Walnut Cake with Penuche Frosting
Indulge in the irresistible charm of a homemade Walnut Cake with Penuche Frosting, a dessert that combines nutty richness with the nostalgic warmth of caramelized brown sugar. This two-layer masterpiece features a moist and tender crumb packed with crunchy chopped walnuts, perfectly balanced by the creamy penuche frosting—made from butter, brown sugar, heavy cream, and powdered sugar for an intense yet smooth caramel flavor. Easy to prepare with simple pantry staples, this recipe is ideal for special occasions or as a showstopping centerpiece for your dessert table. Garnish with extra walnuts for a delightful crunch and refrigerate briefly for a frosting that sets beautifully. Perfectly sweet, slightly nutty, and irresistibly decadent, this walnut cake is a timeless treat that’s sure to impress!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 2 cups Granulated sugar
- 4 Large eggs
- 2 teaspoons Pure vanilla extract
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cup Whole milk
- 1.5 cups Chopped walnuts
- 1 cup Brown sugar
- 0.5 cup Heavy cream
- 2 cups Powdered sugar
- 0.5 cup Unsalted butter (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
In a large mixing bowl, cream together 1 cup of unsalted butter and 2 cups of granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined.
Fold in the chopped walnuts gently until evenly distributed.
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.
Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
To make the frosting, melt 0.5 cups of butter in a medium saucepan over medium heat. Add the brown sugar and stir until dissolved, about 2-3 minutes.
Stir in the heavy cream and bring the mixture to a boil. Remove from heat and let cool for 15 minutes.
Gradually beat in the powdered sugar until the frosting reaches your desired spreading consistency.
Place one cake layer on a serving plate, spread a layer of frosting on top, then place the second layer on top. Frost the top and sides of the cake.
Decorate with additional chopped walnuts, if desired, and refrigerate for 30 minutes to set the frosting before serving.
Nutrition Facts
Calories |
7799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 379.8 g | 487% | |
| Saturated Fat | 162.3 g | 812% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1400 mg | 467% | |
| Sodium | 3204 mg | 139% | |
| Total Carbohydrate | 1054.6 g | 383% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 793.8 g | ||
| Protein | 94.0 g | 188% | |
| Vitamin D | 8.1 mcg | 41% | |
| Calcium | 742 mg | 57% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 1946 mg | 41% | |
*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.
