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)

4.98 from 37 votes
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
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: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $18-$22
Servings: 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
  • 1/2 tsp baking powder

For the Russian Buttercream:

  • 3/4 cup sweetened condensed milk 2/3 of a 14 oz can
  • 2 large egg yolks
  • 1 Tbsp water
  • 1/2 tsp vanilla extract
  • 3 sticks 1 1/2 cups unsalted butter, softened at room temperature

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

  • 1/4 cup granulated sugar
  • 1 cup warm water
  • 3 Tbsp rum – I used Bacardi golden rum*

For the Chocolate Sauce/ Ganache:

  • 4 oz or 1/4 lb by weight, or 2/3 cup by dry measuring cup semisweet chocolate chips
  • 1/2 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 1/2 tsp baking powder and sift it into the egg mixture in 3 increments. Gently fold in 1/4 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, 3/4 cup condensed milk, 1 Tbsp water, and 1/2 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 1/4 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 1/4 lb of chocolate chips in a heat-proof bowl. Pour 1/2 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.

Recipe 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

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Erik Fonseca
    November 19, 2018

    This cake is absolutely fabulous. Very delicious, perfect texture, the layers hold together just right, look and taste professional. Not as sweet as American cakes usually are, so flavors are a bit more subtle. Reply

    • Natashas Kitchen
      November 19, 2018

      Thank you for that wonderful feedback Eric!! Reply

  • Shania
    July 16, 2018

    Thank you so much Natasha for all your detailed step by step instructions, tips, advice and videos! I never would had attempted to make this incredible cake without it all as it gave me the confidence to try. Your amazing just like all your recipes! Reply

    • Natashas Kitchen
      July 16, 2018

      Thank you so much for your thoughtful commment, Shania! I’m happy you enjoyed this! Reply

    • Asia
      July 19, 2018

      Made it today and it came out beautifully. Not sure if I messed up on the quantities but ended with more chocolate sauce then I needed. Not a big concern since I just dipped some cookies in it πŸ˜‚

      Question, this was a practice run for my son’s first birthday. For the actual birthday I want to decorate it with some colours can the Russian icing be piped to look like grass so I can place some safari anamial in it ?? Any suggestions ??

      Thanks Asia Reply

      • Natashas Kitchen
        July 19, 2018

        I think that would look so great! I’d assume using a pipping tip for grass would be best. I’d love to know how this works out for you! Reply

  • Yelena Lepekhin
    July 10, 2018

    Yum πŸ˜‹ yum πŸ˜‹ yum πŸ˜‹!!!! I’ve made this cake over and over agin for parties and holidays and then I even got asked to make it for a wedding! This is mouthwatering!!!!!! πŸ’¦πŸ’¦πŸ’¦ Everyone loves this cake! I love that it’s not too sweet and just perfect πŸ‘Œ!!! And the nuts….. ohhhhhh I love nuts in almost anything I bake and this cake is just loaded with them! This is definitely one of my favorites!!!! Reply

    • Natashas Kitchen
      July 10, 2018

      That’s so awesome! Reply

  • Laura
    June 24, 2018

    Hi Natasha,I baked your walnut cake today for my husband’s birthday and it’s absolutely amazing!!I baked it in one cake pan for 50 min on 165 degrees/fan and then I made some vanilla buttercream frosting because I didn’t have any condensed milk. I highly recommend this recipe if anyone needs to make a fluffy and delicious walnut cake🌟. Reply

    • Natashas Kitchen
      June 25, 2018

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Alina Svyryda
    June 20, 2018

    Just made it last night, so far everyone loves it. Thank you for the recipe πŸ™‚ Reply

    • Natashas Kitchen
      June 20, 2018

      That’s so great! I’m so glad you enjoyed it! Reply

  • Gabby
    April 1, 2018

    I made your royal walnut cake and the cake turned out well however the Russian buttercream ended up tasting and having the consistency of butter and the cream looked just like yours. It seems that their is too much butter in the recipe. Is this correct? Reply

    • Natasha
      natashaskitchen
      April 2, 2018

      Hi Gabby, it is a different type of buttercream compared to American buttercream which tends to be super sweet. This one is not quite as sweet so the butter does come through more in the flavor. Reply

