Maple Walnut Cake Recipe: Moist, Buttery, and Packed with Maple Flavor

Maple Walnut Cake is the ultimate fall dessert a rich, moist cake layered with pure maple syrup, toasted walnuts, and creamy maple frosting. This elegant cake combines the deep, caramel-like sweetness of maple syrup with the nutty crunch of walnuts, making it perfect for holidays, weekend gatherings, or a cozy afternoon treat.

In this guide, you’ll learn exactly how to make a professional-quality maple walnut cake, explore ingredient variations, baking tips, storage methods, and answers to the most common questions bakers ask about this classic recipe.

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• Pure Maple Syrup: The Golden Treasure of Nature
  

Why You’ll Love This Maple Walnut Cake

• Rich maple flavor: Uses real maple syrup and brown sugar for deep, authentic sweetness.
• Perfectly moist texture: Thanks to buttermilk, oil, and properly creamed butter.
• Nutty crunch: Toasted walnuts add flavor, texture, and aroma.
• Versatile dessert: Works beautifully as a loaf, bundt, or layer cake.
• Ideal for fall & holidays: A show-stopping dessert for Thanksgiving, Christmas, or any brunch table.

Ingredients for Maple Walnut Cake

To make the best maple walnut cake, quality ingredients are key. Always use 100% pure maple syrup instead of pancake syrup the difference in flavor is remarkable.

Dry Ingredients

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon (optional, for warmth)

Wet Ingredients

• ½ cup unsalted butter, softened
• ½ cup vegetable oil (for extra moisture)
• 1 cup light brown sugar
• ¾ cup pure maple syrup (Grade A amber or dark)
• 3 large eggs
• 1 tsp pure vanilla extract
• 1 cup buttermilk or sour cream

Walnuts

• 1 ¼ cups toasted walnuts, chopped
  (toast at 350°F/175°C for 8 minutes to release their oils and enhance flavor)

For the Frosting (Maple Cream Cheese Frosting)

• 8 oz cream cheese, softened
• ½ cup unsalted butter
• 2 ½ cups powdered sugar
• ¼ cup pure maple syrup
• ½ tsp maple extract (optional, for stronger maple aroma)

Step-by-Step Instructions

1. Prepare the Walnuts

• Spread walnuts on a baking sheet and toast them at 350°F (175°C) for 8–10 minutes.
• Let cool, then chop coarsely. Toasted walnuts deepen the flavor and reduce bitterness.

2. Mix the Dry Ingredients

• Whisk together flour, baking powder, baking soda, salt, and cinnamon.
• This ensures even leavening throughout the maple walnut cake.

3. Cream the Butter and Sugar

• In a stand mixer, beat butter, oil, and brown sugar until light and fluffy (about 3 minutes).
• Add maple syrup and mix until fully incorporated.

4. Add Eggs and Vanilla

• Beat in eggs one at a time, then add vanilla extract.
• The mixture should look creamy and slightly thick.

5. Combine Wet and Dry Mixtures

• Alternate adding dry ingredients and buttermilk to the batter, starting and ending with the dry mix.
• Mix on low until just combined to avoid overdeveloping gluten.

6. Fold in Walnuts

• Gently fold toasted walnuts into the batter using a spatula.
• Avoid overmixing to maintain a tender crumb.

7. Bake the Maple Walnut Cake

• Pour the batter into greased 9-inch round cake pans or a bundt pan.
• Bake at 350°F (175°C) for 30–35 minutes (or 50–55 minutes for a bundt pan).
• Check with a toothpick it should come out clean with a few moist crumbs.

8. Cool and Frost

• Cool cakes in the pan for 10 minutes, then remove and let cool completely.
• Frost with maple cream cheese frosting once fully cooled.

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Maple Cream Cheese Frosting Recipe

This frosting enhances the maple walnut cake with a silky texture and balanced sweetness.

1. Beat cream cheese and butter together until smooth.
2. Add powdered sugar gradually while mixing on low.
3. Pour in maple syrup and beat until fluffy.
4. Add maple extract for extra depth, if desired.

Pro Tip: For a more stable frosting, refrigerate for 15 minutes before spreading.

