MOIST Maple Cake

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This maple cake tastes like a richer and more indulgent pancake. The cake is super moist and spongy and topped with a light and fluffy maple icing. Using maple syrup in both the cake layers and icing, this cake packs some serious cosy flavor in every bite!

Serves:1 (8") layer cake

Prep Time: 15 minutes cake prep, 10-20 minutes icing

Cooking Time: 20 - 25 minutes

Total Time: 2 hours 55 minutes

Source: Eats Delightful

https://eatsdelightful.com/maple-cake/

Ingredients:

For the maple cake:

• 3 cups (390g) all-purpose flour, spooned and levelled

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ½ cup (115g) unsalted butter, softened to room temperature

• ½ cup (120mL) vegetable oil, or any neutral flavored oil

• 1 cup (200g) dark brown sugar, packed

• 3 large eggs, at room temperature

• ¾ cup (180mL) pure maple syrup

• 2 teaspoons pure vanilla extract

• ½ cup (120g) full-fat sour cream (can be substituted with ½ cup (120g) 2% Greek yoghurt with ½ tbsp of white vinegar or lemon juice, at room temperature

• ½ cup (120mL) whole milk, at room temperature

For the maple buttercream butter icing:

• 1 & ½ (340g) cups unsalted butter, softened to room temperature

• 5 cups (650g) powdered sugar, sifted

• ½ teaspoon salt

• 1 teaspoon pure vanilla extract

• ⅓ cup (80mL) pure maple syrup

• chopped pecans (optional - for decorating)

Method:

Make the maple cake:

1. Preheat your oven to 350F. Butter 3 (8 inch) round cake pans and line the bottoms with parchment paper rounds. Lightly dust the sides of the pans with flour and tap out any excess. Set aside. 

2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon to combine. Set aside.

3. In a large bowl, combine butter, oil, and sugar. Using an electric mixer fitted with the paddle attachment or a whisk by hand, cream together until smooth. It will be a little grainy but there shouldn't be lumps of butter. This will take about 1 minute with the mixer set to medium speed or 2 minutes by hand.

4. Whisk eggs in one at a time, beating well after each egg to make sure it's combined before adding in the next egg. 

5. Whisk in maple syrup and vanilla to combine. 

6. Add in about half of the dry ingredients and mix until just combined. A few small streaks are fine. 

7. Whisk in all of the sour cream and milk to combine. Add in the remaining dry ingredients and mix together until streak free. Take care not to overmix. The batter should have a few small lumps. 

8. Divide the batter evenly into your 3 cake pans. 

9. Bake the cakes in the center of your preheated 350F oven for 20 to 25 minutes or until a skewer inserted into the center of a cake comes out with a few moist crumbs but clean of any wet batter. 

10. Cool the cakes for 10 minutes in the pans then flip onto a wire rack. Set aside to cool completely to room temperature before frosting. 

Make the maple butter icing (consider maple sugar icing):

1. In a large mixing bowl, mix butter using an electric or stand mixer fitted with the whisk attachment until smooth. 

2. Add in powdered sugar, salt, and vanilla. Mix together on low speed until the sugar is dissolved. 

3. Once combined, whip on high speed for about 1 minute or until smooth and lump free.

4. Pour in the maple syrup and mix again on low speed to combine. Whip on high speed for an addition 1 or 2 minutes or until light and fluffy. If the icing is too thick, you can thin it out with a splash of milk. If the icing is too soft, chill it in the fridge for 30 to 60 minutes or until firm enough to work with.

5. Layer and ice the cooled cake. Top with some chopped pecans if you'd like and then slice and serve!