Maple Walnut Cake Recipe
Maple Walnut Cake Recipe photo by Taste of Home

Maple Walnut Cake Recipe

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This maple-flavored cake with candied walnuts honors my Grandpa, who made maple syrup. Add real maple leaves on the cake plate for decoration. — Lori Fee, Middlesex, New York
TOTAL TIME: Prep: 45 min. Bake: 15 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 45 min. Bake: 15 min. + cooling
MAKES: 16 servings


  • 1/2 cup unsalted butter, softened
  • 1-1/2 cups packed light brown sugar
  • 3 eggs
  • 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
  • 5 cups confectioners' sugar
  • 1 teaspoon maple flavoring or maple syrup
  • 1/4 teaspoon salt
  • 1/4 to 1/2 cup half-and-half cream
  • 3 tablespoons maple syrup, divided

Nutritional Facts

1 slice equals 650 calories, 38 g fat (20 g saturated fat), 119 mg cholesterol, 259 mg sodium, 75 g carbohydrate, 1 g fiber, 5 g protein.


  1. Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper.
  2. In a large bowl, cream butter and brown sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in maple flavoring. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
  3. Transfer to prepared pans. Bake 11-13 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks. Cool completely.
  4. For candied walnuts, in a large skillet, melt butter. Add walnuts; cook and stir over medium heat until nuts are toasted, about 5 minutes. Stir in maple syrup and salt; cook and stir 1 minute longer. Spread on foil to cool completely.
  5. For frosting, in a large bowl, beat butter until creamy. Beat in confectioners' sugar, maple flavoring, salt and enough cream to reach desired consistency.
  6. Place one 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. Yield: 16 servings.
Originally published as Maple Walnut Cake in Taste of Home November 2013

Nutritional Facts

1 slice equals 650 calories, 38 g fat (20 g saturated fat), 119 mg cholesterol, 259 mg sodium, 75 g carbohydrate, 1 g fiber, 5 g protein.

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Reviewed May. 22, 2014

I made this cake for last Thanksgiving... So much food we never cut it. Kept it refrigerated and used it for my dad's birthday cake on the 30th. It was sooo moist, sooo flavorful.

Only thing different was my walnut topping didn't turn out so I just used fresh. It was GREAT!

Reviewed Jan. 18, 2014

I made this wonderful cake as written, except I also brushed the cake layers with maple syrup while assembling and used both maple syrup and maple extract where called for. This cake is sure to please any true maple lover, it is very intense in maple flavor. The frosting was delicious, creamy and fluffy, though very fatty with 2 cups of butter, so I think the next time I make it I will cut the butter down to 1 cup and see how it tastes.

I will make it again, everyone loved it!

Reviewed Dec. 26, 2013

I am a true chocoholic but when I made this cake and tried it I was hooked. Not too sweet but full of flavor. I love it!

Reviewed Dec. 20, 2013

Loved this cake! I made it for a friends birthday and everyone wanted the recipe. I did add more maple syrup to the frosting for more flavor.

Reviewed Nov. 29, 2013

I used all maple syrup instead of maple extract. I would recommend using the extract in at least the cake or the frosting as I didn't think the cake had enough flavor overall. The candied walnuts were good. I think the frosting could be better. It was too rich and sweet. I love the idea of this cake, but will not make it again.

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