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The Showstopping Maple-Walnut Cake That Tastes Like Fall



Why It Works

  • Utilizing oil as a substitute of butter retains the cake moist, since oil stays liquid at room temperature whereas butter solidifies.
  • Chilled cream cheese and softened butter make a steady frosting: The butter whips simply, and the cream cheese retains it from loosening throughout meeting.

This maple walnut cake tastes like fall dressed up for the vacations. Two plush, nutty layers are made with floor walnuts, brown sugar, and maple syrup for deep, toffee-like taste, then stacked and cloaked with swoops of tangy maple–cream cheese frosting. A scattering of walnuts and a drizzle of syrup give it a last flourish and crunch. It is a festive showstopper for Thanksgiving or any fall gathering, excellent for anybody who loves cake greater than pie.

The Cake Layers

This cake recipe, which was developed by our colleague Melissa Grey-Streett in our Birmingham, Alabama Check Kitchen, and is as streamlined as it’s spectacular. It begins with grinding walnuts in a meals processor earlier than mixing in flour, leaveners, and the remainder of the components to make the batter proper in the identical meals processor bowl—a simple method that creates an opulent crumb with wealthy nutty undertones.

Utilizing oil as a substitute of butter within the batter makes the cake exceptionally moist, since oil stays liquid at room temperature whereas butter companies up as soon as cooled. Buttermilk brings a delicate tang that balances the sweetness, whereas additionally reacting with the baking soda to provide the layers additional carry. Gentle brown sugar and maple syrup deliver deep, toffee-like sweetness, balanced by the fragrant, floral, and barely citrusy cardamom.

The Maple-Cream Cheese Frosting

Whereas the cake layers characteristic earthy walnuts and heat spices, the frosting offers distinction with its tangy cream cheese base. To begin, chilled cream cheese is overwhelmed with softened butter till easy and absolutely emulsified. The cream cheese’s cool temperature and dense texture assist create a steady emulsion with the butter, stopping the frosting from turning greasy or too smooth. This construction retains the frosting agency sufficient to unfold neatly and ensures it would not droop as soon as layered on the cake. From there, maple syrup and vanilla enrich the bottom, and confectioners’ sugar provides construction whereas sustaining a smooth, spreadable texture. The result’s a frosting that is fluffy but easy, candy however nuanced, with maple’s caramel notes operating by way of every swirl.

Severe Eats / Morgan Hunt Ward, Prop Stylist: Julia Bayless, Meals Stylist: Margaret Monroe Dickey


Assembling the Cake

As soon as the cake layers are baked and cooled, it is time for the grand finale. A serrated knife ranges the tops for neat stacking and a clear cross-section, with any trimmings saved for snacking. A beneficiant swoop of frosting between the 2 layers retains them regular, whereas the remainder is unfold freely throughout the highest and sides in smooth swirls. A scattering of candied walnuts provides crunch and shine, their irregular shapes catching the sunshine like fallen leaves, and a last drizzle of maple syrup ties all of it collectively. It is a cake that celebrates fall in grand type, with layers as inviting because the season itself.

This recipe was developed by Melissa Grey Streett; the headnote was written by Laila Ibrahim.

The Showstopping Maple-Walnut Cake That Tastes Like Fall



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For the Cake: 

  • Cooking spray

  • 255 g all-purpose flour (9 ounces; 2 cups)

  • 1 teaspoon floor cardamom

  • 1 teaspoon Diamond Crystal kosher salt; for desk salt, use half as a lot by quantity

  • 3/4 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 95 g uncooked, unsalted walnut halves (3 1/3 ounces; 1 cup)

  • 3 massive eggs

  • 213 g mild brown sugar (7 1/2 ounces; packed 1 cup)

  • 3/4 cup (180 ml) vegetable oil

  • 1/2 cup (120 ml) entire buttermilk

  • 1/2 cup (120 ml) pure maple syrup

  • 1 1/2 teaspoons vanilla extract

For the Maple-Cream Cheese Frosting:

