Maple Walnut Cake Recipe

Name: Maple Walnut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted butter, softened; 1-1/2 cups packed light brown sugar; 3 large eggs, room temperature; 1 teaspoon maple flavoring or maple syrup; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk; 1 tablespoon unsalted butter; 1-1/2 cups coarsely chopped walnuts; 1 tablespoon maple syrup; 1/4 teaspoon salt; 2 cups unsalted butter, softened; 1 teaspoon maple flavoring or maple syrup; 1/4 teaspoon salt; 5 cups confectioners' sugar; 1/4 to 1/2 cup half-and-half cream; 3 tablespoons maple syrup, divided

Servings: persons

1/2 cup unsalted butter, softened
1-1/2 cups packed light brown sugar
3 large eggs, room temperature
1 teaspoon maple flavoring or maple syrup
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 tablespoon unsalted butter
1-1/2 cups coarsely chopped walnuts
1 tablespoon maple syrup
1/4 teaspoon salt
2 cups unsalted butter, softened
1 teaspoon maple flavoring or maple syrup
1/4 teaspoon salt
5 cups confectioners' sugar
1/4 to 1/2 cup half-and-half cream
3 tablespoons maple syrup, divided

1
Preheat oven to 350u00b0. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment.
2
Cream butter and brown sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in maple flavoring. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition.
3
Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 11-13 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
4
For candied walnuts, in a large skillet, melt butter over medium heat; saute walnuts until toasted, about 5 minutes. Stir in maple syrup and salt; cook and stir 1 minute. Spread onto foil; cool completely.
5
For frosting, beat butter until creamy. Beat in maple flavoring and salt. Gradually beat in confectioners' sugar and enough cream to reach desired consistency.
6
Place 1 cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/2 cup candied walnuts and drizzle with 1 tablespoon maple syrup. Repeat layers.
7
Top with remaining layer. Frost top and sides of cake. Top with remaining walnuts and syrup.

3069

kcal

Calories

190

Fat

339

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: 1/2 cup unsalted butter, softened, 1-1/2 cups packed light brown sugar, 3 large eggs, room temperature, 1 teaspoon maple flavoring or maple syrup, and more.

Yes, Maple Walnut Cake 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.

Maple Walnut Cake

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