Real Recipes From Real Home Cooks ®

maple walnut cake

Recipe by
Francine Lizotte
Surrey South, BC

This gorgeous dessert is perfect for celebrating the sugar shack season in Québec and to welcome in the Spring season!

yield 12 serving(s)
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For maple walnut cake

  • CAKE
  • 2 1/2 c
    unbleached all-purpose flour
  • 1 Tbsp
    baking powder
  • 1 tsp
    baking soda
  • 1/2 tsp
    ground Himalayan pink salt
  • 1/2 c
    unsalted butter, room temperature, plus more for cake pans
  • 1/2 c
    brown sugar
  • 3 lg
    free-range eggs, room temperature
  • 1 c
    good quality maple syrup
  • 1 tsp
    pure maple extract
  • 1/3 c
  • 3/4 c
    walnuts, chopped and toasted
  • 1 c
  • 3 Tbsp
    good quality maple syrup
  • 1 pinch
    fleur de sel
  • 1/2 c
    unsalted butter, room temperature
  • 1/8 tsp
    fleur de sel
  • 2 1/2 c
    confectioners' sugar, sifted
  • 1/2 c
    maple sugar, sifted
  • 7 to 8 Tbsp
    good quality maple syrup
  • 1/2 tsp
    pure vanilla extract

How To Make maple walnut cake

  • 1
    CAKE: Preheat oven to 350ºF and line 2 8-inch greased cake pans with parchment paper rounds; set aside.
  • 2
    In a mixing bowl, combine flour, baking powder, baking soda and salt. Whisk well and set aside.
  • 3
    In the bowl of a stand mixer, add butter and brown sugar. Using the paddle attachment, cream the ingredients on medium speed for 3 minutes.
  • 4
    While the appliance is running, add eggs, one at a time, mixing well between each addition; clean the sides and the bottom of the bowl when needed.
  • 5
    Add maple syrup and pure maple extract; mix for only 30 seconds.
  • 6
    Add half dry ingredients and process on low-speed until just combined.
  • 7
    Add the remaining half dry ingredients and the buttermilk. Process until just blended, cleaning the sides and the bottom of the bowl. Fold in the toasted walnuts.
  • 8
    Evenly divide the batter between the prepared cake pans and gently tap on the counter to dislodge any trapped air bubbles.
  • 9
    Transfer to the preheated oven and bake for 26 to 28 minutes or until a cake tester inserted in the center comes out clean with just a few crumbs.
  • 10
    Remove from the heat, transfer the cake to a wire rack and let them cool for 15 minutes before unmolding; allow to cool completely on the wire rack.
  • 11
    MAPLE GLAZED WALNUTS: Preheat skillet over medium heat. Add walnuts, maple syrup and salt.
  • 12
    Cook, stirring often, until syrup starts to caramelize and coats the nuts, about 6 to 7 minutes.
  • 13
    Remove from the heat and spread them evenly in a single layer on a small baking sheet lined with parchment paper; allow to cool completely.
  • 14
    MAPLE SYRUP FROSTING: In the bowl of a stand mixer with the paddle attachment on, add butter and salt. Whip on high for 4 minutes.
  • 15
    Working in batches, add ½ cup confectioner’s sugar and 2 tbsp. maple sugar.
  • 16
    Process on medium-low until blended, cleaning the sides and the bottom of the bowl as needed. Repeat with the same amounts.
  • 17
    When the mixture is getting very dry, add half maple syrup and process until the texture is smooth.
  • 18
    When sugars are added, pour the remaining maple syrup and add pure vanilla extract. Process once again until smooth, cleaning the sides and the bottom of the bowl.
  • 19
    TO ASSEMBLE: When the cakes are at room temperature, place one on a stand and spoon on the frosting, enough to cover the surface.
  • 20
    Place the other cake on top of the first one, pressing down gently to adhere, and spread the remaining frosting covering the top and sides; smooth it out evenly using an angle spatula or a bench scraper.
  • 21
    Decorate the cake with the maple glazed walnuts.
  • 22
    To view this scrumptious dessert on YouTube, click on this link >>>