Maple Walnut Layer Cake With Fluffy Maple Frosting Recipes

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CANADIAN MAPLE WALNUT LAYER CAKE WITH FUDGE FROSTING



Canadian Maple Walnut Layer Cake With Fudge Frosting image

This never fails to please; walnut and maple syrup sponge cakes, which are frosted and sandwiched together with maple fudge frosting/icing, divine! This is NOT a light airy-fairy sponge cake, as it is made with soft brown sugar to enhance the fudge and maple flavours - and it needs to be fairly robust to hold the walnuts in the cake mixture. It is however, a soft pudding type cake with lots of texture and an amazing taste. Of course this can be made with excellent maple syrup from the USA, but I have called it a Canadian cake, as the maple syrup and maple extract was sent to me by a kind Zaar friend in Canada. The cake is baked in two cake tins; the two cakes can then be cut in two again, making a three-layer cake, (four pieces of cake = three layers) it depends on how high they rise. If you do make a three-layer cake, you may need a little more fudge frosting and filling. This cake keeps very well in an airtight container or tin for up to a week. The cake can also be frozen before icing and frosting - defrost it overnight, then assemble and ice the cake when fully defrosted. Pecans can also be used in place of walnuts - but I prefer the taste of walnuts with the maple syrup.

Provided by French Tart

Categories     Dessert

Time 50m

Yield 1 Maple walnut Cake, 8-10 serving(s)

Number Of Ingredients 17

6 ounces butter, softened
6 ounces soft brown sugar
8 ounces self raising flour
3 large eggs, beaten
1 teaspoon baking powder
3 ounces walnuts, chopped
2 tablespoons milk
2 tablespoons maple syrup
3 ounces butter
4 ounces soft brown sugar
2 tablespoons cold strong coffee
1 tablespoon maple syrup
1 tablespoon milk
1 -2 tablespoon maple extract, to taste
8 ounces icing sugar
chopped walnuts, for the filing (optional)
walnuts, halves for decoration

Steps:

  • You will need two 8" (20cms) cake tins; greased and lined with baking paper. Pre-heat oven to 160C/325F/Gas 3.
  • Beat the butter and sugar together until light, fluffy and pale golden brown - this is essential to make the mixture light and aids the cake to rise. It can take up to 15 minutes by hand or 5 to 10 minutes by hand-held mixer!
  • Add the baking powder to the flour, and the milk and maple syrup to the beaten eggs.
  • Gently fold in a large spoon of flour, followed by a spoon of egg mixture - mix gently but thoroughly between each addition of flour and egg mixture. Continue to add, fold and mix until the flour and the egg mixture is finished. If the mixture is a little stiff, add some more milk.
  • Add the chopped walnuts and gently mix through the cake mixture evenly. You should have a fairly stiff consistency that drops easily.
  • Put the cake mixture equally in to the prepared cake tins, smoothing slightly on top, with a slight indent in the middle, then bake for between 25 and 35 minutes in a pre-heated oven. Different ovens vary; these cakes normally take 30 minutes to bake in my oven. (They are cooked when they are well-risen, golden brown and when a wooden skewer comes out clean after being inserted into the middle of the cake.).
  • Allow them to cook in the tins for 5 minutes, before carefully taking them out of the tins and allowing them to cool completely on a wire cooling tray/rack.
  • While the cakes are cooling, make the fudge frosting/icing. Place all of the ingredients, except the icing sugar, into a saucepan and gently them all together until the sugar is dissolved. Allow to cool slightly and then add the icing sugar, beating to a smooth and glossy finish.
  • Place one of the cakes on to a serving plate or tray, if you wish, you can cut each cake in half to make a multi layer cake. Spread some of the frosting/icing on top of the cake and scatter some chopped walnuts over the top if using. Place the other cake on top and pour the remaining fudge frosting/icing over the top of the cake, allowing it to drizzle down the sides. Decorate the top of the cake with walnut halves.
  • Serve cut into slices - this cake makes about 8 to 10 slices. Preparation time includes the time to make the fudge frosting/icing.

