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. — Lori Fee, Middlesex, New York
TOTAL TIME: Prep: 45 min. Bake: 15 min. + cooling
MAKES:16 servings
Test Kitchen Approved
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 large 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

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Reviewed Oct. 24, 2015

"Great all around...perfect........I have carpotunnel , next time can I use a 9X13 pan? please let meknow cooking time, heat ? Thank you:"

Reviewed Nov. 26, 2014

"This cake looks great, but we didn't enjoy the taste. Not enough maple, not enough walnuts, icing tasted more like snow ice cream."

Reviewed Nov. 21, 2014

"My husband remembers maple walnut cake that mama used to make. Mama isn't around to provide instructions, so I make a different recipe every birthday.

I followed this recipe exactly, using Boyajian pure maple flavor (not supermarket extract). The cake was light and tender, but husband didn't think it was mapley enough. If I make this again I'll use more maple flavor.
The candied walnuts were a nice combination of sweet and salty with a buttery crunch. They got lost between the layers, but were good on the top.
The frosting was very, very buttery and fluffy. Not mapley enough. Won't make this again.
The assembly called for drizzling the syrup on top of the icing, between layers and on the top. On the top, the syrup ended up in one puddle. Not attractive. I'd recommend brushing the syrup directly on the cake layers (imbibing the syrup). Also, following the photo, I mounded the candied walnuts in the center of the top of the cake. Looked nice, but impossible to cut. Just sprinkle them evenly over the top."

Reviewed Nov. 12, 2014

"cake very good....... "old fashion good"........................... how many cupcakes? temp? time? thank you"

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!"

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