Moist Maple Walnut Cake with Maple Frosting

Name: Homemade Chili: The Ultimate Comfort Bowl
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6–8 servings
Ingredients: 1 lb ground beef (or ground turkey); 1 tablespoon olive oil; 1 medium onion, diced; 1 green bell pepper, chopped; 3 cloves garlic, minced; 1 (15 oz) can kidney beans, drained and rinsed; 1 (15 oz) can black beans, drained and rinsed; 1 (28 oz) can diced tomatoes; 1 (15 oz) can tomato sauce; 2 tablespoons tomato paste; 2 tablespoons chili powder; 1 teaspoon cumin; 1 teaspoon paprika; ½ teaspoon cayenne pepper (optional for heat); 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon sugar (to balance acidity); ½ cup beef broth or water

Sarah Smith
1 day ago
3 min read

Updated: 12 hours ago

Two-layer walnut cake with cream cheese frosting; slice on dark plate. Rustic wood background, cozy setting. Visible chopped nuts.

This Maple Walnut Cake is soft, moist, and full of warm, cozy flavor. Pure maple syrup sweetens the batter while toasted walnuts add a light crunch. Paired with a creamy maple frosting, the cake is perfect for autumn, holiday celebrations, or anytime you want a comforting homemade dessert. Simple ingredients, big flavor, and a classic old-fashioned feel.

Recipe Card

Prep Time: 15 minutes Cook Time: 30–35 minutes Total Time: 50 minutes Servings: 10–12

Ingredients

Cake

2 cups all-purpose flour

1 cup chopped walnuts (toasted, optional but recommended)

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 cup butter, softened

1/2 cup brown sugar

1/2 cup pure maple syrup

2 large eggs

1 teaspoon vanilla extract

1 cup milk (or buttermilk)

Maple Frosting

1/2 cup butter, softened

3 tablespoons pure maple syrup

2–3 cups powdered sugar

1–2 tablespoons milk or cream

1/2 teaspoon vanilla extract

Extra chopped walnuts for topping (optional)

Instructions

Preheat oven to 350°F. Grease a 9×13-inch pan or two 8-inch round cake pans.
In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and walnuts. Set aside.
In a large bowl, beat butter, brown sugar, and maple syrup until light and creamy.
Add eggs one at a time, beating well after each. Stir in vanilla.
Add the dry ingredients in two additions, alternating with the milk, mixing just until combined.
Pour batter into the prepared pan and smooth the top.
Bake for 30–35 minutes (round pans may bake slightly faster) or until a toothpick comes out clean.
Let cake cool completely before frosting.

Make the Maple Frosting

Beat butter until smooth. Add maple syrup and vanilla, mixing well.
Add powdered sugar gradually, alternating with small splashes of milk, until the frosting reaches a creamy, spreadable consistency.
Spread frosting over the cooled cake. Top with extra walnuts if desired.

How to Serve

Serve at room temperature with coffee, tea, or a warm holiday drink. This cake is also wonderful slightly chilled.

Tips

• Toast the walnuts for a richer flavor—5 minutes in a 350°F oven.

• Use pure maple syrup for the best taste (not pancake syrup).

• For a deeper flavor, substitute buttermilk for regular milk.

• This cake stays moist for 3–4 days covered.

FAQ

Q: What makes this maple walnut cake so moist?

A: This cake stays extra moist thanks to pure maple syrup, brown sugar, and oil/butter in the batter. These ingredients lock in moisture and give the cake its warm, rich flavor.

Q: Can I use maple-flavored syrup instead of pure maple syrup?

A: Pure maple syrup is highly recommended for the best flavor. Maple-flavored pancake syrup can be used in a pinch, but the taste will be much sweeter and less natural.

Q: What type of walnuts work best in this cake?

A: Chopped, lightly toasted walnuts bring the best flavor and texture. Toasting enhances their nuttiness and keeps them crisp inside the cake.

Q: Can I make this cake without nuts?

A: Yes! Simply leave them out. You can replace walnuts with pecans for a similar flavor, or skip nuts entirely for a smooth, tender crumb.

Q: How do I prevent the walnuts from sinking to the bottom?

A: Toss the chopped walnuts in 1–2 teaspoons of flour before folding them into the batter. This helps suspend them evenly throughout the cake.

Q: Can I use a different frosting instead of maple frosting?

A: Absolutely. Cream cheese frosting, brown butter frosting, or vanilla buttercream all pair perfectly with this maple cake.

Q: Can this maple walnut cake be made ahead of time?

A: Yes! The cake stays moist for several days. You can bake it 1–2 days ahead, wrap it tightly, and frost it before serving.

Q: How should I store the leftover cake?

A: Store the cake in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for the softest texture.

Q: Can I freeze this cake?

A: Yes. Freeze the unfrosted cake for up to 2 months. Wrap tightly in plastic, then foil. Frost after thawing for best results.

Q: What size pan works best for this recipe?

A: An 8x8 or 9x9-inch pan works great for a snack cake style. You can also use two 8-inch round cake pans for a layered version.