Celebrate the end of winter with this Maple Walnut Cake!

Inspired by the maple sap harvest, it’s as comforting as a stack of pancakes soaked in maple syrup.

With a delightful crunch from walnuts and a luscious cream cheese frosting, this fluffy sponge cake is ideal for any occasion, from casual coffee breaks to elegant gatherings.

Add spring flair by decorating with edible flowers and fresh fruits like strawberries or blueberries for an enchanting touch.

Ingredients

For the cake:

2 ½ 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
¾ cup (150 g) granulated sugar
¼ cup (60 ml) maple syrup
4 large egg yolks, beaten
⅓ cup (80 ml) milk
2 tsp (10 ml) vanilla extract
1 ¼ cups (146 g) chopped walnuts
4 egg whites
¼ tsp cream of tartar

For the frosting:

4 oz (113 g) cream cheese, softened
¼ cup (58 g) salted butter, softened
2 cups (236 g) powdered sugar
1 tsp vanilla extract
Pinch of kosher salt

For decorating:

Walnuts
Fresh fruit (e.g., strawberries, blueberries)
Edible flowers (e.g., pansies, violas)

Instructions

Step 1: Preheat the oven to 325°F (163°C).

Grease and flour two 8-inch (20-cm) cake pans. Set aside.

Step 2: Sift together flour, baking powder, and salt in a large bowl.

In a mixer, cream butter and sugar until fluffy, about 6 minutes.

Add maple syrup, egg yolks, milk, and vanilla, mixing for another 2–3 minutes.

Gradually add dry ingredients, mixing until smooth. Fold in chopped walnuts.

Step 3: Whip egg whites with cream of tartar in a separate bowl until stiff peaks form (about 6 minutes).

Gently fold the whipped egg whites into the batter until just combined.

Step 4: Divide batter evenly between the pans and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in pans for 10–15 minutes, then transfer to a wire rack to cool completely.

Step 5: For the frosting, beat cream cheese, butter, powdered sugar, vanilla, and salt in a mixer until smooth (6–8 minutes).

Step 6: Frost the cooled cakes by spreading half the frosting on one layer, then layering and frosting the top.

Decorate with walnuts, fresh fruit, and edible flowers. Serve at room temperature.

Frequently Asked Questions (FAQs)

1. Can I use unsalted butter?

Yes, simply add an extra pinch of salt to compensate.

2. What can I substitute for cream cheese?

Mascarpone or a thick Greek yogurt can be used for a lighter alternative.

3. How should I store leftovers?

Cover and refrigerate for up to 3 days. Bring to room temperature before serving.

4. Can I use pecans instead of walnuts?

Absolutely! Pecans offer a similarly rich, nutty flavor.

5. Are edible flowers necessary?

Not at all! They’re optional but add an elegant visual appeal.