Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Maple-Walnut Cake with Brown-Sugar Frosting 3.0 (173) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 22, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Total Time: 1 hrs 15 mins Servings: 10 Walnuts add a nutty dimension to this rich, decadent dessert. This maple-walnut cake with brown sugar frosting is perfect for any fall occasion. Ingredients For the cake Nonstick cooking spray 3 ½ cups all-purpose flour (spooned and leveled), plus more for pans 4 teaspoons baking powder ¾ teaspoon fine salt ¾ cup (1 ½ sticks) unsalted butter, room temperature ½ cup packed dark-brown sugar 2 large eggs 1 ½ cups pure maple syrup ¾ cup whole milk 1 cup chopped walnut halves, toasted For the frosting 8 ounces cream cheese, room temperature ¾ cup (1 ½ sticks) unsalted butter, room temperature ¾ cup packed dark-brown sugar 2 cups confectioners' sugar Directions Make the cake: Preheat oven to 350 degrees. Lightly coat two 9-inch round cake pans (2 inches deep) with cooking spray. Line bottoms with parchment paper; lightly coat parchment with cooking spray. Flour parchment and sides (tapping out excess); set aside. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, 5 minutes. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on medium-high, add maple syrup in a slow, steady stream. Add flour mixture in 2 additions, alternating with milk, beating well after each addition and scraping down bowl as needed. Fold in walnuts. Divide batter between pans; firmly tap pans on a flat surface several times to remove air bubbles. Bake until a toothpick inserted in center of a cake comes out clean, 30 to 35 minutes. Let cakes cool in pans on wire racks, 15 minutes, then invert onto racks; peel off parchment. Invert cakes again and let cool completely on racks. With a serrated knife, trim domed top from each cake to make a flat surface. Make frosting: In a large bowl, using an electric mixer, beat cream cheese, butter, and brown sugar on high until light and fluffy, 5 minutes. Gradually add confectioners' sugar, 1/2 cup at a time, beating well after each addition. Assemble cake: Place one layer, top side up, on a cake stand or serving plate. Spread top evenly with 1 1/2 cups frosting. Top with second layer, top side down. Spread remaining frosting over top and around sides of cake. Cook's Notes Use walnut halves to create a decorative trim on the top of the cake. Cook's Notes Refrigerate frosted cake in an airtight container, up to 1 day. Let cake sit at room temperature for 1 hour before serving. Cook's Notes Grade A maple syrup is lighter in flavor than darker, more robust Grade B; both will work in this recipe. Rate it Print