Maple-Walnut Layer Cake with Easy Maple Frosting
Sour cream and toasted walnuts give this towering maple walnut layer cake filled with sweet maple frosting a rich, nutty flavor.
By Yankee Magazine|Apr 28 2021|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanSour cream and toasted walnuts give this towering maple walnut layer cake filled with sweet maple frosting a rich, nutty flavor. It’s a delicious, old-fashioned treat.
Yield:
12 servingsIngredients
1-1/2 cups walnut halves, plus extra for garnish
1 cup (2 sticks) unsalted butter, softened, plus extra for pans
3/4 cup granulated sugar
3/4 cup firmly packed light-brown sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
3 cups cake flour, plus extra for pans
1-1/2 teaspoons baking powder
1 teaspoon kosher or sea salt
3/4 teaspoon baking soda
1 cup maple syrup
1/2 cup milk
1/2 cup sour cream
Instructions
Preheat your oven to 350°. Butter and flour three 8-inch cake pans.
First, prepare the walnuts: In a medium-size skillet over medium heat, toast nuts lightly until light brown and fragrant, 5 to 7 minutes. Cool nuts; then pulse in a blender or food processor until nuts have the texture of bulgur. Set aside.
Next, make the cake: In a large bowl, cream butter and sugars with an electric mixer until light and fluffy. In another bowl, beat eggs and yolks lightly with vanilla; then add to butter mixture and beat until incorporated.
In a separate bowl, whisk together flour, baking powder, salt, and baking soda; set aside. In a fourth bowl, whisk together maple syrup, milk, and sour cream; set aside.
Add one-third of the dry ingredients to the butter/egg mixture and stir until just moistened; then add one-third of the maple/sour-cream mixture. Repeat until all ingredients are combined. Gently fold in walnuts. Divide batter among the three prepared cake pans. Bake 30 minutes, or until cake springs back to the touch.
Made this cake last night. I followed the directions exactly. Cake turned out great. Icing was another story. I reduced the syrup as directed and the reduction completely crystalized upon cooling. If you are making this icing I would suggest using 2 tbsp of maple cream or maple flavoring and skip the syrup reduction part.
I was just reading the recipe thinking what a waste of 1 whole cup of maple syrup. I was wondering about using the maple flavoring also. Sounds like a better option. And definitely more cost effective.
The cake turned out great – moist and delicious. I used maple flavored syrup to keep the cake less costly. I used a Silk Chocolate frosting – the maple and chocolate flavor combination was a hit with everyone.
How much maple flavoring do you substitute for the syrup in the cake recipe ?
Please use REAL Maple Syrup!! Think about the farmers and the REAL food products they work to provide! There is no substitute for REAL in our Yankee heritage!
I saw the photo and had to make this cake. So glad I did – this cake was phenomenal. Moist and light, easy to make. However, like Chris I had a similar problem with reducing the syrup. It didn’t crystallize but it became too thick to completely mix in. I would suggest reducing the syrup on a low flame, not medium high as called for in the recipe; or simply skip the reduction and use the syrup straight from the container. Otherwise, well worth the baking. And I’m a maple syrup purist – only the real thing for me, no flavoring.
I would make a maple syrup frosting similar to a 7 minute frosting. 2 egg whites beaten to stiff. 3/4 cup maple syrup, boil until it threads, beat into egg whites, add 1/2 tsp vanilla and dash of salt. Beat until thick.