Chocolate Walnut Cake with Dulce de Leche Frosting

Ready to dazzle your guests with a homemade chocolate layer cake? This is the one that everyone will talk about! Tender chocolatey layers are studded with Fisher® Walnuts and enrobed in a delectable caramel buttercream frosting.

Cakes & CheesecakesHoliday & Special Occasion








1-3/4 cups
1-3/4 cups
granulated sugar
3/4 cup
unsweetened cocoa powder
1 tablespoon
instant espresso
2 teaspoons
baking soda
1 teaspoon
baking powder
1 teaspoon
kosher salt
eggs, room temperature
3/4 cup
buttermilk, room temperature
1/2 cup
sour cream, room temperature
1/4 cup
vegetable oil
1/4 cup
(1/2 stick) unsalted butter, melted
2 teaspoons
1/2 cup
hot water
3 cups
Fisher® Walnut Halves and Pieces, coarsely chopped, divided
1 cup
(2 sticks) unsalted butter, room temperature
2-2/3 cups
powdered sugar
2/3 cup
prepared dulce de leche
1/2 teaspoon
1/4 teaspoon
kosher salt

Food Safety Instruction

Wash Hands
Rub Produce
Wash Surface


  1. For Cake:
  2. Heat oven to 350°F. Prepare 2 (9-inch) round cake pans with cooking spray and line bottoms with parchment paper. Coat parchment with cooking spray.
  3. Whisk flour, granulated sugar, cocoa, espresso, baking soda, baking powder and salt in large bowl until blended.
  4. Place eggs, buttermilk, sour cream, oil, butter and vanilla in large bowl. Beat with electric mixer on medium-high speed 30 seconds or until combined. Scrape bowl. Add water and flour mixture. Beat on medium speed 30 seconds or just until combined, scraping bowl occasionally. Do not overmix. Gently fold in 1-1/2 cups Fisher® Walnuts using rubber spatula. Divide batter between pans.
  5. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool cakes completely in pans on wire rack. Remove cakes from pans.
  6. For Frosting:
  7. Place butter and powdered sugar in large bowl. Beat with electric mixer on medium-high speed 1 min. Add dulce de leche, vanilla and salt; beat on medium-high speed 90 seconds or until smooth and fluffy, scraping bowl as needed.
  8. To assemble, place 1 cake layer on cake stand or serving platter. Spread half the Frosting over top of cake. Top with 3/4 cup of the remaining nuts and second cake layer. Spread remaining Frosting over top of cake and sprinkle with remaining nuts.


For best results, use wire whisk attachment for electric mixer when beating cake and frosting.