Maple Syrup Cake With Maple Frosting Recipes

MAPLE CAKE

Steps:

• Make the cake: Preheat oven to 350 degrees. Butter a 9-inch square baking pan; line with parchment, and butter parchment. Dust with flour, tapping out excess. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
• With an electric mixer on medium speed, beat butter, maple syrup, and granulated sugar until pale and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating well after each addition; mix in vanilla.
• Reduce mixer speed to low. Add flour mixture in 3 batches, alternating with 2 batches of sour cream; beat until just combined. Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 40 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn out cake onto rack to cool completely.
• Make the icing: Combine maple syrup and butter in a bowl. Sift in confectionersâ?? sugar, and whisk until combined. Adjust consistency with more syrup or sugar, if necessary. Spread maple icing over top of cake. Let set, at least 15 minutes, before serving.

EASY MAPLE FROSTING

Steps:

• In a large mixing bowl, add butter, maple syrup, maple extract and whip it together until smooth.
• Gradually, add powdered sugar (1/2 cup at a time), while continuing to mix until frosting is thick and creamy.
• Pipe on cupcakes or spread on cakes. Enjoy!

INCREDIBLE MAPLE DONUT FROSTING RECIPE

Steps:

• Step 1
• Melt the butter and maple syrup together over medium heat in a small saucepan. Occasionally, give it a stir.
• Step 2
• Take away from the heat and add in the powdered sugar, whisking it vigorously.
• Step 3
• Taste it. If you would like a stronger maple flavor, add in the maple extract. Set it aside to cool and thicken! Use it once your donuts are also cool.

MAPLE CAKE

Steps:

• Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch square pan and line with baking paper. Set aside. Sift the flour, baking powder, soda and salt together. into a bowl. Set aside. Beat the butter, sugar and maple syrup together until light and fluffy. Beat in the vanilla paste. Beat in the eggs, one at a time. Add the flour mixture alternately with the yogurt, beginning and ending with the flour mixture. Spread into the prepared pan, evening everything out. Bake in the preheated oven for 40 to 50 minutes until risen and a toothpick inserted in the centre comes out clean. Let cool in the pan for about 10 minutes, then lift out onto a wire rack to finish cooling. Place the butter for the icing in a saucepan and melt. Add the maple sugar and heat gently over low heat for 2 minutes, until the sugar has melted. Add the milk. Bring to the boil, then remove from the stove and let cool. Beat in the icing sugar and spread onto the cooled cake.

MAPLE CAKE WITH MAPLE SYRUP FROSTING

Steps:

• For cake:
• Position rack in center of oven and preheat to 325°F. Butter two 8-inch-diameter cake pans with 2-inch-high sides. Line bottom of pans with parchment paper; butter parchment. Dust pans with flour; tap out excess. Sift 3 cups flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter and shortening in large bowl until light and fluffy. Add maple syrup and beat until smooth, about 3 minutes. Add egg yolks and egg 1 at a time, beating until well blended after each addition. Beat in flour mixture in 3 additions alternately with milk in 2 additions. Fold in walnuts. Divide batter equally between prepared pans (about 3 1/2 cups for each); smooth tops.
• Bake cakes until tester inserted into center comes out clean, 50 to 55 minutes. Cool cakes in pans on racks 20 minutes. Run small knife around sides of cakes to loosen. Invert cakes onto racks; remove parchment. Cool cakes completely.
• For frosting:
• Sift powdered sugar into medium bowl. Using electric mixer, beat cream cheese and butter in large bowl until smooth. Add powdered sugar and maple syrup and beat just until smooth (do not overbeat or frosting may become too soft).
• Using serrated knife, trim off domed top of each cake layer, creating flat surface. Place 1 cake layer, trimmed side up, on platter. Spoon 1 cup frosting in dollops over top of cake layer; spread evenly to edges. Top with second cake layer, trimmed side down. Spread remaining frosting evenly over top and sides of cake. Arrange walnut halves around top edge of cake. DO AHEAD: Can be made up to 1 day ahead. Cover with cake dome and chill. Bring to room temperature before serving.
• Cut cake into wedges and serve.

MAPLE PECAN CAKE WITH MAPLE BUTTERCREAM RECIPE (VIDEO)

Steps:

