Maple Walnut Cake

Maple Walnut Cake

from seriouseats.com
Dessert
175 min
10 servings
848 kcal / serving

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

Ingredients

  • cooking spray
  • 255 gall-purpose flour (9 ounces; 2 cups)
  • 1 teaspoonground cardamom
  • 1 teaspoondiamond crystal kosher salt; for table salt, use half as much by volume
  • ¾ teaspoonbaking soda
  • ½ teaspoonbaking powder
  • 95 gwalnut halves (3 1/3 ounces; 1 cup)
  • 3 largeeggs
  • 213 glight brown sugar (7 1/2 ounces; packed 1 cup)
  • ¾ cupvegetable oil
  • ½ cupwhole buttermilk
  • ½ cuppure maple syrup
  • 1 ½ teaspoonsvanilla extract
  • 16 tablespoonsunsalted butter, softened
  • 4 ouncescream cheese, chilled
  • ¼ cuppure maple syrup, plus more for drizzling
  • 1 ½ teaspoonsvanilla extract
  • ¼ teaspoondiamond crystal kosher salt; for table salt, use half as much by volume
  • 397 gconfectioners' sugar, sifted (14 ounces; 3 1/2 cups)
  • 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.

  2. 2

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

  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).

  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.

  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.

  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.