Maple Walnut Cake
A moist and flavorful maple walnut cake featuring rich maple syrup, toasted walnuts, and a luscious marshmallow frosting, perfect for special occasions and gatherings.
Ingredients
- 2 2/3 cups cake flour ⓘ
- 3/4 teaspoon baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon baking powder ⓘ
- 3/4 cup buttermilk ⓘ
- 1/2 cup pure maple syrup ⓘ
- 14 ounces unsalted butter ⓘ
- 1 cup sugar ⓘ
- 1 1/4 teaspoons maple extract
- 1 teaspoon vanilla extract
- 3 eggs ⓘ
- 1 cup finely chopped walnuts ⓘ
- 3 cups confectioners sugar ⓘ
- 1 cup marshmallow creme ⓘ
- Walnut halves for decoration ⓘ
Instructions
- Preheat oven to 350°F. Butter and flour two 9-inch cake pans.
- Combine cake flour, baking soda, salt, and baking powder in a bowl.
- In a separate bowl, mix buttermilk and maple syrup.
- Using an electric mixer at medium-low speed, beat 6 ounces (12 tablespoons) of butter and the sugar until light and fluffy, about 5 minutes.
- Beat in 1 teaspoon maple extract and vanilla extract.
- Add eggs one at a time, beating well after each addition.
- Reduce mixer speed and gradually beat in flour mixture in 3 parts, alternating with buttermilk mixture.
- Stir in finely chopped walnuts.
- Pour batter into prepared pans and bake for about 25 minutes.
- Cool the cakes for 10 minutes in pans, then remove and cool completely on a wire rack.
- Frost with marshmallow creme and decorate with walnut halves.
Tips & Substitutions
To achieve a lighter texture, ensure your butter is at room temperature before creaming with the sugar. If you don't have buttermilk, you can substitute it by mixing milk with a tablespoon of vinegar or lemon juice. For added flavor, consider toasting the walnuts before adding them to the batter. This cake pairs beautifully with Butterscotch Coffee Cake for a delicious dessert spread.
Serving Suggestions
Serve Maple Walnut Cake as a delightful dessert for any occasion. It pairs wonderfully with a cup of coffee or tea. For a festive touch, consider adding a scoop of vanilla ice cream or a dollop of whipped cream on the side. This cake also makes a lovely centerpiece when accompanied by American recipes like Cherry Salad(Pink Salad).
Storage & Reheating
Store leftover Maple Walnut Cake in an airtight container at room temperature for up to 3 days. If you prefer, refrigerate it for extended freshness, up to a week. To reheat, lightly microwave individual slices for about 10-15 seconds or warm in a preheated oven at 300°F for 5-10 minutes, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Maple Walnut Cake contains roughly 823 calories, with 13g protein, 141g carbohydrates, and 21g fat. It is an excellent source of iron (54% of the Daily Value), vitamin A (44% of the Daily Value), and protein (27% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 961mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut instead of walnuts?
Yes, you can substitute walnuts with pecans or almonds if you prefer a different flavor. Just ensure the nuts are finely chopped for even distribution in the cake.
What can I do if my cake sinks in the middle?
A sinking cake may be a result of underbaking or using too much liquid. Make sure to bake until a toothpick inserted comes out clean and avoid overmixing the batter, which can incorporate too much air.
How can I make this cake gluten-free?
To make a gluten-free Maple Walnut Cake, substitute the cake flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum to help with the cake's structure.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).