This walnut cake is slathered in cake cream and packed with crunchy walnuts and tender prunes. A classic Slavic dessert and must try!
This delicious cake is a staple in every Slavic kitchen. The combination of the condensed milk and cream cheese cake cream, crunchy walnuts, and tender prunes is simply to die for. I also find that it’s a great cake to make year round, often making a debut at my table for everything from summertime BBQs to holiday dinner parties.
If prunes conjure up “grandma food” in your mind, you’re in for a surprise. Prunes are extremely popular in Slavic baking and add such a wonderful sweetness and texture to everything from cakes to sweet buns. You’re in for such a nice surprise!
Note: You’re going to need to bake two sponge cakes from scratch to make this recipe. To make sure you get a nice cake height, split the cake mixture between two cake tins. This will ensure you get four, even layers when it comes time to assemble.
How to Make Walnut Cake with Prunes
Making this walnut cake only requires a couple of homemade sponge cakes and a bit of light assembling. Below, find a quick overview of the recipe before you dive in.
- Make the Sponge Cakes: Preferably the day before, prepare two sponge cakes.
- Toast the Walnut Halves: On a baking sheet lined with parchment paper, bake the walnuts until they turn golden brown and set them aside to cool.
- Make the Cake Cream: Using a stand mixer or a handheld electric mixer with a whisk attachment, beat the cream cheese and condensed milk together. Next, add in extra cold heavy cream and beat until it expands 3 times in volume.
- Assemble the Cake: Using a serrated knife, slice each sponge cake into two layers. To assemble the cake, place one layer on a serving plate. Top it with white cream and dried plums. Next, add on the second layer and spread it with cream and walnuts, followed by the third layer with white cream and dried plums. Finally, top the cake with the final layer.
- Frost the Cake: Using the remaining cake cream, frost the entire outside of the cake. Next, decorate the sides and top of the cake with the remaining chopped walnuts.
- Refrigerate the Cake: Allow the cake to refrigerate overnight. Allow the cake to refrigerate overnight. Now it’s time to enjoy a slice of cake with friends and family!
Tips & Tricks
Below, find a couple of tips and tricks to help you make the best walnut cake with prunes.
- Use softened cream cheese. Softened cream cheese is so much easier to incorporate into your frosting. Allow it to sit at room temperature for about 30 minutes before you get to baking.
- Use extra cold heavy whipping cream. Heaving whipping cream needs to be extra cold to make fluffy cream. If yours is too warm, pop it in the freezer for up to 10 minutes before whipping it.
- Whip up the sponge cake the day before. To cut down on prep time, prepare the sponge cake a day in advance, let it cool on a wire rack, and refrigerate it until you’re ready to assemble the cake.
- Allow the cake to set in the fridge overnight. Letting the walnut cake set overnight in the fridge will not only allow it to develop its rich flavors, but will also help it keep its structure and shape.
Storing Walnut Cake
This walnut cake with prunes can be stored in the refrigerator or frozen whole for a rainy day. Here, find all the best tips and tricks to help you keep your walnut cake as fresh as possible.
- Refrigerator: If you plan on eating the cake within a week, store it in an airtight cake container in the fridge. By keeping air out, you will maintain the cake’s freshness while also preventing it from soaking up smells in the fridge.
- Freezer: You have two options when it comes to freezing – you can freeze the entire cake or a couple of leftover slices. If you’re freezing the entire cake, place it on a baking sheet lined with parchment and pop the entire baking sheet in the freezer. Once completely frozen, wrap the cake tightly in plastic wrap and freeze for up to 3 months. If freezing individual slices, simply wrap each one in plastic wrap. To thaw, place the cake in the fridge overnight.
FAQ
Do I need to keep my walnut and prune cake refrigerated?
Yes, you need to keep this walnut cake refrigerated. While it’s okay to leave it on the counter for a couple of hours, refrigerating it before and after serving will help it stay fresh.
How should I store my leftover cake?
