Romanian Walnut Buttercream Cake Recipe
If there’s one dessert that steals the spotlight at every festive gathering in my family, it’s the Romanian Walnut Buttercream Cake. This luscious, nutty cake balances featherlight walnut sponge with a silky, decadent walnut buttercream for pure joy in every bite. With its fragrant layers and melt-in-your-mouth frosting, it’s a timeless treat that makes any celebration feel truly special. No wonder the Romanian Walnut Buttercream Cake is a treasured favorite across generations—and once you taste it, you’ll want to make it part of your own family traditions too.
Ingredients You’ll Need
Ingredients You’ll Need
Don’t be intimidated by the ingredient list! Each element here plays a crucial role, creating a cake that’s both elegant and impossibly inviting. From rich walnuts that anchor the flavor to buttery frosting and a light, fluffy crumb, these ingredients harmonize beautifully for a dessert you’ll never forget.
- Large eggs: Provide structure and lift, making your sponge cake tender and airy.
- Granulated sugar: Sweetens both your cake and helps achieve that perfect, golden exterior.
- Vanilla extract: Infuses subtle aroma through every bite, heightening the nutty flavors.
- Finely ground walnuts: The star ingredient that brings rich texture, flavor, and signature Romanian flair to both sponge and buttercream.
- All-purpose flour: Gives the cake just enough body while keeping it soft and delicate.
- Baking powder: Ensures your layers bake up perfectly risen and light every single time.
- Pinch of salt: Balances sweetness and deepens flavors in both cake and frosting.
- Unsalted butter, softened: Forms the creamy base of the buttercream, ensuring every layer is luscious and smooth.
- Powdered sugar: Dissolves easily in the buttercream, creating a dreamy, satiny finish.
- Egg yolks (pasteurized): Add richness and silkiness to your buttercream—don’t skip them!
- Apricot jam (optional): Adds a hint of tart sweetness that pairs beautifully with the richness of walnuts.
- Extra ground walnuts or chocolate shavings: Perfect finishing touch for striking visual appeal and crunch.
How to Make Romanian Walnut Buttercream Cake
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F. Grab two 8-inch round cake pans, line the bottoms with parchment paper, and lightly grease the sides. This helps your Romanian Walnut Buttercream Cake come out effortlessly and keeps each layer looking flawless.
Step 2: Whip Up a Fluffy Walnut Sponge
In a large, clean bowl, whisk your egg whites with a pinch of salt until they’re soft and cloudlike. Gradually add half the sugar, and continue beating until the mixture holds stiff, glossy peaks. In a separate bowl, mix the egg yolks with remaining sugar and vanilla until they turn thick and pale—almost custard-like. Gently fold the yolk mixture into the whites, being careful not to deflate all that lovely air. Next, whisk together flour, ground walnuts, and baking powder, then gently fold the dry ingredients into the egg mixture. Divide the batter equally between your prepared pans, smoothing the tops. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on wire racks.
Step 3: Make the Walnut Buttercream
While your cakes cool, prepare the irresistible walnut buttercream. Start by beating softened butter in a bowl until it’s pale and fluffy. Sift in the powdered sugar, beating until smooth and creamy. One by one, beat in the egg yolks (make sure they are pasteurized for food safety), followed by a splash of vanilla. Finally, stir in the finely ground walnuts for that signature flavor and a bit of texture. This buttercream is velvety, nutty, and unlike anything you’ve tasted before—it’s what sets a Romanian Walnut Buttercream Cake apart!
Step 4: Assemble Your Cake
If your cake layers have domed tops, level them with a serrated knife for a smoother finish. Place the first cake layer on your serving plate. If you love a hint of fruitiness, brush a thin smear of apricot jam across the surface. Then, spread on a generous layer of walnut buttercream. Top with the second cake layer and finish by frosting the top and sides with the remaining buttercream. To finish off your Romanian Walnut Buttercream Cake, sprinkle with extra ground walnuts or a flourish of chocolate shavings for good measure.
Step 5: Chill and Set
Patience pays off here! Chill your cake in the refrigerator for at least 1 hour before slicing. This allows the creamy buttercream to firm up and the flavors to meld, making every bite even more irresistible.
How to Serve Romanian Walnut Buttercream Cake
Garnishes
The best part about serving Romanian Walnut Buttercream Cake is dressing it up! For a classic look, scatter extra ground walnuts over the top, or go for curls or shavings of dark chocolate for a bit of drama. A few delicate dollops of whipped cream or a handful of edible flowers also make for a beautiful finish.
