Walnut Sponge Cake with Condensed Milk Buttercream
A walnut sponge layered or finished with a simple butter and condensed-milk cream.
The source is a collection of elegant cake ideas; this walnut sponge is its clearest measured formula. Whip six eggs and sugar until pale and thick, then fold in walnuts and flour without knocking out all the air. Bake until the center is set and cool the sponge completely before adding butter and condensed-milk cream. A short rest makes the crumb easier to slice and lets the cream settle. The source also discusses puff pastry and other decorating creams, but those belong to separate variations. Keep this card focused on one walnut cake so ingredient amounts and directions remain clear. Decorate simply with chopped walnuts or a light dusting of sugar.
Helpful tips
- Use room-temperature eggs.
- Fold gently.
- Cool sponge before filling.
- Rest assembled cake before cutting.
Serving ideas
- Decorate with walnuts.
- Serve with coffee.
- Add fresh berries.
- Dust with icing sugar.
Food safety
Keep buttercream cake refrigerated and do not leave it out for extended periods.
Storage
Refrigerate the filled cake covered and use within 3 days.
Ingredients and directions
Recipe card
Walnut Sponge Cake with Condensed Milk Buttercream
Equipment: Mixer, cake tin, cooling rack
Ingredients
Main ingredients
Instructions
Prepare batter
Heat oven to 175°C (350°F). Beat eggs and sugar until pale, thick and tripled in volume.
Fold dry ingredients
Sift flour and fold it with walnuts in two additions.
Bake sponge
Pour into a lined 22 cm tin and bake 30–35 minutes until set and a skewer comes out clean. Cool fully.
Make cream
Beat soft butter until light, then add condensed milk gradually with optional vanilla.
Assemble and rest
Split the cooled sponge if desired, spread with cream, stack and chill or rest covered for at least 1 hour before slicing.
Frequently asked questions
Can I use another cream?
Yes, but other creams need their own measured formulas.
How should I store walnut sponge cake with buttercream?
Refrigerate the filled cake covered and use within 3 days.
How to tell when it is ready
Sponge is set and a skewer comes out without wet batter.
Tips
- Use room-temperature eggs.
- Fold gently.
- Cool sponge before filling.
- Rest assembled cake before cutting.
Troubleshooting
- Use room-temperature eggs.
- Fold gently.
Serving suggestions
- Decorate with walnuts.
- Serve with coffee.
- Add fresh berries.
- Dust with icing sugar.
Make ahead
Prepare ingredients ahead and observe the stated chilling, resting or rising time.
Storage
Refrigerate the filled cake covered and use within 3 days.
Food safety
Keep buttercream cake refrigerated and do not leave it out for extended periods.
Frequently asked questions
Can I use another cream?
Yes, but other creams need their own measured formulas.
How should I store walnut sponge cake with buttercream?
Refrigerate the filled cake covered and use within 3 days.
Serve walnut sponge cake with buttercream according to the doneness and storage notes.
More recipes to try
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