Maple Walnut Cake

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Updated: April 20, 2025

A light and tender sponge cake sweetened with maple syrup, studded with toasted walnuts, and topped with a dreamy cream cheese frosting—this naked-style layer cake is as beautiful as it is delicious. Decorated with fresh strawberries, pansies, and a few sprigs of thyme, it’s a celebration of spring and early summer gatherings.

Whether you’re baking for a special brunch, a garden tea party, or just craving something gently sweet and rustic, this Maple Walnut Cake brings cottage charm to the dessert table. It’s simple enough to bake on a quiet afternoon but dressed up enough to impress.

Why You’ll Love This Maple Walnut Cake:

• Light, fluffy sponge cake sweetened with real maple syrup

• No fuss frosting— this naked cake is elegant and easy

• Toasted walnuts add a lovely, earthy crunch

• The cream cheese frosting is silky, tangy, and perfectly balanced

• Naturally decorated with seasonal fruit, herbs, and edible flowers

• Ideal for spring brunches, birthdays, or afternoon tea

Ingredients & Substitutions:

• Cake Flour. For an incredibly light and fluffy cake, I like to use cake flour in place of all-purpose flour. King Arthur has an excellent cake flour that is unbleached and unenriched. All-purpose can be used instead!

• Baking Powder.

• Salt.

• Butter. For this recipe, you will need salted butter that has been softened to room temperature.

• Sugar.

• Maple Syrup. You can replace the maple syrup with more sugar, if desired.

• Eggs. For this recipe, the eggs are separated. The yolks are first beaten into the butter and sugar, while the whites are whipped separately to stiff peaks and the folded into the final batter. This gives the cake some natural lift and helps to give it added softness and moistness.

• Milk. Or buttermilk for tang.

• Vanilla Extract.

• Walnuts. Or pecans.

• Cream of Tartar.

• Cream Cheese. Or mascarpone.

• Powdered Sugar.

• Fresh Fruit. Strawberries or Blueberries.

• Edible Flowers. Pansies and Violas.

How to Make Maple Walnut Cake:

• Sift together the flour, baking powder, and salt.

• Cream butter and sugar together until light and fluffy.

• Add the maple syrup, egg yolks, milk, and vanilla.

• Fold in the dry ingredients until just mixed.

• Fold in the walnuts.

• Whip the egg whites and cream of tartar to stiff peaks.

• Fold into the cake batter until there are no streaks.

• Bake in greased cake pans at 350°F (177° C).

• Let cool completely before frosting.

• Make cream cheese frosting and decorate with walnuts, fruit, and flowers.

Step One: In a large bowl, sift together the flour, baking powder, and salt. Set this aside for now. Then, in the bowl of a standing electric mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy, about 6 minutes. Beat in the maple syrup, egg yolks, milk, and vanilla for another 2 to 3 minutes.

Step Two: Then, slowly begin to incorporate the flour until the cake batter comes together and there are no longer any dry lumps. Mix the batter on medium speed for about 1 minute being careful not to over mix. Gently fold the chopped the walnuts into the batter.

Step Three: In a separate large bowl, add the egg whites and cream of tartar. Whip the egg whites with an electric mixer until they come to a stiff peak, about 6 minutes. Then, gently fold the egg whites into the cake batter until fully incorporated, about 2 minutes.

Step Four: Divide the cake batter between the prepared cake pans. Bake the cakes for 30 minutes at 350° F (177° C) or until a toothpick inserted into the center of each cake comes out clean. Let the cakes rest in their pans for a further 10 to 15 minutes before transferring to a wire cooling rack. Allow the cakes to cool fully to room temperature before frosting.

Step Five: While the cakes are cooling, make the Cream Cheese Frosting. In a standing electric mixer fitted with a paddle attachment, cream together the cream cheese, butter, powdered sugar, vanilla, and salt until smooth, about 6 to 8 minutes.

Step Six: Spread about half of the frosting on one layer of cake. Layer the next cake on top of the frosting, then spread the remaining frosting over the top of the second cake layer. Decorate the top of the cake with walnuts, fresh fruit like blueberries and strawberries, and edible flowers like pansies or violas. Serve the cake at room temperature.

Tips for Success:

• Use room temperature ingredients for a smoother batter and frosting.

• Don’t overmix the batter to keep the sponge light.

• Toast the walnuts—it enhances their flavor beautifully.

• Let cakes cool completely before frosting to avoid melting.

• Decorate just before serving to keep the flowers and berries fresh.

Variations:

• Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum.

• Add Spice: A pinch of cinnamon or cardamom adds warmth.

• Citrus Zest: Add lemon or orange zest to the frosting for brightness.

• More Rustic: Use crushed walnuts on top instead of florals for a rustic farmhouse look.

• Use Edible Flowers: Add a touch of whimsy in the most delicate way. Edible flowers that are generally available in the spring include pansies, violas, dandelions, lilacs, and violets.

Storage Instructions:

• Store cake covered in the fridge for up to 3 days.

• Let slices come to room temperature before serving for the best texture.

• Freeze unfrosted layers for up to 1 month; thaw before frosting and decorating.

