Maple Layer Cake - Prepare from Scratch

Maple Layer Cake - Prepare from Scratch

      This enchanting maple-flavored cake is made tender with buttermilk, subtly infused with cinnamon, and topped with a silky Maple Buttermilk Frosting—what more could we ask for? It's the ideal layer cake for any autumn celebration.

      **Yields:** 1 (9-inch) cake

      - 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), at 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, at room temperature

      - ⅔ cup (160 grams) boiling water

      - Maple Buttermilk Frosting (recipe to follow)

      **Instructions:**

      1. Preheat the oven to 350°F (180°C). Grease 2 (9-inch) round cake pans with cooking spray and line the bottoms with parchment paper.

      2. In a large bowl, combine 1¼ cups (421 grams) of maple syrup, brown sugar, and melted butter, mixing until blended. Add the eggs and vanilla, stirring until fully incorporated.

      3. In a medium bowl, whisk together flour, baking powder, cinnamon, baking soda, and salt. Gradually incorporate this dry mixture into the wet ingredients alternately with buttermilk, starting and concluding with the dry mixture, and mixing just until combined after each addition. Stir in ⅔ cup (160 grams) of boiling water.

      4. Divide the batter evenly between the prepared pans, using a wooden pick to swirl through the batter and release any large air bubbles.

      5. Bake for 30 to 35 minutes, or until a wooden pick inserted in the center comes out with a few moist crumbs. Allow the cakes to cool in the pans for 15 minutes. Remove from pans and brush with the remaining ½ cup (170 grams) of maple syrup. Let cool completely on wire racks.

      6. Lower the oven temperature to 300°F (150°C) and line a baking sheet with parchment paper. Level the cooled cake layers with a serrated knife, crumbling the scraps onto the prepared pan.

      7. Bake the crumbs until they are crisp and dry, about 25 to 30 minutes. Allow to cool completely.

      8. Place one cake layer on a cake stand. Spread 2 cups of Maple Buttermilk Frosting over the top. Add the second cake layer on top of the frosting. Apply the remaining Maple Buttermilk Frosting to the top and sides of the cake. Optionally, decorate with the cake crumbs.

      **We would love to hear your feedback!**

      **Maple Buttermilk Frosting**

      **Yields:** 8 cups

      - 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:**

      1. In the bowl of a stand mixer with the paddle attachment, beat the softened butter and salt on medium speed until creamy, about 1 minute, stopping to scrape down the sides of the bowl.

      2. With the mixer set on low speed, gradually add confectioners' sugar alternately with buttermilk, starting and ending with the confectioners' sugar and beating until just combined after each addition.

      3. Mix in the extracts. Increase the speed to medium and continue to beat until the mixture is light and fluffy, approximately 2 minutes, remembering to scrape down the sides of the bowl occasionally. Use immediately.

