Maple Cake
This Maple Cake is packed with pure, natural maple flavor throughout. Maple cake layers with a maple buttercream and maple streusel.
Nutrition Facts
Ingredients
Instructions
Preheat oven to 350F. Grease and flour three 6" (or two 8") cake rounds and line with parchment. In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside. In a measuring cup, combine maple syrup and maple liqueur (or milk). Using a stand mixer fitted with a paddle attachment, beat butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition.* Add vanilla. Alternate adding flour mixture and maple mixture, beginning and ending with flour (3 additions of flour and 2 of maple). Fully incorporating after each addition. Bake for 30-35mins or until a toothpick inserted into the center comes out mostly clean. Place cakes on wire rack to cool for 10mins then turn out onto wire rack.
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Continue Reading at Livforcake →Chef's Notes
Notes* The eggs will take longer than normal to incorporate, be sure to whip well with each addition. Add a bit of the flour mixture after the last egg if needed to help it come together.** This recipe makes much more than you’ll need, but I like to have the option to pick out the larger chunks. Feel free to halve the recipe if you prefer.*** Wipe your mixer bowl and whisk down with lemon juice or vinegar to make sure it is completely grease free and make sure there is no trace of yolk in your whites or your meringue will not stiffen.**** The buttercream may look like it’s curdled at some point. Keep mixing until it is completely smooth. If it looks soupy, place it in the fridge for 20mins and rewhip.
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Reviews from the Original Source
I have some really nice maple syrup and i saw you said it works with Italian meringue. Since I always make my meringue buttercreams on the sweeter side can I use the ratios that I use for smbc? I use 2x cups of syrup and 6 eggwhites plus 4 sticks of butter. Could I swap the same amount of syrup and just use the hot syrup in the eggwhites and continue to make the imbc? Thanks!
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