Nutrition Facts : Calories 706.4, Fat 35.2, SaturatedFat 17.8, Cholesterol 148.7, Sodium 273.9, Carbohydrate 93.7, Fiber 1.5, Sugar 67.8, Protein 7.5

MAPLE-WALNUT CAKE



Maple-Walnut Cake image

Provided by Food Network Kitchen

Time 2h20m

Yield 8 to 10 servings

Number Of Ingredients 14

5 large egg whites
1 1/4 cups granulated maple sugar
4 sticks unsalted butter, cut into small pieces, at room temperature
3/4 teaspoon maple extract
Basic Vanilla Cake, baked and cooled, recipe follows
2 5-ounce jars walnuts in syrup, drained, syrup reserved, plus more for decorating
2 sticks unsalted butter, at room temperature, plus more for the pans
3 cups all-purpose flour, plus more for the pans
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
3/4 cup heavy cream

Steps:

  • Make the frosting: Whisk the egg whites and maple sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, about 5 minutes. Remove the bowl from the pan and beat with a mixer on high speed until stiff, shiny peaks form, about 5 minutes. Beat in the butter a few pieces at a time, then continue beating until smooth. (Don't worry if the mixture looks separated at first; keep beating and it will come together.) Beat in the maple extract.
  • Assemble the cake: Poke holes all over the tops of the 2 cake layers using a toothpick. Spoon the reserved walnut syrup over the cakes, letting it soak into the holes.
  • Coarsely chop the walnuts. Transfer 1 cup frosting to a medium bowl; fold in the chopped nuts. Put 1 cake layer on a platter and spread the walnut frosting on top. Top with the second cake layer. Cover the whole cake with the remaining maple frosting. Decorate with more walnuts.
  • Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
  • Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
  • Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
  • Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

MAPLE CRUNCH LAYER CAKE



Maple Crunch Layer Cake image

Categories     Mixer     Nut     Dessert     Bake     Christmas     Thanksgiving     Vinegar     Walnut     Vanilla     Winter     Birthday     Edible Gift     Cinnamon     Maple Syrup     Boil     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 14 servings

Number Of Ingredients 24

Candy
Vegetable oil
1 cup pure maple syrup
1/2 cup sugar
2 teaspoons apple cider vinegar
2 teaspoons baking soda
1 cup coarsely chopped walnuts (about 4 ounces)
Cake
Nonstick vegetable oil spray
2 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup (packed) golden brown sugar
1 cup pure maple syrup
2 large eggs
2 teaspoons vanilla extract
1/2 cup buttermilk
Buttercream
1/2 cup pure maple syrup
4 large egg whites
2 cups (4 sticks) unsalted butter, cut into 1/2-inch-thick slices, room temperature

Steps:

  • For candy:
  • Line baking sheet with aluminum foil; brush foil with vegetable oil. Stir maple syrup, sugar, and apple cider vinegar in heavy medium saucepan until sugar is moistened. Attach candy thermometer. Without stirring, bring mixture to boil over medium-high heat and boil until temperature registers 300°F, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 7 minutes. Remove pan from heat; mix in baking soda, then nuts (mixture will foam up).
  • Immediately pour maple candy out onto prepared baking sheet and spread to even 1/2-inch thickness (candy begins to firm quickly). Let stand until candy hardens, at least 30 minutes. (Can be made 1 day ahead. Cover baking sheet tightly with plastic wrap and store candy at room temperature.)
  • For cake:
  • Preheat oven to 350°F. Spray two 8-inch-diameter cake pans with 2-inch-high sides with nonstick spray. Line pan bottoms with parchment paper; spray parchment. Whisk flour, baking powder, baking soda, salt, and cinnamon in medium bowl to blend.
  • Using electric mixer, beat butter in large bowl until fluffy. Add golden brown sugar and beat until blended and fluffy. Gradually beat in maple syrup (batter may look curdled). Beat in eggs 1 at a time, then vanilla extract. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Divide batter between prepared pans.
  • Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes 5 minutes. Turn cakes out onto racks, peel off parchment paper, and cool cakes completely. (Can be made 1 day ahead. Wrap tightly; store at room temperature.)
  • For buttercream:
  • Bring maple syrup to boil in small saucepan. Meanwhile, using electric mixer, beat egg whites in large bowl until stiff peaks form. Without letting hot maple syrup touch beaters, pour 1/4 cup syrup into egg whites, beating to blend. Gradually beat in remaining hot maple syrup. Continue to beat until whites are stiff and cool, about 15 minutes. Add butter, 1 slice at a time, beating to blend after each addition (buttercream may deflate and separate; keep beating until smooth again).
  • Chop enough maple candy into 1/4-inch pieces to measure 1 cup; wrap remaining maple candy tightly in plastic. Place 1 cake layer on platter. Spread 1 cup buttercream over cake. Sprinkle with 1 cup maple candy pieces; press candy lightly to adhere. Top with second cake layer. Spread remaining buttercream smoothly over top and sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Bring to room temperature before continuing.)
  • Chop enough of remaining maple candy into 1/4-inch pieces to measure 2 cups. Mince enough maple candy to measure 2 tablespoons. Press 1/4-inch pieces onto sides of cake. Sprinkle minced maple candy on top edge. Serve cake within 2 hours.