  • Rita
    March 15, 2018

    Hello, I loved the cake! It was so good. You mentioned that you can freeze it. Do you freeze it with the ganache on top?
    Rita Reply

    • Natasha
      natashaskitchen
      March 15, 2018

      Hi Rita, yes, I refrigerate first to get the cream and ganache to set so it’s easier to cover with plastic wrap then I put the entire decorated cake in the freezer πŸ™‚ Reply

      • Natalia Dunlap
        April 19, 2018

        Hello Natasha, how do you defrost it? Thanks -Natalia- Reply

        • Natasha
          natashaskitchen
          April 19, 2018

          Hi Natalia, I let it thaw in the fridge overnight and then bring it to room temperature for a few hours for the cream to soften. Reply

  • Kayli
    March 4, 2018

    This is one of my favorite cakes! It is surprisingly easy and absolutely delicious! Thank you for all of your wonderful and creative recipes! Reply

    • Natasha's Kitchen
      March 5, 2018

      You’re welcome! I’m glad you enjoy the recipe as much as I do! Thanks for following and sharing your great review! Reply

  • Endarah Ramachandran
    February 25, 2018

    Ooopsss! I just saw your note below splash of vanilla or lemon juice if I don’t want to use rum. πŸ™‚ Reply

    • Natasha
      natashaskitchen
      February 26, 2018

      So glad you found it! πŸ™‚ I hope you love the cake! Reply

      • endarah
        March 15, 2018

        Sorry I just realised there isn’t any butter being used for the cake. Will it be fine if I add butter to it? Reply

        • Natasha
          natashaskitchen
          March 15, 2018

          Hi Endarah, I used butter in my chocolate sponge cake but keep in mind butter can make a cake more likely to deflate. If you choose to experiment, make sure the butter is completely at room temp and bake right away or it can deflate. Fold it in at the end just until blended and do not overmix. Reply

  • Endarah Ramachandran
    February 25, 2018

    Hi, Natsha!
    I was wondering what can get for my boyfriend this year and i came across this and fell in love at once. I’m so gonna make this for him next week but I don’t have any rum at home. Could you suggest something else instead of rum, please? thanks πŸ™‚ Reply

  • Fatine
    January 18, 2018

    I can’t thank you enough for this recipe. I made this cake today for my husband’s birthday and it was a big hit. Everybody loved it. It’s one of if not the best cake I’ve ever tasted. God bless you Natasha <3 Reply

    • Natasha's Kitchen
      January 19, 2018

      You’re welcome Fatine! I’m glad to hear how much you enjoy this recipe. Thanks for sharing your excellent review with other readers! Reply

  • susan greenberg-yarmush
    January 10, 2018

    Hi.

    I never used a cake syrup before. do you have to put that in the recipe? could I make the cake without it?

    Susan Reply

    • Natasha
      natashaskitchen
      January 10, 2018

      Hi Susan, with this classic sponge cake, the moisture and flavor comes from the syrup and I always add a syrup when making this particular base. Reply

  • Martin Daynorowicz
    December 28, 2017

    OMG — been studying this recipe for a holiday/ birthday cake. Kitchen conundrum:: I set the condensed milk mix in sink to cool and accidentally ran water into it!! thankfully, it cooled enough where I could run off the water and then reheated, and cooled it. It worked ok. Cake is gorgeous, delicious. These steps are not that daunting. I did it. Thanks! Reply

    • Natasha's Kitchen
      December 28, 2017

      You’re welcome Martin! I’m glad to hear the recipe was a success! Thanks for sharing πŸ™‚ Reply

  • Sveta
    December 22, 2017

    How do I store the cake if I want to make the layers today, then put cream tmrw, and then eat on Sunday? Reply

    • Natasha
      natashaskitchen
      December 22, 2017

      Hi Sveta, you can do that – make the layers the first day then frost the following day and refrigerate until serving. Bring it to room temperature at least an hour before serving. I have also fully assembled and refrigerated this cake for a few days and it was still great. The frosting keeps well and nothing in this cake is easily perishable. Reply

      • Sel
        November 25, 2018

        Hi so excited to try this recipe! would it be ok if I assembled
        It today and then serve it 3 days ltr? Will it still be good? Reply

