Best 4 Entenmanns Maple Walnut Cake Recipes

Are you craving a delectable treat that will tantalize your taste buds and transport you to a realm of culinary bliss? Look no further than the enchanting Entenmann's Maple Walnut Cake, a masterpiece of flavors that will leave you spellbound. Layers of moist and fluffy cake, generously filled with a symphony of sweet maple and crunchy walnuts, come together to create a symphony of textures and flavors that will delight your senses. Get ready to embark on a culinary journey as we unveil the secrets to crafting this extraordinary cake, guiding you step-by-step to create a dessert that will become a cherished family tradition.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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 LAYER CAKE WITH FLUFFY MAPLE FROSTING

Maple Walnut Layer Cake with Fluffy Maple Frosting image

Here's a delicious twist on a vanilla cake Jennifer found in a vintage cookbook from 1954. The secret flavor is a hint of ginger. The frosting is a seven-minute icing made on the top of the stove. You must beat it continuously, but it's quick and easy, and the results are worth it!

Provided by Food Network

Categories dessert

Yield 1 two-layer 9-inch cake

Number Of Ingredients 15

Ingredients

3 3/4 cups self-rising flour
1/2 teaspoon ginger
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup sugar
3 large eggs, at room temperature
1 1/2 cups pure maple syrup
3/4 cup hot water
2 egg whites
1/2 cup maple syrup
3/4 cup sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon maple extract
1 cup chopped walnuts

Steps:

Preheat oven to 350 degrees.
Grease and lightly flour two 9x2-inch round cake pans, then line the bottoms with waxed paper.
To make the cake: In a large bowl, sift together the flour and the ginger and set aside.
In a large bowl, cream the butter and the sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating until well combined. Beat in the maple syrup gradually. Add the flour mixture in thirds, alternating with the water, beating after each addition until smooth. Divide the batter between the prepared pans and bake for 30-35 minutes or until a cake tester inserted into center of cake comes out clean.
Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.
To make the frosting: In the top of a double boiler, combine first five ingredients. Cook over boiling water, beating constantly on the medium-high speed of an electric mixer, until mixture stands in peaks (about 5-7 minutes). Remove the pot from heat. Add the vanilla and the maple extracts and continue beating 1 minute more until thick enough to spread.
When cake has cooled, ice between the layers. Sprinkle about 1/3 cup chopped walnuts over the frosting. Then ice top and sides of cake, sprinkling the top with the remaining chopped walnuts.

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

Ingredients

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

ENTENMANN'S POUND CAKE

Entenmann's Pound Cake image

I have divine childhood memories of Entenmann's pound cake, which my mother rarely buy since she would usually bake her own. I found this recipe on a copycat site, and never ever thought of using powdered sugar before.

Provided by Mirj2338

Categories Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 5

Ingredients

1/2 lb butter or 1/2 lb margarine
2 cups powdered sugar
3 large eggs
1 2/3 cups flour
1 tablespoon lemon extract or 1 tablespoon vanilla

Steps:

Preheat the oven to 325 degrees F.
Spray an 8-1/2 inch Pyrex loaf dish with Pam.
Cream the butter with the powdered sugar on high speed of mixer for 5 minutes.
Add 1 egg and then a little flour, beating 2 minutes.
Add 2nd egg and half of remaining flour and beat 2 minutes.
Add 3rd egg, the rest of the flour and the extract, beating 2 minutes.
Spread thick and creamy batter evenly in prepared loaf dish.
Bake 65 minutes or until tester inserted into the center comes out clean.
Cool in the baking dish on a wire rack for 30 minutes.
Remove from the dish.
Slice into 1/2 inch thick slices.
If you are going to be freezing the cake, be sure to slice before freezing the loaf.
Thaw to use within 6 months.

Tips:

Mise en Place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any scrambling.
Measure Accurately: Baking is a precise science, so it's important to measure your ingredients accurately. Use a kitchen scale for the most accurate results.
Use Fresh Ingredients: The fresher your ingredients, the better your cake will taste. If possible, use organic or locally-sourced ingredients.
Follow the Recipe Carefully: Don't skip any steps or substitute ingredients unless you know what you're doing. Baking is a delicate process, and even small changes can affect the outcome of your cake.
Don't Overmix: Overmixing the batter can make your cake tough and dense. Mix just until the ingredients are combined.
Bake at the Right Temperature: The oven temperature is critical for baking a perfect cake. Make sure your oven is preheated to the correct temperature before you start baking.
Don't Open the Oven Door: Opening the oven door during baking can cause the cake to fall. Only open the door to check on the cake in the last few minutes of baking.
Let the Cake Cool Completely: Before you frost or serve the cake, let it cool completely. This will help the cake set properly and prevent it from falling apart.

Conclusion:

With a little care and attention, you can easily make a delicious Entenmann's-style maple walnut cake at home. This classic cake is perfect for any occasion, from birthdays to potlucks. So next time you're in the mood for something sweet, give this recipe a try. You won't be disappointed!