Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 1/2 cups (325 g) all-purpose flour
- 2 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp fine salt
- 1 cup (226 g) unsalted butter, room temp
- 1 cup (200 g) light brown sugar + 1/2 cup (100 g) granulated sugar
- 4 large eggs, 1 1/2 tsp vanilla
- 3/4 cup (180 ml) pure maple syrup (plus extra for drizzle)
- 3/4 cup (180 ml) whole milk + 1/2 cup (120 g) sour cream
- 1 1/2 cups (150 g) walnuts (1 cup chopped for cake, 1/2 cup halves for garnish)
- 8 oz (225 g) cream cheese, 1/2 cup (113 g) butter, 2 1/2–3 cups (300–360 g) powdered sugar for maple cream cheese frosting
- Optional instead: 1 cup (226 g) butter + 3–3 1/2 cups (360–420 g) powdered sugar for maple buttercream
Do This
- 1. Heat oven to 350°F (175°C). Butter and line two 8-inch round cake pans; toast walnuts 7–8 minutes until fragrant, then chop 1 cup.
- 2. Whisk flour, baking powder, baking soda, and salt. Cream butter and sugars, beat in eggs one at a time, then add vanilla and maple syrup.
- 3. Mix in dry ingredients alternately with milk and sour cream. Fold in 1 cup chopped toasted walnuts. Divide batter between pans.
- 4. Bake 25–30 minutes until a toothpick comes out clean. Cool 15 minutes in pans, then turn out and cool completely.
- 5. For frosting, beat cream cheese and butter, add maple syrup and vanilla, then powdered sugar until thick and spreadable (or make maple buttercream instead).
- 6. Candy remaining walnut halves in a skillet with a little butter, maple syrup, brown sugar, and salt; cool on parchment.
- 7. Fill and frost cake, decorate with glazed walnuts, and drizzle with maple syrup just before serving.
Why You’ll Love This Recipe
- Deep maple flavor in both the tender cake and the frosting, without being overly sweet.
- Toasted walnuts add a cozy, nutty crunch in every bite.
- Flexible frosting options: rich maple cream cheese or fluffy maple buttercream.
- Beautiful enough for holidays and birthdays, simple enough for a weekend baking project.
Grocery List
- Produce: Optional: 1 orange (for zest garnish, if desired).
- Dairy: Unsalted butter, whole milk, sour cream (or plain Greek yogurt), cream cheese, heavy cream or milk (for buttercream option).
- Pantry: All-purpose flour, baking powder, baking soda, fine salt, ground cinnamon (optional), light brown sugar, granulated sugar, powdered sugar, pure maple syrup, vanilla extract, walnuts, nonstick cooking spray or extra butter and flour for pans.
Full Ingredients
For the Maple Walnut Cake
- 2 1/2 cups (325 g) all-purpose flour, spooned and leveled
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp fine sea salt
- 1 tsp ground cinnamon (optional, but cozy)
- 1 cup (2 sticks / 226 g) unsalted butter, at room temperature
- 1 cup (200 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 4 large eggs, at room temperature
- 1 1/2 tsp pure vanilla extract
- 3/4 cup (180 ml) pure maple syrup (dark or amber for best flavor)
- 3/4 cup (180 ml) whole milk, at room temperature
- 1/2 cup (120 g) sour cream or full-fat plain Greek yogurt, at room temperature
- 1 cup (100 g) walnuts, toasted and finely to medium chopped (folded into the batter)
For the Glazed Walnut Topping
- 1/2 cup (50 g) walnut halves or large pieces
- 1 tbsp unsalted butter
- 2 tbsp pure maple syrup
- 1 tbsp packed light brown sugar
- Small pinch of fine sea salt
Maple Cream Cheese Frosting (Option 1)
- 8 oz (225 g) cream cheese, cold but slightly softened (about 15 minutes at room temp)
- 1/2 cup (1 stick / 113 g) unsalted butter, at room temperature
- 1/3 cup (80 ml) pure maple syrup
- 1 tsp pure vanilla extract
- 2 1/2–3 cups (300–360 g) powdered sugar, sifted
- 1/4 tsp fine sea salt (or to taste)
Maple Buttercream Frosting (Option 2)
Use this if you prefer a sweeter, sturdier frosting that holds its shape a bit more than cream cheese frosting.