        • Natashas Kitchen
          November 25, 2018

          Sel, you can do that – just make sure to bring it to room temperature at least an hour before serving. I have also fully assembled and refrigerated this cake for a few days and it was still great. The frosting keeps well and nothing in this cake is easily perishable. Reply

  • Amy
    December 20, 2017

    Hi Natasha! Would it make a difference if i use pecans instead of walnut? Reply

    • Natasha
      natashaskitchen
      December 21, 2017

      Amy, it won’t 😬 Reply

  • Olga
    November 12, 2017

    Hi Natasha. Is 1/2 teaspoon baking powder enough for 1 cup flour or can I use 1 teaspoon. Also, can I use this buttercream for the Ukrainian layered Medivnyk cake. Reply

    • Natasha
      natashaskitchen
      November 13, 2017

      Hi Olga, the baking powder doesn’t make a big difference and I have found that 1/2 tsp was enough to help it rise a little more evenly. This cake relies on the volume of the eggs and sugar for leavening so it is critically important to adequately beat the eggs and sugar. I think this frosting is too buttery to be absorbed into the layers of a layered medivnyk cake. You can get some more ideas for layered cakes by viewing our spartak layered cakes here, or our medovik layered cake hereReply

  • Anastasia
    October 18, 2017

    Omg!!! This cake, I’m not much of a baker but made this cake 2 times in two weeks. It is supper easy to make and is so so so so good!! I don’t think I’ll ever want to try making any other cake 😁 that’s how good this is.! Reply

    • Natasha's Kitchen
      October 18, 2017

      That’s awesome! I’m happy to hear how much you love this recipe! Thanks for sharing your excellent review Anastasia! Reply

  • Lana
    September 29, 2017

    I have made this cake before, and I love it–it is so delicious! Always a hit especially with my husband. I have to make this cake for a bigger crowd this weekend, and I’m wondering if I can bake it instead of a cake pan to use like a casserole dish? How would that work? Any advice? Reply

    • Natasha
      natashaskitchen
      September 29, 2017

      Hi Lana, you will probably have to double the cake base if you want it to be a tall and impressive cake. Here is the strawberry cake that I created in a 9×13 pan. I hope that helps!! Reply

  • Anna
    September 28, 2017

    Hi Natasha! Instead of using rum – do you think I could use the same syrup you use in your tiramisu recipe (coffee/sugar, omit rum). Do you think it’d be a good taste? Reply

    • Natasha
      natashaskitchen
      September 29, 2017

      Hi Anna, I think that would work fine. You could even omit the rum and do a simple syrup of sugar and water and it would still taste good, but yes I do think this could work well as a coffee infused cake. If you try it, let me know how you like it! πŸ™‚ Reply

  • katie
    September 26, 2017

    Just bought everything to make a few of these for my son’s birthday.. I am considering making them 5 days in advance and freezing. Does the consistency of the cake or frosting change at all after defrosting? Any additional tips for freezing? I was thinking to put on a cake platter with lid and freeze that way..? Reply

    • Natasha
      natashaskitchen
      September 27, 2017

      Hi Katie, the consistency seemed almost identical to me when I defrosted it. Whatever container you place it in, make sure it is airtight so it doesn’t absorb any freezer smells and to keep the extra moisture out. You can defrost in the fridge overnight or at room temperature if you need it ready sooner. Reply

      • katie
        September 28, 2017

        Thankyou πŸ™‚ Reply

        • Natasha's Kitchen
          September 28, 2017

          You’re welcome Katie! Reply

  • 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

  • Elizabeth Supishchev
    May 17, 2017

    Hi Natasha
    I am out of butter πŸ™ is there anything else I can use for the cream? Reply

    • Natasha
      natashaskitchen
      May 18, 2017

      Hi Elizabeth, you would have to use an entirely different frosting since this one really relies on the butter to work… Reply

  • Hirah
    May 12, 2017

    Hi Natasha, I don’t have two 9” pans can I use a 1 (10-Inch) Springform pan for this recipe? Reply

    • Natasha
      natashaskitchen
      May 12, 2017

      Hi Hirah, your cake won’t be as tall and you will only be able to get 2 layers but you can put the full batter into the springform and bake about 30 minutes. Reply

