Grease and flour (3) 8” round cake pans. Line bottoms of pans with parchment paper; set pans aside.

Preheat oven to 350°F.

Using a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside.

Using an electric mixer, cream together butter, maple sugar and brown sugar until light and fluffy (~3-4 minutes on medium speed).

Add eggs one at a time, mixing after each addition until well combined.

Add half of the flour mixture to the bowl; mix on low speed until well combined.

Add the maple syrup, vanilla extract and half of the milk to the bowl; mix on low speed until well combined.

Repeat with the remaining flour and milk, mixing after each addition until well combined. (Tip: Don’t forget to scrape down the sides of the bowl to ensure all ingredients are fully mixed.)

Fold the chopped walnuts into the batter.

Divide the batter evenly between the 3 cake pans. Bake at 350°F for 28-32 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let cakes stand for 10 minutes before transferring to a cooling rack until completely cool.

Spread walnuts onto a sheet pan and bake at 350°F for 6-8 minutes, or until fragrant; set walnuts aside.

Meanwhile, using an electric mixer, cream butter, powdered sugar and salt together on a low speed until smooth.

Add maple syrup, milk and vanilla extract; mix until well combined. (Note: If frosting is too loose, add a couple more tbsps of powdered sugar. If frosting is too thick, add a tbsp of milk.)

Place one layer of cake on large platter. Spread ~1 cup of frosting on top. Repeat with 2nd and 3rd layers of cake.

Use remaining frosting on top and sides of cake. {Optional} If desired, use a small star tip to decorate top and bottom edges of cake.

Press chopped walnuts into sides of the cake.