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Walnut Cream Cake

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Walnut Cream Cake
2008-07-25 Desserts
5 83

This made from scratch cake is rich and creamy. This cake makes a great presentation and will please any crowd.

  • Servings: 12


5 Extra Large Eggs, separated
2 cups Sugar
1 cup Butter
½ tsp Salt
1½ tsp Vanilla
1 tsp Baking Soda
1 cup Buttermilk
2 cups All Purpose Flour
1 cup Walnuts, finely chopped
3½ oz Flaked Coconut
1½ cup Butter
24 oz Cream Cheese, room temperature
1½ box Confectioner's Sugar
1½ tsp Vanilla


Grease and flour two 9 inch round cake pans. Cream butter with 1 1/2 cups sugar, salt and vanilla. Add egg yolks, one at a time, mixing well after each addition. Stir baking soda into buttermilk. Alternately add flour and buttermilk mixture to butter mixture. Start and finish with flour then set aside. In a separate bowl, using clean beaters, beat egg whites until soft peaks form. Add 1/2 cup sugar slowly and beat until stiff peaks form. Fold egg white mixture into batter. Fold in coconut and walnuts. Pour into prepared pans and bake at 325 degrees for 35-40 minutes or until a tester comes out clean. Cool in pans for 5 minutes before removing to wire racks to finish cooling completely. Frost layers and sides of cake.


Beat butter, cream cheese, confectioner's sugar and vanilla until consistency of whipped cream, then frost cake. Decorate cake, if desired, with chopped walnuts.