Blarney Stone Cake with Frosting
Celebrate the charm of Irish-inspired baking with this decadent Blarney Stone Cake with Frosting. This moist and fluffy two-layer cake combines the richness of butter, the nuttiness of chopped walnuts, and the sweetness of a velvety vanilla frosting. With its soft crumb and delicate balance of flavors, this cake is perfect for any special occasion or a cozy tea-time treat. Topped with finely chopped walnuts for a satisfying crunch, every slice is a harmonious blend of texture and taste. Easy-to-follow steps and simple pantry staples make this dessert accessible for bakers of all levels. Bring a touch of elegance to your table and indulge in a truly delightful homemade creation!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 pieces large eggs
- 1.5 teaspoons pure vanilla extract
- 1 cup whole milk
- 1 cup chopped walnuts
- 0.75 cup butter (for frosting)
- 3 cups powdered sugar
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract (for frosting)
- 0.5 cup finely chopped walnuts (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
Fold in the chopped walnuts gently with a spatula until evenly distributed throughout the batter.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
To prepare the frosting, beat the butter in a medium bowl until creamy and smooth, about 2-3 minutes.
Gradually add the powdered sugar, 1/2 cup at a time, beating on low speed until incorporated.
Mix in the heavy cream and vanilla extract, then increase the speed to medium-high and beat until the frosting is light and fluffy, about 2-3 minutes.
Place one cooled cake layer on a serving plate and spread an even layer of frosting over it. Place the second layer on top and frost the top and sides of the cake evenly.
Press the finely chopped walnuts onto the sides of the cake for garnish, if desired.
Slice and serve your Blarney Stone Cake, and enjoy the rich, nutty flavors!
Nutrition Facts
Calories |
9212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 542.0 g | 695% | |
| Saturated Fat | 248.2 g | 1241% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1728 mg | 576% | |
| Sodium | 2529 mg | 110% | |
| Total Carbohydrate | 1042.7 g | 379% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 772.7 g | ||
| Protein | 103.6 g | 207% | |
| Vitamin D | 9.5 mcg | 48% | |
| Calcium | 712 mg | 55% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 1770 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
