why it works
- Using oil instead of butter will keep the cake moist because oil will remain liquid at room temperature while butter will solidify.
- Make a stable frosting with chilled cream cheese and softened butter. Butter makes it easier to whip and cream cheese prevents it from loosening during assembly.
This maple walnut cake is a taste of fall dressed up for the holiday season. The two luxurious, nutty layers are made with ground walnuts, brown sugar, and maple syrup for a deep toffee-like flavor, then layered and covered with a tangy maple cream cheese frosting. A sprinkling of walnuts and a drizzle of syrup add a final flourish and crunch. A gorgeous dish perfect for Thanksgiving or fall gatherings, and perfect for those who prefer cake to pie.
cake layers
This cake recipe, developed by my colleague Melissa Gray Street at the Test Kitchen in Birmingham, Alabama, is as reasonable as it is impressive. It starts by grinding the walnuts in a food processor, then mixes in the flour, leavening agent, and other ingredients to form a dough in the bowl of the same food processor. This is a simple technique that creates luxurious crumbs with a rich nutty flavor.
Using oil in the batter instead of butter makes the cake extra moist because the oil remains liquid at room temperature, but the butter solidifies as it cools. The buttermilk provides a subtle acidity that balances the sweetness, while also reacting with the baking soda to further lift the layers. Light brown sugar and maple syrup provide a deep, toffee-like sweetness, balanced by the fragrant, floral, slightly citrusy cardamom.
maple cream cheese frosting
The cake layers feature earthy walnuts and warm spices, while the frosting provides a contrast with the tangy cream cheese base. First, mix the chilled cream cheese with the softened butter until it is smooth and completely emulsified. Cream cheese’s low temperature and dense texture form a stable emulsion with the butter, preventing the frosting from becoming too oily or too soft. This structure ensures that the frosting remains firm enough to spread nicely and won’t drip when layered on top of the cake. From there, maple syrup and vanilla enrich the base, while confectioners’ sugar adds structure while maintaining a soft, spreadable texture. The result is a fluffy yet smooth, sweet yet nuanced frosting with maple caramel notes running through each swirl.
Serious Eats / Morgan Hunt Ward, Prop Stylist: Julia Bayless, Food Stylist: Margaret Monroe Dickey
assembling the cake
Once the cake layers are baked and cooled, it’s time for the grand finale. Smooth out the tops with a serrated knife, stack them neatly to create clean sections, and save the cut portions for snacking. Pour a generous amount of frosting between the two layers to keep it steady, and let the rest spread freely over the top and sides in soft swirls. Scattered candied walnuts add a crunchy glow, their irregular shapes catch the light like fallen leaves, and a final sprinkling of maple syrup rounds out the dish. A cake that celebrates fall in a big way, with layers that are as alluring as the season itself.
This recipe was developed by Melissa Gray Streett. Headnote was written by Laila Ibrahim.
2025-10-22 00:00:00