  • Sarah
    April 27, 2017

    Hello thank you for this recipe. I am preparing this cake for my mom’s birthday but we don’t drink alcohol. Anything else to substitute that sauce to add to the two cakes. Thank you Reply

    • Natasha
      natashaskitchen
      April 27, 2017

      Hi Sarah, you can just use a simple syrup of sugar water, or add a little lemon juice also for extra flavor. You can also use a light colored juice, like white grape juice. Reply

  • Mariam
    April 25, 2017

    Hi Natasha:) I tried to make this cake yesterday night and put it in the fridge for next day. It’s been sitting out from the fridge for the past two hours but cream it’s not that soft? Also I didn’t like the taste of rum any other alternatives maybe? I will give it on more try to this cake. Also how long does it take for the cream to come back? Thank you Reply

    • Natasha
      natashaskitchen
      April 26, 2017

      Hi Mariam, a butter cream does firm up in the refrigerator and softens once it has reached room temperature again. If you prefer to keep it liquor free, you can just use a simple syrup of water and sugar or add a splash of lemon to it for more flavor. Reply

  • Bianca
    April 7, 2017

    I was wondering if can use gluten free flour for the recipe? Reply

    • Natasha
      natashaskitchen
      April 7, 2017

      Hi Bianca, I haven’t tested it but several of my readers have reported great results making the sponge cake base with gluten free flour πŸ™‚ Reply

    • Jemayma
      June 6, 2017

      Yes,using gluten free flour should work fine.just have to eat the cake within 2days though,otherwise it will get hard(which is very common using gluten free flours).cheers Reply

  • Julie
    March 29, 2017

    The buttercream, is it allowed to be made in advanced and stored in fridge? If so, how much in advance? Thank you! Reply

    • Natasha
      natashaskitchen
      March 29, 2017

      Hi Julie, that would work except you will have to bring it back to room temperature and then whip it until softened. Since you can’t whip it with the nuts, I would leave them out and fold the nuts in after re-whipping your frosting. Reply

    • Julie
      April 8, 2017

      Thank You! Would you know how many days its good for to sit in fridge until ready to use? Reply

      • Natasha
        natashaskitchen
        April 8, 2017

        Hi Julie, I would keep it in the refrigerator up to 2 days before serving for maximum freshness. I have also frozen the entire cake for a month (it would probably last up to 3 months) and it thawed and tasted great after freezing also. Just a tip for freezing – make sure you refrigerate the cake first for the frosting to firm up and it will be easier to package in the freezer πŸ™‚ Reply

  • Marina
    March 22, 2017

    I’m not sure if it’s just me but is it a mistake that the recipe (the printer version) mentions adding sugar twice when making the batter??? Awesome recipe by the way! Loving it so far! Reply

    • Natasha
      natashaskitchen
      March 22, 2017

      You’re totally right! It should say beat eggs 1 min until foamy then add 1 cup sugar gradually. I’ve fixed it. Thank you so much for catching that!! πŸ™‚ Reply

  • Maria
    March 20, 2017

    Hi Natasha,
    I don’t have walnuts, but have a plenty of pecans. Do you think I can substitute? Usually it works, like in carrot cake.
    Thanks
    Maria Reply

    • Natasha
      natashaskitchen
      March 20, 2017

      Hi Maria, I think pecans would work great πŸ™‚ Reply

  • Xenia Curtin
    March 16, 2017

    Hi Natasha, I just discovered your website and loved reading your recipes. I am of Russian background as well but can only boast of borscht, piroshki and blini in my repertoire…I came to America when I was 10, very long ago. Your walnut cake looks fantastic and I will try it. Can you tell me which part of the Ukraine you are from? My mother came from Slaviansk. All the best, Xenia Reply

    • Natasha
      natashaskitchen
      March 16, 2017

      Welcome to my blog!! I’m so happy you discovered it :). I am from Krivoy Rog, Ukraine πŸ™‚ Reply

  • Natalya
    March 3, 2017

    I made this one couple of times for our family parties, and every time it was a hit! Love every bite of it! Reply

    • Natasha
      natashaskitchen
      March 3, 2017

      I’m so glad you and your family love the recipe! πŸ™‚ Thank you for sharing your amazing review! πŸ™‚ Reply