- 1 cup (2 sticks / 226 g) unsalted butter, at room temperature
- 1/4 cup (60 ml) pure maple syrup
- 1 tsp pure vanilla extract
- 3–3 1/2 cups (360–420 g) powdered sugar, sifted
- 1–2 tbsp heavy cream or milk, as needed for consistency
- 1/4 tsp fine sea salt (or to taste)
For Decorating
- Glazed walnuts (from above)
- 2–4 tbsp pure maple syrup, for drizzling over the finished cake
- Optional: Orange zest or a pinch of flaky sea salt for sprinkling on top
Step-by-Step Instructions
Step 1: Prep the pans and toast the walnuts
Preheat your oven to 350°F (175°C) with a rack in the center. Lightly butter two 8-inch round cake pans, line the bottoms with parchment circles, then butter the parchment and dust the pans lightly with flour, tapping out any excess. This helps the cakes release cleanly.
Spread the 1 1/2 cups (150 g) total walnuts (1 cup for the batter, 1/2 cup for topping) onto a baking sheet. Toast in the preheated oven for 7–8 minutes, stirring once, until fragrant and lightly darkened. Remove from the oven and cool slightly. Finely to medium chop 1 cup (100 g) for the batter, and leave 1/2 cup (50 g) in halves or large pieces for the glazed topping.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using) until well combined and no streaks remain. Set aside. Having the dry ingredients evenly mixed makes for a lighter, more even cake crumb.
Step 3: Make the maple cake batter
In a large mixing bowl (a stand mixer with the paddle attachment works well, or use a handheld mixer), beat the softened butter, brown sugar, and granulated sugar on medium-high speed for 3–4 minutes, until light, fluffy, and noticeably paler in color. Scrape down the bowl once or twice as needed.
Add the eggs one at a time, beating well after each addition until fully incorporated. Mix in the vanilla extract and maple syrup. The mixture may look slightly curdled at this stage; that is normal and will smooth out when you add the dry ingredients.
With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk and sour cream: add about one-third of the flour mixture, then half the milk, another third of flour, the sour cream, then the final third of flour. Mix just until combined after each addition. Do not overmix, or the cake can become dense.
Use a spatula to gently fold in the 1 cup (100 g) chopped toasted walnuts, ensuring they are evenly distributed throughout the batter.
Step 4: Bake the cake layers
Divide the batter evenly between the prepared pans (a kitchen scale is helpful to ensure even layers). Smooth the tops with a spatula to level.
Bake at 350°F (175°C) for 25–30 minutes, or until the tops spring back lightly when touched and a toothpick or cake tester inserted in the center comes out clean or with a few moist crumbs clinging to it.
Cool the cakes in their pans on a wire rack for 15 minutes. Then run a thin knife around the edges, carefully turn the cakes out onto the rack, peel away the parchment, and allow the cake layers to cool completely before frosting, at least 45–60 minutes.
Step 5: Make the glazed walnuts
While the cakes cool, prepare the glazed walnuts. Line a small baking sheet or plate with parchment paper.
In a small nonstick skillet over medium heat, melt the 1 tbsp butter. Add the 1/2 cup (50 g) toasted walnut halves, the 2 tbsp maple syrup, 1 tbsp brown sugar, and a pinch of salt. Cook, stirring constantly, for 2–3 minutes, until the nuts are glossy and the syrup has thickened and is starting to coat the walnuts and bubble slowly.
Immediately spread the walnuts onto the prepared parchment in a single layer, separating any that stick together. Let them cool completely. The coating will firm up as it cools, giving a sweet, crisp shell.
