Best 5 Maple Walnut Cake Pops Recipes

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Indulge in the delightful symphony of flavors with our Maple Walnut Cake Pops, a delectable treat that elevates any occasion. These bite-sized morsels, meticulously crafted with moist vanilla cake crumbs, a touch of maple syrup, and crunchy walnut pieces, deliver a burst of sweetness and texture in every bite. Generously coated in a rich chocolate ganache, they are adorned with additional walnut crumbles, creating an irresistible combination of flavors and textures. For those seeking a touch of elegance, the White Chocolate Drizzle adds a sophisticated finishing touch, while the Chocolate Chips variation offers a classic flavor combination that never disappoints. Each recipe unfolds a unique flavor profile, ensuring there's a perfect cake pop for every palate.

Here are our top 5 tried and tested recipes!

MAPLE-WALNUT CAKE



Maple-Walnut Cake image

Provided by Food Network Kitchen

Time 2h20m

Yield 8 to 10 servings

Number Of Ingredients 14

5 large egg whites
1 1/4 cups granulated maple sugar
4 sticks unsalted butter, cut into small pieces, at room temperature
3/4 teaspoon maple extract
Basic Vanilla Cake, baked and cooled, recipe follows
2 5-ounce jars walnuts in syrup, drained, syrup reserved, plus more for decorating
2 sticks unsalted butter, at room temperature, plus more for the pans
3 cups all-purpose flour, plus more for the pans
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
3/4 cup heavy cream

Steps:

  • Make the frosting: Whisk the egg whites and maple sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, about 5 minutes. Remove the bowl from the pan and beat with a mixer on high speed until stiff, shiny peaks form, about 5 minutes. Beat in the butter a few pieces at a time, then continue beating until smooth. (Don't worry if the mixture looks separated at first; keep beating and it will come together.) Beat in the maple extract.
  • Assemble the cake: Poke holes all over the tops of the 2 cake layers using a toothpick. Spoon the reserved walnut syrup over the cakes, letting it soak into the holes.
  • Coarsely chop the walnuts. Transfer 1 cup frosting to a medium bowl; fold in the chopped nuts. Put 1 cake layer on a platter and spread the walnut frosting on top. Top with the second cake layer. Cover the whole cake with the remaining maple frosting. Decorate with more walnuts.
  • Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
  • Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
  • Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
  • Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

MAPLE WALNUT CAKE POPS



Maple Walnut Cake Pops image

Bacon and walnuts mixed with Betty Crocker™ Super Moist™ cake mix and cream cheese frosting gives you delicious pops - perfect dessert for a crowd.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h35m

Yield 48

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ vanilla cake mix
Water, vegetable oil and eggs called for on cake mix box
10 slices packaged precooked bacon (from 2.1-oz package), crisply cooked, crumbled
2 cups chopped walnuts
3 1/2 teaspoons maple flavor
2/3 cup Betty Crocker™ Rich & Creamy cream cheese frosting (from 1-lb container)
1 tablespoon real maple syrup
3/4 cup sugar
2 containers Betty Crocker™ Rich & Creamy cream cheese frosting
48 paper lollipop sticks

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Make cake mix as directed on box, using water, oil and eggs; stir in bacon, 1 1/4 cups of the walnuts and 2 1/2 teaspoons of the maple flavor. Pour into pan. Bake as directed for 13x9- inch pan. Cool completely. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add 2/3 cup frosting and the syrup; mix well. Shape into 48 (1 1/4-inch) balls. Place on cookie sheet. Freeze until firm. Refrigerate.
  • In 12-inch skillet, cook sugar over medium heat, stirring constantly, until melted and golden. Remove from heat; place remaining 3/4 cup walnuts in sugar mixture, turning to coat. With fork, remove walnuts to waxed paper; cool completely. Into large microwavable bowl, spoon 2 containers frosting. Microwave on Medium (50%) 30 seconds or until melted; stir until smooth. Stir in remaining 1 teaspoon maple flavor. Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted frosting and insert into 1 cake ball. Dip cake ball into melted frosting to cover; tap off excess. Top with sugared nuts.

Nutrition Facts : Calories 210, Carbohydrate 25 g, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 145 mg

MAPLE WALNUT POUND CAKE WITH MAPLE GLAZE



Maple Walnut Pound Cake with Maple Glaze image

Categories     Cake     Food Processor     Mixer     Nut     Dessert     Bake     Thanksgiving     Condiment     Walnut     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 Servings

Number Of Ingredients 17

Cake
1 3/4 cups coarsely chopped walnuts (about 6 ounces), toasted
2 1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter room temperature
1 1/4 cups sugar
5 large eggs
1/2 cup pure maple syrup
3/4 teaspoon maple flavoring
1/2 teaspoon vanilla extract
Glaze
1/4 cup (1/2 stick) unsalted butter
2 tablespoons pure maple syrup
2 tablespoons whipping cream
6 tablespoons powdered sugar, sifted
12 walnut halves