  • Tursunai
    March 3, 2017

    Natasha, love your website and recipes! I want to try this cake this weekend so for religious purposes I don’t drink alcohol what do you think I could use instead of rum? Thanks Reply

    • Natasha
      natashaskitchen
      March 3, 2017

      You can substitute by making a simple syrup with water, sugar and lemon juice and it will work well πŸ™‚ You can also use juice or just sugar water if you prefer πŸ™‚ Reply

    • Oksana
      March 11, 2017

      You can buy substitute rum flavoring in any grocery store at baking aisle. Reply

  • Sharon Russell
    March 2, 2017

    Natash I must say you are a great teacher your instructions are precise and clearly stated I love your recipes great job. Reply

    • Natasha's Kitchen
      March 2, 2017

      Thank you Sharon! I appreciate the great compliments and I’m happy to hear how much you enjoy the recipes! πŸ™‚ Reply

  • February 28, 2017

    I haven’t heard of Russian butterceam, but it does sound delicious! Pinned and shared! Thanks for sharing! Reply

    • Natasha's Kitchen
      March 1, 2017

      You’re welcome! This cake is heavenly, let me know what you think if you decide to make it please! Reply

  • alina bogza
    February 11, 2017

    hi natasha:) we don’t have any rum. do you think it will still taste good if i don’t add rum? Reply

    • Natasha
      natashaskitchen
      February 11, 2017

      Hi Alina, yes that will work great πŸ™‚ Reply

  • Vendulka
    February 1, 2017

    Hi Natasha!
    I prepared this cake for my sister’s 50th birthday. It was my first cake ever and everyone loved it! And two days later, as a suprise from my husband, I got my own KitchenAid mixer, also my first ever πŸ™‚
    So thank you fror your great recipes – I’m gonna try even more now. Reply

    • Natasha
      natashaskitchen
      February 1, 2017

      I’m so happy for your success and how fun to get a new mixer!! I’m sure you’ll grow to love it. It makes baking easier for sure! πŸ™‚ Reply

  • anya
    January 20, 2017

    Hi Natasha. I made this cake on several occasions . it so easy to make it following your directions. My husband normally doesn’t like anything with chocolate, but he really liked this cake and constantly talks about this cake ( how good it was ))) and what really surprised me my mother in law who tasted probably every single cake in a world said that it was the one of the best ones she tasted , and added that this cake was probably very hard to make. thank you for the awesome recipe !! Reply

    • Natasha's Kitchen
      January 20, 2017

      You’re welcome! This cake is so decadent. I am happy to hear how much your family enjoys it!! Reply

  • oksana
    January 20, 2017

    Hi, I guess we here in Europe need some specification about what is “cup” …especially when backing cakes. Thank you for your recipies! Reply

    • Natasha
      natashaskitchen
      January 20, 2017

      Hi Oksana, here’s a good general reference but 1 cup of flour is about 120 to 125 grams. Reply

    • Shamia
      March 8, 2017

      Hi Natasha! The recipe looks amazing but I am confused that there is no buttter or oil in the cake, is it like this or am I missing somethingπŸ€” Thanks for the help Reply

      • Natasha
        natashaskitchen
        March 9, 2017

        Hi Shamia, the classic European sponge cake does not require butter or oil. The eggs provide the fat content and act as a leavening when whipped properly. Reply

  • Timea
    January 19, 2017

    Hi Natasha, I am going to make this cake for my grandmas birthday, but I have just one pan. Can I bake it in one and then cut it in half? Probably the baking time will need to be adjusted.. Or is it better to bake one half, get it out of the pan and bake the second half? Thanks 😊 Looks amazing! Cant wait to try it.. Reply

    • Natasha
      natashaskitchen
      January 19, 2017

      Hi Timea, I think you could make it work if you had a tall pan like a springform pan with 3″ tall walls. It would overflow 1 pan. Also, this cake needs to be baked right after the flour is folded in. If you let half of the batter sit on the counter, it will deflate and not rise properly. If you wanted to bake in a regular 9″ cake pan, I would suggest cutting the recipe in half and making it twice, or borrow a second cake pan from a neighbor to save yourself some trouble :). Happy birthday to your grandma!! πŸ™‚ Reply

