Maple Nut Crunch Cake

Moist maple cake layered with cinnamon cream cheese filling, a brown sugar milk soak, and crunchy candied nuts, all covered in fluffy maple vanilla buttercream!

Maple Nut Crunch Cake has a little bit of everything I love about fall desserts. There’s maple, brown sugar, cinnamon, cream cheese frosting, and a generous helping of candied nuts. Basically, I couldn’t decide which fall flavors to use, so I invited them all.

The cake starts with a maple cake mix that’s doctored with sour cream, milk, and a few extra ingredients to make it extra moist. Each layer gets brushed with a brown sugar cinnamon milk soak before being stacked with fluffy cinnamon cream cheese filling and chopped candied nuts. Then, the whole cake is covered in maple vanilla buttercream because obviously, we need more maple!

Flavor Profile

This cake has a rich, buttery maple flavor with warm notes of cinnamon, vanilla, and brown sugar. The maple cake is soft and moist, while the cinnamon cream cheese filling adds a slight tanginess that balances the sweetness.

The assorted candied nuts bring a caramelized sweetness and a crunchy texture to every slice. The maple vanilla buttercream finishes everything with a smooth, creamy layer that complements the cinnamon and brown sugar without overpowering them.

It’s sweet, nutty, creamy, and full of cozy fall flavors.

Recipe Tips

• Use full-fat sour cream. It adds richness and helps keep the maple cake layers soft and moist.
• Don’t overmix the batter. Mix just until the ingredients are combined and smooth to keep the cake tender.
• Apply the milk soak gradually. Brush about one tablespoon at a time onto each cake layer, allowing the liquid to absorb without making the cake soggy.
• Chop the candied nuts. Smaller pieces make the filling easier to spread and help create cleaner slices.
• Cool the cakes completely. Warm cake layers can cause the cinnamon cream cheese filling to soften and slide.
• Chill before slicing. Refrigerating the assembled cake for at least 30 minutes helps the filling firm up and keeps the layers in place.

The Twist

Instead of using one variety of nuts, this cake has an assortment of candied nuts layered right into the cinnamon cream cheese filling. Each bite has a slightly different combination of nutty flavors and crunchy textures, which makes the filling a little more interesting than your typical layer cake.

Ingredient Highlights

• Maple Cake Mix: Betty Crocker Delights Super Moist Maple Cake Mix creates the maple-flavored base without having to make the cake completely from scratch.
• Sour Cream: Full-fat sour cream adds moisture and richness, giving the cake a soft, tender crumb.
• Brown Sugar: Light brown sugar sweetens the milk soak and adds a subtle caramel flavor that works beautifully with maple.
• Cinnamon: Adds warmth to both the milk soak and cream cheese filling, bringing the fall flavors together.
• Cream Cheese: Creates a smooth, slightly tangy filling that balances the sweet maple cake and candied nuts.
• Assorted Candied Nuts: Use a mixture of your preferred candied nuts for a crunchy, caramelized layer between the cakes and a decorative topping.
• Maple Extract: Enhances the maple flavor in the cake and gives the vanilla buttercream its maple finish.

Maple Nut Crunch Cake

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• Author: Taryn Camp

Ingredients

Scale 1x2x3x

• 1 box (13.25 oz) Betty Crocker Delights Super Moist Maple Cake Mix
• 4 large eggs
• 1 cup full-fat sour cream
• ½ cup whole milk
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• ½ teaspoon maple extract (optional)

Brown sugar cinnamon milk soak

• ½ cup whole milk
• 2 tablespoons light brown sugar
• ½ teaspoon vanilla extract
• ¼ teaspoon ground cinnamon

Cinnamon cream cheese filling

• 4 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 1½ cups powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• 2 tablespoons heavy cream

Maple vanilla buttercream

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• ¼ cup heavy cream
• 1 teaspoon vanilla extract
• ½ teaspoon maple extract
• Pinch of salt

Toppings

• ¾ cup assorted candied nuts, roughly chopped
• Cinnamon sugar, for sprinkling

Instructions

1. Preheat the oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. In a large bowl, combine the maple cake mix, eggs, sour cream, milk, vegetable oil, vanilla extract, and optional maple extract. Beat for 1–2 minutes until smooth. Divide the batter evenly between the prepared pans.
3. Bake for 28–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
4. Prepare the milk soak by combining the milk, brown sugar, vanilla, and cinnamon. Stir until the sugar dissolves. Lightly brush the mixture over both cooled cake layers, adding about 1 tablespoon at a time and allowing it to absorb. You may not need the entire mixture.
5. Make the cinnamon cream cheese filling by beating the cream cheese and butter until smooth. Add the powdered sugar, vanilla, and cinnamon. Pour in the heavy cream and beat until light and fluffy.
6. Place the first cake layer on a serving plate or cake board. Spread the cinnamon cream cheese filling evenly over the top and sprinkle with ½ cup of the chopped candied nuts. Add the second cake layer, flipping it upside down so the flat bottom faces up.
7. Prepare the maple vanilla buttercream by beating the softened butter until creamy. Gradually add the powdered sugar, followed by the heavy cream, vanilla extract, maple extract, and salt. Beat until smooth and fluffy.
8. Frost the top and sides of the cake with the maple vanilla buttercream. Arrange the remaining ¼ cup of candied nuts around the top edge to create a crunchy border, then finish with a light sprinkle of cinnamon sugar in the center.
9. Refrigerate the cake for at least 30 minutes before slicing to help the layers set. Store leftovers covered in the refrigerator for up to 3–4 days.

FAQ

Can I use regular nuts instead of candied nuts?

Yes! You can substitute chopped toasted pecans, walnuts, almonds, or a combination of nuts. However, candied nuts add an extra layer of sweetness and crunch that works especially well with the maple and cinnamon flavors.

Do I have to use the brown sugar milk soak?

You can skip it, but I recommend keeping it. The milk soak adds extra moisture and a subtle brown sugar cinnamon flavor that complements the maple cake. Just be careful not to oversaturate the layers.

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day ahead and store them tightly wrapped in the refrigerator. Assemble and frost the cake the following day. For the crunchiest topping, add the decorative candied nuts closer to serving time.

How should I store Maple Nut Crunch Cake?

Because the cake contains cream cheese filling and a milk soak, store it covered in the refrigerator for up to 3–4 days. Allow individual slices to sit at room temperature for about 20 minutes before serving for a softer texture.

Can I make this cake without maple extract?

Yes! The maple cake mix already has maple flavor, so the additional extract in the batter is optional. You can also omit it from the buttercream, although the frosting will have more of a vanilla flavor.

Sprinkle of Fun

Bring this cake to a fall bonfire party and serve it alongside mugs of warm apple cider. The cinnamon, maple, and candied nuts fit right in with a chilly evening around the fire!