Maple Layer Cake

168 Ratings
  • 5 44
  • 4 69
  • 3 36
  • 2 15
  • 1 4

This homemade layer cake is dense with flavors of dark-amber syrup and fresh, crushed walnuts.

Martha Stewart Living, February 1999

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Recipe Summary

Servings:
16
Yield:
Makes one 9-inch cake
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Ingredients

Directions

  • Preheat the oven to 350 degrees. Butter two 9-by-2-inch round cake pans, and dust with flour. Tap out any excess flour, and set pans aside.

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  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until creamy. Add the maple syrup, and beat until combined. Add the eggs, and beat until combined.

  • In a large bowl, sift together the flour, baking powder, salt, and ginger. Add the flour mixture to the butter mixture, and beat to combine. Beat in the milk and vanilla extract until combined. Stir in 3/4 cup chopped walnuts.

  • Divide batter between the two prepared pans. Bake until golden and a cake tester inserted into the centers comes out clean, about 40 minutes; rotate the cake pans halfway through baking time to ensure even baking. Transfer pans to a wire rack to cool.

  • Turn out cakes, and place one, top-side up, on a cake stand or platter. Spread 1 1/2 cups maple buttercream frosting evenly over the top. Place the second cake layer on top, and spread the remaining 2 1/2 cups frosting around the sides and over the top. Using your hands, gently press the remaining 3/4 cup walnuts onto the sides of the cake.

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Reviews (5)

168 Ratings
  • 5 44
  • 4 69
  • 3 36
  • 2 15
  • 1 4
Martha Stewart Member
10/27/2014
Stuck on "Step 1!" I've made the Maple Frosting, and it turned out well. Twice now, I've tried to cream the butter, but when I add the (pure) maple syrup, the creamed butter turns in to little "grains" and won't incorporate into all the expensive maple syrup. The first time, I decided my butter was too soft (microwaved) and became oily. The second time, I fear it was still too cold.... Feeling a bit like Goldie Locks! Starting a 3rd with fresh butter and will wait for room temp. Hints/help?
Martha Stewart Member
03/08/2014
I made this cake for my husband's birthday yesterday. I followed the directions to a T, except for one minor detail: I replaced the walnuts with BACON! It. Was. Amazing.
Martha Stewart Member
06/13/2012
Delicious cake! I ended up having to add an extra 1/2 C of flour because I felt the batter was too soupy.
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Martha Stewart Member
06/10/2010
Since real Maple syrup is a favorite of mine I had to make this. Wow what a delicious and moist cake! I was surprised it called for so much Maple syrup since most recipes only call for tablespoons or half a cup. 4 cups total is a LOT! Also 4 sticks of butter seemed like a lot as well, but after it was all said and done this was an AMAZING cake!
Martha Stewart Member
03/17/2008
This cake is fairly easy to make... A little on the pricey side, thanks to the maple syrup, but worth every penny and all of the effort. I used candied walnuts instead of plain to decorate the cake; it's a VERY VERY rich cake, so I stick with the plain walnuts in the cake itself. My family and friends request this cake fairly often in the fall and winter and I always try to oblige!! :^)
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