      • Timea
        January 22, 2017

        Thank you very much Natasha. the cake turned out amazing, grandma loved it, and it was a huge success. πŸ™‚ (shared on Instagram #natashaskitchen). As I realized I wouldn’t fit in 2 pans in my small European oven even if I wanted to, I went with a tall, 9,5″ springform pan, with a little less than 3″ walls. I left it in the oven for 40 minutes and thankfully it didnt overflow. it was just perfect! thanks again for this great recipe. Reply

        • Natasha
          natashaskitchen
          January 22, 2017

          That is fantastic! I’m so glad it was a huge success! Thank you for sharing your awesome review! Reply

  • Tanya
    January 16, 2017

    Quick question, could I cut the 2 cake(biskvit) layers in half to make 4 and put frosting in between each or would I not have enough frosting?
    Thanks in advance Reply

    • Natasha
      natashaskitchen
      January 16, 2017

      Hi Tanya, you could have enough frosting if you just divide that center frosting into 3 but you would have pretty thin layers of cream between. I liked the impressive look of 1 thick layer of cream but either way it would taste good and I often cut these cake layers in half to make 4 layers πŸ™‚ Enjoy! Reply

  • Alla
    January 5, 2017

    Made this cake as a delicious present for my mom who’s birthday happened to be on 24 December! All relatives were gathered and everyone loved it!!! Now, this weekend is my grandmother’s birthday and she asks the same cake πŸ˜‰ (no more cakes from russian stores:))))
    Thank you so much for the recipe, Natasha! May God bless you! Reply

    • Natasha's Kitchen
      January 5, 2017

      That’s so great Alla! I love hearing reviews like this. Thank you for sharing and God bless you! πŸ™‚ Reply

  • Oksana
    December 31, 2016

    I need help! The ganache ran on one side but no where else. The whole cake looks sloppy. And by the way, this is the first Russian cake I’m making 😳 And tomorrow I have guests! How do I make it look presentable and not a disaster??? Reply

    • Natasha
      natashaskitchen
      December 31, 2016

      It sounds like your ganache did not firm up properly. Did you follow the proportions as written out, measuring the chocolate chips correctly? Also, did you use heavy whipping cream and not just regular whipping cream? And finally, did you wait long enough for the ganache to firm up so that it’s not watery? Based on how you’ve described it, I would scrape away any excess chocolate and sprinkle all over with finely chopped nuts to cover the surface of the cake. Reply

      • Oksana
        December 31, 2016

        Yes. That is what I will do. Cover all the disaster sides with nut powder. Thank you so much! Reply

        • Oksana
          January 1, 2017

          Everyone loved the cake! Thank you for the recipe. And I covered the uneven sides with a mixture of toasted walnuts and crushed graham crackers. It looked fabulous! Reply

          • Natasha
            natashaskitchen
            January 1, 2017

            Oh I’m so glad to hear that!! And the idea of adding crushed graham crackers is brilliant! Happy 2017 to you and your family!

  • Ksusha
    December 30, 2016

    Hello!! Im always trying out your cakes!!! Alot of your salads and main courses also!! This cake was a HIT!!! I made your cherry Christmas cake for the same party. That was also amazing!! Thank you for the great recipes. Will tag you on FB for pics as no instagram (: Thank you again!!! Reply

    • Natasha
      natashaskitchen
      December 30, 2016

      Ksusha, thank you for such a rave review on the cakes and you are very welcome 😬! Reply

  • Cornelia
    December 29, 2016

    Hi Natasha!
    My chocolate ganache never thickens like yours. Any helpful tips? I also use milk chocolate chips.. could that be the reason why? Thanks!! Reply

    • Natasha
      natashaskitchen
      December 29, 2016

      It’s a possibility – I’ve never tried it with milk chocolate. Also, are you weighing the chips and measuring them correctly, plus are you using HEAVY whipping cream rather than just whipping cream? The higher fat content makes a difference in how it thickens. You might try a Tablespoon or 2 less of the cream and see if that solves the problem. Reply

  • Oksana
    December 29, 2016

    Can I use pecans with walnuts? Or shouldn I just get 2 cups of walnuts? Reply

    • Natasha
      natashaskitchen
      December 29, 2016

      Hi Oksana, I think pecans would work fine for this recipe if you wanted to substitute. Reply

