or hazelnuts for a different yet equally delicious nuance.
Is the rum extract essential in the buttercream?
Not at all! The rum extract adds a lovely depth, but you can skip it or use vanilla extract instead if you want a milder flavor.
Can I make this cake gluten-free?
You can try substituting the all-purpose flour with a gluten-free blend, but be mindful it might alter the texture slightly. Using finely ground almond flour could also complement the walnut flavor nicely.
What’s the best way to grind the walnuts?
Use a food processor or a nut grinder until the walnuts are finely ground but not turned into butter. This ensures even texture and prevents moisture issues in the batter.
Can I replace part of the butter in the buttercream?
Yes, replacing half the butter with mascarpone cheese is a wonderful option for a lighter, creamier buttercream that still holds its shape beautifully.
Final Thoughts
I hope this Romanian Walnut Buttercream Cake Recipe inspires you to bake something truly special and comforting. Each bite is a harmonious blend of nutty, sweet, and buttery goodness that feels like a warm hug. Whether for a cozy afternoon or your next celebration, this cake promises smiles all around. Give it a try and you’ll soon understand why it has a special place in Romanian hearts and homes!
Print
Romanian Walnut Buttercream Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Romanian
- Diet: Vegetarian
Description
This Romanian Walnut Buttercream Cake is a delightful Eastern European dessert featuring light walnut sponge layers filled and coated with a rich, creamy buttercream. The cake combines finely ground walnuts in a fluffy meringue-based batter, baked to a golden perfection, and finished with a smooth buttercream infused with rum extract. Perfect for special occasions or a luxurious treat.
Ingredients
Cake:
- 6 large eggs, separated
- 1 cup granulated sugar, divided
- 1 cup finely ground walnuts
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Buttercream:
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon rum extract (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to ensure easy removal post-baking.
- Whip Egg Whites: In a clean bowl, beat the egg whites with the salt until they form soft peaks. Gradually add half of the granulated sugar while continuing to beat until stiff, glossy peaks form, creating a stable meringue base.
- Prepare Egg Yolk Mixture: In a separate bowl, beat the egg yolks together with the remaining granulated sugar until the mixture turns pale yellow and thickens. Stir in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Gently fold the finely ground walnuts, all-purpose flour, and baking powder into the egg yolk mixture until just combined, careful not to overmix.
- Fold in Egg Whites: Incorporate the whipped egg whites into the batter in batches, folding gently each time to maintain the airiness and avoid deflating the mixture.
- Bake the Cake Layers: Divide the batter evenly between the two prepared pans. Bake for 22 to 25 minutes until the cakes turn golden and spring back lightly when touched.
- Cool the Cakes: Remove the cake layers from the oven and let them cool completely in their pans before removing to assemble.
- Make the Buttercream: Beat the softened butter in a bowl until light and fluffy. Gradually add the powdered sugar while continuing to beat. Mix in the milk and rum extract, if using, until the buttercream is smooth and spreadable.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous amount of buttercream over the top. Place the second layer on top and cover the entire cake with the remaining buttercream, smoothing the sides and top.
- Chill Before Serving: Refrigerate the assembled cake for at least 30 minutes to set the buttercream before slicing and serving.
Notes
- For traditional decoration, sprinkle ground or chopped walnuts around the sides of the cake.
- To lighten the buttercream, substitute half of the butter with mascarpone cheese for a creamier, less dense frosting.
- Ensure the egg whites are beaten properly to achieve the light texture important for the cake layers.
