If you’re searching for a show-stopping dessert with a rich texture and a nostalgic feel, the Romanian Walnut Buttercream Cake Recipe is an absolute must-try. This layered cake beautifully balances the crunchy earthiness of walnuts with a silky, aromatic buttercream that’s both indulgent and comforting. Whether you’re celebrating a special occasion or simply craving a slice of something truly memorable, this cake has a way of turning any moment into a warm, delightful experience that’s as inviting as it is delicious.
Ingredients You’ll Need
Gathering the right ingredients for the Romanian Walnut Buttercream Cake Recipe is easier than you might think, yet each one plays an essential role in delivering that perfect harmony of flavors and textures. From the tender sponge layers enriched with finely ground walnuts to the luscious, creamy buttercream that ties it all together, these components are the heart of the cake’s irresistible charm.
- 6 large eggs (separated): The egg whites whip into fluffy peaks for lightness, while yolks enrich the batter’s texture and color.
- 3/4 cup granulated sugar: Sweetens and helps create a delicate crumb in the cake layers.
- 1 cup finely ground walnuts: Brings a nutty flavor and moisture to the cake, defining its signature taste.
- 1/4 cup all-purpose flour: Provides structure without weighing down the airy sponge.
- 1 teaspoon vanilla extract: Enhances the cake’s warmth with a fragrant aroma.
- 1/2 teaspoon salt: Balances all the flavors perfectly and helps stabilize the egg whites.
- 1 1/2 cups unsalted butter (softened): The base for the creamy buttercream, giving it richness and smoothness.
- 1 cup powdered sugar: Sweetens and lightens the buttercream to a fluffy finish.
- 1/4 cup milk: Adds moisture and helps achieve the perfect buttercream consistency.
- 1 teaspoon instant coffee (optional): Deepens the flavor, highlighting the walnuts’ natural earthiness.
- 1/2 teaspoon rum extract (optional): Introduces a subtle boozy note that makes the cake uniquely irresistible.
- 1 cup finely chopped toasted walnuts (for garnish): Provides a delightful crunch and rustic charm to the finished cake.
How to Make Romanian Walnut Buttercream Cake Recipe
Step 1: Prepare Your Cake Pans and Preheat Oven
Start by preheating your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and lightly grease the sides to ensure your delicate sponge layers slide out easily once baked. This setup is key to maintaining the cake’s perfect shape.
Step 2: Whip the Egg Whites
In a large mixing bowl, beat the egg whites along with the salt until stiff peaks form. These stiff peaks are what make the sponge light and airy—so don’t rush this step or your texture might suffer.
Step 3: Mix Egg Yolks and Sugar
In a separate bowl, whisk the egg yolks and granulated sugar until the mixture becomes thick, pale, and slightly fluffy. This combination gives the cake structure and a tender crumb and starts building the sweet flavor foundation.
Step 4: Combine the Batters Gently
Carefully fold the egg yolk mixture into the whipped egg whites to avoid deflating the batter. Then sift in the flour and add the ground walnuts and vanilla extract, folding gently until everything is fully incorporated. This gentle blending preserves the lightness integral to the cake’s texture.
Step 5: Bake Your Cake Layers
Divide the batter evenly between your prepared pans and bake for 20 to 25 minutes. To check if the cakes are done, insert a toothpick into the center—it should come out clean. Once baked, let the layers cool completely before moving on to frosting.
Step 6: Make the Walnut Buttercream
Beat the softened butter until creamy, then gradually add powdered sugar and continue beating until the mixture is fluffy and light. Warm the milk slightly and stir in the instant coffee and rum extract if you’re using them. Slowly mix this milk blend into the buttercream for a smooth, velvety finish that perfectly complements the nutty layers.
Step 7: Assemble the Cake
Spread a generous layer of buttercream between the cooled cake layers and then cover the top and sides with the remaining frosting. Press chopped toasted walnuts onto the sides and top to add both flavor and texture, creating a cake that looks as stunning as it tastes. Chill it for at least one hour to let everything set beautifully before slicing.
How to Serve Romanian Walnut Buttercream Cake Recipe
Garnishes
For that extra touch of rustic elegance, some finely chopped toasted walnuts pressed onto the buttercream make an excellent garnish. They add texture and reinforce the nutty theme, inviting guests to indulge even before the first bite.
Side Dishes
This cake pairs wonderfully with a cup of strong black coffee or a mildly sweet tea. The coffee enhances the cake’s natural nutty flavors, making for a perfectly balanced bite and sip experience.
Creative Ways to Present
Try slicing the cake into petite squares and serving them on vintage plates with a light dusting of powdered sugar. Or, if you’re feeling adventurous, add a drizzle of dark chocolate or caramel sauce on the side for a decadent twist that elevates the traditional Romanian Walnut Buttercream Cake Recipe into a dessert fit for any festive table.