  • 16 tablespoons (227 g) unsalted butter, softened

  • 4 ounces (113 g) cream cheese, chilled

  • 1/4 cup (60 ml) pure maple syrup, plus extra for drizzling

  • 1 1/2 teaspoons vanilla extract

  • 1/4 teaspoon Diamond Crystal kosher salt; for desk salt, use half as a lot by quantity

  • 397 g confectioners’ sugar, sifted (14 ounces; 3 1/2 cups)

  • Chopped candied or toasted walnuts, for serving

  1. For the Cake: Modify oven rack to center place and preheat oven to 350°F (180°C). Evenly spray 2 (8-inch) spherical cake pans with cooking spray. Line bottoms of pans with parchment paper; put aside.

    Severe Eats / Morgan Hunt Ward, Prop Stylist: Julia Bayless, Meals Stylist: Margaret Monroe Dickey


  2. In a medium bowl, whisk flour, cardamom, salt, baking soda, and baking powder till mixed; put aside.

    Severe Eats / Morgan Hunt Ward, Prop Stylist: Julia Bayless, Meals Stylist: Margaret Monroe Dickey


  3. n a meals processor, place walnuts and pulse till finely floor and combination resembles moist sand, 15 to twenty pulses. Add eggs, sugar, oil, buttermilk, maple syrup, and vanilla. Pulse till mixed, 4 to six pulses. Add reserved flour combination and pulse till properly mixed, 2 to 4 pulses. Divide cake batter evenly between ready pans (about 580 g batter per pan).

    Severe Eats / Morgan Hunt Ward, Prop Stylist: Julia Bayless, Meals Stylist: Margaret Monroe Dickey


  4. Bake on the identical rack till a wood decide inserted in cake facilities comes out clear, 25 to twenty-eight minutes. Switch truffles to a wire rack and allow them to cool in pans for 10 minutes. Invert truffles onto wire rack, peel off parchment, and return truffles proper facet up. Let truffles cool fully, about 1 1/2 hours.

    Severe Eats / Morgan Hunt Ward, Prop Stylist: Julia Bayless, Meals Stylist: Margaret Monroe Dickey


  5. For the Maple-Cream Cheese Frosting: After truffles have fully cooled, within the bowl of a stand mixer fitted with a paddle attachment, beat butter and cream cheese on medium pace till mild and fluffy, about 2 minutes. Add maple syrup, vanilla, and salt. Beat on low pace till simply mixed. With mixer operating on low pace, step by step add confectioners’ sugar and proceed to combine till properly mixed, about 1 minute. Improve pace to medium-high and beat combination till whipped and easy, about 1 minute.

    Severe Eats / Morgan Hunt Ward, Prop Stylist: Julia Bayless, Meals Stylist: Margaret Monroe Dickey


  6. If wanted, degree truffles with a serrated knife (full instructions right here) and set scraps apart for snacking. Place one cake, trimmed facet up, on a serving platter or cake stand. Utilizing offset spatula, unfold about 1 cup (250 ml) frosting evenly excessive. Place second cake, trimmed facet down, on high of frosting and press evenly to stick. Unfold remaining frosting evenly over high and sides of assembled cake. Use the again of a soup spoon to make ornamental swirls within the frosting. High with candied or toasted walnuts and drizzle with extra maple syrup. Serve.

    Severe Eats / Morgan Hunt Ward, Prop Stylist: Julia Bayless, Meals Stylist: Margaret Monroe Dickey


    Particular Tools

    2 (8-inch) spherical cake pans, meals processor, wood decide, wire rack, stand mixer, serrated knife, offset spatula

    Notes

    Make sure you use uncooked, unsalted walnuts for the batter, as salted nuts will negatively influence the cake’s taste.

    Make-Forward and Storage

    The cake layers might be made as much as 3 days upfront and saved, wrapped tightly in plastic wrap, at room temperature.

    The frosted cake might be refrigerated below a cake dome for as much as 1 day. The cake layers will start to dry out if saved within the fridge for longer. 

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