Nutty Vanilla Cake with Creamy Filling

A Nutty Vanilla Cake with Creamy Filling is a delightful dessert that combines the rich flavors of nuts and vanilla with a smooth, sweet filling. This cake is perfect for special occasions or as an indulgent treat. Here’s a recipe to make this delicious cake at home:



For the Nutty Vanilla Cake:

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup unsalted butter, softened

1 1/4 cups granulated sugar

3 large eggs

2 teaspoons vanilla extract

1 cup buttermilk

1/2 cup finely chopped nuts (such as walnuts or pecans)

For the Creamy Filling:

1 cup heavy cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

For the Frosting:

1 cup unsalted butter, softened

3-4 cups powdered sugar, sifted

2 teaspoons vanilla extract

2-3 tablespoons milk or cream

Optional for Decoration:

Whole or chopped nuts

Edible flowers or sprinkles



1. Make the Cake:

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

In a bowl, whisk together the flour, baking powder, baking soda, and salt.

In another large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture. Fold in the chopped nuts.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.


2. Prepare the Creamy Filling:

In a mixing bowl, whip the heavy cream until it begins to thicken. Add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form. Refrigerate until ready to use.


3. Assemble the Cake:

Once the cakes are completely cool, place one cake layer on a serving plate. Spread the creamy filling over the top, leaving a small border around the edges to prevent it from spilling out when the second layer is added.

Place the second cake layer on top of the filling.


4. Make the Frosting:

In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well. Add the vanilla extract and enough milk or cream to achieve a spreadable consistency.

Frost the top and sides of the cake smoothly with the buttercream frosting.


5. Decorate:

Garnish the top of the cake with whole or chopped nuts and any other decorations like edible flowers or sprinkles for a festive look.


6. Serve:

Let the cake set in the refrigerator for about an hour before serving to ensure the layers are well-set. This makes cutting easier.


Cake Flour Option: For an even lighter texture, you can use cake flour instead of all-purpose flour.

Nut Choices: Customize the type of nuts based on your preference or what you have available. Almonds, hazelnuts, or even a mix can add interesting flavors and textures.

Storage: Keep the cake refrigerated, especially because of the cream filling. It will stay fresh for up to 3 days.

Enjoy your Nutty Vanilla Cake with Creamy Filling, a luxurious treat that’s sure to impress with its sophisticated look and decadent layers!

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