• Preheat the oven to 350F/177C. Line three, 8-inch (20-cm) cake pans with parchment paper and spray the sides with a baking spray, if desired.
• In a large mixing bowl, combine the liquid ingredients: buttermilk, cooking oil, vanilla, eggs and pure maple syrup. Mix the ingredients together on medium speed for 2 to 3 minutes, until the eggs are well beaten.
• In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda and salt. Sift the dry ingredients into the liquids and mix on low speed for 1 minute, just until the flour is incorporated. Gently fold in the diced pecans last.
• Divide the cake batter evenly between the three prepared pans. Bake the cake layers in the preheated oven for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean. The tops should be a rich, golden color. Allow the cake layers to cool in the pans for 5 minutes, then let them cool completely on a wire rack.
• Prepare the maple buttercream next. Place the egg yolks into a mixer bowl and whisk on high speed for 2 to 3 minutes, until the yolks are thickened and pale. Meanwhile, pour the maple syrup into a small sauce pot and attach a candy thermometer to the side.
• Cook the maple syrup over medium heat until the temperature reaches 240F/115C. This usually takes about 5 to 7 minutes. Watch the maple syrup as it heats; it can foam up and bubble over the top of the pot. If the maple syrup foams and bubbles, remove it from heat until it settles, then continue cooking on a lower heat.
• Once the syrup comes up to temperature, immediately turn on the mixer to a medium speed and slowly pour the maple syrup into the egg yolks in a slow and steady stream. Once all the maple syrup has been added, increase the mixer speed to high and mix for 7 to 9 minutes, until the egg yolks are fluffy, thickened and pale in color. The mixture should also be cooled down until it's barely warm.
• Slowly start to add the butter, a few tablespoons at a time. Continue adding the butter even if the frosting looks separated; the frosting will come together. Once all the butter is added, add in the vanilla. Turn the mixer up to high speed and whisk for another 3 to 4 minutes, until the frosting is creamy and smooth.
• To assemble the cake, first make sure the cake layers are completely cooled. Use a long, serrated knife to level off the top of each layer. Using a pastry brush, lightly soak each layer with maple syrup, then top with a layer of the prepared buttercream. Use an off-set spatula to spread the frosting evenly. Watch my video recipe to see how it's done.
• Frost the top and sides of the cake with a crumb coat of frosting, then set the cake into the refrigerator to chill for 15 to 20 minutes. Apply the final layer of frosting and smooth the sides and top of the cake. Using your hands, very gently press the remaining diced pecans into the sides of the cake and sprinkle some on top. If desired, transfer any remaining frosting and add dollops of cream on top of the cake. I used a French star tip #4 for my cake.
• The cake can be enjoyed right away or refrigerator for later. If refrigerated, remove the cake about an hour before serving to allow the buttercream and cake to soften.

APPLE CAKE WITH MAPLE FROSTING

Steps:

• Preheat oven to 350.
• Butter the bottom and sides of 9x13 inch baking pan.
• Sift together the flour, baking powder, baking soda and other spices including salt and set aside.
• In a large bowl combine the butter and granulated sugar. Beat on medium speed until light and fluffy, 3-4 minutes. Beat in eggs one at a time.
• Using a rubber spatula gently fold in one third of flour mixture until fully incorporated. Gently, or the cake will be tough. Fold in 1/2 the buttermilk. another 1/3 of flour, then remaining buttermilk continuing to fold gently after each addition. Add remaining flour, apples the apples and nuts, if using.
• Spread batter in prepared pan. Bake 35-40 minutes, watch closely DO NOT OVER BAKE.
• Transfer to a wire rack and cool for at least 20 minutes.
• To make the frosting, simmer the maple syrup in a sauce pan until it reduces by half, about 20 minutes. Remove from heat and add butter. Stir until incorporated and add vanilla and cream. Stir powdered sugar into mixture and beat with a wire whisk until smooth. Let it cool completely before pouring over the cooled cake.

MAPLE SYRUP CAKE WITH MAPLE FROSTING

Steps:

• FOR THE CAKE:.
• Prepare a 9-inch square pan and preheat oven to 375°F.
• Cream shortening; add the sugar gradually and cream well together.
• Add maple syrup a small amount at a time, beating well after each addition.
• Add vanilla and eggs, and beat the mixture vigorously.
• Sift the flour, salt, and baking powder and add to the mixture alternately with the milk; Mix only enough to blend the flour.
• Stir in the nut meats and pour into a greased 9-inch square pan.
• Bake in 375F oven for 25 minutes.
• FOR THE FROSTING:.
• Bring syrup to boil for one minute.
• Remove from heat and stir in butter; add sugar and continue cooling until consistency to spread; Frosting thickens as syrup cools.

MAPLE GINGER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round cake layer pans.
• Sift together into a bowl; cake flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg. Add the shortening, brown sugar, maple syrup, and 2/3 cup sour cream. Beat for 2 minutes with an electric mixer set at medium speed. Beat in the eggs and 1/3 cup sour cream and mix for another 2 minutes. Pour batter into prepared pans.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until cake springs back lightly when touched. Cool for 5 minutes, then remove from pans and continue cooling.

MAPLE CAKE

Steps:

• Preheat oven to 350 F. Grease and flour three 6-inch (or two 8-inch) cake rounds and line with parchment paper.1 Set aside.
• In a medium bowl, whisk flour, baking powder, and salt together. Set aside.
• In a measuring cup, stir together maple syrup and milk. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, mix butter and sugar on medium-high speed until light and fluffy, about 3 minutes). Turn speed to low and add eggs one at a time, beating well after each addition.2 Add vanilla and mix until combined. Scrape down the sides of the bowl as necessary.
• Alternate adding flour mixture and maple mixture, beginning and ending with flour (3 parts flour and 2 parts maple). Mix well after each addition.
• Bake for 30-35 minutes or until a toothpick inserted in the center comes out with little to no crumbs.
• Let cakes cool in the pan for 10 minutes, then turn on to a wire rack to cool completely. Prepare the frosting.
• In the bowl of a stand mixer with a paddle attachment, beat the butter and cream cheese together on medium-high speed until light and fluffy, about 2 minutes. Add the maple extract, vanilla extract and salt, and beat until combined, about 1 minute more.
• With the mixer on low, slowly add in the confectioners' sugar and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl if necessary.
• Place the first cake on a plate, then top with a scoop of frosting and spread evenly. Top with the second layer and frost again (repeat if doing three layers). Finish by frosting the outside of the cake with the remaining frosting. Garnish with pecans (or spiced pecans).