Ultimate Maple Walnut Cream Cake Recipe You Need to Try Today

Introduction

The sweet aroma of maple syrup paired with the nutty crunch of walnuts is a match made in dessert heaven. Picture this: layers of moist walnut cake, delicately infused with rich maple syrup, and topped with a creamy, dreamy frosting. That’s the magic of the Ultimate Maple Walnut Cream Cake Recipe. I first whipped up this beauty for a family gathering, and let me tell you—there wasn’t a crumb left on the table.

This cake brings together the warmth of fall flavors with a lusciousness that works year-round. If you’ve ever wondered how to turn simple pantry staples into a show-stopping dessert, this is it. Perfect for birthdays, holiday celebrations, or just because—you’ll love how easy it is to bake, yet how stunning it looks on the table. Maple walnut cream cake has quickly become a favorite in my home, and I can’t wait for it to be yours too!

Why You’ll Love This Recipe

• Rich yet balanced flavor: The combination of maple syrup and walnuts creates a decadent yet not-too-sweet cake that hits just the right notes.
• Simple ingredients: Nothing fancy here—you likely have most of these staples in your pantry already.
• Perfect for any occasion: Whether it’s Thanksgiving dessert, a birthday centerpiece, or just a weekend treat, this cake shines.
• Family-approved: From kids to grandparents, everyone will rave about this cake’s texture and taste.
• Impressive yet approachable: You don’t need to be a pastry chef to create a cake that looks and tastes like it came from a bakery.

What makes this recipe stand out is the silky maple cream frosting. It’s not overly sweet, and the hint of maple perfectly complements the crunch of toasted walnuts. Trust me—this cake is one of those desserts you’ll close your eyes and savor after every bite.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver a rich and satisfying dessert. Here’s everything you’ll need to make the ultimate maple walnut cream cake:

• For the Cake:
  • 2 ½ cups (310g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (225g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • ¾ cup (180ml) buttermilk, room temperature
  • ½ cup (120ml) pure maple syrup
  • 1 ½ cups (180g) chopped walnuts, lightly toasted
• For the Maple Cream Frosting:
  • 1 cup (225g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • ¼ cup (60ml) pure maple syrup
  • 2 tablespoons (30ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
• Optional Garnish:
  • Extra toasted walnuts
  • Drizzle of maple syrup

If you’re missing something, don’t worry—this recipe is flexible. No buttermilk? Use regular milk with a splash of lemon juice. Want a gluten-free option? Swap out the all-purpose flour for almond or gluten-free baking flour. Just make sure to keep the flavor-packed elements like maple syrup and walnuts intact!

Equipment Needed

• Mixing bowls (at least 2 medium-sized)
• Electric mixer (stand mixer or hand mixer works)
• Rubber spatula
• 9-inch round cake pans (2)
• Parchment paper
• Cooling rack
• Offset spatula for frosting

If you don’t have round cake pans, you can use a square pan or even cupcakes for individual servings. A hand whisk can work in place of an electric mixer—though your arm might get a workout!

Preparation Method

1. Preheat oven: Set your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
4. Add eggs: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Mix wet ingredients: Gradually add buttermilk and maple syrup to the butter mixture, alternating with the dry ingredients. Start and end with the dry mix. Stir in the toasted walnuts with a spatula.
6. Bake: Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Cool: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. Prepare frosting: Beat butter until creamy. Add powdered sugar, maple syrup, heavy cream, vanilla, and salt. Beat until smooth and fluffy.
9. Assemble cake: Place one cake layer on a serving plate. Spread a generous amount of frosting on top. Add the second layer and frost the entire cake. Decorate with toasted walnuts and a drizzle of maple syrup, if desired.

Your cake is ready to impress! Slice and serve with a smile. If you see frosting sticking to the knife while slicing, clean the knife between cuts for prettier pieces.

Cooking Tips & Techniques

• Toast walnuts for enhanced flavor. Simply spread them on a baking sheet and roast at 350°F (175°C) for 5-7 minutes.
• Use room-temperature ingredients for a smoother batter and even baking.
• Don’t overmix the batter—stop as soon as the dry ingredients are fully incorporated.
• Allow cakes to cool completely before frosting. Frosting a warm cake can lead to a melty mess.
• If you want extra maple flavor, brush the cake layers with a bit of maple syrup before frosting.

