Why make this recipe
Nut & Cream Layered Cake is a delightful dessert that combines the lightness of a sponge cake with the rich flavors of whipped cream and nuts. It’s perfect for celebrations, birthdays, or any special occasion. The layers of fluffy cake, sweet whipped cream, and crunchy nuts create a delicious contrast that everyone will love. Plus, it’s easy to make!
How to make Nut & Cream Layered Cake
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup whole milk, warmed
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 2 cups heavy whipping cream, cold
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups mixed nuts, toasted & chopped
- Optional: caramel sauce or honey drizzle
Directions:
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a bowl, sift together the flour, baking powder, and salt.
- In a separate large bowl, beat the eggs and sugar until the mixture is pale, fluffy, and tripled in volume. This should take about 5–6 minutes.
- Gently fold in the dry ingredients in batches.
- Add the warm milk, melted butter, and vanilla extract. Fold gently until the batter is smooth.
- Divide the batter evenly into the prepared pans and bake for 20–25 minutes, or until the cakes are golden and springy to the touch.
- Let the cakes cool completely, then slice each layer in half to create 4 thin layers.
- In a cold bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Assemble the cake: Place one sponge layer on a cake stand or plate. Spread a generous layer of whipped cream and sprinkle the chopped toasted nuts evenly. Repeat this for all layers.
- Cover the top and sides with cream, then decorate with extra nuts. Optionally, drizzle caramel or honey over the top for an elegant touch.
- Chill the cake for at least 1 hour before serving. This will help you cut clean slices. Store covered in the refrigerator for up to 3 days.
How to serve Nut & Cream Layered Cake
Slice the cake into pieces and serve it on dessert plates. It pairs wonderfully with a cup of coffee or tea. If you’re feeling fancy, you can add a scoop of vanilla ice cream on the side!
How to store Nut & Cream Layered Cake
To keep the cake fresh, cover it well with plastic wrap or store it in an airtight container. Place it in the refrigerator. It can last for up to 3 days. Make sure to keep it chilled until you’re ready to serve.
Tips to make Nut & Cream Layered Cake
- Make sure your eggs are at room temperature before beating them. This helps create a fluffier cake.
- Whip the cream just enough until stiff peaks form, but be careful not to overwhip it, as it can turn grainy.
- To save time, you can make the cake layers a day in advance and assemble them when you’re ready to serve.
Variation
If you want to switch things up, you can substitute the mixed nuts with chocolate chips or fresh fruits like strawberries or raspberries. This adds a fun twist to the classic recipe.
FAQs
Can I make this cake ahead of time?
Yes! You can bake the layers a day or two in advance, then assemble the cake just before serving.
How do I know when the cake is done baking?
The cake is ready when it’s golden brown on top and springs back when gently pressed. You can also use a toothpick inserted in the center; it should come out clean.
Can I freeze the cake?
Yes, you can freeze the cake layers. Wrap them tightly in plastic wrap and store them in an airtight container. Just make sure to add the whipped cream and nuts after thawing the layers.
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