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For the Cake:
2 cups (250g) all-purpose flour
1 cup (200g) granulated sugar
1 cup (240ml) milk
½ cup (115g) unsalted butter, melted
3 large eggs
1 cup (100g) walnuts, chopped
1 tsp baking powder
½ tsp baking soda
1 tsp vanilla extract
½ tsp salt
For the Vanilla Cream:
2 cups (480ml) heavy cream
½ cup (60g) powdered sugar
1 tsp vanilla extract
For Garnish:
Extra chopped walnuts
A dusting of powdered sugar
Step 1: Make the Cake
Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, beat eggs and sugar until fluffy. Mix in melted butter, milk, and vanilla extract.
Gradually fold in the dry ingredients. Stir in chopped walnuts.
Pour batter into the prepared pan and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before adding the cream.
Step 2: Make the Vanilla Cream
In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
Step 3: Assemble the Cake
Spread the vanilla cream evenly over the cooled cake.
Garnish with chopped walnuts and a light dusting of powdered sugar.