Tips for the Perfect Maple Walnut Cake

1. Use real maple syrup. Grade A Amber or Grade B (Dark Robust) provides the best flavor.
2. Toast the walnuts. This enhances flavor and prevents sogginess.
3. Don’t overmix. Overmixing can make the cake dense.
4. Weigh ingredients. For accuracy, use a kitchen scale.
5. Room temperature ingredients. They help the batter blend evenly.
6. Adjust bake time for your pan. A bundt cake will take longer than layer cakes.

Maple Walnut Cake Variations

Maple Walnut Bundt Cake

A visually stunning version drizzle maple glaze on top and garnish with whole walnuts.

Maple Walnut Loaf Cake

Perfect for everyday snacking or gifting. Wrap slices individually for freshness.

Maple Walnut Layer Cake

Stack with maple buttercream frosting for an elegant dessert centerpiece.

Maple Pecan Cake

Swap walnuts for toasted pecans for a milder, buttery flavor.

Vegan Maple Walnut Cake

Replace eggs with flax eggs (1 tbsp flax + 3 tbsp water per egg) and dairy with oat milk and vegan butter.

Gluten-Free Maple Walnut Cake

Use a gluten-free 1:1 baking flour blend and ensure your baking powder is gluten-free.

Make-Ahead, Storage, and Freezing

• Room temperature: Store covered for up to 2 days.
• Refrigerator: Keeps for up to 5 days; bring to room temp before serving.
• Freezer: Wrap slices individually and freeze for up to 2 months.
• Thawing: Defrost overnight in the fridge, then reheat briefly if desired.

Serving Suggestions

Serve maple walnut cake with:

• A drizzle of maple syrup or caramel sauce
• A scoop of vanilla or maple ice cream
• Fresh berries for contrast
• Hot coffee or Earl Grey tea for balance

Nutritional Information (Per Slice)

(Values vary by frosting and ingredient brand.)

Common Baking Problems and Fixes

1. Why is my maple walnut cake dry?

You may have overbaked it or added too much flour. Weigh ingredients and check for doneness early.

2. Why did my cake sink in the middle?

Caused by underbaking or opening the oven door too early. Bake fully before testing.

3. How do I prevent nuts from sinking?

Toss walnuts lightly in flour before folding into the batter.

4. Why doesn’t my cake taste like maple?

Use real maple syrup and add ¼ tsp maple extract for an extra flavor boost.

FAQs About Maple Walnut Cake

Can I use pancake syrup instead of maple syrup?

Not ideal. Pancake syrup is mostly corn syrup and lacks real maple flavor. Use 100% pure maple syrup for best results.

What grade of maple syrup should I use?

Grade A Amber or Grade A Dark Robust syrup gives the deepest flavor and golden color.

Can I make maple walnut cake ahead of time?

Yes, bake it one day in advance, wrap tightly, and refrigerate. Frost just before serving.

Can I make it without eggs?

Yes, use flax eggs or commercial egg replacers for a vegan-friendly version.

How do I toast walnuts perfectly?

Toast at 350°F for 8–10 minutes until fragrant and lightly browned. Stir halfway through for even roasting.

Can I turn this into cupcakes?

Absolutely! Bake 18–20 minutes at 350°F until golden and set.

Expert Baking Notes

Professional bakers emphasize the balance between sweetness and nuttiness in a maple walnut cake. The moisture comes from a combination of buttermilk and oil, while pure maple syrup adds both flavor and tenderness.

To make your cake bakery-level:

• Sift flour before measuring for a light crumb.
• Use room-temperature eggs and butter for even mixing.
• Double the frosting recipe for tall layer cakes.

Conclusion

A well-made maple walnut cake captures everything we love about fall baking warmth, comfort, and natural sweetness. With real maple syrup and toasted walnuts, this cake delivers an unforgettable flavor experience.

Whether baked as a loaf for tea time or as a layered showpiece for holidays, this cake embodies the perfect harmony between maple’s deep richness and the rustic charm of walnuts.

Bake it once, and you’ll find yourself coming back to this recipe every autumn.