MAPLE LAYER CAKE



Maple Layer Cake image

This homemade layer cake is dense with flavors of dark-amber syrup and fresh, crushed walnuts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 11

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pans
2 3/4 cups all-purpose flour, sifted, plus more for pans
2 cups pure maple syrup, preferably grade A dark amber
3 large eggs
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground ginger
1 cup milk
1 teaspoon pure vanilla extract
1 1/2 cups chopped (6 ounces) walnuts
Maple-Buttercream Frosting

Steps:

  • Preheat the oven to 350 degrees. Butter two 9-by-2-inch round cake pans, and dust with flour. Tap out any excess flour, and set pans aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until creamy. Add the maple syrup, and beat until combined. Add the eggs, and beat until combined.
  • In a large bowl, sift together the flour, baking powder, salt, and ginger. Add the flour mixture to the butter mixture, and beat to combine. Beat in the milk and vanilla extract until combined. Stir in 3/4 cup chopped walnuts.
  • Divide batter between the two prepared pans. Bake until golden and a cake tester inserted into the centers comes out clean, about 40 minutes; rotate the cake pans halfway through baking time to ensure even baking. Transfer pans to a wire rack to cool.
  • Turn out cakes, and place one, top-side up, on a cake stand or platter. Spread 1 1/2 cups maple buttercream frosting evenly over the top. Place the second cake layer on top, and spread the remaining 2 1/2 cups frosting around the sides and over the top. Using your hands, gently press the remaining 3/4 cup walnuts onto the sides of the cake.

MAPLE WALNUT CAKE



Maple Walnut Cake image

This maple-flavored cake with candied walnuts honors beloved my grandpa, who made maple syrup when I was a child. This cake honors his memory and has proven to be a favorite with family and friends throughout the years. -Lori Fee, Middlesex, New York

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 21

1/2 cup unsalted butter, softened
1-1/2 cups packed light brown sugar
3 large eggs, room temperature
1 teaspoon maple flavoring or maple syrup
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
CANDIED WALNUTS:
1 tablespoon unsalted butter
1-1/2 cups coarsely chopped walnuts
1 tablespoon maple syrup
1/4 teaspoon salt
FROSTING:
2 cups unsalted butter, softened
1 teaspoon maple flavoring or maple syrup
1/4 teaspoon salt
5 cups confectioners' sugar
1/4 to 1/2 cup half-and-half cream
3 tablespoons maple syrup, divided

Steps:

  • Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in maple flavoring. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 11-13 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For candied walnuts, in a large skillet, melt butter over medium heat; saute walnuts until toasted, about 5 minutes. Stir in maple syrup and salt; cook and stir 1 minute. Spread onto foil; cool completely., For frosting, beat butter until creamy. Beat in maple flavoring and salt. Gradually beat in confectioners' sugar and enough cream to reach desired consistency., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/2 cup candied walnuts and drizzle with 1 tablespoon maple syrup. Repeat layers., Top with remaining layer. Frost top and sides of cake. Top with remaining walnuts and syrup.

Nutrition Facts : Calories 653 calories, Fat 38g fat (20g saturated fat), Cholesterol 116mg cholesterol, Sodium 275mg sodium, Carbohydrate 75g carbohydrate (61g sugars, Fiber 1g fiber), Protein 5g protein.