Keep leftover cake stored in an airtight container in the fridge. This will not only keep the cake from absorbing any lingering smells in your refrigerator but also help the cake keep its shape.
How long does walnut and prune cake last?
Walnut cake will stay fresh for up to a week when stored in the fridge.
What kind of flour should I use?
You can use regular all-purpose flour for this cake. There’s no need to use cake flour.
Can I swap out the prunes for any other dried fruit?
Yes, you can swap the prunes out for most dried fruits. Figs, raisins, apricots, persimmons, and dates are all great options.
More Tasty Nut Cakes
- Honey Walnut Poppy Seed Cake – Honey and nut cake
- Chocolate Hazelnut Cake – Fluffy cream cheese and hazelnut cake
- Chocolate Hazelnut Tart – Dense hazelnut cake
- Amazing Orange Almond Cake – Citrusy almond cake
Recipe
Ingredients
- 2 sponge cakes
- 3 cups heavy whipping cream very cold
- 8 oz cream cheese softened
- 10 oz condensed milk
- 2 cups roasted walnuts chopped
- 2 cups prunes chopped
Instructions
- Prepare two sponge cakes.
- On a baking sheet lined with parchment paper, bake the chopped walnuts in the oven at 350°F until they turn golden brown. Remove them from the oven and allow them to cool at room temperature.
- Using a stand mixer or hand mixer, beat the cream cheese with the condensed milk until smooth. Next, add in the heavy whipping cream and beat on high until the mixture expands 3 times in volume. Make sure to not over beat the mixture, as it will turn runny.
- Slice each sponge cake into two even layers.
- Place one cake layer on a serving plate. Spread a bit of the white cream on top, followed by half of the dried plums.
- Place the second layer on top and spread on a layer of cream, followed by a handful of walnuts. Next, pop on the third layer and spread it with the white cream, followed by the other half of the dried plums. Cover the cake with the last layer of sponge cake.
- Frost the entire outside of the cake with the remaining cream and cover the sides with walnuts. Additionally, sprinkle some walnuts alongside the rim of the top of the cake.
- Allow the cake to refrigerate overnight before serving. Slice and enjoy!
Hi, Natalya. I see cocoa powder in the ingredient list. Not sure what it's for. Thank you!
Hi Oksana, Thank you so much for bringing it to my attention. This recipe does not use cocoa powder. I have edited the post. Wishing you the Happiest of Holidays!
These crunchy walnuts and the creamy topping made this cake SO delicious! Every bite had the perfect amount of texture and flavor. Would definitely make again!
Hi Taylor- glad you enjoyed! I agree, the toasted walnuts (or any nuts in a cake) make a big difference!
This cake is so delicious with the best texture! We absolutely loved it!
Hi Heather- thanks for the feedback, glad you enjoyed this yummy cake!
Thank you so much for sharing this amazing recipe! Will surely have this again! It's really easy to make and it tasted so delicious! Highly recommended!
Thank you, Allyssa! Glad you enjoyed it.
Hi, do you whip the heavy whip cream separately and than mix it into the cream?
Hi Irina- great question. So there are two methods you can follow for making the cream. The first method: Whip the heavy whipping cream separately until you get medium stiff peaks. Beat the cream cheese and condensed milk in a separate bowl, then fold the whipped cream into the cream cheese/condensed milk mixture.
The second method: Beat cream cheese and condensed milk until smooth consistency (make sure there's no lumps from the cream cheese), then add in the heavy whipping cream and beat until fluffy, 3x in volume or so.
Hope this helps!
Hello! Is it sweetened condensed milk or just condensed milk? Thank you!!
There is s difference between sweetened condensed milk and evaporated milk (not sweet, and a lot thinner.) ;)ca
Great tip, thanks for pointing that out.
sweetened. I assumed they all are sweetened... Never seen non sweet one.
Condensed Milk
Straight out of the can or is it the boiled one
Condensed Milk?
Yes, the uncooked condensed milk.