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Maple Layer Cake
Prep Time
1 hr
Cook Time
23 mins
 
The triple maple layers are moist and fluffy, and the maple syrup adds just the right amount of sweetness. The maple buttercream frosting takes it to another level.
Course: Dessert
Cuisine: American
Keyword: canadian thanksgiving, maple cake recipe
Servings: 12
Author: Jackie
Ingredients
  • 3 ½ cups all purpose flour
  • 2 ½ teaspoons baking powder
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • 1 ¼ cup salted butter room temp
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • 3 Tablespoons shortening
  • 4 large eggs
  • 2 large egg yolks
  • 1 ½ cup real maple syrup not pancake syrup
  • ⅔ cup buttermilk
  • 1 ½ teaspoon vanilla extract
  • Frosting:
  • 7 cups powdered sugar
  • 2 ½ cups salted butter room temp
  • 2 teaspoons maple extract
  • ¾ teaspoon salt
Instructions
Maple Cake:
  1. Preheat the oven to 350°. Line the bottoms of 3-9” cake pans with parchment paper and lightly spray with baking spray; set aside.
  2. In a large mixing bowl combine flour, baking powder, salt and baking soda; set aside. In the bowl of a stand mixer fitted with a paddle attachment combine butter, brown sugar, sugar and shortening. Beat together on medium speed for 2 minutes, until fluffy and smooth. Add in 4 eggs plus 2 egg yolks and mix together for 1 minute.
  3. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add in maple syrup, buttermilk and vanilla and mix to combine. With the mixer running on low speed, slowly add in the flour mixture. Once all of the flour mixture is added, turn the speed up to medium and mix until just combined.
  4. Evenly distribute the batter in between the 3 prepared cake pans. Place them into the oven on the center rack and bake for 23 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Once baked, remove from the oven and place onto a wire cooling rack to let cool completely before frosting.
Frosting:
  1. In the bowl of a stand mixer fitted with a paddle attachment combine powdered sugar, butter, maple extract and salt. Beat together on low speed for 1-2 minutes, or until the powdered sugar has been incorporated. Increase the mixer speed to medium-high and whip for about 5 minutes, until very fluffy and white.
Assembly:
  1. Once the cakes have completely cooled, carefully remove them from the cake pans. Place the 1st cake onto a cake stand or plate, then add about 1 1⁄3 c of frosting. Smooth the frosting out with an icing spatula, then top with the 2nd cake layer. Repeat the frosting process, ending with the 3rd cake on top. Once all of the cakes have been layered, frost the top and sides of the cake.
  2. Spoon the remaining frosting into a piping bag fitted with a star tip and pipe swirls onto the top of the cake. Top with maple leaf sprinkles if desired. Cut into 10-12 pieces and serve.
Storage:
  1. Cake may be stored in an airtight container at room temperature for up to 3 days.