Best 8 Maple Walnut Layer Cake With Fluffy Maple Frosting Recipes

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Indulge in a symphony of flavors with our delectable Maple Walnut Layer Cake adorned with a cloud-like Fluffy Maple Frosting. This culinary masterpiece is a harmonious blend of textures and tastes, featuring layers of moist and fluffy cake infused with the rich, nutty essence of walnuts and crowned with a velvety frosting that bursts with maple's sweetness. Each bite is a journey through a world of flavors, leaving you craving more.

Dive into the step-by-step recipes provided in the article, which guide you through the process of creating this delightful dessert. Discover the secrets of achieving a perfectly balanced cake batter, ensuring each layer is light and airy while absorbing the maple and walnut's flavors. Learn the art of crafting the luscious maple frosting, transforming simple ingredients into a fluffy, ethereal topping that complements the cake's richness.

Along with the main cake recipe, the article also includes variations to cater to different preferences and dietary needs. Explore the gluten-free version, which swaps wheat flour for gluten-free alternatives while maintaining the cake's delectable texture. For those with egg allergies, the eggless variation provides a equally delightful option, ensuring everyone can savor this maple walnut extravaganza.

Elevate your baking skills and impress your loved ones with this magnificent Maple Walnut Layer Cake. Whether you're a seasoned baker or just starting your culinary adventures, the detailed instructions and helpful tips in the article will guide you towards creating a masterpiece that will be the centerpiece of any occasion.

Let's cook with our recipes!

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.

MAPLE WALNUT CAKE WITH MAPLE CREAM CHEESE FROSTING



Maple Walnut Cake with Maple Cream Cheese Frosting image

This Maple Walnut Cake with Maple Cream Cheese Frosting is my way of welcoming in the best season of the year...it's 3 layers of fluffy maple cake with an irresistible maple buttercream.

Provided by Sue Moran

Categories     Dessert

Number Of Ingredients 18

1 cup packed brown sugar
1 cup unsalted butter (at room temperature)
4 large eggs (at room temperature)
3/4 cup maple syrup
1 tsp maple extract (or vanilla extract)
1 Tbsp baking powder
1/2 tsp salt
3 cups cake flour ( (you can use regular flour))
3/4 cup half and half (substitute whole milk or buttermilk)
1 cup crushed or finely chopped walnuts
16 ounces cream cheese (at room temperature)
1/2 cup unsalted butter (at room temperature)
1 tsp maple extract or vanilla extract
1/4 tsp salt (omit if using salted butter)
1/3 cup maple syrup
4-5 cups confectioner's sugar (sifted)
18 walnut halves
1 cup finely crushed walnuts

Steps:

  • Preheat oven to 350F Lightly grease 3 8-inch cake pans and add a round of parchment at the bottom of each. Note: if you only have 2 pans, bake the third layer after the first 2 have cooked.
  • Cream the brown sugar and butter together until light and fluffy, about 5 minutes. Don't skip this step, it helps make a light cake.
  • Beat in the eggs, one at a time. Then beat in the maple syrup and extract.
  • Turn the mixer to low speed and blend in the baking powder and salt. Then add the flour and half and half, alternately, beginning and ending with the flour. Mix just to combine, don't over-mix. Fold in the crushed walnuts.
  • Fill your cake pans evenly with batter and smooth out the tops, if necessary. Bake in the preheated oven for 20-25 minutes until the center is risen and springs back when lightly touched, and the cakes have just started to pull away ever so slightly from the sides of the pan. Let the cakes cool for 10-15 minutes before turning out and cooling completely on a rack.
  • To make the frosting, cream the cream cheese and butter until smooth, making sure there are no lumps. Beat in the maple syrup, extract, and salt.
  • Add sugar, in batches, until you get your desired consistency.
  • Generously frost the cooled cake and pat crushed walnuts along the outer edge. Arrange walnut halves on the top.

