Make Ahead

Vanilla Macadamia Cream Cake

November  3, 2012
1 Ratings
  • Makes one 10 inch cake
Author Notes

I'm not a fan of real sweet desserts, although now and then a little chocolate or ice cream is extremely tempting. This little cake pairs butter, vanilla, macadamia nuts and whipping cream for a satisfying treat. —inpatskitchen

What You'll Need
  • For the cake
  • 1 cup macadamia nuts (reserve 4 tablespoons of chopped nuts for topping the cake)
  • 1 1/2 cups AP flour
  • 2 teaspoons baking powder
  • 4 room temperature eggs
  • 1 cup granulated sugar
  • 12 tablespoons unsalted butter
  • 2 tablespoons light cream
  • 1 tablespoon pure vanilla extract
  • For the whipped cream topping and putting it all together.
  • 8 ounces mascarpone cheese
  • 1/2 cup powdered sugar
  • 2 tablespoons vanilla extract
  • 8 ounces whipping cream
  • The cooled cake
  • The 4 tablespoons of reserved macadamia nuts
  • Milk chocolate shavings for garnish (optional)
  1. For the cake
  2. Place the macadamia nuts on a baking sheet and lightly toast in a pre heated 325F oven for about 8 minutes. Cool and grind.
  3. In a large mixing bowl, lightly beat the eggs and then add the sugar and baking powder. With an electric mixer, beat this mixture for at least 10 minutes. The mixture needs to be very pale and thick.
  4. In a small pan, gently melt the butter and off the heat, stir in the cream and vanilla extract.
  5. Stir in the flour, a little at a time, alternating with the butter mixture into the egg/sugar mixture until well combined. Stir in all but 4 tablespoons of the nuts. (they'll be reserved for garnish later)
  6. Line a 10 inch spring form pan with parchment paper and spray the parchment and the sides of the pan with cooking spray.
  7. Pour the batter into the pan and bake in a pre heated 375F oven for 30 minutes or until that toothpick comes out clean. Out of the oven, let the cake cool thoroughly.
  1. For the whipped cream topping and putting it all together.
  2. With an electric mixer or electric wire whip, start mixing the mascarpone, vanilla and powdered sugar. Slowly add the whipping cream while mixing until everything comes together.
  3. Remove the cooled cake from the pan (along with the parchment - it should peel right off) and place on a plate. Spread topping all over the cake. It may seem like a lot but use it all. Scatter the reserved nuts and chocolate shavings (if using) over the top of the cake. Serve chilled.

See what other Food52ers are saying.

  • rivera
  • Bevi
  • EmilyC
  • fiveandspice
  • Oui, Chef
    Oui, Chef

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

19 Reviews

MLB April 27, 2014
You said to add two tablespoons of light cream. What kind of cream? Whip cream? Heavy whip cream?
inpatskitchen April 27, 2014
I usually add a light coffee cream or half and half to this.
rivera January 12, 2013
I am so making this cake to my bf specialy because he loves macadamia white chocolate cookies he'll sure gona love this cake thanks for this recipe
inpatskitchen January 13, 2013
Thanks rivera! I hope you both enjoy!
Bevi November 25, 2012
We made this for the Thanksgiving dessert table. The texture was that of a "dipping" cake, and the topping was quite delicious.
inpatskitchen November 25, 2012
Certainly hope you enjoyed, Bevi!
Bevi November 25, 2012
Oh, yes, very much!
EmilyC November 7, 2012
What a gorgeous cake!
inpatskitchen November 7, 2012
Thank so much Emily!
fiveandspice November 5, 2012
Holy smokes, this sounds good!!!
inpatskitchen November 5, 2012
You're too kind! Thanks!
Oui, C. November 5, 2012
Oh my....I'm a total sucker for macadamias...this one could be trouble.
inpatskitchen November 5, 2012
Macadamias (and pistachios) are highest on my list as favorites too! Thanks Oui, Chef!
loubaby November 5, 2012
Yes, I too like a not too sweet cake as well...and the macadamias and mascarpone are rich enough without being sweet....sounds delicious.
inpatskitchen November 5, 2012
Thanks you so much loubaby!
Jaynerly November 4, 2012
This looks and sounds wonderful!
inpatskitchen November 4, 2012
Thanks so much Jaynerly! I think I'm going to do it with almond and pistachios next time.
Waverly November 3, 2012
inpatskitchen November 4, 2012
Thanks Waverly!