Side Dishes
This cake is deliciously rich, so a simple pairing is ideal. Serve with a cup of strong espresso, black tea, or even a glass of dessert wine to cut through the luscious buttercream. Fresh berries or a light fruit salad on the side can add a lovely, refreshing contrast.
Creative Ways to Present
If you want to dazzle your guests, try assembling the cake as individual mini-layer cakes or trifle-style in pretty glasses. For festive events, cut the Romanian Walnut Buttercream Cake into bars and serve on a vintage platter for easy nibbling. However you choose to present it, a drizzle of honey or a sprinkle of powdered sugar adds an extra-special touch.
Make Ahead and Storage
Storing Leftovers
Romanian Walnut Buttercream Cake stays moist and flavorful for days. Store any leftovers tightly covered in the refrigerator, where they’ll keep for up to four days. The buttercream absorbs even more walnut essence as it rests, so go ahead and savor every last slice!
Freezing
This cake is incredibly freezer-friendly. Wrap individual slices or the entire assembled cake tightly in plastic wrap, followed by foil. Store in the freezer for up to two months. Thaw overnight in the refrigerator before serving to retain the buttercream’s smooth texture.
Reheating
Because of the butter-based frosting, it’s best to let the Romanian Walnut Buttercream Cake come to room temperature naturally. Simply remove from the fridge or freezer and let it rest on the countertop for about 30 minutes before serving. No reheating needed—just slice and enjoy!
FAQs
Can I make the walnut sponge ahead of time?
Absolutely! The walnut sponge layers can be baked a day or two in advance. Simply wrap them tightly once cooled, and store at room temperature or in the refrigerator. Assemble the cake when you’re ready for the freshest flavor.
Is it safe to eat buttercream with raw egg yolks?
For safety, the recipe specifies pasteurized egg yolks. These are widely available and eliminate any food safety concerns while still giving the buttercream its signature richness.
Can I use a different nut instead of walnuts?
While walnuts are traditional and central to the cake’s classic taste, you could substitute with finely ground pecans or hazelnuts in a pinch. Just know that the perfect Romanian Walnut Buttercream Cake flavor relies on the distinct earthiness of walnuts!
Can I add chocolate to the buttercream or cake?
Definitely! Swirl a bit of melted chocolate into the buttercream or sprinkle chocolate chips between layers for a delicious twist without losing the cake’s essential character. Dark chocolate enhances the cake’s elegance and pairs wonderfully with walnuts.
How do I get perfectly even cake layers?
To ensure even baking, weigh your batter to divide it precisely between pans before baking. If needed, use a serrated knife to level any domed tops once your cakes are completely cooled. A little precision goes a long way to creating a flawless Romanian Walnut Buttercream Cake.
Final Thoughts
Once you try this Romanian Walnut Buttercream Cake, I know it’ll become a beloved staple in your dessert repertoire as it has in mine. Don’t be surprised when friends and family ask for seconds—and for the recipe! Give it a try and let its old-world charm and modern-day decadence win you over, slice by luscious slice.
Print
Romanian Walnut Buttercream Cake Recipe
- Total Time: 55 minutes (plus chilling)
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and nutty flavors of this Romanian Walnut Buttercream Cake, a decadent Eastern European dessert perfect for special occasions. Layers of walnut sponge cake are filled and frosted with a luscious walnut buttercream, creating a delightful treat for any celebration.
Ingredients
For the walnut sponge cake layers:
- 6 large eggs, separated
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup finely ground walnuts
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- pinch of salt
For the walnut buttercream frosting:
- 3/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 3 egg yolks (pasteurized)
- 1/2 teaspoon vanilla extract
- 1/2 cup finely ground walnuts
Optional filling or topping:
- 2 tablespoons apricot jam (optional)
- extra ground walnuts or chocolate shavings for garnish
Instructions
- Make the sponge cake: In a large bowl, beat the egg whites with a pinch of salt until soft peaks form…
- Make the buttercream frosting: In a bowl, beat the softened butter until light and fluffy…
- Assemble the cake: Level the cooled cake layers if needed…
Notes
- This classic Eastern European cake is rich, nutty, and perfect for holidays or special occasions.
- For extra flavor, lightly toast the walnuts before grinding.
- Store covered in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Romanian, Eastern European
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 90mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 140mg
