Maple-Walnut Cake with Whipped Maple Cream Frosting
Two-layer walnut cake sweetened with Splenda and finished with a silky maple-flavored meringue frosting. Toasted walnuts are ground into the batter and pressed onto the frosted top for nutty texture and visual appeal. Made with buttermilk, egg whites, and nonfat dry milk powder for a tender crumb.
Ingredients
- 1 cup toasted walnut halves, whole
- 1 ½ cups cake flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup buttermilkmilk + lemon juice1 cup milk + 1 tablespoon lemon juicedairy
combine and let sit 5 minutes
Full guide → - 3 tablespoons canola oil
- 1 tablespoon vanilla extract
- 2 large eggs, at room temperature
- 2 large egg whites, at room temperature
- 1 ½ cups Splenda Granulated Sweetenergranulated sugar1:1sweetener
use standard granulated sugar as 1:1 substitute
- ½ cup nonfat dry milk powderwhole dry milk powder1:1dairy
adds slightly more fat and richness
- 2 tablespoons nonfat dry milk powderwhole dry milk powder1:1dairy
adds slightly more fat and richness
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 1 teaspoon unflavored gelatin
- 2 large egg whites
- ½ cup low-calorie maple-flavored syruppure maple syrup1:1sweetener
increases sugar content noticeably
- 1 teaspoon cream of tartar
- salt
- ⅓ cup light whipping creamheavy cream1:1dairy
will produce denser peaks
Instructions
- 1
Preheat oven to 325°F. Grease and flour two 9-inch round cake pans.
- 2
In a food processor, combine walnuts, cake flour, baking soda, baking powder, and salt. Pulse until nuts are finely ground.
- 3
In a bowl, combine buttermilk, canola oil, and vanilla extract.
- 4
Using an electric mixer, beat eggs, egg whites, Splenda, and nonfat dry milk powder on high speed until thick and pale.
- 5
Fold one-third of the flour mixture into the egg mixture. Fold in half the buttermilk mixture, then another third of flour mixture, then remaining buttermilk mixture, then remaining flour mixture. Fold just to combine.
- 6
Divide batter between prepared pans. Bake until a wooden pick inserted into the center comes out clean.
- 7
Let cakes cool in pans for about 15 minutes, then turn out onto a wire rack and cool completely.
- 8
In a small bowl, combine water and vanilla extract. Sprinkle gelatin over the surface and let stand 1 minute to soften.
- 9
In a saucepan, bring about 1 inch of water to a simmer.
- 10
In a heatproof bowl, combine egg whites, maple-flavored syrup, cream of tartar, and salt. Set bowl on top of the simmering water and beat on low speed with an electric mixer until an instant thermometer reads 140°F.
- 11
Increase mixer speed to high and continue beating for 3 minutes. Remove bowl from heat. Add gelatin mixture and continue beating until mixture cools to room temperature.
- 12
In a chilled bowl, beat light whipping cream with an electric mixer until firm peaks form. Fold into egg white mixture.
- 13
Place one cake layer top-side down on a cake plate. Spread 1 cup frosting on cake. Top with second cake layer top-side up. Spread remaining frosting over top. Press remaining toasted walnuts on top.
Tips
Toast walnuts before measuring for deeper flavor. Ground walnuts in the batter should be very fine for even distribution.
Beat egg mixture on high speed until noticeably thick and pale to ensure proper structure and rise.
The meringue frosting requires reaching 140°F to pasteurize the raw egg whites. Use an instant-read thermometer.
Chill the bowl and beaters before whipping cream to achieve firm peaks quickly.
Fold components gently to avoid deflating the batter and preserve the light crumb.
Good to Know
Cover and refrigerate up to 3 days. Frosting contains raw egg whites pasteurized to 140°F; store covered.
Bake cake layers 1 day ahead. Cool completely, wrap individually, and store at room temperature. Make frosting and assemble up to 6 hours before serving.
Serve at room temperature or chilled. Cut with a long sharp knife, wiping the blade between cuts for clean slices.
Common Mistakes
Do not skip the folding technique when combining flour and wet ingredients to avoid a dense, tough crumb.
Do not stop beating the egg whites once you remove from heat to avoid them becoming grainy.
Do not add gelatin mixture to hot frosting or it will clump; let frosting cool to room temperature first.
Do not use heavy cream instead of light whipping cream without adjusting expectations for frosting texture.
Substitutions
Dairy-Free Swaps
combine and let sit 5 minutes
Full guide →adds slightly more fat and richness