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

Maple Walnut Cake Recipe

Read Reviews
4 14 15
Publisher Photo
This maple-flavored cake with candied walnuts honors my grandpa, who made maple syrup. —Lori Fee, Middlesex, New York
Featured In: 28 Best Fall Cakes
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 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: 650 calories, 38g fat (20g saturated fat), 119mg cholesterol, 259mg sodium, 75g carbohydrate (59g sugars, 1g fiber), 5g 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; remove paper. 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

Reviews for Maple Walnut Cake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Tweetybrd5808 User ID: 8299109 235535
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:"

bcrentalal User ID: 8127256 114218
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."

Bixels User ID: 8112779 119235
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."

suebg User ID: 8094301 119234
Reviewed Nov. 12, 2014

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

karendille User ID: 5672132 135379
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!"

MY REVIEW User ID: 5346706 196175
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!"

moross User ID: 7559032 181849
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!"

AdrienneMetz User ID: 6123894 193094
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."

sing4yoursupper User ID: 4543964 137033
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."

AshLuvBama User ID: 7512549 196243
Reviewed Nov. 29, 2013

"The overall taste was great. My frosting was a BIG flop. I question the butter ratio. I normally never have a problem with a TOH recipe."

Loading Image