Royal Walnut Cake (VIDEO Recipe)

Royal Walnut Cake is beautiful and delicious! The Russian buttercream frosting will surprise you. Everything about this walnut cake is good! (Video Recipe) YOU CAN DO THIS! | natashaskitchen.com

This Royal Walnut Cake is as pretty as it is irresistibly delicious! The Russian buttercream frosting made with sweetened condensed milk is tantalizingly good! Keep an eye on the whisk that mixes the cream – someone else will surely try to lick it! Ha! Truly it’s delicious and like no other buttercream you’ve tried before!

This recipe is sponsored by Fisher Nuts and the cake isΒ loaded with toasted walnuts which infuse the cake with rich flavor. I kept the decorations simple so even if you’re not super skilled in the cake decor department, YOU CAN DO THIS!!

You could simplify it even more by omitting the ganache and just coating in finely chopped nuts all around which would be beautiful but I thought the ganache was a nice touch for the holidays and a flowing layer of chocolate sauce never hurt anyone! πŸ˜‰

Big thank you to our friends at Fisher Nuts for sponsoring this recipe – I trust Fisher brand because they don’t use preservatives and are non GMO project verified! Its the nuts and only nuts – just like you had popped them out of the shell yourself, minus all the effort and blisters. lol. You’ll recognize the right nuts by their bold blue “Fisher” brand bags.

Watch How to Make this Royal Walnut Cake:

Since the frosting is a buttercream, it is best served at room temperature when the frosting is soft. You can make this cake even 2 days in advance, cover and refrigerate and then bring to room temperature before serving. I have this same cake in the freezer (saving it for Christmas!) I just love make-ahead desserts and if you’re into that sort of thing, you’ll be surprised this dessert is also freezer friendly!

Royal Walnut Cake is beautiful and delicious! The Russian buttercream frosting will surprise you. Everything about this walnut cake is good! (Video Recipe) YOU CAN DO THIS! | natashaskitchen.com

Everything about this cake is good. Simple, but so good! I hope it makes your holiday’s more merry and bright!

Royal Walnut Cake is beautiful and delicious! The Russian buttercream frosting will surprise you. Everything about this walnut cake is good! (Video Recipe) YOU CAN DO THIS! | natashaskitchen.com

Royal Walnut Cake (VIDEO Recipe)

5.0 from 26 reviews
Prep time:
Cook time:
Total time:
This Royal Walnut Cake is truly delicious and loaded with toasted walnuts from top to bottom. The Russian buttercream frosting made with sweetened condensed milk is tantalizingly good!
Author:
Skill Level: Medium
Cost To Make: $18-$22
Serving: 9-inch two layer cake

Ingredients

For the Walnut Cake:

  • 2 cups Fisher Brand Walnuts (halves and pieces)
  • 6 large eggs, room temp
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • ½ tsp baking powder

For the Russian Buttercream:

  • ¾ cup sweetened condensed milk (2/3 of a 14 oz can)
  • 2 large egg yolks
  • 1 Tbsp water
  • ½ tsp vanilla extract
  • 3 sticks (1½ cups) unsalted butter, softened at room temperature

For the Simple Cake Syrup (stir these ingredients together):

  • ¼ cup granulated sugar
  • 1 cup warm water
  • 3 Tbsp rum – I used Bacardi golden rum*

For the Chocolate Sauce/ Ganache:

  • 4 oz (or ¼ lb by weight, or ⅔ cup by dry measuring cup) semisweet chocolate chips
  • ½ cup heavy whipping cream

Instructions

How to Make the Royal Walnut Cake:

