Maple is made for more than just pancakes. Mixed into vanilla cake batter and sweet buttercream, it adds that tasty punch of Canadiana to your favourite dessert. This fun, doughnut-inspired maple cake is certainly a unique treat for any party — just finish with sprinkles and enjoy!
Prep Time: 20 Minutes
Cooking Time: 1 hour
Cooling Time: 1 hour
Total Time: 1 hour 20 minutes (plus cooling time)
Serves: 8
Ingredients:
For the cake:
2 ½ cups all-purpose flour
1 Tbsp baking powder
¼ tsp salt
1 cup unsalted butter, at room temperature
1 ½ cups sugar
3 eggs
2 tsp maple extract
¾ cup milk
For the icing:
1 cup unsalted butter, at room temperature
3 cups icing sugar
2 Tbsp milk
2 Tbsp maple syrup
¼ cup sprinkles
Directions:
1. Preheat oven to 350°F. Grease a 12-cup bundt pan.
2. In a medium sized bowl mix together flour, baking powder and salt.
3. In a large bowl combine butter and sugar. With a hand mixer, beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of the bowl as needed. Beat in maple extract.
4. With mixer on low speed, beat in 1/3 of flour mixture, then 1/2 of milk. Continue adding flour and milk, ending with the flour mixture. Mix until just combined.
5. Pour 1/2 of batter into prepared pan. Bake until golden brown and cake tester comes out clean, about 30 to 35 minutes. Let cake cool in the pan for 10 minutes before turning out on a wire rack to cool completely. Clean pan, grease and bake remaining batter until cake is golden brown and cake tester comes out clean, 30 to 35 minutes. Let cakes cool completely.
6. While cakes are cooling, make the icing. In a large bowl with a hand mixer, beat butter until fluffy, about 2 minutes. Add icing sugar, 1 cup at a time, beating on low to start and then on high for an additional 2 minutes after each addition. Beat in maple syrup.
7. On a cake plate, turn one cake upside-down so the flat bottom is facing up. Spread half of icing on cake. Top with other cake layer, right side up. Spread remaining icing on top of cake. Top with sprinkles.
Prep Time: 20 Minutes
Cooking Time: 1 hour
Cooling Time: 1 hour
Total Time: 1 hour 20 minutes (plus cooling time)
Serves: 8
Ingredients:
For the cake:
2 ½ cups all-purpose flour
1 Tbsp baking powder
¼ tsp salt
1 cup unsalted butter, at room temperature
1 ½ cups sugar
3 eggs
2 tsp maple extract
¾ cup milk
For the icing:
1 cup unsalted butter, at room temperature
3 cups icing sugar
2 Tbsp milk
2 Tbsp maple syrup
¼ cup sprinkles
Directions:
1. Preheat oven to 350°F. Grease a 12-cup bundt pan.
2. In a medium sized bowl mix together flour, baking powder and salt.
3. In a large bowl combine butter and sugar. With a hand mixer, beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of the bowl as needed. Beat in maple extract.
4. With mixer on low speed, beat in 1/3 of flour mixture, then 1/2 of milk. Continue adding flour and milk, ending with the flour mixture. Mix until just combined.
5. Pour 1/2 of batter into prepared pan. Bake until golden brown and cake tester comes out clean, about 30 to 35 minutes. Let cake cool in the pan for 10 minutes before turning out on a wire rack to cool completely. Clean pan, grease and bake remaining batter until cake is golden brown and cake tester comes out clean, 30 to 35 minutes. Let cakes cool completely.
6. While cakes are cooling, make the icing. In a large bowl with a hand mixer, beat butter until fluffy, about 2 minutes. Add icing sugar, 1 cup at a time, beating on low to start and then on high for an additional 2 minutes after each addition. Beat in maple syrup.
7. On a cake plate, turn one cake upside-down so the flat bottom is facing up. Spread half of icing on cake. Top with other cake layer, right side up. Spread remaining icing on top of cake. Top with sprinkles.
Comments
Post a Comment
hello, i will get back to you shortly