Black Walnut Cake with Espresso Buttercream
- December 7, 2018
- 4 hr
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- For the Cake
- 1 1/2 cups black walnuts
- 1 cup sugar
- 2 1/2 cups cake flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 baking soda
- 3/4 cup maple syrup
- 1/2 cup milk
- 1/2 tsp maple flavor
- 3/4 cup ( 1 1/2 sticks ) softened butter
- 3 large eggs
- 1/2 cup vegetable oil
- For the Espresso Buttercream
- 2 1/4 sticks ( 250g) softened butter
- 2 cups ( 500g ) powdered or icing sugar
- 1/4 tsp vanilla extract
- 3 tbsp espresso powder for baking
- 1 1/2 tbsps boiling water
- Step 1
- For the Cake
- Step 2
- Preheat oven to 350F
- Step 3
- Prepare two 8 inch round pans with non-stick spray and dust with flour. Cut a parchment circle to fit the bottom of the pan.
- Step 4
- In a food processor, grind the nuts and 2 tbsp of sugar until finely ground. Set aside.
- Step 5
- In a medium bowl, combine flour, baking powder, salt, and baking soda, Sift together. Set aside.
- Step 6
- In a large measuring cup mix together maple syrup, vegetable oil, and milk. Set aside.
- Step 7
- In a large bowl or mixer with paddle attachment, cream butter and sugar for about 2 minutes until it has a sandy consistency.
- Step 8
- Scrape down mixer bowl. On low speed, add flour mixture alternating with the maple mixture, starting and ending with the flour mixture. Scrape bowl down as needed.
- Step 9
- Add in eggs one at time mixing thoroughly after each one.
- Step 10
- Mix in nuts to the batter until jus combined. Do not over mix. You can also fold in the nuts.
- Step 11
- Pour the batter evenly into each of the pans. Lift the pans about 6 inches and drop down on the counter a couple of times to get out any air bubbles.
- Step 12
- Bake 25-30 minutes until a cake tester or toothpick comes out clean. Cool layers on a cooling rack for for about 15 minutes. Remove layers from the pans and place back on the cooling racks at least 4 hours before icing.
- Step 13
- For the Buttercream
- Step 14
- Mix espresso powder and water and blend well. Set aside.
- Step 15
- Cut butter into cubes and cream the butter in a mixer with the paddle attachment.
- Step 16
- On low speed, start adding in the icing sugar 1/4 cup at a time. Then add in vanilla and espresso.
- Step 17
- Buttercream should be stiff but not too stiff. Add a little milk 1 tsp at a time to adjust.
- Step 18
- Place into a piping bag and use immediately.
- Step 19
- Assemble the Cake
- Step 20
- Level off the tops of each layer if needed.
- Step 21
- Place first cake later onto a rotating pedestal or lazy susan. Use about 1/4 of buttercream for the middle filling layer. Smooth out evenly.
- Step 22
- Place the other layer on top upside down so the bottom of the cake layer is on top.
- Step 23
- Frost the top of the cake and then move down the sides to cover. Use the rest for piping and decorating.
- Step 24
- Of course you can substitute regular walnuts but please, please, please try them. These nuts are one of America’s true gems.
- Step 25
- Other recipes you will love:
- Step 26
- Black Walnut Tart
- Step 27
- Fig and Pistachio Tart
- Step 28
- Blood Orange Scones
I love Black walnuts. They work so well with Fall and Winter flavors and plays well with sweet and savory. Unfortunately black walnuts are not prevalent on the west coast, but you can purchase them online thank God.
This Black Walnut Cake with Espresso Buttercream is not for the faint of heart. It socks you in your face with flavor. There will be no “I can’t taste the walnuts” or “I can’t taste the espresso”. Black Walnuts and espresso make a really good combination. Maple adds a warm undertone to the cake and will make up half of the sweetness along side the sugar.
The Espresso Buttercream is a gorgeous toasty color full of coffee flavor like your favorite cold brew and has the perfect consistency to stand up to any decoration you choose.
My Dad’s favorite flavor ice cream was Black Walnut from a drug store called Thrifty’s. I don’t believe they still have it and it’s not a common flavor, but should be. The taste and aroma are strong and give so much flavor to your recipes.Like Pecan Pie, then try this Black Walnut Tart.
Let’s talk about why black walnuts are so awesome and and what makes them so different than the regular English Walnuts we see in our grocery stores. The health benefits are wonderful and the taste is like walnuts on steroids but even better!
Of course you can substitute regular walnuts but please, please, please try them. These nuts are one of America’s true gems.
Other recipes you will love:
Black Walnut Tart