This Black Walnut Layer Cake with Vanilla Cream Frosting may look like it was complicated and time consuming but it definitely was not! This recipe was very quick and the resulting cake was so beautiful and delicious I know I’ll be making it again and again. If you love the flavor of black walnuts then you need to bake this cake.
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Preheat your oven to 350 degrees F. Prepare two 9″ cake pans by spraying with non-stick spray and dusting with flour. I used my stand mixer to mix the batter. I pretty much use my stand mixer for everything anymore. Of course, if you don’t have a stand mixer, a hand mixer will do the job just as well. Beat the eggs on medium high speed for about three minutes, or until light and fluffy. Add the sugar and beat well.
Combine the walnuts with the flour in a separate bowl. I bought my walnuts already chopped. If yours are whole, make sure to chop them before adding them to the flour. Combine the cream and the milk. Alternatively, add some of the flour mixture and some of the milk mixture to the egg/sugar mixture. Beat until just combined after each addition. Finally, add the vanilla and beat well.
Pour half of your batter in each prepared cake pan. Place in the oven and bake 35-40 minutes, or until toothpick inserted in the middle comes out clean.
Allow the cakes to cool in the pan for ten minutes. Remove cakes from the pan, wrap in plastic wrap, and place in the freezer. I left mine in overnight and frosted them in the morning.
For the frosting, combine the butter and cream cheese and beat until smooth. Add the powdered sugar and vanilla and continue beating until smooth.
See the difference one vanilla bean makes??
The original recipe did not call for vanilla bean seeds but I love how pretty they make the frosting look. Not to mention the taste is amazing! Add the seeds from the vanilla bean and mix until smooth. I explained how to remove the seeds from the vanilla bean in a previous post. If you missed it, find the instructions here: Banana Poppy Seed Cake with Vanilla Bean Frosting. Here are some additional pictures of the process.
When your frosting is ready, remove the cakes from the freezer and unwrap them. I made a cake board out of scrap cardboard and aluminum foil. I knew I wanted to put the cake in my cake stand and I didn’t want to get frosting all over the stand. I’m not an expert at this by any means and I find it easier to frost cakes on a cake board first. This is optional, of course. Since my cakes were fairly flat, I did not trim any off the tops. Place one cake on your cake board and spread a good amount of frosting on top. Place the other cake on top of that and begin by frosting the top. Once the top is covered, move on to frosting the sides.
I had just enough frosting, it was perfect!
This was a very simple recipe and would be a great cake to serve when you have company over for dinner, or for any special occasion you’re celebrating at home! Enjoy!
Above you will find some of the equipment I used while baking this Black Walnut Layer Cake with Vanilla Cream Frosting.
I LOVE my KitchenAid mixer and love even more that it’s pink! Whatever color you choose, you’ll love the awesome job this machine does year after year, all while saving you time in the kitchen! They have lots of cool attachments too. I especially love my shredder attachment for making cole slaw, bierocks, etc.
Having good cake pans definitely makes a difference in baking. I have several different pans from different manufacturers and my Wilton pans have always performed well.
I have a stacking cooling rack like the one shown above and love it for saving space on the counter top. Obviously, that’s not an issue in this recipe, but if you’re making cookies or lots of cupcakes or muffins, it’s the best! If you don’t already have a cooling rack, I’d recommend this set as you can use one at a time as well.
I find few things more aggravating in the kitchen than flimsy spatulas. I have one very sturdy, heat resistant spatula and it is the best for scraping down the sides of bowls and scooping out frosting. I would definitely love to have more than one so I don’t have to wash it several times during each recipe!
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