Cashew Cake Recipe
This delightful Cashew Cake is a perfect treat to make for special occasions like Mother’s Day, where it brings the perfect blend of rich, nutty flavor and simple, yet comforting ingredients. Easy to prepare and so delicious, this cake can be served at any gathering or just to indulge in a sweet homemade dessert. The combination of cashew nuts in both the batter and the frosting adds a decadent touch to the cake, making it a beloved choice for any celebration.
Recipe Information
| Category | Dessert |
|---|---|
| Total Time | 1 hour |
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings | 8 servings |
| Calories per Serving | 849.2 kcal |
| Difficulty | Easy |
| Keywords | < 60 Mins, Oven, Easy |
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 1 cup |
| Water | 1 cup |
| Eggs | 2/3 |
| Confectioners’ Sugar | 3 cups |
| Milk | 1/2 cup |
| Cashew Nuts (crushed for batter) | 1 cup |
| Cashew Nuts (whole for garnish) | 1/4 cup |
| Almond Extract | 1 teaspoon |
| Rum Extract | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 849.2 kcal |
| Fat | 40.7 g |
| Saturated Fat | 18 g |
| Cholesterol | 142.7 mg |
| Sodium | 729 mg |
| Carbohydrates | 116.5 g |
| Fiber | 1.2 g |
| Sugar | 87.9 g |
| Protein | 8.3 g |
Instructions
-
Prepare the Cake Pans
Coat two 8-inch round cake pans with nonstick cooking spray, then lightly dust them with flour to ensure the cake doesn’t stick. -
-
Make the Cake Batter
In a large mixing bowl, combine the cake mix, 1/2 cup of butter, water, eggs, and almond extract. Stir until the mixture is smooth and well-blended. -
Pour the Batter
Divide the batter evenly between the prepared cake pans, spreading it out with a spatula to ensure the batter is level. -
Bake the Cake
Place the pans in the oven and bake for 25 to 30 minutes, or until a wooden toothpick inserted into the center of the cakes comes out clean. The cakes should be lightly golden on top. -
Cool the Cake
Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Afterward, remove them from the pans and let them cool completely on a wire rack. -
Make the Frosting
While the cakes are cooling, make the frosting. In a medium-sized bowl, combine the remaining 1/2 cup of butter with the confectioners’ sugar, milk, and rum extract. Mix well until the frosting is smooth and creamy. -
Add Crushed Cashews
Stir in the crushed cashews into the frosting. This will give the frosting a nice texture and nutty flavor that complements the cake. -
Assemble the Cake
Once the cakes have cooled completely, place one cake layer upside down on a serving plate. Spread a generous amount of frosting on top of the first layer, smoothing it out evenly. -
Frost the Second Layer
Place the second cake layer on top of the frosted first layer. Spread the remaining frosting over the top and sides of the entire cake, covering it completely. -
Garnish and Chill
Garnish the top of the cake with whole cashews for an elegant touch. Once the cake is fully frosted, cover it loosely and chill it in the refrigerator until you are ready to serve.
Tips for the Perfect Cashew Cake
-
Add Extra Cashews to the Batter
For an extra nutty flavor, you can add a handful of crushed cashews directly to the batter before baking. This will add more crunch and a deeper cashew flavor throughout the cake. -
Flavor Variations
While the cake is delicious as is, you can experiment with different extracts. Try vanilla or hazelnut extract for a unique twist, or even mix in some chopped chocolate for a more indulgent dessert. -
Chilling the Cake
Allowing the cake to chill in the fridge after frosting helps set the frosting and makes it easier to slice. It also allows the flavors to meld together for an even tastier experience.
This Cashew Cake, with its rich, nutty flavor and creamy frosting, is a simple yet impressive dessert that will become a family favorite for all your future gatherings. Perfect for Mother’s Day or any other celebration, it’s sure to be a hit!
