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Romanian Walnut Buttercream Cake

A comforting yet refined cake with a tender crumb and walnut-scented buttercream, perfect for slow conversations over coffee.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Cake, Dessert
Cuisine: Baking, Romanian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup walnuts, finely ground
  • 1 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
For the Buttercream
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1/2 cup walnuts, chopped

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a medium bowl, whisk together the ground walnuts, flour, baking powder, and baking soda.
  3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs, one at a time, beating well after each addition, then mix in the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with the dry ingredients.
  6. Pour the batter into the prepared cake pan and smooth the top.
Baking
  1. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Buttercream Preparation
  1. In a bowl, beat the softened butter until creamy.
  2. Gradually add the powdered sugar, milk, and vanilla extract, beating until smooth and fluffy.
  3. Stir in the chopped walnuts.
  4. Once the cake is completely cooled, spread the walnut buttercream evenly over the top.
Serving
  1. Serve the cake at room temperature for the best buttercream texture.
  2. Pair with strong coffee or fragrant tea.

Notes

Grind walnuts finely but not to a paste; room-temperature ingredients create a better emulsion. For variations, consider honey-walnut or orange-walnut flavors.