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Festive Black Walnut Cake

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.
2
1 hr
TOTAL TIME
725
CALORIES
$1.49
PER SERVING
Festive Black Walnut Cake
Ingredients
CAKE
16 SERVINGS
Unsalted Butter
1 cup unsalted butter
softened
Vanilla Extract
2 tsp vanilla extract
Granulated Sugar
2 cups granulated sugar
Eggs
4 large eggs
Salt
1 tsp salt
Baking Soda
2 tsp baking soda
Buttermilk
1 1/2 cups buttermilk
Black Walnuts
1 1/2 cups black walnuts
finely chopped
All Purpose Flour
3 3/4 cups all purpose flour
FROSTING
Unsalted Butter
1/2 cup unsalted butter
softened
Vanilla Extract
2 tsp vanilla extract
Cream Cheese
8 oz cream cheese
softened
Powdered Sugar
4 cups powdered sugar
Eggnog
1/3 cup eggnog
GARNISH
Whole Black Walnuts
1/4 cup whole black walnuts
Sugared Cranberries
1/2 cup sugared cranberries
Fresh Rosemary
4 sprigs fresh rosemary
Directions
CAKE
30 min
PREP TIME
30 min
COOK TIME
1 hr
TOTAL TIME
1
Preheat the oven to 350 degrees F.
2
Line the bottoms of three 9-inch round baking pans with parchment paper and spray with baking spray.
3
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
4
In the bowl of a stand mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy.
5
Add the large eggs, one at a time, beating after each addition.
6
Mix in the vanilla extract.
7
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.
8
Fold in the finely chopped black walnuts.
9
Evenly divide the batter among the three prepared baking pans.
10
Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean.
11
Allow the cakes to cool in the pans for 10 minutes; then remove and transfer to wire racks to cool completely.
FROSTING
12
In a large mixing bowl, beat together the softened cream cheese and unsalted butter until smooth.
13
Gradually add the powdered sugar, beating until well combined.
14
Slowly pour in the eggnog and vanilla extract, mixing until the frosting is smooth and creamy.
ASSEMBLY
15
If needed, level the cooled cakes with a serrated knife.
16
Place one cake layer on a serving plate and spread about 1 cup of frosting on top. Repeat with the second layer.
17
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.
18
Decorate the top of the cake with whole black walnuts, sugared cranberries, and fresh rosemary sprigs to garnish.
Health Info
Macros
99g
CARBS
33g
FAT
10g
PROTEIN
Allowed on these diets
LACTOSE FREE
VEGETARIAN
Contains these allergens
MILK
EGGS
TREE NUTS
WHEAT