      **We would love to hear your feedback!**

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Resembling the snow-covered summits of Poland’s Carpathian Mountains, the Polish cream cake known as karpatka features layers of light pastry encasing a creamy filling. In our maple-infused version, we filled airy choux pastry with a rich, buttery maple-flavored pastry cream, accentuating the deep notes of maple and dark brown sugar. Yields 12 servings ½ cup plus 1 tablespoon (127 grams) unsalted butter* ½ cup (120 grams) water ½ cup (120 grams) whole milk 2 teaspoons (8 grams) granulated sugar ½ teaspoon (1.5 grams) kosher salt 1¼ cups (156 grams) all-purpose flour 5 large eggs (250 grams), at room temperature 1 large egg white (30 grams), at room temperature Maple Mousseline (recipe follows) Garnish: maple syrup Preheat the oven to 400°F (200°C). Lightly spray 2 (13x9-inch) baking pans with cooking spray. (See Note.) Line the pans with parchment paper, allowing the excess to hang over the edges. In a medium saucepan, melt the butter over medium heat. Add ½ cup (120 grams) water, milk, sugar, and salt; bring to a boil. Using a wooden spoon, incorporate the flour. Cook, stirring constantly, until a film forms on the bottom of the pan, about 1 to 2 minutes. Transfer the mixture to the bowl of a stand mixer fitted with a paddle attachment. Mix at low speed until the dough is just warm to the touch, around 1 minute. Add the eggs and egg white one at a time, beating until fully incorporated after each addition. Divide the batter between the prepared pans (about 1½ cups or 362 grams each). Bake, one batch at a time, until fully puffed and a deep golden brown, roughly 20 minutes. Allow to cool in the pan for 5 minutes. Remove from the pan and let cool completely on a wire rack. Spread Maple Mousseline evenly on one layer of pastry. Place the other layer on top and refrigerate until the mousseline is set, approximately 1 hour. Drizzle with maple syrup, if desired. Serve immediately or refrigerate until ready to serve. Best enjoyed on the same day. *We used Kerrygold. Note: If you have only one (13x9-inch) baking pan, spread half of the batter in your prepared pan and cover the remaining batter with plastic wrap while the first half bakes. Once the pan is completely cool, repeat the process with the remaining batter. Let us know how it turned out! Maple Mousseline Yields about 4 cups 3 cups (720 grams) whole milk ½ cup (100 grams) maple sugar ½ teaspoon (2 grams) maple extract 8 large egg yolks (149 grams) ½ cup (110 grams) firmly packed dark brown sugar ¼ cup plus 3 tablespoons (56 grams) cornstarch ¼ teaspoon kosher salt ¼ cup (57 grams) unsalted butter, softened 2 cups (454 grams) unsalted butter, at room temperature (see Note) In a large saucepan, whisk together the milk, maple sugar, and maple extract. Heat over medium heat until steaming. (Do not boil.) In a large bowl, whisk together the egg yolks, brown sugar, cornstarch, and salt. Gradually incorporate the warm milk mixture while whisking constantly. Return this mixture to the saucepan and cook over medium heat, whisking constantly, until thickened and bubbling, about 4 to 5 minutes. Strain the mixture through a fine-mesh sieve into a large bowl. Stir in the softened butter in two additions. Cover with plastic wrap, pressing it directly onto the surface to avoid a skin forming. Chill until the temperature reaches 65°F (18°C) to 70°F (21°C), approximately 2½ to 3 hours. In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter at medium speed until smooth, about 1 minute. Whisk the pastry cream until smooth. (At this stage, both the room temperature butter and the pastry cream should be the same temperature.) With the mixer on low speed, gradually incorporate the pastry cream into the butter, mixing until combined after each addition (see Notes) and pausing to scrape the sides of the bowl. Use immediately. Notes: Unlike softened butter, room temperature butter should yield easily when pressed. At this stage, the butter is pliable enough to blend smoothly into your pastry cream. If your mousseline appears separated or curdled, wrapping your mixer bowl with warm towels can gently warm the butter and assist in emulsification. Let us know how it turned out! Resembling the snow-covered summits of Poland’s Carpathian Mountains, the Polish cream cake known as karpatka features layers of light pastry encasing a creamy filling. In our maple-infused version, we filled airy choux pastry with a rich, buttery maple-flavored pastry cream, accentuating the deep notes of maple and dark brown sugar. Yields 12 servings ½ cup plus 1 tablespoon (127 grams) unsalted butter* ½ cup (120 grams) water ½ cup (120 grams) whole milk 2 teaspoons (8 grams) granulated sugar ½ teaspoon (1.5 grams) kosher salt 1¼ cups (156 grams) all-purpose flour 5 large eggs (250 grams), at room temperature 1 large egg white (30 grams), at room temperature Maple Mousseline (recipe follows) Garnish: maple syrup Preheat the oven to 400°F (200°C). Lightly spray 2 (13x9-inch) baking pans with cooking spray. (See Note.) Line the pans with parchment paper, allowing the excess to hang over the edges. In a medium saucepan, melt the butter over medium heat. Add ½ cup (120 grams) water, milk, sugar, and salt; bring to a boil. Using a wooden spoon, incorporate the flour. Cook, stirring constantly, until a film forms on the bottom of the pan, about 1 to 2 minutes. Transfer the mixture to the bowl of a stand mixer fitted with a paddle attachment. Mix at low speed until the dough is just warm to the touch, around 1 minute. Add the eggs and egg white one at a time, beating until fully incorporated after each addition. Divide the batter between the prepared pans (about 1½ cups or 362 grams each). Bake, one batch at a time, until fully puffed and a deep golden brown, roughly 20 minutes. Allow to cool in the pan for 5 minutes. Remove from the pan and let cool completely on a wire rack. Spread Maple Mousseline evenly on one layer of pastry. Place the other layer on top and refrigerate until the mousseline is set, approximately 1 hour. Drizzle with maple syrup, if desired. Serve immediately or refrigerate until ready to serve. Best enjoyed on the same day. *We used Kerrygold. Note: If you have only one (13x9-inch) baking pan, spread half of the batter in your prepared pan and cover the remaining batter with plastic wrap while the first half bakes. Once the pan is completely cool, repeat the process with the remaining batter. Let us know how it turned out! Maple Mousseline Yields about 4 cups 3 cups (720 grams) whole milk ½ cup (100 grams) maple sugar ½ teaspoon (2 grams) maple extract 8 large egg yolks (149 grams) ½ cup (110 grams) firmly packed dark brown sugar ¼ cup plus 3 tablespoons (56 grams) cornstarch ¼ teaspoon kosher salt ¼ cup (57 grams) unsalted butter, softened 2 cups (454 grams) unsalted butter, at room temperature (see Note) In a large saucepan, whisk together the milk, maple sugar, and maple extract. Heat over medium heat until steaming. (Do not boil.) In a large bowl, whisk together the egg yolks, brown sugar, cornstarch, and salt. Gradually incorporate the warm milk mixture while whisking constantly. Return this mixture to the saucepan and cook over medium heat, whisking constantly, until thickened and bubbling, about 4 to 5 minutes. Strain the mixture through a fine-mesh sieve into a large bowl. Stir in the softened butter in two additions. Cover with plastic wrap, pressing it directly onto the surface to avoid a skin forming. Chill until the temperature reaches 65°F (18°C) to 70°F (21°C), approximately 2½ to 3 hours. In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter at medium speed until smooth, about 1 minute. Whisk the pastry cream until smooth. (At this stage, both the room temperature butter and the pastry cream should be the same temperature.) With the mixer on low speed, gradually incorporate the pastry cream into the butter, mixing until combined after each addition (see Notes) and pausing to scrape the sides of the bowl. Use immediately. Notes: Unlike softened butter, room temperature butter should yield easily when pressed. At this stage, the butter is pliable enough to blend smoothly into your pastry cream. If your mousseline appears separated or curdled, wrapping your mixer bowl with warm towels can gently warm the butter and assist in emulsification. Let us know how it turned out! Enhance your autumn baking with 6 maple recipes, featuring delicate cakes and crunchy cookies, all infused with deep maple taste. Maple Karpatka - Bake from Scratch Maple Karpatka - Bake from Scratch Similar to the snow-covered summits of Poland's Carpathian Mountains, the Polish cream cake known as karpatka consists of layers of pastry that encase a cream filling.

Maple Layer Cake - Prepare from Scratch

This Maple Layer Cake is the ideal layer cake for any autumn celebration.