Make Ahead and Storage
Storing Leftovers
Once assembled and chilled, store your leftover cake in an airtight container in the refrigerator. This keeps the buttercream fresh and the walnuts crisp for up to four days, perfect for savoring a slice or two over several days.
Freezing
You can freeze the cake if needed. Wrap it tightly in plastic wrap and then place it in a freezer-safe container to prevent freezer burn. When you’re ready to enjoy it, thaw overnight in the refrigerator to keep the texture intact.
Reheating
Since this cake is best served chilled or at room temperature, reheating is generally not recommended. Instead, allow refrigerated slices to sit out for about 15 to 20 minutes before serving, so the buttercream softens just enough to release those delightful flavors.
FAQs
Can I use other nuts instead of walnuts?
While walnuts are traditional and give that characteristic flavor to the Romanian Walnut Buttercream Cake Recipe, you can experiment with pecans or hazelnuts. Just keep in mind the final taste and texture will shift slightly, but it’s a fun way to personalize the cake.
Is the rum extract necessary?
Rum extract is entirely optional but recommended as it adds a lovely depth and warmth that complements the walnuts beautifully. If you prefer to avoid alcohol flavors, simply omit it without sacrificing the cake’s overall charm.
Can I make this cake gluten-free?
Substituting the all-purpose flour with a gluten-free blend may work, but be sure to choose a blend suitable for baking to maintain the cake’s delicate crumb. The texture might be a little different, but the flavor remains fantastic.
What’s the best way to toast walnuts?
Toast walnuts by spreading them evenly on a baking sheet and roasting in a preheated 350°F (175°C) oven for about 8 to 10 minutes. Keep an eye on them so they don’t burn, as that would impart a bitter taste rather than a rich crunchy flavor.
Can I make the buttercream without coffee?
Absolutely! The coffee is a subtle ingredient that enhances the flavor but can be left out if you prefer a more straightforward buttercream. The cake will still be wonderfully rich and satisfyingly nutty.
Final Thoughts
This Romanian Walnut Buttercream Cake Recipe is such a rewarding project that brings together simple ingredients in a way that sings with every bite. It’s a dessert that feels like a warm hug from a dear friend, perfect for cozy gatherings or solo indulgence. Once you try it, I’m sure it will become one of your favorite cakes too—so don’t hesitate to dive into baking this gem and sharing it with those you love.
Print
Romanian Walnut Buttercream Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: Romanian
- Diet: Vegetarian
Description
A traditional Romanian Walnut Buttercream Cake featuring moist layers of walnut sponge cake filled and frosted with a rich, creamy walnut buttercream. This delightful dessert is enhanced with hints of vanilla, rum extract, and optional coffee to deepen the nutty flavor, and finished with toasted chopped walnuts for added texture and decoration. Perfectly chilled before serving for an authentic Eastern European treat.
Ingredients
Cake Layers
- 6 large eggs, separated
- 3/4 cup granulated sugar
- 1 cup finely ground walnuts
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Walnut Buttercream
- 1 1/2 cups unsalted butter, softened
- 1 cup powdered sugar
- 1/4 cup milk
- 1 teaspoon instant coffee (optional)
- 1/2 teaspoon rum extract (optional)
Garnish
- 1 cup finely chopped toasted walnuts
Instructions
- Prepare Cake Pans: Preheat the oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and lightly grease the sides to prevent sticking.
- Whip Egg Whites: In a large mixing bowl, beat the egg whites with the salt until stiff peaks form, ensuring a light and airy batter.
- Mix Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture becomes thick and pale, indicating sufficient aeration.
- Combine Mixtures: Gently fold the egg yolk mixture into the whipped egg whites, taking care not to deflate the air incorporated in the egg whites.
- Add Dry Ingredients: Sift the all-purpose flour into the batter, then fold in the finely ground walnuts and vanilla extract until fully incorporated without overmixing.
- Bake Cake Layers: Divide the batter evenly between the two prepared pans and bake for 20–25 minutes until a toothpick inserted into the center comes out clean. Remove from oven and cool completely.
- Make Buttercream: Beat the softened butter until creamy. Gradually add powdered sugar and beat until fluffy. Warm milk slightly and dissolve instant coffee and rum extract if using, then slowly incorporate this milk mixture into the buttercream, beating until smooth and light.
- Assemble Cake: Place one cake layer on a serving plate and spread a generous layer of buttercream over it. Top with the second cake layer and cover the entire cake, sides and top, with the remaining buttercream.
- Decorate: Press the finely chopped toasted walnuts onto the sides and top of the cake for an attractive and flavorful finish.
- Chill and Serve: Refrigerate the assembled cake for at least 1 hour to allow the buttercream to set before slicing and serving.
Notes
- This cake is traditionally served chilled for optimal texture and flavor.
- For the best authenticity, use freshly ground walnuts and include the rum extract.
- The instant coffee is optional but enhances the depth of the nutty flavor.