  • Carla
    December 27, 2016

    I made this cake for our family Boxing Day get-together and it was fabulous. Everyone loved it. Thank you for sharing it with us! Reply

    • Natasha's Kitchen
      December 27, 2016

      I am glad your family enjoys it as much as mine does! Thank you for sharing Carla πŸ™‚ Reply

  • Maria
    December 26, 2016

    Made this cake for our family Christmas dinner! Everyone loved it! I was worried that the cream would taste way too buttery, however in the cake, you couldn’t even taste the butter! Thanks again for such a delicious recipe! πŸ™‚ Reply

    • Natasha's Kitchen
      December 27, 2016

      I am so happy to hear that! This cake recipe IS so decadent! Reply

  • Tzivia
    December 25, 2016

    Wow omg mmmmm yummm Natasha my mouth is watering right now lmao BTW great job on the video such a natural on camera definitely gotta make this sometime for chanukah thanx for keeping us all up to date merry Christmas happy hols stay warm cheers darlin Reply

    • Natasha
      natashaskitchen
      December 25, 2016

      Tzivia, thank you for such a nice compliment, you are the best! 😬 Reply

      • Tzivia
        December 27, 2016

        Awwww sweet hun cannot wait to try my hand @ this cake Reply

        • Natasha
          natashaskitchen
          December 27, 2016

          HI Tzivia, Thank you and I hope you love it!! I hope you had a wonderful holiday weekend and I want to wish you a very happy New Year!! Reply

  • Ruslana
    December 24, 2016

    Hi I have a question when you freeze your desserts when do you defrost them like I’m planning to make a cake can I defrost it day of or the day before? Reply

    • Natasha
      natashaskitchen
      December 24, 2016

      Hi Ruslana, it would work to defrost it the morning of your dinner but to be safe, I put it in the refrigerator the night before and now it’s sitting at room temperature for 4 hours since I want the buttercream to soften before tonights big dinner. Reply

      • Ruslana
        December 24, 2016

        K do you think a souffle cake would taste good if frozen too, I wonder if it will affect that type of cake. Reply

        • Natasha
          natashaskitchen
          December 24, 2016

          I’ve never tried freezing a soufflΓ© cake, so I can’t say how that would work. Sorry I can’t be more helpful. Reply

          • Ruslana
            December 25, 2016

            Thank you for your quick reply. Merry Christmas to you guys.

  • Vitaliya
    December 24, 2016

    Never mind found the rest of the recipe once i refreshed my page. weird. Sorry about that!! Reply

    • Natasha
      natashaskitchen
      December 24, 2016

      Oh good! It must have gotten stuck – I’ve seen that happen before. Thank you and I hope you love the cake! πŸ™‚ Reply

  • Vitaliya
    December 24, 2016

    I’m making this cake right now and for some reason not fully understanding the directions. in the assembly of the cake section, it says to first spoon over the syrup and than the buttercream. What syrup though? I am not seeing the rest of the recipe? Please let me know. Also, I can’t play the video for some reason, says error Reply

    • Natasha
      natashaskitchen
      December 24, 2016

      Hi Vitaliya, please see the ingredients list:
      “For the Simple Cake Syrup (stir these ingredients together):
      ΒΌ cup granulated sugar
      1 cup warm water
      3 Tbsp rum – I used Bacardi golden rum*”

      I’m not sure why the player is showing an error – that is strange! What browser and device are you using (desktop, phone, chrome, safari?) I’m not getting an error message but I’d like to figure out what the problem is and get it fixed right away! Thank you for letting me know! In the mean time, if you are still having trouble, try watching it over on our youtube channel.  Reply

  • Lyudmila
    December 23, 2016

    Hi Natasha! Thank you for all your wonderful work! Just made this cake for Christmas and it will be delicious I’m sure! I’m not someone who bakes, but the video and thorough instructions made it very doable! Now I feel like a proper Ukrainian woman, who can bake a cake! πŸ˜‰ Merry Christmas to you! Reply

    • Natasha's Kitchen
      December 24, 2016

      That’s awesome! πŸ™‚ Thank you for the wonderful review! Reply

  • Ady
    December 22, 2016

    Hi Natasha,

    Since I noticed you like to use condensed milk, I just came across a Chocolate Glaze using:

