This Festive Black Walnut Cake is the perfect centerpiece for your holiday celebrations. A rich, moist cake layered with a creamy and flavorful eggnog cream cheese frosting, adorned with sugared cranberries and fresh rosemary for an elegant finish.
Line the bottoms of three 9-inch round baking pans with parchment paper and spray with baking spray.
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In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
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In the bowl of a stand mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy.
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Add the large eggs, one at a time, beating after each addition.
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Mix in the vanilla extract.
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Add the dry ingredients to the creamed mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Beat after each addition until smooth.
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Fold in the finely chopped black walnuts.
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Evenly divide the batter among the three prepared baking pans.
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Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean.
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Allow the cakes to cool in the pans for 10 minutes; then remove and transfer to wire racks to cool completely.
FROSTING
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In a large mixing bowl, beat together the softened cream cheese and unsalted butter until smooth.
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Gradually add the powdered sugar, beating until well combined.
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Slowly pour in the eggnog and vanilla extract, mixing until the frosting is smooth and creamy.
ASSEMBLY
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If needed, level the cooled cakes with a serrated knife.
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Place one cake layer on a serving plate and spread about 1 cup of frosting on top. Repeat with the second layer.
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Add the final cake layer and frost the top and sides of the cake with a thin, even layer of frosting using an offset spatula.
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Decorate the top of the cake with whole black walnuts, sugared cranberries, and fresh rosemary sprigs to garnish.