Nutrition Facts : Calories 704 kcal, Carbohydrate 80 g, Protein 9 g, Fat 41 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 122 mg, Sodium 231 mg, Fiber 2 g, Sugar 57 g, UnsaturatedFat 18 g, ServingSize 1 serving

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 ICEBOX CAKE



Maple-Walnut Icebox Cake image

If you're looking for a quick-to-assemble dessert, look no further than this maple-walnut icebox cake. The syrup and extract add just the right amount of maple sweetness to the whipped cream frosting, while graham crackers magically turn soft and cake-like in the fridge. Coat the edge with a crunchy layer of toasted nuts for a crowd-pleasing treat.

Provided by Lasheeda Perry

Categories     dessert

Time 12h25m

Yield 8 servings

Number Of Ingredients 9

2 cups walnut halves
6 ounces mascarpone cheese (about 3/4 cup)
1/3 cup confectioners' sugar
3 tablespoons pure maple syrup
2 teaspoons maple extract
1/2 teaspoon pure vanilla extract
Pinch kosher salt
2 cups cold heavy cream
24 graham crackers (from one 14.4-ounce box)

Steps:

  • Add the walnuts to a large nonstick skillet over medium heat. Cook, stirring often, until toasted and fragrant, about 5 minutes. Transfer to a cutting board to cool. Once cool, finely chop and store in an airtight container until ready to use.
  • Meanwhile, beat the mascarpone, sugar, maple syrup, maple extract, vanilla and salt together in a stand mixer fitted with the whisk attachment on medium-low speed until smooth. With the machine running, slowly add the heavy cream, then increase the speed to medium-high. Continue to beat until fluffy and thick enough to hold stiff peaks, about 2 minutes.
  • Line the bottom of an 8-inch springform cake pan with a single layer of graham crackers, breaking up some of them to fill in any gaps. You will need 2 to 3 graham crackers per layer. Spread about 3/4 cup of the maple whipped cream evenly over the top of the crackers, making sure to go all the way to the edges. Repeat until all the crackers and whipped cream have been used, ending with a layer of whipped cream. Use a small offset spatula to create a decorative swirl on top.
  • Cover the pan loosely with plastic wrap and refrigerate until the cookies have softened and the cake is chilled through, at least 8 hours and up to 12 hours.
  • Gently run a small offset spatula or paring knife around the edge of the cake, then unlock the pan and remove the outer ring. Coat the sides of the cake with the chopped walnuts. Slice into wedges and serve.

MAPLE WALNUT CAKES



Maple Walnut Cakes image

Provided by Sandra Lee

Categories     dessert

Time 1h27m

Yield 12 cakes

Number Of Ingredients 11

2 cups baking mix
1 egg
1/2 cup maple syrup
1/2 cup heavy cream
1 teaspoon vanilla extract
1/3 cup chopped walnuts
1 cup confectioners' sugar
1 teaspoon pumpkin pie spice
1 tablespoon maple syrup
1/4 cup heavy cream
12 walnut halves, for garnish

Steps:

  • Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with paper liners.
  • In a large bowl, measure out 2 cups of baking mix, and set aside.
  • In a medium bowl, beat together the egg, maple syrup, heavy cream, and vanilla. Add the wet ingredients to the baking mix and beat until well incorporated but not over mixed, about 1 minute. Gently stir in the chopped walnuts. Using an ice cream scoop, fill the muffin tins about 2/3 full. Bake until golden brown and a toothpick inserted into the center comes out clean, about 10 to 12 minutes. Cool for 1 minute before removing the cakes from the pan and cooling completely on a wire rack.
  • Glaze: Stir together the confectioners' sugar, pumpkin pie spice, maple syrup, and heavy cream in a medium bowl. Whisk the mixture slowly until it becomes a thick but pourable mixture, adding more heavy cream as needed. Dip the cakes into the icing bowl to coat the top, and garnish each with a walnut half. Arrange them on a serving platter and serve.

