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4 Layer Walnut Cake

Ingredients 

FOR THE CAKE:

  • 1 box yellow cake mix (We used Duncan Hines)
  • 2 tablespoons brown sugar
  • 2 tablespoons canola oil
  • 1 1/3 cup 2% milk
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 cup finely chopped black walnuts

FOR THE WHIPPED CREAM:

  • 1 pint heavy whipping cream (very cold)
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar

Instructions 

  • Preheat the oven to 350º Fahrenheit. Grease 2 8″ round cake pans generously with shortening, then dust with flour.

MAKE THE CAKE:

  • In a large bowl, mix together the cake mix, sugar, oil, milk, eggs and extract.
  • Mix for two minutes using a hand mixer or stand mixer, scraping the sides of the bowl as needed.
  • Fold in the black walnuts.
  • Pour the batter evenly between the two prepared cake pans.
  • Bake for 23-25 minutes or until the center of the cake springs back when you touch it.
  • Allow the cakes to cool for 5 minutes in the pan, then run a knife along the outside of the pans to loosen the cakes.
  • Turn the cakes out onto a wire rack to cool completely.
  • Once the cakes are cool, use a long knife to split each cake in half horizontally to make 4 layers.

MAKE THE WHIPPED CREAM:

  • *Homemade whipped cream works best if the cream and mixing bowl are very cold. Refrigerate the mixing bowl for at least 20 minutes before making the whipped cream.*
  • In the bowl of a stand mixer, beat the heavy cream, vanilla and powdered sugar until it is stiff and can hold peaks. This will take several minutes of mixing.

ASSEMBLE THE CAKE:

  • Place one cake layer on a cake plate.
  • Top with ¼ of the whipped cream.
  • Repeat with the other 4 layers. Sprinkle nuts between the layers if you’d like, or garnish the top with nuts.
  • Store this cake in an airtight container in the refrigerator and serve it the day you make it.

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