Mesmerizingly maple-flavored cake is made tender with buttermilk, lightly scented with cinnamon, and layered with smooth Maple Buttermilk Frosting—need we say more? It’s the perfect layer cake for any fall occasion.
Maple Layer Cake
Makes 1 (9-inch) cake
Ingredients
- 1¾ cups (591 grams) maple syrup, divided
- 1⅓ cups (293 grams) firmly packed dark brown sugar
- 1 cup (227 grams) unsalted butter, melted
- 4 large eggs (200 grams), room temperature
- 2 tablespoons (26 grams) vanilla extract
- 3⅓ cups (417 grams) all-purpose flour
- 1 tablespoon (15 grams) baking powder
- 2 teaspoons (4 grams) ground cinnamon
- ¾ teaspoon (2.25 grams) kosher salt
- ⅔ cup (160 grams) whole buttermilk, room temperature
- ⅔ cup (160 grams) boiling water
- Maple Buttermilk Frosting (recipe follows)
Instructions
- Preheat oven to 350°F (180°C). Spray 2 (9-inch) round cake pans with cooking spray. Line bottom of pans with parchment paper.
- In a large bowl, stir together 1¼ cups (421 grams) maple syrup, brown sugar, and melted butter until combined. Add eggs and vanilla, stirring until well combined.
- In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Gradually add flour mixture to syrup mixture alternately with buttermilk, beginning and ending with flour mixture, stirring just until combined after each addition. Whisk in 2⁄3 cup (160 grams) boiling water. Pour batter into prepared pans. Run a wooden pick through batter to release any large air bubbles.
- Bake until a wooden pick inserted in center comes out with a few moist crumbs, 30 to 35 minutes. Let cool in pans for 15 minutes. Remove from pans, and brush with remaining ½ cup (170 grams) maple syrup. Let cool completely on wire racks. Reduce oven temperature to 300°F (150°C). Line a baking sheet with parchment paper.
- Using a serrated knife, level cooled cake layers. Crumble scraps onto prepared pan.
- Bake until crisp and dry, 25 to 30 minutes. Let cool completely.
- Place 1 cake layer on a cake stand. Spread 2 cups Maple Buttermilk Frosting on top. Place remaining cake layer on top of frosting. Spread remaining Maple Buttermilk Frosting on top and sides of cake. Decorate with cake crumbs as desired.
Tried this recipe?Let us know how it was!
Maple Buttermilk Frosting
Makes 8 cups
Ingredients
- 2⅔ cups (604 grams) unsalted butter, softened
- ¾ teaspoon (2.25 grams) kosher salt
- 9 cups (1,080 grams) confectioners’ sugar
- ⅔ cup (160 grams) whole buttermilk
- 2 teaspoons (8 grams) maple extract
- 1 teaspoon (4 grams) vanilla extract
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium speed until creamy, about 1 minute, stopping to scrape sides of bowl. With mixer on low speed, gradually add confectioners’ sugar alternately with buttermilk, beginning and ending with confectioners’ sugar, beating just until combined after each addition. Beat in extracts. Increase mixer speed to medium, and beat until light and fluffy, about 2 minutes, stopping to scrape sides of bowl. Use immediately.
Tried this recipe?Let us know how it was!
Ingredient list does not include how much baking soda to add to dry mixture
Hi Peggy,
Thank you for reaching out. This recipe should not include baking soda. We have modified the recipe accordingly. Happy baking!
Hello!
Need a point of clarification on the Maple Cake recipe please! The list of ingredients does NOT list baking soda. The instructions say to, “…whisk together flour, baking powder, cinnamon, baking SODA…”
The first time I made the cake, I did not include any baking soda – it didn’t rise much but everything else about it was scrumptious. I’m making it for the second time this evening, and added a 1/2 t of baking soda – it’s out of the oven, the rise this time was decent, but haven’t tasted it yet or seen the crumb.
Should the cake include baking soda or not?
Most importantly, I LOVE, LOVE, LOVE Bake from Scratch!
Thank you.
Donna
Reston, VA
Hi,
Thank you for bringing this to our attention. The baking soda should not be present in this recipe. We have modified the recipe to reflect this. Thank you and happy baking!