CANADIAN MAPLE WALNUT LAYER CAKE WITH FUDGE FROSTING



Canadian Maple Walnut Layer Cake With Fudge Frosting image

This never fails to please; walnut and maple syrup sponge cakes, which are frosted and sandwiched together with maple fudge frosting/icing, divine! This is NOT a light airy-fairy sponge cake, as it is made with soft brown sugar to enhance the fudge and maple flavours - and it needs to be fairly robust to hold the walnuts in the cake mixture. It is however, a soft pudding type cake with lots of texture and an amazing taste. Of course this can be made with excellent maple syrup from the USA, but I have called it a Canadian cake, as the maple syrup and maple extract was sent to me by a kind Zaar friend in Canada. The cake is baked in two cake tins; the two cakes can then be cut in two again, making a three-layer cake, (four pieces of cake = three layers) it depends on how high they rise. If you do make a three-layer cake, you may need a little more fudge frosting and filling. This cake keeps very well in an airtight container or tin for up to a week. The cake can also be frozen before icing and frosting - defrost it overnight, then assemble and ice the cake when fully defrosted. Pecans can also be used in place of walnuts - but I prefer the taste of walnuts with the maple syrup.

Provided by French Tart

Categories     Dessert

Time 50m

Yield 1 Maple walnut Cake, 8-10 serving(s)

Number Of Ingredients 17

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
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

Steps:

  • 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.

Nutrition Facts : Calories 706.4, Fat 35.2, SaturatedFat 17.8, Cholesterol 148.7, Sodium 273.9, Carbohydrate 93.7, Fiber 1.5, Sugar 67.8, Protein 7.5

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 LAYER CAKE



Maple Layer Cake image

This homemade layer cake is dense with flavors of dark-amber syrup and fresh, crushed walnuts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 11

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pans
2 3/4 cups all-purpose flour, sifted, plus more for pans
2 cups pure maple syrup, preferably grade A dark amber
3 large eggs
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground ginger
1 cup milk
1 teaspoon pure vanilla extract
1 1/2 cups chopped (6 ounces) walnuts
Maple-Buttercream Frosting

Steps:

  • Preheat the oven to 350 degrees. Butter two 9-by-2-inch round cake pans, and dust with flour. Tap out any excess flour, and set pans aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until creamy. Add the maple syrup, and beat until combined. Add the eggs, and beat until combined.
  • In a large bowl, sift together the flour, baking powder, salt, and ginger. Add the flour mixture to the butter mixture, and beat to combine. Beat in the milk and vanilla extract until combined. Stir in 3/4 cup chopped walnuts.
  • Divide batter between the two prepared pans. Bake until golden and a cake tester inserted into the centers comes out clean, about 40 minutes; rotate the cake pans halfway through baking time to ensure even baking. Transfer pans to a wire rack to cool.
  • Turn out cakes, and place one, top-side up, on a cake stand or platter. Spread 1 1/2 cups maple buttercream frosting evenly over the top. Place the second cake layer on top, and spread the remaining 2 1/2 cups frosting around the sides and over the top. Using your hands, gently press the remaining 3/4 cup walnuts onto the sides of the cake.

Tips:

  • Mise en Place: Before you start baking, make sure you have all the necessary ingredients and equipment ready. This will help you stay organized and avoid any mishaps.
  • Room Temperature Ingredients: For the best results, bring your eggs, butter, and cream cheese to room temperature before using them. This will help them mix together more smoothly and create a lighter, airier texture.
  • Properly Measure Your Ingredients: Use a kitchen scale to accurately measure your ingredients, especially the flour. Too much or too little flour can affect the texture of your cake.
  • Don't Overmix the Batter: Overmixing the batter can develop the gluten in the flour, resulting in a tough, dense cake. Mix just until the ingredients are well combined.
  • Watch the Oven Temperature: Make sure your oven is preheated to the correct temperature before baking the cake. An accurate oven temperature is essential for proper baking.
  • Cool the Cake Completely: Allow the cake to cool completely before frosting it. This will prevent the frosting from melting and sliding off the cake.

Conclusion:

This maple walnut layer cake with fluffy maple frosting is a delightful dessert that is perfect for any occasion. The combination of moist, tender cake layers, crunchy walnuts, and sweet, maple-flavored frosting is irresistible. With careful preparation and attention to detail, you can create a stunning and delicious cake that will impress your friends and family. So, grab your apron, gather your ingredients, and let's bake this maple walnut layer cake together!

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