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Maple Cake with Maple Buttercream Frosting

Maple Layer Cake

Ingredients

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pans

2 3/4 cups all-purpose flour, sifted, plus more for pans

2 cups pure maple syrup, preferably grade A dark amber

3 large eggs

1 tablespoon baking powder

1/4 teaspoon salt

1 teaspoon ground ginger

1 cup milk

1 teaspoon pure vanilla extract

1 1/2 cups chopped (6 ounces) walnuts

Maple Buttercream Frosting

 

Directions

Preheat the oven to 350 degrees. Butter two 9-by-2-inch round cake pans, and dust with flour. Tap out any excess flour, and set pans aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until creamy. Add the maple syrup, and beat until combined. Add the eggs, and beat until combined.

In a large bowl, sift together the flour, baking powder, salt, and ginger. Add the flour mixture to the butter mixture, and beat to combine. Beat in the milk and vanilla extract until combined. Stir in 3/4 cup chopped walnuts.

Divide batter between the two prepared pans. Bake until golden and a cake tester inserted into the centers comes out clean, about 40 minutes; rotate the cake pans halfway through baking time to ensure even baking. Transfer pans to a wire rack to cool.

Turn out cakes, and place one, top-side up, on a cake stand or platter. Spread 1 1/2 cups maple buttercream frosting evenly over the top. Place the second cake layer on top, and spread the remaining 2 1/2 cups frosting around the sides and over the top. Using your hands, gently press the remaining 3/4 cup walnuts onto the sides of the cake.

 

Maple Buttercream Frosting

Ingredients

Makes 4 cups

6 large egg yolks

2 cups pure maple syrup, preferably grade A dark amber

1 pound (4 sticks) unsalted butter, chilled and cut into small pieces

 

Directions

In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks on high speed until light and fluffy, about 5 minutes.

Meanwhile, pour maple syrup into a medium saucepan. Place pan over medium-high heat; bring syrup to a boil. Cook syrup until a candy thermometer registers 240 degrees (just above soft-ball stage), about 15 minutes.

Remove the saucepan from the heat. While the electric mixer is running, pour the syrup in a slow, steady stream down the side of the mixing bowl into the egg-yolk mixture (it is essential that the syrup touches the side of the bowl as you pour it in so the sugar will be very evenly incorporated and not splatter onto the sides of the bowl) until the syrup has been completely incorporated, about 1 1/2 minutes. Beat until the bowl is just slightly warm to the touch, 5 to 6 minutes.

Add butter, one piece at a time, until all of it has been completely incorporated and the frosting is fluffy, about 4 minutes more. Use immediately.

This entry is related to the following products. Click on any of them for more information.
Maple Syrup,