Variations & Adaptations

• Gluten-Free Option: Replace the all-purpose flour with a gluten-free baking mix.
• Dairy-Free Version: Use plant-based butter and coconut cream for the frosting. Swap buttermilk for almond milk with a splash of vinegar.
• Seasonal Twist: Add a pinch of cinnamon and nutmeg to the batter for a holiday-inspired flavor.
• Nut-Free Adaptation: Skip the walnuts and add a handful of dried cranberries or chocolate chips for texture.
• Personal Favorite: I’ve tried layering the cake with a thin spread of apple butter under the frosting—it’s divine!

Serving & Storage Suggestions

This cake is best served at room temperature to enhance its flavors and creaminess. Pair it with a cup of coffee or hot tea for the ultimate comforting experience. For a festive touch, garnish with extra walnuts and a drizzle of warm maple syrup.

Store leftovers in an airtight container in the refrigerator for up to 4 days. If freezing, wrap slices tightly in plastic wrap and store for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving.

Nutritional Information & Benefits

While this is a decadent treat, it does have some wholesome perks:

• Walnuts are packed with healthy fats and antioxidants.
• Maple syrup provides natural sweetness and is a good source of minerals like zinc and manganese.
• Each slice is estimated to contain around 400 calories, depending on portion size and garnishes.

If you have dietary restrictions, keep in mind that this recipe contains nuts, dairy, and gluten. Adjust accordingly for allergies or dietary preferences.

Conclusion

If you’re looking for a dessert that’s both comforting and impressive, the Ultimate Maple Walnut Cream Cake is it. With its rich flavors, beautiful presentation, and easy preparation, this cake is sure to become one of your go-to recipes. Whether you make it for a special occasion or just because, it’s guaranteed to delight every bite.

Ultimate Maple Walnut Cream Cake

Print Recipe

Layers of moist walnut cake infused with rich maple syrup and topped with creamy frosting, perfect for any occasion.

• Author: paula
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 ½ cups (310g) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (225g) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 4 large eggs, room temperature
• ¾ cup (180ml) buttermilk, room temperature
• ½ cup (120ml) pure maple syrup
• 1 ½ cups (180g) chopped walnuts, lightly toasted
• 1 cup (225g) unsalted butter, softened (for frosting)
• 3 cups (360g) powdered sugar, sifted
• ¼ cup (60ml) pure maple syrup (for frosting)
• 2 tablespoons (30ml) heavy cream
• 1 teaspoon pure vanilla extract
• Pinch of salt
• Extra toasted walnuts (optional garnish)
• Drizzle of maple syrup (optional garnish)

Instructions

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
4. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Gradually add buttermilk and maple syrup to the butter mixture, alternating with the dry ingredients. Start and end with the dry mix. Stir in the toasted walnuts with a spatula.
6. Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. Beat butter until creamy. Add powdered sugar, maple syrup, heavy cream, vanilla, and salt. Beat until smooth and fluffy.
9. Place one cake layer on a serving plate. Spread a generous amount of frosting on top. Add the second layer and frost the entire cake. Decorate with toasted walnuts and a drizzle of maple syrup, if desired.

Notes

[‘Toast walnuts for enhanced flavor by roasting them at 350°F (175°C) for 5-7 minutes.’, ‘Use room-temperature ingredients for a smoother batter and even baking.’, ‘Don’t overmix the batter—stop as soon as the dry ingredients are fully incorporated.’, ‘Allow cakes to cool completely before frosting to avoid melting the frosting.’, ‘Brush cake layers with a bit of maple syrup before frosting for extra flavor.’]

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 35
• Sodium: 200
• Fat: 20
• Saturated Fat: 12
• Carbohydrates: 50
• Fiber: 2
• Protein: 5

Keywords: Maple Walnut Cake, Cream Cake, Dessert Recipe, Fall Dessert, Holiday Cake