This is a festive Romanian walnut buttercream cake with caramelized walnuts, one of the most decadent, best walnut cakes you could possibly make.
What can I say about this Romanian walnut buttercream cake? It is indescribably good - luscious, sweet, and flavorful. It might not be your everyday cake, but if you like a bit of a challenge, you should make it.
It might contain over 500 calories per piece, but they are all worth it! ๐ Every single one of them! It is not something I would make on a regular basis, but when I make it, it is a real treat!
Typical Romanian desserts often feature buttercream made with egg yolks, milk, and an abundance of nuts. If you enjoy walnut or other nut-based cakes, take a look at this Egyptian Hazelnut Cake (which is actually a Romanian cake recipe).
Try more Romanian cakes with walnuts, such as Romanian Regina Maria or Romanian Greta Garbo Cake.
Jump to recipe
Recipe ingredients
Walnuts: You will roast them in the oven, grind them, weigh them, and use some for the caramel and some for the cake base.
Granulated sugar: You will need some for the caramel, some for the cake, and some for the walnut buttercream.
Eggs: Separate the eggs. Use the egg whites to make the cake and the yolks for the buttercream.
Unsalted butter: I recommend using European-style butter with an 82% fat content; it is the best kind for making buttercream.
See the recipe card for full information on ingredients and quantities.
Tips for success
Measurements: I recommend using a digital kitchen scale (the Amazon affiliate link opens in a new tab) to measure all the ingredients. In this case, measuring walnut halves in cups is very imprecise, as it all depends on their size.
Be organized when baking the walnut buttercream cake. Itโs a bit of a challenge, requiring several bowls, pans, and patience. Make it for a special occasion when you want to offer something special. The good news is it must be prepared a day in advance, so thereโs no stress on the day of the event. Once you taste it, youโll love it enough that the effort wonโt matter next time!
Making the egg yolk mixture needed for the buttercream requires patience - stir continuously over low heat to avoid curdling. I left it unattended once, and it curdled in seconds! Stay by it and keep stirring - itโs worth the effort!
Good to know!
The cake base isnโt very sweet, so donโt worry if it tastes off before assembly. The buttercream and caramel provide enough sweetness for the whole cake.
Romanian Walnut Buttercream Cake
Equipment
- Nonstick pan
- Foil
- Baking sheet about 30x40 cm/ 12x15 inches
Ingredients
Walnuts:
- 350 g shelled walnut halves 12.5 oz, Note 1
Caramel:
- 5 tablespoons granulated sugar
Cake:
- 8 eggs only the egg whites, the egg yolks are for the buttercream
- 3 tablespoons granulated sugar
- 1 pinch of salt
- 1 tablespoon rum optional
- 2 tablespoons lemon juice
Walnut buttercream:
- 9 tablespoons granulated sugar
- 200 ml milk ยพ cup + 2 tablespoons
- 300 g unsalted butter 10.5 oz/ 1 ยผcups + 1 tablespoon, Note 2
- 1-2 teaspoons vanilla extract to taste
Instructions
Walnuts:
- Roast walnuts: Preheat the oven to 220ยฐC/ 430ยฐF. Line the baking sheet with parchment paper. Spread the walnuts on it in an even layer and roast for about 3 or 4 minutes until slightly golden and beginning to be fragrant. Keep an eye on them; they should not get too dark, or they will taste bitter. Remove them from the oven and let them cool completely.350 g shelled walnut halves/ 12.5 oz
- Grind: When cold, grind them finely either in the food processor or place them in a large freezer bag and crush them with the rolling pin. Set aside.
Caramel:
- Weigh 100 g/ 3.5 oz/ 1 cup of the roasted and ground walnuts and set them aside.
- Make the caramel: Place a sheet of aluminum foil on a large plate and set it aside. Place sugar in a non-stick pan. Let it caramelize, taking care that it doesn't get too dark. Next, take off the heat and stir in the walnuts you have just weighed.5 tablespoons granulated sugar + just weighed walnuts (100 g/ 3.5 oz)
- Cool: Spread this mixture on the aluminum foil and let it set completely.
Cake base:
- Preheat the oven to 180ยฐC/ 350ยฐF. Line the baking sheet with parchment paper.
- Make the batter: Separate the eggs. Set the yolks aside; you will only need them for the buttercream. Beat the egg whites with a pinch of salt until stiff. Add 3 tablespoons sugar, rum (optional), and lemon juice and continue beating until stiff and glossy. Carefully fold in the rest of the ground and roasted walnuts.8 eggsegg whites + 1 pinch of salt + 3 tablespoons granulated sugar + 1 tablespoon rum + 2 tablespoons lemon juice + remaining ground walnuts
- Bake: Pour this mixture onto the prepared baking tray and bake the cake base for about 20-25 minutes. Let it cool completely, then slice it into 3 equal rectangular parts.
