Get the Recipe:
Maple Layer Cake
This soft, tender maple layer cake is filled with lovely maple flavor and topped with rich brown butter cream cheese frosting. A finishing touch of toasted pecans makes it a beautiful dessert for holidays and special occasions.
Ingredients
For the cake:
- 2 ½ cups (300 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 10 tablespoons (140 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) firmly packed light brown sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- ¾ teaspoon maple extract
- 1 cup (226 g) sour cream, at room temperature
- ¼ cup (60 ml) pure maple syrup, at room temperature
- ¼ cup (60 ml) buttermilk, at room temperature
For the frosting:
- 1 cup (226 g) unsalted butter
- 8 ounces (226 g) cream cheese, softened
- 3 tablespoons (45 ml) pure maple syrup, at room temperature
- 1 teaspoon vanilla extract
- ¾ teaspoon maple extract
- pinch salt
- 4 to 4 ½ cups (440 to 495 g) confectioners’ sugar, sifted if needed
- 1 to 2 tablespoons (15 to 30 ml) heavy cream or milk, if needed
For garnish:
- 1 to 1 ½ cups toasted pecan halves or chopped pecans
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Instructions
To make the cake:
- Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla and maple extracts.
- In a small bowl, combine the sour cream, maple syrup, and buttermilk.
- With the mixer on low speed, add the flour mixture to the batter in 3 portions, alternating with 2 portions of the sour cream mixture. Mix just until combined.
- Divide the batter evenly between the pans, and smooth the tops.
- Bake 28 to 34 minutes, or until a pick inserted into the center comes out clean.
- Cool the cakes in the pans for 15 minutes. Then remove them from the pans to cool completely on a wire rack.
To make the frosting:
- Melt the butter in a saucepan over medium heat. Continue cooking, stirring frequently, until the milk solids turn golden brown and the butter smells nutty.
- Remove from the heat and transfer to a heatproof bowl. Cool until thickened and spreadable but still soft (similar to softened butter).
- Beat the browned butter and cream cheese until smooth.
- Mix in the maple syrup, both extracts, and the salt.
- Gradually add the confectioners’ sugar (start with the lesser amount) and mix until fluffy. Add cream (or milk) if needed to make a spreadable consistency. Or add more sugar if needed for a thicker, sweeter frosting.
You can refrigerate to speed this along, but be sure to stir it occasionally.
To assemble:
- Place one cooled cake layer on a serving plate, and frost the top of the cake. Add the second layer, and frost the top and sides.
- Press toasted pecans onto the sides and/or scatter over the top.
If necessary, level the cake layers before frosting.
Notes
- Maple syrup: Use pure maple syrup, not pancake syrup, for the best flavor.
- Maple extract: This helps give the cake and frosting their distinct maple flavor. I don't recommend omitting it.
- Brown butter: Let the browned butter cool until thickened and spreadable, similar to softened butter, before making the frosting. If it's too warm or liquid, the frosting may be too soft.
- Pecans: The toasted pecans are optional. Use chopped pecans, pecan halves, or a combination.
- Storage: Store the frosted cake covered in the refrigerator up to 4 days. Let it sit at room temperature briefly before serving.
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