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Buttermilk Walnut Cake Recipe
This cake is light & fluffy but still rich and decadent. It can be paired with so many different fillings and frostings. Think caramel, chocolate, coffee, hazelnut… So many delicious possibilities!
Servings Prep Time
16servings 60minutes
Cook Time Passive Time
35 – 45minutes 2hours
Servings Prep Time
16servings 60minutes
Cook Time Passive Time
35 – 45minutes 2hours
Ingredients
Instructions
  1. Make sure, butter, eggs and buttermilk are at room temperature before starting
  2. Pre-Heat oven to 350°
  3. Coat three 8 inch round pans with pan goop (or grease and flour the pans). Line the bottom of the pans with a parchment circle for easy release.
  4. In a stand mixer (or with hand mixer), cream butter and sugar together on medium speed until light and fluffy.
  5. Add egg yolks and mix in, scraping bowl once or twice.
  6. Mix together cake flour, baking soda and salt in a separate bowl
  7. Add a third of the flour mixture to the creamed butter and sugar mixture and mix until just incorporated.
  8. Add half the buttermilk and repeat mixing. Alternate with another third of the flour. Scraping bowl in between and mixing until just incorporated. Repeat alternate adding the buttermilk then the last of the flour.
  9. In separate bowl beat egg whites until stiff but still glossy
  10. Gently fold egg whites into batter then fold in the walnuts
  11. Split the batter evenly between the three cake pans and bake for 35 to 40 minutes. Check for doneness by inserting a toothpick in the middle. It should come out clean. Then gently press in the middle of the cake. It’s done when the cake feels firm and spongy and springs back when you press on it.
  12. Let cool in the pans for 10 minutes. Run a knife around the rim to release the sides of the cake from the pan, then turn out onto a wire rack to cool completely before frosting