MAPLE-WALNUT CHOCOLATE CAKE



Maple-Walnut Chocolate Cake image

This cake packs on the flavor: beneath the rich maple-walnut frosting is devil's food chocolate. The walnuts and maple syrup garnish make this fall-inspired dessert a real show-stopper.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 12

Number Of Ingredients 11

1 box devil's food cake mix with pudding
Water, oil and eggs called for on cake mix box
3 cups powdered sugar
1/2 cup butter, softened
4 to 6 tablespoons maple syrup
3 tablespoons whipping cream
1 cup walnut halves
1 to 2 tablespoons maple syrup
Chocolate leaves
Chopped walnuts
Maple syrup

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease 2 (8- or 9-inch) round pans. Make cake mix as directed on box using water, oil and eggs. Pour into pans.
  • Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans; remove from pans to cooling racks. Cool completely, about 1 1/2 hours.
  • In large bowl, mix powdered sugar and butter with spoon or electric mixer on low speed until blended. Stir in 4 tablespoons maple syrup and the whipping cream. Beat until smooth and spreadable, adding additional 1 to 2 tablespoons maple syrup if necessary for desired consistency. If frosting is too thick, beat in more maple syrup, a few drops at a time.
  • In small food processor, place walnuts and 1 to 2 tablespoons maple syrup. Cover; process until mixture forms a smooth paste. Stir in 1/3 cup of the frosting until well combined.
  • On serving plate, place 1 cake layer top side down. Fill cake with walnut filling. Top with second layer top side up. Frost cake with frosting. Use a teaspoon to make S-shaped swirls on sides and top of cake. Top with chocolate leaves, chopped walnuts and a drizzle of maple syrup.

Nutrition Facts : Calories 520, Carbohydrate 66 g, Cholesterol 70 mg, Fat 5, Fiber 1 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 35 g, TransFat 0 g

APPLE CAKE WITH MAPLE-WALNUT CREAM CHEESE FROSTING



Apple Cake with Maple-Walnut Cream Cheese Frosting image

Categories     Cake     Fruit     Dessert     Bake     Cream Cheese     Apple     Walnut     Fall     Maple Syrup     Bon Appétit

Yield Serves 8 to 10

Number Of Ingredients 23

For cake
1 pound Pippin apples (about 2 medium), peeled, cored, diced
1/4 cup water
2 1/2 cups plus 1 tablespoon all purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup dried currants
1 cup walnuts (about 4 ounces), toasted, chopped
2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon brandy
1 1/2 teaspoons vanilla extract
4 large eggs
For frosting
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) dark brown sugar
2 8-ounce packages cream cheese, room temperature
1/2 cup pure maple syrup
1/4 teaspoon maple flavoring
2 cups walnuts, toasted, chopped

Steps:

  • Make cake:
  • Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Combine apples and water in small saucepan. Cover; simmer over medium-low heat until apples are tender, about 20 minutes. Place in processor; purée until smooth. Cool purée. Sift 2 1/2 cups flour and next 5 ingredients into medium bowl. Toss currants with remaining 1 tablespoon flour in small bowl to coat; mix in walnuts.
  • Using electric mixer, beat sugar, butter, brandy and vanilla in large bowl until blended. Beat in eggs 1 at a time. Beat in half of flour mixture and 1 1/4 cups apple purée, then remaining flour mixture (re-serve any remaining puree for another use). Stir in currants and walnuts. Divide batter among prepared pans.
  • Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cut around pan sides to loosen cakes; turn out onto racks and cool.
  • Make frosting:
  • Using electric mixer, beat butter and sugar in large bowl until blended. Beat in cream cheese, then maple syrup and flavoring. Chill until beginning to firm, about 20 minutes.
  • Assemble cake:
  • Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with second layer; spread with 3/4 cup frosting. Top with third layer. Spread 1 cup frosting in thin layer over cake. Chill 15 minutes. Spread remaining frosting over cake. Press 2 cups walnuts halfway up sides of cake. Chill until frosting is set, at least 30 minutes. (Can be made 1 day ahead. Cover; keep chilled. Let stand at room temperature 1 hour before serving.)

