Caramel Nut Cake
Caramel Nut Cake is a rich, layered dessert featuring fluffy egg-based sponge infused with vanilla and almond flavors, filled with whipped cream, and topped with luscious butterscotch sauce. The combination of walnuts and graham cracker crumbs adds crunch and depth, making it perfect for special occasions or gatherings.
Ingredients
Instructions
- Have all ingredients at room temperature.
- Separate eggs. Beat yolks well.
- Combine sugar and baking powder and add to yolks.
- Add vanilla and almond extract.
- Beat the egg whites until stiff, but not dry.
- Fold the beaten egg whites into the egg yolk mixture.
- Fold in graham cracker crumbs and chopped walnuts and blend well.
- Line 2 (9-inch) greased layer pans with wax paper and pour in the batter.
- Bake at 325°F (160°C) for 30 to 35 minutes.
- Allow the cakes to cool.
- Spread 1 pint of whipped cream between the layers and over the top of the cake.
- Pour butterscotch sauce over the top and let it run down the sides.
- Refrigerate at least 3 hours before serving.
Nutrition & Diet Analysis (per serving)
400
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).