Walnut Maple Buttercream Cake for Mother's Day

Recently I discovered a nice blog - Jeannie Tay's blog which she shared many recipes. Her pictures showed how lovely her bakes turned out, which prompted me to try some. Since it's Mother's Day weekend, I decided to bake a Walnut Maple buttercream cake for my mum.
cake_walnutmaple10 cake_walnutmaple12 Recipe for Walnut Maple Buttercream Cake

Walnut butter cake, adapted from Jeannie.
(Makes a 7" round cake)

3 Egg yolks (70g with shell)
20g Castor sugar
113g Unsalted butter, melted n cooled
1 tsp Vanilla Extract
70g Plain flour
56g Walnuts, roasted and chopped
1/2 tsp Baking powder

3 Egg whites
70g Castor sugar
1/4 tsp Corn flour


1. Line the bottom of two 7" round cake pans. Preheat oven to 150C.
2. Whisk yolks and sugar till light and fluffy. Add melted butter, and vanilla extract. Set aside.
3. Mix the corn flour into the sugar. Whisk egg whites until frothy, then gradually add sugar into the whites and beat till firm peaks.
4. Sift flour into yolk mixture and mix. Add in chopped walnuts. Batter is very thick and almost unfoldable at this stage. 
5. Add 1/3 meringue to loosen the gluten. Continue to fold in the remaining meringue 1/3 at a time. 
6. Pour equally into two baking pans. Shake gently from side to side to level the batter.
7. Baked at 150 degrees at lowest rack for 30mins or till golden brown. Test with a skewer for doneness before removing from the oven.
8. Unmould immediately and place them onto a cooling rack to cool completely.

Maple Italian Meringue Buttercream
(Makes enough to frost a 3 layer 7" cake or a 2 layer 8" cake)

60g Water
150g Sugar
3 Egg whites
250g Unsalted butter
2 tbsp Maple Syrup


1. Boil water and sugar till rolling ball stage, which is about 115C. This takes approximately 5mins on medium heat.
2. At 3mins, whisk egg whites on the mixer on low speed till frothy.
3. When the sugar solution is ready, turn the mixer speed on medium-low and start pouring in the sugar gradually, slowly and steadily.
4. Then turn the mixer speed to medium and continue beating till the meringue cools down.
5. Change the whisk to k-beater and add in butter in three batches.
6. Continue beating till butter is incorporated into the meringue.
7. Add in maple syrup and mix well.
cake_walnutmaple04 cake_walnutmaple05
1. Place one cake layer on the cake board.
2. Spread with maple buttercream generously and evenly.
3. Place another layer on top.
4. Coat the sides with buttercream and even it out.
5. Spread the top with buttercream and even it out.
6. Pipe a heart shape on the cake top and add toasted chopped walnuts.
7. Sprinkle with maple syrup and decorate as desired.
8. Chill in the fridge.
9. Remove from the fridge 15mins before serving.
Happy Mother's Day!


curry rice singapore said...
May 11, 2016 at 1:08 PM

Looks awesome! Can't wait to try it for our next staff gathering. :)

~~louise~~ said...
May 14, 2016 at 10:39 AM

Hi Jane:)
I often visit Jeannie's blog and I must agree with you, she sure does make some amazing meals!

I must say though Jane, I have made visits to your blog too and you are so creative and present absolute deliciousness! This amazing cake is the perfect example:) Mother's Day may have passed but this cake would be wonderful anytime! Thank you so much for sharing, Jane...Pinning:)

Passionate About Baking said...
May 17, 2016 at 9:57 AM

Hi Louise,
Thank you very much for dropping by my blog and giving me the encouragement. Your kind words sure made a lot of difference to my baking and blogging journey.
Hope you have a wonderful baking journey too!

Anonymous said...
May 21, 2016 at 11:30 PM

Hi, I only have 1 7" baking tin. Can I bake 1 at a time or can I bake in a bigger tin and then halve if after bake? If this is possible, what is the size of tin to use and how long must I bake? Thank you appreciate your help!- Ai Li

Passionate About Baking said...
June 2, 2016 at 9:02 PM

Hi Ai Li,
You can bake it in one 7" cake tin, then slice it later. However, you may not get it evenly sliced because of the walnut bits.

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