MAPLE-WALNUT CAKE WITH BROWN-SUGAR FROSTING



Maple-Walnut Cake with Brown-Sugar Frosting image

Walnuts add a nutty dimension to this rich, decadent dessert. This maple-walnut cake with brown sugar frosting is perfect for any fall occasion.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h15m

Number Of Ingredients 14

Nonstick cooking spray
3 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
4 teaspoons baking powder
3/4 teaspoon fine salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup packed dark-brown sugar
2 large eggs
1 1/2 cups pure maple syrup
3/4 cup whole milk
1 cup chopped walnut halves, toasted
8 ounces cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup packed dark-brown sugar
2 cups confectioners' sugar

Steps:

  • 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.

Nutrition Facts : Calories 893 g, Fat 44 g, Fiber 2 g, Protein 10 g, SaturatedFat 24 g

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For the Frosting, beat butter, maple syrup and vanilla in large bowl until light and fluffy. Gradually add confectioners' sugar, beating well after each addition and scraping sides and bottom of bowl frequently. Trim edges of cake layers. Place 1 cake layer on serving platter. Spread with 1/2 of the Frosting.
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WALNUT-MAPLE LAYER CAKE | RECIPE - RACHAEL RAY SHOW
For the cake, place the walnuts and sugar into the bowl of a food processor. Pulse a few times until the nuts have broken down into small pea-sized pieces. Set aside. In a medium-sized mixing bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. Set aside. In a small bowl, mix together the milk, maple syrup and vanilla extract.
From rachaelrayshow.com


RECIPE: MAPLE WALNUT CAKE WITH MAPLE ICING | STYLE AT HOME
2011-11-28 2 In the bowl of a stand mixer fitted with a paddle attachment, beat 1/2 cup (115 grams) of the butter on medium speed for about 2 minutes, until light and fluffy. Add the maple syrup and beat for about 3 minutes, or until smooth. Add the egg yolks one at a time and then the egg, beating well after each addition.
From styleathome.com


MAPLE WALNUT CAKE - COUNTRY LIVING
Make the cake garnishes: Lightly coat a sheet pan with cooking spray and arrange the walnut halves about 3 to 4 inches apart. In a small saucepan, heat the remaining 1/2 cup maple syrup over medium-high heat. Cook the syrup until it reaches hard-crack stage (300°F), or when a drop placed in a glass of cold water becomes hard and brittle.
From countryliving.com


APPLE WALNUT CAKE WITH MAPLE CREAM CHEESE FROSTING
In the bowl of your mixer, mix the butter until smooth. Add the sugar and mix at medium speed for 3 to 5 minutes or until light and fluffy. Add the the oil and vanilla and mix until blended. Add the eggs one at a time, mixing until the yellow of the yolk disappears. Add the flour mixture and the buttermilk alternately.
From mycakeschool.com


MAPLE CRUNCH LAYER CAKE | CANADIAN LIVING
2007-11-27 Bake in 325°F (160°C) oven, turning once, until golden, about 20 minutes. Let cool. Reserve 12 walnuts for cake top; finely chop remainder. Set aside. Maple Butter Icing: In bowl, beat butter until light; gradually beat in sugar and cream, making 3 additions of sugar and 2 of cream. Beat in maple syrup and maple extract.
From canadianliving.com


MAPLE WALNUT CAKE WITH MAPLE FROSTING - CLASSIC RECIPES
2017-04-09 Instructions: Heat the oven to 375 F. Cream butter and sugar; beat in maple syrup. Add vanilla and eggs, beating until mixture is smooth. Sift together the flour, baking powder, and salt. Add flour mixture to first mixture alternately with the milk, beating well after each addition. Stir in walnuts. Pour into 2 greased and floured 8-inch round ...
From classic-recipes.com


MAPLE WALNUT LAYER CAKE WITH FLUFFY MAPLE FROSTING | RECIPE
May 23, 2018 - Get Maple Walnut Layer Cake with Fluffy Maple Frosting Recipe from Food Network. May 23, 2018 - Get Maple Walnut Layer Cake with Fluffy Maple Frosting Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with …
From pinterest.com


MAPLE-WALNUT LAYER CAKE RECIPE WITH EASY MAPLE FROSTING
2021-04-28 Instructions. Meanwhile, make the frosting: Put syrup in a small saucepan over medium-high heat and simmer, uncovered, until reduced to 2 tablespoons, 15 to 20 minutes. Set aside to cool. Cream together butter and cream cheese; then add sugar and mix well. Add cooled reduced syrup, cream, and vanilla; beat until smooth.
From newengland.com