Steps:

  • For cake:
  • Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Finely grind walnuts in processor. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter and sugar into large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in maple syrup, maple flavoring and vanilla extract (butter may look curdled). Mix in dry ingredients. Fold in ground walnuts.
  • Pour batter into prepared pan. Bake cake until top is golden and tester inserted near center comes out clean, about 1 hour. Transfer pan to rack; cool cake about 10 minutes. Using small knife, cut around sides and center of pan to loosen cake. Turn cake out onto rack and cool completely. (Can be prepared 2 days ahead. Wrap tightly in foil and store at room temperature.)
  • For glaze:
  • Melt butter with maple syrup and cream in heavy small saucepan. Remove from heat. Add powdered sugar and whisk until smooth. Cool glaze until slightly thickened, about 15 minutes. Drizzle glaze over pound cake. Arrange walnut halves decoratively on top of cake. Let cake stand until glaze sets, about 15 minutes.

MAPLE-WALNUT CAKE WITH BROWN-SUGAR FROSTING



Maple-Walnut Cake with Brown-Sugar Frosting image

Walnuts add a nutty dimension to this rich, decadent dessert. This maple-walnut cake with brown sugar frosting is perfect for any fall occasion.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h15m

Number Of Ingredients 14

Nonstick cooking spray
3 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
4 teaspoons baking powder
3/4 teaspoon fine salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup packed dark-brown sugar
2 large eggs
1 1/2 cups pure maple syrup
3/4 cup whole milk
1 cup chopped walnut halves, toasted
8 ounces cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup packed dark-brown sugar
2 cups confectioners' sugar

Steps:

  • Make the cake: Preheat oven to 350 degrees. Lightly coat two 9-inch round cake pans (2 inches deep) with cooking spray. Line bottoms with parchment paper; lightly coat parchment with cooking spray. Flour parchment and sides (tapping out excess); set aside.
  • In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, 5 minutes. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on medium-high, add maple syrup in a slow, steady stream. Add flour mixture in 2 additions, alternating with milk, beating well after each addition and scraping down bowl as needed. Fold in walnuts.
  • Divide batter between pans; firmly tap pans on a flat surface several times to remove air bubbles. Bake until a toothpick inserted in center of a cake comes out clean, 30 to 35 minutes. Let cakes cool in pans on wire racks, 15 minutes, then invert onto racks; peel off parchment. Invert cakes again and let cool completely on racks. With a serrated knife, trim domed top from each cake to make a flat surface.
  • Make frosting: In a large bowl, using an electric mixer, beat cream cheese, butter, and brown sugar on high until light and fluffy, 5 minutes. Gradually add confectioners' sugar, 1/2 cup at a time, beating well after each addition.
  • Assemble cake: Place one layer, top side up, on a cake stand or serving plate. Spread top evenly with 1 1/2 cups frosting. Top with second layer, top side down. Spread remaining frosting over top and around sides of cake.

Nutrition Facts : Calories 893 g, Fat 44 g, Fiber 2 g, Protein 10 g, SaturatedFat 24 g

MAPLE WALNUT CAKE



Maple Walnut Cake image

This maple-flavored cake with candied walnuts honors beloved my grandpa, who made maple syrup when I was a child. This cake honors his memory and has proven to be a favorite with family and friends throughout the years. -Lori Fee, Middlesex, New York

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 21

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
CANDIED WALNUTS:
1 tablespoon unsalted butter
1-1/2 cups coarsely chopped walnuts
1 tablespoon maple syrup
1/4 teaspoon salt
FROSTING:
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

Steps:

  • Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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., 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., 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., For frosting, beat butter until creamy. Beat in maple flavoring and salt. Gradually beat in confectioners' sugar and enough cream to reach desired consistency., 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., Top with remaining layer. Frost top and sides of cake. Top with remaining walnuts and syrup.

Nutrition Facts : Calories 653 calories, Fat 38g fat (20g saturated fat), Cholesterol 116mg cholesterol, Sodium 275mg sodium, Carbohydrate 75g carbohydrate (61g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

  • Use fresh ingredients: High-quality ingredients will result in a more flavorful cake pop. Use real maple syrup, not pancake syrup, and fresh walnuts for the best results.
  • Don't overmix the batter: Overmixing can make the cake pops tough. Mix just until the ingredients are combined.
  • Chill the cake pops before dipping them in chocolate: This will help the chocolate set more quickly and evenly.
  • Use a variety of toppings: Get creative with your toppings! You can use sprinkles, chopped nuts, mini chocolate chips, or even crushed candy canes.
  • Store the cake pops in the refrigerator: Cake pops can be stored in the refrigerator for up to 2 weeks. Let them come to room temperature before serving.

Conclusion:

Maple walnut cake pops are a delicious and easy-to-make treat that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create these delightful treats that are sure to be a hit with everyone who tries them. So what are you waiting for? Get baking!

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