Caramel Walnut Layer Cake
Ingredients
For the sponge cake (3–4 layers):
250 g (2 cups) all-purpose flour
2 tsp baking powder
½ tsp baking soda
Pinch of salt
200 g (1 cup) sugar
120 g (½ cup) unsalted butter, softened
3 large eggs
200 ml (¾ cup) buttermilk (or milk + 1 tsp vinegar)
1 tsp vanilla extract
100 g (1 cup) chopped walnuts
For the frosting (cream cheese or buttercream):
250 g (9 oz) cream cheese, softened (or butter for buttercream)
120 g (1 cup) powdered sugar
200 ml (¾ cup) heavy cream, cold
1 tsp vanilla extract
For the caramel sauce:
200 g (1 cup) sugar
80 g (6 tbsp) butter
120 ml (½ cup) heavy cream
Pinch of salt (for salted caramel)
For decoration:
Whole walnuts
Mini Oreos or chocolate cookies
Whipped cream swirls
Instructions
Make the sponge cakes:
Preheat oven to 175°C (350°F). Grease and line 2 round cake pans (20 cm/8 inch).
Beat butter and sugar until creamy. Add eggs one by one, mixing well. Stir in vanilla.
Mix dry ingredients (flour, baking powder, baking soda, salt).
Alternate adding dry mix and buttermilk to the batter. Fold in chopped walnuts.
Divide batter into pans, bake 25–30 minutes until golden. Let cool, then slice each cake into 2 layers.
Prepare frosting:
Beat cream cheese (or butter) with powdered sugar until smooth.
Add vanilla and whip until fluffy. Fold in cold whipped cream for a lighter texture.
Make caramel sauce:
Melt sugar in a saucepan over medium heat until golden.
Stir in butter until melted.
Slowly add cream (it will bubble), stir until smooth. Add salt if desired. Cool slightly.
Assemble the cake:
Place one cake layer on a plate, spread frosting. Repeat with remaining layers.
Frost the outside of the cake smoothly.
Pour cooled caramel sauce over the top, letting it drip down the sides.
Decorate:
Top with whole walnuts and Oreos.
Add whipped cream swirls for extra elegance.
Result: A soft, nutty sponge layered with creamy frosting, rich caramel drip, and a beautiful topping of walnuts and cookies—perfect for celebrations!