MAPLE SYRUP CAKE WITH MAPLE FROSTING RECIPE - FOOD NEWS
Combine the maple syrup and melted butter in a medium bowl. Beat in the confectioner's sugar, about 1/4 cup at a time until you have a spreadable consistency. Stir in the vanilla and salt. Place one layer on a cake stand and frost with 1/3 of the frosting. Place the second layer on top and frost with the rest of the frosting.
From foodnewsnews.com


CANADIAN MAPLE WALNUT LAYER CAKE WITH FUDGE FROSTING
Directions. You will need two 8" (20cms) cake tins; greased and lined with baking paper. Pre-heat oven to 160C/325F/Gas 3. Beat the butter and sugar together until light, fluffy and pale golden brown - this is essential to make the mixture light and aids the cake to rise.
From plain.recipes


WALNUT MAPLE TORTE WITH MAPLE MERINGUE FROSTING BEST RECIPES
Steps: Make cake layers: Preheat oven to 350° F. and butter and flour two 8-inch round cake pans, knocking out excess flour. On a baking sheet toast walnuts in middle of oven until 1 shade darker, about 8 minutes, and cool.
From recipesforweb.com


MAPLE-WALNUT LAYER CAKE WITH EASY MAPLE FROSTING - THE YELLOW …
2018-03-11 Directions Preheat your oven to 350°. Butter and flour three 8-inch cake pans. First, prepare the walnuts: In a medium-size skillet over medium heat, toast nuts lightly until light brown and fragrant, 5 to 7 minutes. Cool nuts; then pulse in a blender or food processor until nuts have the texture of bulgur. Set aside.
From yellowpinetimes.wordpress.com


MAPLE SYRUP WALNUT LAYER CAKE WITH FUDGE FROSTING - LAVENDER …
2012-02-15 / Maple Syrup Walnut Layer Cake with Fudge Frosting ... Beat the butter and sugar together until light, fluffy and pale golden brown - this is essential to make the mixture light and aids the cake to rise. It can take up to 15 minutes by hand or 5 to 10 minutes by hand-held mixer. Step 3 Add the baking powder to the flour, and the milk and maple syrup to the beaten …
From lavenderandlovage.com


MAPLE CAKE WITH MAPLE SYRUP FROSTING RECIPE | BON APPéTIT
2010-02-21 Sift 3 cups flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter and shortening in large bowl until light and fluffy. Add maple syrup and beat until smooth, about 3 ...
From bonappetit.com


CAKE WITH MAPLE FROSTING RECIPE - ALL INFORMATION ABOUT HEALTHY …
Make cake: Preheat oven to 350ºF. Grease two 9-inch round pans and line with parchment. Whisk buttermilk, oil, eggs, sugar, applesauce and molasses in a large bowl until smooth. Sift dry ingredients on a sheet of waxed paper. Add to buttermilk mixture, stirring to combine.
From therecipes.info


THE BEST MAPLE BUTTERCREAM FROSTING - TWO SISTERS
2020-06-21 Start with the 1 teaspoon and then taste after it is mixed. Increase the extract in very small increments. It can quickly become “too much.”. And remember, the flavor will continue to develop over time.) Mix the butter and vanilla and maple until it is combined. Now add the powdered sugar to the mixing bowl.
From twosisterscrafting.com


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Top Asked Questions

How do you make walnut cake with maple frosting?
Transfer 1 cup frosting to a medium bowl; fold in the chopped nuts. Put 1 cake layer on a platter and spread the walnut frosting on top. Top with the second cake layer. Cover the whole cake with the remaining maple frosting.
What is the best way to make a maple syrup cake?
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.
What flavors make maple frosting fluffy?
Maple syrup and brown sugar team up to flavor this fluffy maple frosting. Many maple-flavored desserts use maple extract instead of real maple syrup, sometimes yielding an overpowering confection.
How to decorate a walnut cake with walnuts?
Put 1 cake layer on a platter and spread the walnut frosting on top. Top with the second cake layer. Cover the whole cake with the remaining maple frosting. Decorate with more walnuts.

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