  1. Toast 2 cups walnuts on a dry skillet over medium/high heat until fragrant and golden (5 minutes), tossing often. Cool to room temperature then finely chop or pulse in food processor.
  2. Preheat oven to 350˚F. Line the bottoms of two 9" baking pans with parchment paper (do not grease the pan). In the bowl of a stand mixer fitted with whisk attachment, beat eggs for 1 minute until foam. With mixer on, add 1 cup sugar in a steady stream then beat on high speed 8 minutes. Batter will be fluffy and a thick ribbon will form when you lift up batter.
  3. Whisk together 1 cup flour and ½ tsp baking powder and sift it into the egg mixture in 3 increments. Gently fold in ¼ of your cooled chopped nuts and divide batter evenly between 2 prepared pans. Bake right away in fully preheated oven at 350˚F for 23-28 min(I find it's perfect at 25 min). Let rest in the pans 5 min then run a thin spatula or knife around the edges of pan to loosen cake and transfer cakes to wire rack to cool completely to room temp.

How to Make Russian Buttercream:

  1. In a small sauce pan, off the heat, whisk together 2 egg yolks, ¾ cup condensed milk, 1 Tbsp water, and ½ tsp vanilla until smooth.
  2. Place over low heat. Continue stirring frequently and stir constantly as it starts to thicken – DO NOT BOIL. When it’s ready, it will be the consistency of uncooked sweetened condensed milk. Total time on the stove: 5-7 minutes. Remove mixture from heat and let custard cool completely to room temp. It will thicken more as it cools.
  3. Beat softened butter in a mixer with whisk attachment for 5 minutes on high speed until white and fluffy, scraping down the bowl as needed. Add room temp custard mixture 1 heaping Tablespoon at a time, beating on high speed for a few seconds with each addition. Once all of the custard is incorporated, scrape down the bowl and beat another 2 minutes on high speed. Reserve 1 cup of cream and set aside (you'll use this to coat the top and sides of cake). Fold in ¼ of your toasted cooled nuts into remaining big batch of cream.

Assembling the Walnut Cake:

  1. Line the edges of a cake platter with strips of parchment paper (this will make cleanup easier). Place first cake layer on the platter and spoon half of the syrup evenly over the top. Top with all of your walnut buttercream and spread evenly. Add the next cake layer and spoon the remaining syrup over the top. Coat the sides and top of the cake evenly with remaining 1 cup of buttercream.
  2. Apply the remaining finely chopped walnuts to the sides of the cake only, scooping it on with your hand and gently pressing for the nuts to adhere to the frosting. Now make your ganache (see below). Once ganache has rested 5-10 minutes, spread it evenly over the top of the cake, allowing some of it to drip down the sides of the cake. Let cake rest until ganache is set (you can refrigerate 30 min if desired).

How to Make Chocolate Ganache:

  1. Place ¼ lb of chocolate chips in a heat-proof bowl. Pour ½ cup heavy cream into a small saucepan and bring to a simmer. When it's just at a uniform simmer, pour over the chocolate chips ensuring chocolate is fully submerged in cream. Cover bowl with lid and let sit at room temp 15 min then whisk until a silky chocolate sauce forms. Let ganache rest 5-10 min to thicken slightly but still be loose enough to pour over the cake and drip down the sides.

Notes

*if you don't want to use rum, add a splash of vanilla or 2 Tbsp fresh lemon juice, or add it to taste

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This is a sponsored conversation written by me on behalf of Fisher nuts. The opinions and text are all mine.Β Check out all of the Fisher Nuts recipes for more beautiful holiday inspiration!!

Royal Walnut Cake is beautiful and delicious! The Russian buttercream frosting will surprise you. Everything about this walnut cake is good! (Video Recipe) YOU CAN DO THIS! | natashaskitchen.com

We are all about generous slices! I hope you and your family love this Royal Walnut Cake!