Step 6: Prepare your frosting (choose one)
For Maple Cream Cheese Frosting: In a large bowl, beat the cream cheese and butter together on medium speed until very smooth and creamy, 2–3 minutes. Add the maple syrup, vanilla, and salt; beat until combined. Gradually add 2 1/2 cups (300 g) powdered sugar, beating on low at first so it does not puff out, then on medium until fluffy, 2–3 minutes. If the frosting is too thin, add more powdered sugar, a few tablespoons at a time, until thick but spreadable. If it is too thick, beat in 1–2 tsp of milk.
For Maple Buttercream Frosting: In a large bowl, beat the butter until very light and fluffy, about 3–4 minutes. Add the maple syrup, vanilla, and salt; beat to combine. Gradually mix in 3 cups (360 g) powdered sugar on low speed, then increase to medium and whip until fluffy. Add cream or milk, 1 tbsp at a time, until you reach a smooth, spreadable consistency. If needed, add up to 1/2 cup (60 g) additional powdered sugar to stiffen.
Keep the frosting at cool room temperature while you assemble the cake. If your kitchen is warm, chill it briefly and re-whip before using.
Step 7: Assemble, decorate, and serve
Place one completely cooled cake layer on a serving plate or cake stand, top side down for a flat surface. Add about 1/3 of your frosting and spread it evenly to the edges.
Set the second cake layer on top, top side up. Apply a thin layer of frosting over the top and sides to create a crumb coat. Chill the cake for 15–20 minutes to set the crumbs, then frost with the remaining frosting, smoothing or creating rustic swirls as desired.
Arrange the cooled glazed walnuts in a circle on top of the cake or pile them decoratively in the center. Just before serving, drizzle 2–4 tbsp of maple syrup over the top of the cake, letting some drip down the sides for a cozy, rustic look. Slice into 12 wedges and enjoy.
Pro Tips
- Use real maple syrup: For the best flavor, use pure maple syrup (Grade A amber or dark). Pancake syrup will not give the same depth or aroma.
- Room temperature ingredients matter: Let butter, eggs, milk, and sour cream come to room temperature so the batter emulsifies smoothly and bakes up tender.
- Do not overmix: Once you add the flour, mix only until no dry streaks remain. Overmixing develops gluten and can make the cake tough.
- Level layers if needed: If your cakes dome slightly, trim the tops with a serrated knife before stacking for a neat, stable cake.
- Chill cream cheese frosting for clean slices: A short chill (20–30 minutes) after frosting helps the cake slice neatly without smearing.
Variations
- Maple Pecan Cake: Substitute pecans for the walnuts in both the batter and the glazed topping for a slightly sweeter, buttery-nut flavor.
- Bundt Cake Version: Bake the batter in a well-greased and floured 10–12 cup bundt pan at 350°F (175°C) for 40–50 minutes. Glaze with slightly thinned maple cream cheese frosting and top with chopped glazed walnuts.
- Maple Walnut Cupcakes: Divide the batter into 24 lined muffin cups and bake at 350°F (175°C) for 18–22 minutes. Frost with maple buttercream and press a glazed walnut half on top of each cupcake.
Storage & Make-Ahead
Because of the cream cheese (if using), store the frosted cake covered in the refrigerator for up to 4 days. Let slices sit at room temperature for 20–30 minutes before serving for the best texture and flavor. If you use maple buttercream instead, the cake can sit at cool room temperature for up to 2 days, then refrigerate after that.
You can bake the cake layers up to 2 days ahead: once completely cool, wrap each layer tightly in plastic wrap and store at room temperature, or freeze for up to 2 months. Thaw frozen layers, still wrapped, at room temperature, then frost. Glazed walnuts can be made 3–4 days in advance and stored in an airtight container at room temperature.
Nutrition (per serving)
Approximate values for 1 of 12 servings using maple cream cheese frosting: about 580 calories; 32 g fat; 16 g saturated fat; 70 g carbohydrates; 2 g fiber; 45 g sugars; 8 g protein; 340 mg sodium. Using maple buttercream will increase the sugar slightly and reduce protein a bit. These numbers are estimates and will vary based on exact ingredients and serving size.
