EASY WALNUT CAKE WITH DULCE DE LECHE FROSTING

easy walnut cake with dulce de leche frosting

It’s a Sunday and Sundays are meant for baking! As promised, I’ll be bring to you one recipe an video every month in association with one of my favourite brands- SPRIG. We made lemon-poppyseed crepes in June and mango-cardamom cupcakes in May. This month’s recipe is this wonderful and easy to make walnut cake with dulce de leche frosting.

It’s been raining almost everyday in Delhi and this walnut cake with dulce de leche frosting is just the dessert you should be making in this weather. The recipe uses a mix of regular castor sugar and the fragrant Demerara Sugar infused with Real Sri Lankan Cinnamon from SPRIG.

To add more flavour to the walnut cake, I also use SPRIG Extract of Natural Bourbon Vanilla. A good quality vanilla makes the dessert so much better. If you’re still using cheap artificial vanilla essence, it really is time to make the shift.

To complete the walnut cake, I finish it off with a very simple but delicious dulce de leche frosting. It’s simply whipped cream ( heavy cream beaten until it forms stiff peaks) and the SPRIG Dulce De Leche beaten together.

This walnut cake with dulce de leche frosting is made using eggs but if you want to make it eggless, you can try substituting the eggs with 1 cup thick ( preferably Greek) yogurt.

EASY WALNUT CAKE WITH DULCE DE LECHE FROSTING

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Ingredients

½ cup (120mL) vegetable oil
½ cup (100g) castor sugar
½ cup (100g) cinnamon infused Demerara sugar
4 eggs
½ teaspoon (3mL) bourbon vanilla extract
2 cups (240g) all-purpose flour
2 teaspoons (8g) baking powder
¼ cup (60mL) whole milk
½ cup (63g) walnuts, roughly chopped

FOR THE FROSTING-

½ cup (120mL) whipped cream
½ cup (113g) dulce de leche spread
10-15 pretzels, to decorate

Instructions

Pre-heat the oven to 180C. Brush a 9” cake pan with melted butter.
In a large bowl, combine oil and both the sugars.
Add eggs, one at a time and beat well after each addition.
Mix in the bourbon vanilla extract.
Add all purpose flour and baking powder in two additions, alternating with milk. Combine only until we’ll-combined. Do not over mix.
Fold in the walnuts.
Transfer the batter into the prepared cake pan and bake at 180C for 40-45 minutes or until a skewer inserted into the centre comes out clean.
To make the frosting, fold the dulce de leche in the whipped cream.
Once the walnut cake has cooled, cover generously with the frosting and decorate with pretzels