Espresso Walnut Cake with Creamy Praline Frosting
If you've ever wanted to make Espresso Walnut Cake, you've come to the right place. We'll cover ingredients, preparation, and baking. This is a cake recipe that's sure to please. Let's get started! First, gather your ingredients. In a mixing bowl, combine all the wet ingredients. This will form a thick batter. Add the eggs, one at a time, until all of them are incorporated. The mixture will be curdled, so be careful not to over mix! Next, add the walnuts and almonds. Lastly, divide the batter evenly among the muffin tins and bake for 30 to 35 minutes. When baked, allow them to cool in the tins for a few minutes, then remove them to a wire rack to finish cooling.
Ingredients
Walnut Cake
- 2 cups AP Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 7 TBS Butter room temperature
- 1 cup Sugar
- 1/4 cup Brown Sugar
- 1 tsp Espresso Powder
- 2 large Eggs
- 1 large Egg White
- 1 tsp Vanilla Extract
- 1 cup low-fat Buttermilk
- 6 TBS Walnuts toasted and chopped
Creamy Praline Frosting
- 1/2 cup Brown Sugar
- 6 TBS Low Fat Milk
- 2 TBS Butter
- 1 TBS Corn Syrup
- Pinch of Salt
- 2 cups Powdered Sugar
- 2 oz Cream Cheese
- 1/2 tsp Vanilla Extract
- 2 TBS Walnuts toasted and chopped (I used 1 cup)
Instructions
Walnut Cake
- prepare a 13X9 inch baking pan
- preheat oven to 350 degrees
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and 1/2 teaspoon salt, stirring well with a whisk.
- Place 7 tablespoons butter, 1 cup granulated sugar, and 1/4 cup brown sugar in a mixing bowl; beat at medium-high speed with a mixer until light and fluffy (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in egg white. Beat in 1 teaspoon vanilla.
- Add flour mixture alternately with buttermilk, beginning and ending with flour mixture.
- Fold in 6 tablespoons walnuts.
- Scrape batter into a 13 x 9–inch prepared pan.
- Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
Creamy Praline Frosting
- To prepare frosting, place 1/2 cup brown sugar, 1/4 cup milk, 2 tablespoons butter, corn syrup, and dash of salt in a saucepan over medium-high heat; bring to a boil, stirring occasionally. Cook 2 minutes.
- Scrape brown sugar mixture into a bowl. Add remaining 2 tablespoons milk and powdered sugar; beat with a mixer at high speed 2 minutes or until slightly cooled and thick. Beat in 1/2 teaspoon vanilla.
- Spread frosting in an even layer over cooled cake; sprinkle with chopped walnuts. Let the cake stand until the frosting sets; cut into squares.
Video
Notes
The frosting was perfectly creamy and sweet, I could have ate it with a spoon. The cake was good, though not fantastic. The cake was full of nuts so it was nice and crunchy and it stayed moist for days. I think maybe my walnuts were just a bit too bitter and it would have been better with a more sugar. If you like your desserts nutty and not too sweet, then this cake may work for you.