Maple Cake

First of all, do not judge this cake based on the pictures. It tastes far, far better than the pictures depict. The lighting was poor and long story short, I need a DSLR camera! Hopefully I will be getting one soon. But soon can't come soon enough!


By the time I got around to taking this picture my co-workers had already gone to town and eaten all but this tiny little sliver. If I had waited another ten minutes the cake would have been gone. And this picture wouldn't exist (which wouldn't be a huge loss given its poor quality.)

When I took the cover off of this cake it smelt like a stack of pancakes drenched in maple syrup! So if dessert actually smells like something you would eat for breakfast, does that warrant being able to eat cake for breakfast? Proud to say it wouldn't be the first time for me! Whenever my mom made red velvet cake, my siblings and I would eat a piece for breakfast, lunch, and supper. We always had to make sure we had more than the other two!

The taste, texture, and moistness of this cake was spot on! Wouldn't change a thing! I love finding recipes that don't need any altering. Especially since baking is kind of a science and I'm still not very confident in adding and subtracting ingredients. Would much rather just follow a recipe to a "T."

The next time, yes there will be a next time, I make this cake I plan on making a batch and a half of the frosting. As you can see from the picture, the amount of frosting between the cake layers was scant. Not enough for my liking at least.


Maple Cake with Cream Cheese Frosting

for the cake:
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup unsalted butter, room temperature
1 cup granulated sugar
1/2 cup maple syrup
3 eggs
1/2 teaspoon maple flavoring
1 cup buttermilk

for the frosting:
8 ounces cream cheese, room temperature
3/4 cup unsalted butter, room temperature
3 cups powdered sugar
1 teaspoon maple flavoring


Preheat oven to 325 degrees. Generously grease and flour three nine inch round cake pans.

To prepare the cake, sift flour, baking powder, baking soda, salt, cinnamon, and nutmeg into a medium bowl. Using a mixer, beat butter and sugar until light and fluffy. Add maple syrup and beat until smooth. Add eggs one at a time, beating well after each addition. Add flour mixture alternately with buttermilk, beginning and ending with the flour mixture. Add maple flavoring. Divide batter equally between pans.

Bake 25 to 30 minutes. Let cool in pans on a wire rack for 20 minutes. Invert onto racks and let cool completely.

To prepare the frosting, beat cream cheese and butter with a mixer on medium speed. Add powdered sugar. Mix in maple flavoring. Beat until smooth.