Maple Cake
This Maple Cake is packed with pure, natural maple flavor throughout. Maple cake layers with a maple buttercream and maple streusel.
- Prep time
- 2 hr
- Cook time
- 35 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 2+1/4 cup all-purpose flour
- 2+1/4 tsp baking powder
- 3/4 tsp salt
- 3/4 cup unsalted butter (room temperature)
- 1/2 cup light brown sugar (or maple sugar)
- 3 large eggs (room temperature)
- 1+1/2 tsp vanilla extract
- 1 cup maple syrup (room temperature)
- 1/4 cup maple liqueur (or whole milk)
- 1 cup all-purpose flour
- 1 cup maple sugar
- 6 tbsp unsalted butter (melted (6-8 Tbsp))
- 6 large egg whites
- 2 cup maple sugar
- 3 cup unsalted butter (room temperature, cubed)
- 6 tbsp maple liqueur (or maple syrup)
- maple syrup (optional)
Instructions
- 1
Preheat oven to 350F. Grease and flour three 6" (or two 8") cake rounds and line with parchment.
- 2
In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
- 3
In a measuring cup, combine maple syrup and maple liqueur (or milk).
- 4
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.
- 5
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.
- 6
Bake for 30-35mins or until a toothpick inserted into the center comes out mostly clean.
- 7
Place cakes on wire rack to cool for 10mins then turn out onto wire rack.
- 8
Preheat oven to 350F.
- 9
Whisk flour and maple sugar in a medium bowl. Add enough melted butter so that the mixture starts to clump. Spread on a parchment lined baking sheet and bake for approx. 8mins. Cool completely. Break streusel apart if needed. **
- 10
Place egg whites and maple sugar into the bowl of a stand mixer, whisk until combined.***
- 11
Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.
- 12
Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)). The meringue may not have the shine of a typical meringue.
- 13
Switch to paddle attachment. Slowly add cubed butter and mix until smooth.****
- 14
Add maple liqueur (or maple syrup) and whip until smooth.
- 15
Place one layer of cake on a cake stand or serving plate. Drizzle with 2 tsps maple syrup if desired. Top with approximately 2/3 cup of buttercream. Spread evenly. Top with approx 1/3 cup of maple streusel. Press gently into buttercream.
- 16
Repeat with next layer and place the final layer on top of the cake. Crumb coat the cake and chill in fridge for 20mins.
- 17
Generously frost and smooth the outside of the cake. Using an icing comb to do the design on the sides and a 1M tip to do a rope border on top. Fill the middle with extra streusel if desired.