Maple Walnut Cake
+6 photos

Maple Walnut Cake

10 servings
This walnut cake features tender layers, maple cream cheese frosting, and a drizzle of syrup, making it a cozy fall dessert.

Ingredients

  • cooking spray
  • all-purpose flour

    9 ounces; 2 cups

    255 g
  • ground cardamom
    1 tsp
  • diamond crystal kosher salt; for table salt

    use half as much by volume

    1 tsp
  • baking soda
    ¾ tsp
  • baking powder
    ½ tsp
  • walnut halves

    3 1/3 ounces; 1 cup

    95 g
  • eggs
    3 large
  • light brown sugar

    7 1/2 ounces; packed 1 cup

    213 g
  • vegetable oil
    ¾ c
  • whole buttermilk
    ½ c
  • pure maple syrup
    ½ c
  • vanilla extract
    1 ½ tsp
  • unsalted butter

    softened

    16 tbsp
  • cream cheese

    chilled

    4 oz
  • pure maple syrup

    plus more for drizzling

    ¼ c
  • vanilla extract
    1 ½ tsp
  • diamond crystal kosher salt; for table salt

    use half as much by volume

    ¼ tsp
  • confectioners' sugar

    sifted, 14 ounces; 3 1/2 cups

    397 g
  • chopped candied or toasted walnuts

    for serving

Directions

  1. 1

    For the Cake: Adjust oven rack to middle position and preheat oven to 350°F (180°C). Lightly spray 2 (8-inch) round cake pans with cooking spray. Line bottoms of pans with parchment paper; set aside.

    Step 1
  2. 2

    In a medium bowl, whisk flour, cardamom, salt, baking soda, and baking powder until combined; set aside.

    Step 2
  3. 3

    n a food processor, place walnuts and pulse until finely ground and mixture resembles wet sand, 15 to 20 pulses. Add eggs, sugar, oil, buttermilk, maple syrup, and vanilla. Pulse until combined, 4 to 6 pulses. Add reserved flour mixture and pulse until well combined, 2 to 4 pulses. Divide cake batter evenly between prepared pans (about 580 g batter per pan).

    Step 3
  4. 4

    Bake on the same rack until a wooden pick inserted in cake centers comes out clean, 25 to 28 minutes. Transfer cakes to a wire rack and let them cool in pans for 10 minutes. Invert cakes onto wire rack, peel off parchment, and return cakes right side up. Let cakes cool completely, about 1 1/2 hours.

    Step 4
  5. 5

    For the Maple-Cream Cheese Frosting: After cakes have completely cooled, in the bowl of a stand mixer fitted with a paddle attachment, beat butter and cream cheese on medium speed until light and fluffy, about 2 minutes. Add maple syrup, vanilla, and salt. Beat on low speed until just combined. With mixer running on low speed, gradually add confectioners' sugar and continue to mix until well combined, about 1 minute. Increase speed to medium-high and beat mixture until whipped and smooth, about 1 minute.

    Step 5
  6. 6

    If needed, level cakes with a serrated knife (full directions here ) and set scraps aside for snacking. Place one cake, trimmed side up, on a serving platter or cake stand. Using offset spatula, spread about 1 cup (250 ml) frosting evenly over the top. Place second cake, trimmed side down, on top of frosting and press lightly to adhere. Spread remaining frosting evenly over top and sides of assembled cake. Use the back of a soup spoon to make decorative swirls in the frosting. Top with candied or toasted walnuts and drizzle with additional maple syrup. Serve.

    Step 6
Maple Walnut Cake
+6

Maple Walnut Cake

175 min10 servings848 cal

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About this Recipe

As the leaves turn and the air crisps, few desserts evoke the cozy spirit of fall quite like a slice of homemade Maple Walnut Cake. This delightful creation brings together tender cake layers, a rich maple cream cheese frosting, and the delightful crunch of walnuts for an unforgettable treat that's perfect for any autumn gathering.

What makes this maple walnut cake truly special are its perfectly balanced flavors and textures. The subtle warmth of ground cardamom, paired with pure maple syrup, creates a distinctively inviting aroma and taste. Whole buttermilk ensures each cake layer is incredibly tender and moist, while the generous maple cream cheese frosting provides a luscious, tangy counterpoint that truly elevates the experience.

Prepare for a dessert that delivers on both comforting familiarity and sophisticated flavor. You'll find a wonderfully moist crumb in each layer, infused with the natural sweetness of light brown sugar and pure maple syrup. The frosting is smooth and creamy, enriched with cream cheese and more maple, while the walnuts add a welcome textural contrast and earthy depth. This is a wonderfully rich, layered cake that serves beautifully as a centerpiece dessert, promising a deeply satisfying experience with every forkful.

While incredible as written, you can easily adapt this Maple Walnut Cake to your preferences. For an intensified nutty flavor, you might lightly toast your walnut halves before incorporating them into the batter. If you're looking for an extra layer of sweetness and crunch, a sprinkle of candied walnuts on top makes for a lovely garnish. Alternatively, chopped pecans could be used in place of walnuts for a slightly different, yet equally delicious, flavor profile.

This beautiful Maple Walnut Cake is ideal for autumn celebrations, holiday gatherings, or simply as a comforting dessert for a special weekend meal. Serve it simply with an extra drizzle of pure maple syrup and a scattering of chopped candied or toasted walnuts for an elegant, inviting presentation.

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