Nutty Vanilla Cake with Creamy Filling

Let’s bake a delicious cake that’s filled with crunchy nuts and has a creamy, dreamy middle! First, we’ll roast some nuts to bring out their flavor, then mix them into a soft and fluffy cake. We’ll split the cake in half and spread a rich, vanilla-flavored cream between the layers. To make it even more special, we’ll add a touch of cocoa cream on top. This cake is perfect for sharing with friends and family or enjoying as a special treat just for you. It’s easy to make and so yummy. Ready to start baking?


For the Cake:

  • Nuts: 100 grams
  • Eggs: 4
  • Salt: A pinch
  • Sugar: 100 grams (3.5 ounces)
  • Vanilla Extract: 1 teaspoon
  • Sunflower Oil: 100 ml (3.4 fl oz)
  • Milk: 100 ml (3.4 fl oz)
  • Flour: 200 grams (7 ounces)
  • Baking Powder: 10 grams (0.35 oz)

For the Filling:

  • Eggs: 2
  • Sugar: 120 grams (4.2 ounces)
  • Cornstarch: 70 grams (2.5 oz)
  • Vanilla Extract: 1 teaspoon
  • Milk: 800 ml (27 fl oz)
  • Butter: 40 grams
  • Milk: 100 ml (3.4 fl oz)
  • Cocoa Cream (like Nutella): 2 tablespoons


Making the Cake:

  1. Start by toasting 100 grams of nuts in a pan over medium heat for 3-4 minutes. Set aside to cool.
  2. In a large bowl, beat 4 eggs with a pinch of salt, 100 grams of sugar, and 1 teaspoon of vanilla extract for 6-7 minutes until the mixture is fluffy.
  3. Gradually mix in 100 ml each of sunflower oil and milk.
  4. Sift in 200 grams of flour and 10 grams of baking powder, folding gently to incorporate. Stir in the toasted nuts.
  5. Pour the batter into a 40 x 30 cm (16 x 12 inches) baking tray lined with parchment paper.
  6. Bake in a preheated oven at 180°C (356°F) for 25 minutes. Once baked, let the cake cool and then cut it into 2 equal parts.

Preparing the Filling:

  1. Whisk together 2 eggs, 120 grams of sugar, 70 grams of cornstarch, and 1 teaspoon of vanilla extract in a saucepan.
  2. Gradually add 800 ml of milk, stirring constantly to avoid lumps.
  3. Cook the mixture over medium-high heat, stirring continuously, until it comes to a boil and thickens.
  4. Remove from heat and stir in 40 grams of butter and an additional 100 ml of milk until smooth.
  5. Allow the filling to cool slightly, then refrigerate for 2 hours to set.


  1. Spread half of the creamy filling over one layer of the cake.
  2. Place the second layer of cake on top and spread the remaining filling over it.
  3. For the final touch, dollop 2 tablespoons of cocoa cream (like Nutella) on top and spread evenly.

Serving: Chill the assembled cake in the fridge before serving. Slice and enjoy this nutty vanilla cake with its creamy, rich filling—a perfect treat for any occasion.

Related Articles

Back to top button