Maple-Walnut Cake with Brown-Sugar Frosting 🍁

Maple-Walnut Cake with Brown-Sugar Frosting :maple_leaf:

prep: 45 mins
total: 1 hr 15 mins
Servings: 10


For the cake

Nonstick cooking spray
3 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
4 teaspoons baking powder
3/4 teaspoon fine salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup packed dark-brown sugar
2 large eggs
1 1/2 cups pure maple syrup
3/4 cup whole milk
1 cup chopped walnut halves, toasted

For the frosting

8 ounces cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup packed dark-brown sugar
2 cups confectioners’ sugar


Step 1

Make the cake: Preheat the oven to 350 degrees. Lightly coat two 9-inch round cake pans (2 inches deep) with cooking spray. Line bottoms with parchment paper; lightly coat parchment with cooking spray. Flour parchment and sides (tapping out excess); set aside.

Step 2

In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer beat butter and brown sugar on high until light and fluffy, 5 minutes. Beat in eggs, one at a time, scraping down bowl as needed. With the mixer on medium-high, add maple syrup in a slow, steady stream. Add flour mixture in 2 additions, alternating with milk, beating well after each addition and scraping down bowl as needed. Fold in walnuts.

Step 3

Divide batter between pans; firmly tap pans on a flat surface several times to remove air bubbles. Bake until a toothpick inserted in the center of a cake comes out clean, 30 to 35 minutes. Let cakes cool in pans on wire racks, for 15 minutes, then invert onto racks; peel off parchment. Invert cakes again and let cool completely on racks. With a serrated knife, trim the domed top from each cake to make a flat surface.

Step 4

Make the frosting: In a large bowl, using an electric mixer, beat cream cheese, butter, and brown sugar on high until light and fluffy, 5 minutes. Gradually add confectioners’ sugar, 1/2 cup at a time, beating well after each addition.

Step 5

Assemble the cake: Place one layer, top side up, on a cake stand or serving plate. Spread top evenly with 1 1/2 cups frosting. Top with second layer, top side down. Spread remaining frosting over top and around the sides of the cake.

Cook’s Notes:

Use walnut halves to create a decorative trim on the top of the cake.

Refrigerate frosted cake in an airtight container, up to 1 day. Let cake sit at room temperature for 1 hour before serving.

Grade A maple syrup is lighter in flavor than darker, more robust Grade B; both will work in this recipe.

Recipe courtesy of Martha Stewart.


This sounds so yummy! I have never made layered cakes with round pans. I need to try someday! :cake:


They’re fun! You have to level them off and you get to eat that small bit of cake that you level off. Yum!


Yeah that would definitely be fun lol


Do you ever see something and know, with 100% certainty, that you could eat the entire thing single-handedly? That’s me with this recipe :joy::+1:

Another perfect tasty treat for the season- thanks so much, @Amethyst! :maple_leaf: :sparkles:


You’re welcome! Although I don’t think your body will thank me if you eat the entire thing in on go! LOL!


Hahaha perhaps the after effects would be rough, but eating it sure would be fun! :joy:

Perhaps this cake batter could be poured into cupcake/muffin tins instead of one cake pan. As that’s the beauty of cupcakes- everyone gets to eat their very own entire cake lol! :grin: :cupcake: :sparkles:


Ooh, those would be pretty I think. You could put a walnut half on each cupcake!


Perfect! :star_struck: And maybe some fun little autumn-themed sprinkles too :sparkles:

I love it! :smiling_face_with_three_hearts: