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Why It Works
- Using oil instead of butter keeps the cake moist, since oil remains liquid at room temperature while butter solidifies.
- Chilled cream cheese and softened butter make a stable frosting: The butter whips easily, and the cream cheese keeps it from loosening during assembly.
This maple walnut cake tastes like fall dressed up for the holidays. Two plush, nutty layers are made with ground walnuts, brown sugar, and maple syrup for deep, toffee-like flavor, then stacked and cloaked with swoops of tangy maple–cream cheese frosting. A scattering of walnuts and a drizzle of syrup give it a final flourish and crunch. It’s a festive showstopper for Thanksgiving or any fall gathering, perfect for anyone who loves cake more than pie.
The Cake Layers
This cake recipe, which was developed by our colleague Melissa Gray-Streett in our Birmingham, Alabama Test Kitchen, and is as streamlined as it is impressive. It starts with grinding walnuts in a food processor before mixing in flour, leaveners, and the rest of the ingredients to make the batter right in the same food processor bowl—an easy technique that creates a plush crumb with rich nutty undertones.
Using oil instead of butter in the batter makes the cake exceptionally moist, since oil stays liquid at room temperature while butter firms up once cooled. Buttermilk brings a subtle tang that balances the sweetness, while also reacting with the baking soda to give the layers extra lift. Light brown sugar and maple syrup bring deep, toffee-like sweetness, balanced by the aromatic, floral, and slightly citrusy cardamom.
The Maple-Cream Cheese Frosting
While the cake layers feature earthy walnuts and warm spices, the frosting provides contrast with its tangy cream cheese base. To start, chilled cream cheese is beaten with softened butter until smooth and fully emulsified. The cream cheese’s cool temperature and dense texture help create a stable emulsion with the butter, preventing the frosting from turning greasy or too soft. This structure keeps the frosting firm enough to spread neatly and ensures it doesn’t droop once layered on the cake. From there, maple syrup and vanilla enrich the base, and confectioners’ sugar adds structure while maintaining a soft, spreadable texture. The result is a frosting that’s fluffy yet smooth, sweet but nuanced, with maple’s caramel notes running through each swirl.
Serious Eats / Morgan Hunt Ward, Prop Stylist: Julia Bayless, Food Stylist: Margaret Monroe Dickey
Assembling the Cake
Once the cake layers are baked and cooled, it’s time for the grand finale. A serrated knife levels the tops for neat stacking and a clean cross-section, with any trimmings saved for snacking. A generous swoop of frosting between the two layers keeps them steady, while the rest is spread freely across the top and sides in soft swirls. A scattering of candied walnuts adds crunch and shine, their irregular shapes catching the light like fallen leaves, and a final drizzle of maple syrup ties it all together. It’s a cake that celebrates fall in grand style, with layers as inviting as the season itself.
This recipe was developed by Melissa Gray Streett; the headnote was written by Laila Ibrahim.
The Showstopping Maple-Walnut Cake That Tastes Like Fall
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For the Cake:
Cooking spray
255 g all-purpose flour (9 ounces; 2 cups)
1 teaspoon ground cardamom
1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
3/4 teaspoon baking soda
1/2 teaspoon baking powder
95 g raw, unsalted walnut halves (3 1/3 ounces; 1 cup)
3 large eggs
213 g light brown sugar (7 1/2 ounces; packed 1 cup)
3/4 cup (180 ml) vegetable oil
1/2 cup (120 ml) whole buttermilk
1/2 cup (120 ml) pure maple syrup
1 1/2 teaspoons vanilla extract
For the Maple-Cream Cheese Frosting:
16 tablespoons (227 g) unsalted butter, softened
4 ounces (113 g) cream cheese, chilled
1/4 cup (60 ml) pure maple syrup, plus more for drizzling
1 1/2 teaspoons vanilla extract
1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
397 g confectioners’ sugar, sifted (14 ounces; 3 1/2 cups)
Chopped candied or toasted walnuts, for serving
For the Cake: Adjust oven rack to middle position and preheat oven to 350°F (180°C). Lightly spray 2 (8-inch) round cake pans with cooking spray. Line bottoms of pans with parchment paper; set aside.
Serious Eats / Morgan Hunt Ward, Prop Stylist: Julia Bayless, Food Stylist: Margaret Monroe Dickey
In a medium bowl, whisk flour, cardamom, salt, baking soda, and baking powder until combined; set aside.
Serious Eats / Morgan Hunt Ward, Prop Stylist: Julia Bayless, Food Stylist: Margaret Monroe Dickey
n a food processor, place walnuts and pulse until finely ground and mixture resembles wet sand, 15 to 20 pulses. Add eggs, sugar, oil, buttermilk, maple syrup, and vanilla. Pulse until combined, 4 to 6 pulses. Add reserved flour mixture and pulse until well combined, 2 to 4 pulses. Divide cake batter evenly between prepared pans (about 580 g batter per pan).
Serious Eats / Morgan Hunt Ward, Prop Stylist: Julia Bayless, Food Stylist: Margaret Monroe Dickey
Bake on the same rack until a wooden pick inserted in cake centers comes out clean, 25 to 28 minutes. Transfer cakes to a wire rack and let them cool in pans for 10 minutes. Invert cakes onto wire rack, peel off parchment, and return cakes right side up. Let cakes cool completely, about 1 1/2 hours.
Serious Eats / Morgan Hunt Ward, Prop Stylist: Julia Bayless, Food Stylist: Margaret Monroe Dickey
For the Maple-Cream Cheese Frosting: After cakes have completely cooled, in the bowl of a stand mixer fitted with a paddle attachment, beat butter and cream cheese on medium speed until light and fluffy, about 2 minutes. Add maple syrup, vanilla, and salt. Beat on low speed until just combined. With mixer running on low speed, gradually add confectioners’ sugar and continue to mix until well combined, about 1 minute. Increase speed to medium-high and beat mixture until whipped and smooth, about 1 minute.
Serious Eats / Morgan Hunt Ward, Prop Stylist: Julia Bayless, Food Stylist: Margaret Monroe Dickey
If needed, level cakes with a serrated knife (full directions here) and set scraps aside for snacking. Place one cake, trimmed side up, on a serving platter or cake stand. Using offset spatula, spread about 1 cup (250 ml) frosting evenly over the top. Place second cake, trimmed side down, on top of frosting and press lightly to adhere. Spread remaining frosting evenly over top and sides of assembled cake. Use the back of a soup spoon to make decorative swirls in the frosting. Top with candied or toasted walnuts and drizzle with additional maple syrup. Serve.
Serious Eats / Morgan Hunt Ward, Prop Stylist: Julia Bayless, Food Stylist: Margaret Monroe Dickey
Special Equipment
2 (8-inch) round cake pans, food processor, wooden pick, wire rack, stand mixer, serrated knife, offset spatula
Notes
Ensure you use raw, unsalted walnuts for the batter, as salted nuts will negatively impact the cake’s flavor.
Make-Ahead and Storage
The cake layers can be made up to 3 days in advance and stored, wrapped tightly in plastic wrap, at room temperature.
The frosted cake can be refrigerated under a cake dome for up to 1 day. The cake layers will begin to dry out if kept in the refrigerator for longer.
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