Royal Walnut Cake is beautiful and delicious! The Russian buttercream frosting will surprise you. Everything about this walnut cake is good! (Video Recipe) YOU CAN DO THIS! | natashaskitchen.com

Read comments/reviewsAdd comment/review

  • Carol
    September 18, 2017

    I froze these cake layers previously, and now in the past few days I made the filling and ganache and finished assembling this cake. So I was finally able to try it. I can safely say it is one of the nicest cakes I have ever had the pleasure of eating! It is lovely to look at, and picky husband could find no fault, either! Imagine that! LOL So once again I will hunt down a piece of this later today and indulge in something so enjoyable! Reply

    • Natasha's Kitchen
      September 18, 2017

      That’s great! I’m so glad to hear how much you and your family enjoy the recipe! Thanks for following and sharing your excellent review Carol! Reply

  • Carol
    September 8, 2017

    I can always depend on your recipes to turn out to perfection, and this cake is no exception. It is an absolute show stopper! I searched through so any recipes trying to decide on a cake to make and decided on this one. Boy oh boy, I can hardly wait to try it.It is beautiful! Reply

    • Natasha's Kitchen
      September 8, 2017

      I’m glad to hear you’re enjoying my recipes Carol! Please let me know what you think of this one! πŸ™‚ Reply

  • Juliya
    August 21, 2017

    My family and I LOVE this recipe. I made it couple of time. It’s my family’s favorite cake and even my aunt that doesn’t really eat sweets like it. So thanks you Natasha for this amazing recipe. We really LOVE LOVE IT. Reply

    • Natasha's Kitchen
      August 22, 2017

      You’re welcome Juliya! I’m happy to hear how much everyone enjoys the recipe! Thanks for sharing your fantastic review! Reply

  • Julia R
    August 17, 2017

    Thank you so much for posting such delicious recipes! Very yummy cake and the recipe is easy to follow. I have one question though…how come your cake layers always stay so perfectly straight? Mine look great once I take them out of the oven but once they rest a bit they tend to collapse… Reply

    • Natasha
      natashaskitchen
      August 17, 2017

      Hi Julia, I would suggest beating the eggs 3 minutes longer and see if that helps. Also, flip your cake over onto a wire rack when it comes out of the oven and it will cool straight with the base being the top. I hope that makes sense πŸ™‚ Reply

  • Michelle C
    August 16, 2017

    I am wondering if there is something I can use in place of the rum in the syrup? Reply

    • Natasha
      natashaskitchen
      August 16, 2017

      Hi Michelle, If you prefer to keep it liquor free, you can just use a simple syrup of water and sugar. It will still taste great πŸ™‚ Reply

  • Jelena
    August 10, 2017

    Hi Natasha, could I potentially cover this cake with fondant? I am wondering if it is firm enough to hold (as a two tier). Thank you! Reply

    • Natasha
      natashaskitchen
      August 11, 2017

      Hi Jelena, I haven’t tried that but this is a fairly soft cake so I’m not sure if fondant would be too heavy for it. I think it would work but I honestly don’t work with fondant so I can’t say for sure :). Sorry I’m totally not helpful with your question! Reply

  • Miriam
    July 15, 2017

    Natasha thank you for your recipes this cake is the best I’ve ever tried! Reply

    • Natasha's Kitchen
      July 15, 2017

      You’re welcome Miriam! I’m so glad to hear how much you love this recipe! Thanks for sharing your excellent review! Reply

  • Beatrix
    June 13, 2017

    Dear Natasha. I love your website and have tried so many of your recipes. .. they always turn out exactly as expected. .. delicious!!! I have just finished this Royal Walnut cake for a birthday tomorrow. It looks amazing. Thank you for putting such fabulous recipes up everyday that are easy to follow and taste and look so good. Xx l think I love you Reply

    • Natasha's Kitchen
      June 13, 2017

      LOL! I’m so happy to hear how much you love the recipes! Thanks for sharing your wonderful review and comments Beatrix! Reply

  • Mary Kolesar
    May 25, 2017

    Your page and recipes are amazing. I am Slovak (2nd generation). My daughter was brought up Slovak and my daughter-in-law is Latvian. I am sharing your recipes with them. My granddaughter, in her mind is Slovak, and is following in my footsteps when it comes to baking. Reply

    • Natasha's Kitchen
      May 25, 2017

      Thank you so much for following Mary! Please let me know what you and your family think of the recipes! πŸ˜€ Reply

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