MAPLE LAYER CAKE RECIPE

MAPLE LAYER CAKE RECIPE

Another impulse decision I made recently? Bake this Maple layer Cake! One minute, i feel  "I should make this autumn Maple cake, " and therefore the next, I tore the dough and whipping buttercream.

Amidst all the self-imposed madness, this cake went from one-off thought to glittering four layers of nude cakes within the afternoon span.

MAPLE LAYER CAKE RECIPE

There are 1 1/3 cups of pure syrup throughout the pastry-in addition to the cake and Fluffy buttercream, each layer of the butter is tortured (sliced half equatorially) and brushed with an honest thing. Not in the least the taste of this cake!

I'm sure I'll still be an over-thinker over the years to return, but if this Maple cake proves nothing, it's an honest belief I gut every now then.

INGREDIENTS:

Cake:

• 3 cups all-purpose flour
• 1/3 cup cornstarch
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon Kosher or sea salt
• 1 cup (2 sticks) unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1/2 cup pure maple syrup
• 2 teaspoons pure vanilla extract
• 2 cups buttermilk, room temperature

Frosting:

• 1 1/2 cups (3 sticks) unsalted butter, softened to room temperature
• 4 cups confectioners sugar
• 1/2 teaspoon Kosher or sea salt
• 1 teaspoon pure vanilla extract
• 1/2 cup pure maple syrup
• 3 tablespoons heavy cream

For Assembly:

• 1/3 cup pure maple syrup
• sparkling sugar (optional)

INSTRUCTIONS:

1. Preheat oven to 350F. Grease two 9-inch round cake pans. Line with parchment and grease again. Set aside.
2. In a medium mixing bowl, whisk together flour, cornstarch, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, whisk together melted butter and granulated sugar. Whisk in eggs one at a time, followed by maple syrup and vanilla. Whisk in half the dry ingredients, followed by half the buttermilk. Add the remaining dry ingredients, followed by remaining buttermilk.
4. Divide batter evenly between prepared pans. Tap each pan on the counter 5 times to release any large air bubbles. Bake 32-35 minutes, or until a toothpick inserted in the centers comes out clean. Let cakes cool in their pans for 15 minutes. Run a small, think knife around the edges, invert onto racks, and remove parchment. Allow cakes to cool completely.
5. Make the frosting. In a large mixing bowl, beat butter until light and fluffy, about two minutes. Beat in confectioner’s sugar in two installments, scraping down the bowl as necessary. Beat in salt, followed by vanilla. Beat in maple syrup, followed by heavy cream.
6. Assemble the cake. Use a serrated knife to slice cake layers equatorially so that you are left with 4 very thin layers. Place one layer, cut-side-up on a serving plate or cake stand. Brush layer with maple syrup. Top with a thin layer of frosting. Top with another thin layer of cake and repeat the brushing and frosting. Repeat layering process one more time. Top with the last remaining thin layer of cake, cut-side-down. Frost cake as desired. Top with sparkling sugar, if using.
7. Slice and serve. Leftover layer cake will keep covered at room temperature for up to three days, or in the refrigerator for up to a week.

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