Maple Walnut Layer Cake with Fluffy Maple Frosting

Name: Maple Walnut Layer Cake with Fluffy Maple Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 3/4 cups self-rising flour; 1/2 teaspoon ginger; 3/4 cup (1 1/2 sticks) unsalted butter, softened; 1/2 cup sugar; 3 large eggs, at room temperature; 1 1/2 cups pure maple syrup; 3/4 cup hot water; 2 egg whites; 1/2 cup maple syrup; 3/4 cup sugar; 1/4 teaspoon cream of tartar; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 1/4 teaspoon maple extract; 1 cup chopped walnuts

Servings: persons

3 3/4 cups self-rising flour
1/2 teaspoon ginger
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup sugar
3 large eggs, at room temperature
1 1/2 cups pure maple syrup
3/4 cup hot water
2 egg whites
1/2 cup maple syrup
3/4 cup sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon maple extract
1 cup chopped walnuts

1
Preheat oven to 350 degrees.
2
Grease and lightly flour two 9x2-inch round cake pans, then line the bottoms with waxed paper.
3
To make the cake: In a large bowl, sift together the flour and the ginger and set aside.
4
In a large bowl, cream the butter and the sugar until fluffy, about 3 minutes.
5
Add the eggs one at a time, beating until well combined.
6
Beat in the maple syrup gradually.
7
Add the flour mixture in thirds, alternating with the water, beating after each addition until smooth.
8
Divide the batter between the prepared pans and bake for 30-35 minutes or until a cake tester inserted into center of cake comes out clean.
9
Let cakes cool in pans for 10 minutes.
10
Remove from pans and cool completely on wire rack.
11
To make the frosting: In the top of a double boiler, combine first five ingredients.
12
Cook over boiling water, beating constantly on the medium-high speed of an electric mixer, until mixture stands in peaks (about 5-7 minutes).
13
Remove the pot from heat.
14
Add the vanilla and the maple extracts and continue beating 1 minute more until thick enough to spread.
15
When cake has cooled, ice between the layers.
16
Sprinkle about 1/3 cup chopped walnuts over the frosting.
17
Then ice top and sides of cake, sprinkling the top with the remaining chopped walnuts.

1644

kcal

Calories

Fat

234

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 3 3/4 cups self-rising flour, 1/2 teaspoon ginger, 3/4 cup (1 1/2 sticks) unsalted butter, softened, 1/2 cup sugar, and more.

Yes, Maple Walnut Layer Cake with Fluffy Maple 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!