Maple Walnut Cake with Maple Frosting (Moist, Cozy & Bakery-Worthy)

This Maple Walnut Cake is a soft, moist layer cake bursting with rich maple flavor, toasted walnuts, and warm baking spices. Every bite is tender and buttery, while the creamy maple frosting adds the perfect finishing touch for a dessert that's comforting, elegant, and full of homemade charm.

Whether you're baking for Thanksgiving, Christmas, a fall gathering, or simply craving an old-fashioned cake with coffee, this easy recipe comes together with simple pantry ingredients and delivers bakery-quality results every time.

If you enjoy cozy desserts like Caramel Apple Bread Pudding, Maple Pecan Fudge, or  Caramel Apple Bread Pudding, this Maple Walnut Cake is another family favorite you'll want to add to your holiday baking collection. You can also browse more comforting favorites in our Dessert Recipes collection.

Quick Answer

Maple Walnut Cake is a moist homemade cake flavored with pure maple syrup, toasted walnuts, warm cinnamon, and nutmeg, then finished with a creamy maple frosting. Perfect for holidays, birthdays, and cozy weekend baking, it's an easy dessert that's full of rich maple flavor.

Why You'll Love This

• Rich maple flavor in every bite

• Soft, moist cake that stays tender for days

• Toasted walnuts add delicious crunch

• Creamy homemade maple frosting

• Perfect for holidays and fall baking

• Easy enough for beginner bakers

• Can be made as a sheet cake or layer cake

Recipe Card

• Prep Time: 15 minutes

• Cook Time: 30–35 minutes

• Total Time: 50 minutes

• Servings: 10–12

• Difficulty: Easy

• Cuisine: American

• Category: Dessert

• Method: Baking

Nutrition

(Approximate Per Serving)

• Calories: 410

• Protein: 6g

• Carbohydrates: 52g

• Fat: 21g

• Fiber: 2g

• Sugar: 34g

Ingredients

Cake

• 2 cups all-purpose flour

• 1 cup chopped walnuts, toasted if desired

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ½ cup unsalted butter, softened

• ½ cup packed brown sugar

• ½ cup pure maple syrup

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup milk or buttermilk

Maple Frosting

• ½ cup unsalted butter, softened

• 3 tablespoons pure maple syrup

• 2–3 cups powdered sugar

• 1–2 tablespoons milk or heavy cream

• ½ teaspoon vanilla extract

Optional Garnish

• Chopped toasted walnuts

• Light drizzle of maple syrup

Ingredient Note: Use pure maple syrup, not pancake syrup, for the richest flavor and best texture. Toasting the walnuts before adding them to the batter enhances their natural nuttiness and gives the finished cake even more depth of flavor.

Instructions

1. Preheat the oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan or two 8-inch round cake pans. If making a layer cake, line the bottoms of the pans with parchment paper for easy removal.

2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. Fold in the chopped walnuts and set aside.

3. In a large mixing bowl, beat the softened butter, brown sugar, and maple syrup with an electric mixer for 2–3 minutes, or until light, fluffy, and creamy. This step incorporates air into the batter, helping create a soft, tender cake.

4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.

5. Add the dry ingredients to the wet ingredients in two or three additions, alternating with the milk or buttermilk. Begin and end with the dry ingredients, mixing on low speed just until combined after each addition. Avoid overmixing, which can make the cake dense.

6. Divide the batter evenly between the prepared pans or pour it into the 9×13-inch pan. Smooth the top with a spatula.

7. Bake for 30–35 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Round cake pans may finish baking a few minutes sooner, so begin checking for doneness around the 28-minute mark.

8. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. The cake must be completely cooled before frosting.

Maple Frosting

1. In a large bowl, beat the softened butter until smooth and creamy.

2. Add the maple syrup and vanilla extract, mixing until fully incorporated.

3. Gradually add the powdered sugar, alternating with small amounts of milk or heavy cream, until the frosting reaches a smooth, fluffy, spreadable consistency.

4. Once the cake has cooled completely, spread the frosting evenly over the top of a sheet cake or between and over the layers of a layer cake.

5. Garnish with chopped toasted walnuts and, if desired, a light drizzle of pure maple syrup before slicing and serving.

Troubleshooting

My cake is dry.

Measure the flour carefully and avoid overbaking.

The walnuts sank to the bottom.

Lightly toss them with a tablespoon of flour before folding them into the batter.

The frosting is too thin.

Add additional powdered sugar a little at a time until spreadable.

The frosting is too thick.

Mix in milk or cream one teaspoon at a time.

Tips & Variations

• Toast the walnuts before baking.

• Use buttermilk for an even softer crumb.

• Add maple extract for stronger maple flavor.

• Sprinkle extra walnuts between cake layers.

• Make cupcakes instead of a layer cake.

• Add a pinch of cloves for extra warmth.

• Serve with vanilla ice cream.

Make-Ahead & Storage

This cake can be baked up to one day in advance and stored tightly wrapped at room temperature before frosting. Once frosted, cover and refrigerate for up to 5 days. Bring the cake to room temperature before serving for the best flavor and texture. Unfrosted cake layers can also be frozen for up to 2 months, then thawed overnight before decorating.

FAQs

Can I use pancake syrup instead of pure maple syrup?

No. Pure maple syrup provides the authentic flavor and moisture that make this cake special, while pancake syrup won't produce the same results.

Should I toast the walnuts first?

Yes. Toasting the walnuts deepens their flavor and adds extra crunch, although the cake is still delicious if you skip this step.

Can I make this as a Bundt cake?

Yes. A well-greased 10- to 12-cup Bundt pan works well, though the baking time will be slightly longer.

What pairs well with Maple Walnut Cake?

Serve it with hot coffee, tea, apple cider, or a scoop of vanilla ice cream for an extra-special dessert.

More Dessert Favorites to Try

Complete your dessert table with these cozy homemade treats that are perfect for holidays, celebrations, and everyday baking.

Red Velvet Cupcakes

Soft Polish Pączki

Carrot Cake

German Chocolate Cake

Red Velvet Cupcakes Soft Polish Pączki Carrot Cake German Chocolate Cake

Final Thoughts

This Maple Walnut Cake brings together everything we love about cozy homemade baking—rich maple flavor, warm spices, toasted walnuts, and a soft, tender crumb finished with creamy maple frosting. Whether you're serving it for a holiday celebration or enjoying a slice with an afternoon cup of coffee, it's a timeless dessert that's sure to become a favorite for years to come.