Serving Suggestions:

This cake is perfect for spring and early summer gatherings—serve it as the centerpiece for a garden party, a light Easter dessert, or a sweet finish to a Mother's Day brunch. It pairs beautifully with a pot of floral black tea or a citrusy herbal tisane. For a full spread, serve alongside Lemon Thyme Shortbread Cookies, a bowl of fresh berries, or a simple spring green salad with edible flowers.

Tool You’ll Need:

• My Favorite Cake Pans

• My Yellow Stoneware Bowl

• Reusable Canvas Piping Bag

• Beechwood Icing Spatula

• Piping Tips

Frequently Asked Questions:

Can I make this cake in advance?
Yes! Bake and cool the layers a day ahead. Wrap them tightly in plastic wrap and frost the next day.

Can I use honey instead of maple syrup?
You can, but it will change the flavor and sweetness. Dark maple syrup offers a rich, earthy note that pairs best with walnuts.

Are pansies edible?
Yes, as long as they are organically grown and untreated. Always use edible flowers from trusted sources.

Can I make this into cupcakes?
Absolutely! Divide batter into lined or buttered and floured muffin tins and bake for 18 to 22 minutes.

final thoughts:

There’s something timeless about a simple sponge cake—especially when it’s made with pantry staples and just a little bit of love. With its soft maple sweetness, tender crumb, and earthy crunch from the walnuts, this Maple Walnut Cake feels right at home on a springtime table or afternoon tea tray. If you loved this recipe, you might also enjoy my Lemon Thyme Shortbread Cookies or Spring Foraged Onion Galette—two other seasonal favorites from the farm kitchen.

xoxo Kayla

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Author: Kayla Lobermeier

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Enchanted Grove Maple Walnut Cake

This Maple Walnut Cake is a true tea time treat, perfect for celebrating the maple sap harvest during the end of winter. This recipe tastes like a delicious warm hug, or a stack of pancakes dripping with maple syrup. The lovely crunch of walnuts adds a pleasant creamy texture and rich, nutty flavor. This cake fluffy sponge cake pairs wonderfully with an easy cream cheese frosting. It’s splendid dessert to make for a party or celebration, though it’s just as enjoyable to eat for a treat after lunch or during coffee hour. You can add some spring whimsy to your cake presentation by decorating with edible flowers like pansies or violas and fresh fruit!

Prep time: 1 HourCook time: 35 MinTotal time: 1 H & 35 M

Ingredients

Maple Walnut Cake:

• 2 1/2 cups (314 g) all-purpose or cake flour
• 2 tsp (9 g) baking powder
• 1 tsp kosher salt
• 1 cup (232 g) salted butter, softened
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (60 ml) maple syrup
• 4 large egg yolks, beaten
• 1/3 cup (80 ml) milk
• 2 tsp (10 ml) vanilla extract
• 1 1/4 cups (146 g) chopped walnuts
• 4 egg whites
• 1/4 tsp cream of tartar

Cream Cheese Frosting:

• 4 oz (113 g) cream cheese, softened
• 1/4 cup (58 g) salted butter, softened
• 2 cups (236 g) powdered sugar
• 1 tsp vanilla extract
• Pinch of kosher salt
• Walnuts, for decorating
• Toasted coconut, for decorating
• Fresh fruit, for decorating
• Edible flowers, for decorating

Instructions

To make the Maple Walnut Cake:

1. Begin by making the Maple Walnut Cake. Grease and flour 2 8-inch (20-cm) cake pans and set these aside for now. Preheat the oven to 325° F (164° C).
2. In a large bowl, sift together the flour, baking powder, and salt. Set this aside for now. Then, in the bowl of a standing electric mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy, about 6 minutes. Beat in the maple syrup, egg yolks, milk, and vanilla for another 2 to 3 minutes.
3. Then, slowly begin to incorporate the flour until the cake batter comes together and there are no longer any dry lumps. Mix the batter on medium speed for about 1 minute being careful not to over mix. Gently fold the chopped the walnuts into the batter.
4. In a separate large bowl, add the egg whites and cream of tartar. Whip the egg whites with an electric mixer until they come to a stiff peak, about 6 minutes. Then, gently fold the egg whites into the cake batter until fully incorporated, about 2 minutes.
5. Divide the cake batter between the prepared cake pans. Bake the cakes for 30 minutes or until a toothpick inserted into the center of each cake comes out clean. Let the cakes rest in their pans for a further 10 to 15 minutes before transferring to a wire cooling rack. Allow the cakes to cool fully to room temperature before frosting.

To make the Cream Cheese Frosting:

1. While the cakes are cooling, make the Cream Cheese Frosting. In a standing electric mixer fitted with a paddle attachment, cream together the cream cheese, butter, powdered sugar, vanilla, and salt until smooth, about 6 to 8 minutes.
2. Spread about half of the frosting on one layer of cake. Layer the next cake on top of the frosting, then spread the remaining frosting over the top of the second cake layer. Decorate the top of the cake with walnuts, toasted coconut, fresh fruit like blueberries and strawberries, and edible flowers like pansies or violas. Serve the cake at room temperature.

Nutrition Facts

Calories

769

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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