Maple Walnut Cake
Ingredients
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
Instructions
- 1
For the Cake - Adjust oven rack to middle position
- 2
For the Cake - In a medium bowl, whisk flour, cardamom, salt, baking soda, and baking powder until combined; set aside.
- 3
For the Cake - In 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).
- 4
For the Cake - 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.
- 5
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.
- 6
For the Maple-Cream Cheese Frosting - 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.