    β…” cup condensed milk and 4 oz semi-sweet chocolate, chopped. Stir condensed milk and chocolate in a pot over medium-low heat until melted and shiny.
    I haven’t used it yet, but I will give it a try for sure.
    Ady Reply

    • Natasha
      natashaskitchen
      December 22, 2016

      Wow that does sound nice!! If you try it first, let me know how you like it πŸ™‚ Reply

  • Ady
    December 22, 2016

    Hi Natasha, another masterpiece! Thanks so much. Question: is the sponge pliable? I’m looking for a Buche recipe with walnuts,in and out. Reply

    • Natasha
      natashaskitchen
      December 22, 2016

      Thank you for that amazing compliment! The sponge is pliable :). I do have this Buche posted but it doesn’t have nuts inside, but I do think it could be adapted since it is basically the same sponge cake base. I hope that helps! Reply

  • December 22, 2016

    HI Natasha,
    Thanks for the Post,
    You have done a good recipe that I likes , can I taste it? cant wait !!
    its so yummy.
    hope to read Your next Post.
    Best of luck
    πŸ˜‰ Reply

    • Natasha's Kitchen
      December 22, 2016

      Thank you Jack! Merry Christmas πŸ™‚ Reply

  • Julie
    December 22, 2016

    Oh no! Not vinegar! But Vanilla!!! Or any citrusy juice like white grape juice or apple juice… Reply

  • Claudia
    December 21, 2016

    made this for my husband’s birthday today, i was looking to make him something he really likes πŸ™‚ this is so good. i never get disappointed with your recipes πŸ™‚ love Natashas kitchen πŸ™‚ Reply

    • Natasha's Kitchen
      December 22, 2016

      I am glad you enjoyed it as much as I do Claudia! Thank you πŸ™‚ Reply

    • Natasha
      natashaskitchen
      December 22, 2016

      I’m so happy to hear that!! Thank you for such a wonderful review and Happy Birthday to your husband!! πŸ™‚ Reply

  • Tanya
    December 21, 2016

    Do you freeze it all assembled and decorated? Or just the individual cake layers and then assemble it after it thaws? Reply

    • Natasha
      natashaskitchen
      December 21, 2016

      You can do it either way. I have the entire cake in my freezer πŸ™‚ and I’m going to thaw it at room temperature for our family Christmas dinner. You can also freeze just the cake layers before applying any syrup or frosting. I place a sheet of parchment between the layers and wrap loosely but fully in plastic wrap and put it in the freezer, making sure nothing is sitting on top of it or it will get deformed (speaking from experience) ;). The the cake layers and assemble when you’re ready for it :). I love having this sponge cake in the freezer for quick cake making! I hope that’s helpful! Reply

      • Lamia
        January 11, 2017

        How long will it last pre-assembled in the freezer? Do you simply put it in a large enough tupperware?

        I can’t wait to try this! Reply

        • Natasha
          natashaskitchen
          January 12, 2017

          Hi Lamia, yes, it lasts 2 to 3 months. You can put it in a large tupperware. I put it on a plastic platter, wrapped fully in several layers of plastic wrap and froze it. It’s much easier to wrap it without damaging the cake if the cake is refrigerated and firm first. Reply

  • Anna
    December 21, 2016

    Yummy. This cake is SOO good Natasha! Great job on decorating. I’m intimidated by choclate glaze and u made it look easy! Reply

    • Natasha's Kitchen
      December 21, 2016

      It IS so easy Anna and so very decadent! Thank you for sharing your review! Reply

  • December 20, 2016

    That cake looks absolutely BEYOND, Natasha! Merry Christmas =) Reply

    • Natasha's Kitchen
      December 20, 2016

      It is so decadent, you would love it! Merry Christmas to you too Sara! Reply

  • December 20, 2016

    I love walnut and this recipe is so easy and seems delicious! best part i found is the video section and i have noted down all the ingredients to try it later. when i was watching the video i was thinking to skipping the rum and found it in your note that i can replace it easily with vinegar. thank you so much πŸ™‚ i will let you know after making one πŸ˜€ Reply

    • Natasha's Kitchen
      December 20, 2016

      It is delicious! Merry Christmas πŸ™‚ Reply

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