Buttercream:
- Mixture: Beat the egg yolks with 9 tablespoons of sugar until pale and creamy. Slowly add the milk and incorporate it. Pour the mixture into a saucepan and place it on a very low flame. Stir continuously with a wooden spoon until the mixture thickens; it took me 15 minutes on a very low flame. Set aside, place a piece of plastic foil on top to prevent it from getting skin, and let it get completely cool.egg yolks + 9 tablespoons granulated sugar + 200 ml milk/ ยพ cup + 2 tablespoons
- Make the buttercream: In the meantime, take the butter out of the fridge and let it soften. Beat the soft butter with the hand-held mixer until light and fluffy. Start adding the cold egg yolk cream, one tablespoon at a time, while beating continuously. Beat in the vanilla extract to taste, as well.300 g unsalted butter/ 10.5 oz/ 1 ยผcups + 1 tablespoon + 1-2 teaspoons vanilla extract
Assemble:
- Fill cake: Place one slice of the cake base on a rectangular serving platter. Cover with one-third of the buttercream, place another piece of cake on top, cover with another third of the buttercream. Finally, place the third cake slice on top and cover with the rest of the buttercream.
- Top: Roughly crush the caramelized walnuts and top the cake with them. Let rest in the fridge overnight.
Notes
- Measurements: Always use a digital kitchen scale (the Amazon affiliate link opens in a new tab) in baking; it ensures the best results. Weighing the nuts and measuring walnut halves in cups is very imprecise, as it all depends on their size.
- Butter: Use good quality unsalted butter with at least 82% fat content.
Vanya says
Very challenging for me! I could not caramelize the sugar nor could I incorporate the custard with the butter. I may try again, a family friend used to make this & it was delicious!
Adina says
Hi Vanya. I am sorry to hear to hear you had difficulties; it's not a super simple recipe, most traditional Romanian cake recipe aren't. I hope it works better next time.
Fatima says
Hi this looks amazing.was wondering that it dosent have flour?or am I missing to read it somewhere.looking forward to really trying this cake out.thanks alot.
Adina says
Hi Fatima. That's right, no flour. Happy baking!
Kim | Low Carb Maven says
Adina, this is exactly the kind of cake I would love making prior to giving up sugar and flour. I love that the ingredient list is short, but that it incorporates several baking skills in the preparation of the recipe. I appreciate you sharing the beautiful European recipes you showcase on your lovely blog. This one is a stand out.
Laura Dembowski says
I have had a cake very similar to this from a local bakery. It was outstanding. Yours looks great with those thick buttercream layers.
Loreto Nardelli says
This is a work of art. You have done such a wonderful job. I am thinking the calorie count may be on the high side, but sometimes you just have to live a little, and this looks like it is worth it. This reminds me of a Tiramisu, all those moist flavorful layers. Yum, just need a good cup of coffee and we are set!
Lovely!
Loreto@SugarLoveSpices
Allie says
Hi Adina, I adore your beautiful and unique cake with the caramelized walnuts and buttercream. I would love to make this for a very special occasion - I've never made buttercream with eggs - so I'm learning a lot here! We love snow around here and looks like we are getting a good storm tomorrow! Glad you have some too and your kids are enjoying the extra time at home! XO
Dawn - Girl Heart Food says
I can imagine that the 1000 calorie per crumb would be well worth it, lol ๐ This sounds and looks seriously amazing! I would have to share this with my family and friends so I wouldn't be tempted to eat it all myself. I love using nuts in cake and buttercream is so dreamy. We had a lot of snow here yesterday and this cake would be lovely right now with a big cup of coffee ๐
Kate @ Framed Cooks says
Oh my gosh - this cake has so many things I love in it, and it's just beautiful on top of that! ๐
grace says
what a unique cake! the layers are perfect, both in structure and flavors! this is a masterpiece, adina. ๐
Jenifer Bendlin says
I am trying this tonight for a friends birthday cake! Wish me luck- will take pictures ๐ค
Adina says
Good luck!
Cheyanne @ No Spoon Necessary says
I love a challenge if the end reward is luscious cake!! This looks amazing, girlfriend!! I am drooling over the caramelized walnuts and buttercream combo! I'm totally craving this for breakfast right now! Cheers!
Kathy @ Beyond the Chicken Coop says
What a spectacular looking cake! I love the caramelized walnuts and I love your warning for each little crumb! I will need to prepare myself for a whole slice! Yum!!!
Gingi Freeman says
This looks soooooo good!!!! Thanks for sharing! <3 - http://www.domesticgeekgirl.com
Anca says
It looks delicious, I love caramelized walnuts and buttercream. x
Angie@Angie's Recipes says
I noticed that the cream is spread higher than the cake itself...it must be very rich and no doubt it's DELICIOUS!