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4.75 from 8 votes

Maple Walnut Cake

This gorgeous Maple Walnut Cake is perfect for celebrating the sugar shack season in Québec and to welcome in the Spring season!
Prep Time20 minutes
Cook Time30 minutes
Passive Time30 minutes
Servings: 12
Author: Francine Lizotte
Course: Dessert
Cuisine: Canadian, Québécois
Keyword Baking, Cakes, Kids Recipes, Low Sodium/No Sodium, Sugar Shack

Ingredients

CAKE

  • 2 1/2 cups unbleached all-purpose flour
  • 1 tbsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. ground Himalayan pink salt
  • 1/2 cup unsalted butter, room temperature plus more for cake pans
  • 1/2 cup brown sugar
  • 3 large free-range eggs, room temperature
  • 1 cup good quality maple syrup tips & tricks
  • 1 tsp. pure maple extract
  • 1/3 cup buttermilk tips & tricks
  • 3/4 cup walnuts, chopped and toasted

MAPLE GLAZED WALNUTS

  • 1 cup walnuts see Recipe

MAPLE SYRUP FROSTING

  • 1/2 cup unsalted butter, room temperature
  • 1/8 tsp. fleur de sel
  • 2 1/2 cups confectioners' sugar, sifted tips & tricks
  • 1/2 cup maple sugar, sifted
  • 7 to 8 tbsp. good quality maple syrup tips & tricks
  • 1/2 tsp. pure vanilla extract

Directions

CAKE

  • Preheat oven to 350ºF and line 2 8-inch greased cake pans with parchment paper rounds (see footnote); set aside.
  • In a mixing bowl, combine flour, baking powder, baking soda and salt. Whisk well and set aside.
  • 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.
  • 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.
  • Add maple syrup and pure maple extract; mix for only 30 seconds.
  • Add half dry ingredients and process on low-speed until just combined.
  • 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.
  • Evenly divide the batter between the prepared cake pans and gently tap on the counter to dislodge any trapped air bubbles.
  • 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.
  • 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.

MAPLE GLAZED WALNUTS

  • Make the Maple Glazed Walnuts recipe

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.
  • Working in batches, add ½ cup confectioner’s sugar and 2 tbsp. maple sugar.
  • Process on medium-low until blended, cleaning the sides and the bottom of the bowl as needed. Repeat with the same amounts.
  • When the mixture is getting very dry, add half maple syrup and process until the texture is smooth.
  • 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.

TO ASSEMBLE

  • When the cakes are at room temperature, place one on a stand and spoon on the frosting, enough to cover the surface.
  • 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.
  • Decorate the cake with the Maple Glazed Walnuts.

Notes

Footnote: Here's the link to learn my parchment paper rounds for cakes method.