Maple Walnut Cake with Maple Buttercream Frosting

Three layers of soft maple cake topped with crunchy walnuts and a creamy maple buttercream frosting.

Pardon my not so neatly slice of cake. This is my very first attempt at a triple layer cake. Two layers? Done that. Triple? Nada.

Until now. Check it out! Not too shabby, right?

I’ve been trying to step out of my comfort zone when it comes to baking. A three layer cake may not be much to some, but, it was kinda a big step for me, baking wise.

Let’s talk about this cake. Get down to the important stuff. It is, of course, as mentioned, three layers. This cake also has an amazing maple flavor to it.

Oh, and the frosting? It kinda sorta has 2 sticks of butter in it. I know! Just eat it right at the gym. It will save you time. But, darn, it! It’s good.

Honestly, when it came to the frosting, I didn’t use the entire batch of it. There was still about a cup or so leftover.  If you notice, the sides of my cake are frosted a bit less than the rest. You can go to town and use it all or go a little lighter. It’s completely up to you.  It’s still delicious, no matter how much you decide to go with.  

Another option is the walnuts.  I sprinkled them on top of the cake.  However, spreading them out in between the layers is also an option.

A totally delicious cake anyway to decide to bake it!

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Yield: 8-10 slices

Maple Walnut Cake with Maple Buttercream Frosting

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Three layers of soft maple cake topped with crunchy walnuts and a creamy maple buttercream frosting.

Prep Time 1 hour 20 minutes

Cook Time 30 minutes

Total Time 1 hour 50 minutes

Ingredients

FOR CAKE:

• 2 cups flour
• 1/2 cup (1 stick) butter, softened
• 1 1/2 cups brown sugar
• 3 eggs
• 2 tsp maple syrup (store bought or homemade) maple flavoring/extract will also work
• 1 tsp baking powder
• 1 tsp baking soda
• 1 cup buttermilk

FOR FROSTING:

• 2 cups (4 sticks) butter, softened
• 5 cups powdered sugar
• 2 tsp maple syrup
• 1/4 cup milk

FOR WALNUT TOPPING:

• 1 cup chopped walnuts
• 1 TBSP butter
• 1 TBSP maple syrup
• additional 2 TBSP maple syrup, for layers

Instructions

1. Preheat oven to 350 degrees. Grease 3-9 in round cake pans well.
2. In a bowl, whisk together flour, baking powder and baking soda. Set aside.
3. In a mixing bowl, beat butter and sugar until fluffy. Add in eggs and maple syrup.
4. Gradually, add in flour mixture and buttermilk. Alternate between the two and mix well each time they are added.
5. Pour batter evenly into the 3 prepared pans. Bake 10-13 minutes or until toothpick inserted comes out clean.
6. Let cakes cool for 10-15 minutes before removing pans. Let them cool completely on wire rack before frosting.

FOR WALNUTS:

1. In a skillet, melt butter. Add in walnuts, then, syrup. Coat walnuts well. Let them cook for 5-8 minutes to toast.
2. Remove from pan and spread out evenly on a foil-line baking sheet.

FOR FROSTING:

1. In a large mixing bowl, beat butter until creamy. Gradually, add in powder sugar, maple syrup and beat well.
2. Start with 1/4 cup milk and gradually add in until desired consistency is reached.

TO FROST:

1. Place a cake layer on cake platter. Frost with 1 cup of frosting, then, drizzle with 1 TBSP of maple syrup.
2. Repeat with next layer.
3. Frost top and sides of cake with remaining frosting.
4. Top cake with toasted walnuts.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 559Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 75mgSodium: 322mgCarbohydrates: 103gFiber: 2gSugar: 75gProtein: 9g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

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