Canadian Maple Walnut Layer Cake With Fudge Frostin

Name: Canadian Maple Walnut Layer Cake With Fudge Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Maple Walnut Cake; 6 ounces butter, softened; 6 ounces soft brown sugar; 8 ounces self raising flour; 3 large eggs, beaten; 1 teaspoon baking powder; 3 ounces walnuts, chopped; 2 tablespoons milk; 2 tablespoons maple syrup; Maple Fudge Frosting and Filling; 3 ounces butter; 4 ounces soft brown sugar; 2 tablespoons cold strong coffee; 1 tablespoon maple syrup; 1 tablespoon milk; 1 -2 tablespoon maple extract, to taste; 8 ounces icing sugar; chopped walnuts, for the filing (optional); walnuts, halves for decoration

Servings: persons

Maple Walnut Cake
6 ounces butter, softened
6 ounces soft brown sugar
8 ounces self raising flour
3 large eggs, beaten
1 teaspoon baking powder
3 ounces walnuts, chopped
2 tablespoons milk
2 tablespoons maple syrup
Maple Fudge Frosting and Filling
3 ounces butter
4 ounces soft brown sugar
2 tablespoons cold strong coffee
1 tablespoon maple syrup
1 tablespoon milk
1 -2 tablespoon maple extract, to taste
8 ounces icing sugar
chopped walnuts, for the filing (optional)
walnuts, halves for decoration

1
["You will need two 8"" (20cms) cake tins; greased and lined with baking paper. Pre-heat oven to 160C/325F/Gas 3.", "Beat the butter and sugar together until light, fluffy and pale golden brown - this is essential to make the mixture light and aids the cake to rise. It can take up to 15 minutes by hand or 5 to 10 minutes by hand-held mixer!", "Add the baking powder to the flour, and the milk and maple syrup to the beaten eggs.", "Gently fold in a large spoon of flour, followed by a spoon of egg mixture - mix gently but thoroughly between each addition of flour and egg mixture. Continue to add, fold and mix until the flour and the egg mixture is finished. If the mixture is a little stiff, add some more milk.", "Add the chopped walnuts and gently mix through the cake mixture evenly. You should have a fairly stiff consistency that drops easily.", "Put the cake mixture equally in to the prepared cake tins, smoothing slightly on top, with a slight indent in the middle, then bake for between 25 and 35 minutes in a pre-heated oven. Different ovens vary; these cakes normally take 30 minutes to bake in my oven. (They are cooked when they are well-risen, golden brown and when a wooden skewer comes out clean after being inserted into the middle of the cake.).", "Allow them to cook in the tins for 5 minutes, before carefully taking them out of the tins and allowing them to cool completely on a wire cooling tray/rack.", "While the cakes are cooling, make the fudge frosting/icing. Place all of the ingredients, except the icing sugar, into a saucepan and gently them all together until the sugar is dissolved. Allow to cool slightly and then add the icing sugar, beating to a smooth and glossy finish.", "Place one of the cakes on to a serving plate or tray, if you wish, you can cut each cake in half to make a multi layer cake. Spread some of the frosting/icing on top of the cake and scatter some chopped walnuts over the top if using. Place the other cake on top and pour the remaining fudge frosting/icing over the top of the cake, allowing it to drizzle down the sides. Decorate the top of the cake with walnut halves.", "Serve cut into slices - this cake makes about 8 to 10 slices. Preparation time includes the time to make the fudge frosting/icing."]

1436

kcal

Calories

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Maple Walnut Cake, 6 ounces butter, softened, 6 ounces soft brown sugar, 8 ounces self raising flour, and more.

Yes, Canadian Maple Walnut Layer Cake With Fudge Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Canadian Maple Walnut Layer Cake With Fudge Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions