Vanilla Walnut Cake with Creamy Filling

Vanilla Walnut Cake with Creamy Filling

Get ready to up your dessert game with this delicious Vanilla Walnut Cake with Creamy Filling. Embark

on a decadent journey through layers of moist cake, crunchy nuts and delicious creamy filling,

culminating in a symphony of flavors and textures that will make your taste buds sing. Whether you’re

celebrating a special occasion or just enjoying a moment of sweet happiness, this exquisite dessert is

sure to impress and delight.

Ingredients:

For the cake:

1. 2 cups all-purpose flour

2. 1 cup granulated sugar

3. 1 teaspoon baking powder

4. 1/2 teaspoon baking powder

5.1/4 teaspoon salt

6. 1/2 cup unsalted butter, softened

7. 2 large eggs

8. 1 cup buttermilk

9. 2 teaspoons vanilla extract

For the pecan filling:

1.1 cup mixed nuts (such as almonds, walnuts, and pecans), finely chopped

2. 1/4 cup brown sugar

3. 1 teaspoon ground cinnamon

4. 2 tablespoons unsalted butter, melted

For the creamy filling:

1 1 package (8 ounces) cream cheese, softened

2.1/2 cup powdered sugar

3. 1 teaspoon vanilla extract

4. 1 cup cream

For decorating:

1. Additional chopped walnuts for garnish

2. Powdered sugar for sprinkling (optional)

Instructions:

1. Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or

line them with parchment paper for easier removal.

2. Prepare the cake batter: In a medium bowl, stir together the flour, sugar, baking powder, baking

soda and salt until well combined.In a separate bowl, whisk together the softened butter and eggs

until light and fluffy. Stir in buttermilk and vanilla extract until smooth. Gradually add the dry

ingredients to the wet ingredients and stir until well combined.

3. Prepare the pecan filling: In a small bowl, combine the finely chopped mixed pecans, brown sugar,

ground cinnamon, and melted butter.Mix until the pecans are evenly coated with the sugar mixture.

4. Assemble the cake layers: Divide the cake batter evenly between the prepared cake pans. Sprinkle

the nut filling mixture evenly over the batter in each pan, spreading gently with a spatula to ensure

even distribution.

5.Bake to Perfection: Place the cake pans in the preheated oven and bake for 25-30 minutes or until a

toothpick inserted into the center of the cake comes out clean. Remove the pans from the oven and

allow the cakes to cool in the pans for 10 minutes before transferring to racks to cool completely.

6. Prepare the creamy filling: In a large bowl, beat the softened cream cheese, powdered sugar and

vanilla extract until smooth and creamy. In a separate bowl, beat whipping cream until stiff peaks

form.Gently fold the whipped cream into the cream cheese mixture until well combined.

7. Assemble the cake: Once the cake layers are completely cool, place one layer on a serving platter or

cake stand. Spread a generous layer of the creamy filling on the cake base. Carefully place the second

cake layer on top and press lightly to secure it.8. Finish with Garnishes: Garnish the top of the cake

with additional chopped pecans, if desired. Sprinkle with powdered sugar for a touch of elegance.

9. Cool and serve: For best results, place the finished cake in the refrigerator for at least 1 hour before

serving to allow the flavors to meld and the filling to set.Slice this delicious vanilla pecan pie with

creamy filling, serve it and watch as it disappears in just a few moments, leaving behind only smiles

and contented sighs.

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