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Gallery Maple Layer Cake Recipe Summary Servings: 16 Yield: Makes one 9-inch cake

Ingredients Ingredient Checklist 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pans 2 3/4 cups all-purpose flour, sifted, plus more for pans 2 cups pure maple syrup, preferably grade A dark amber 3 large eggs 1 tablespoon baking powder 1/4 teaspoon salt 1 teaspoon ground ginger 1 cup milk 1 teaspoon pure vanilla extract 1 1/2 cups chopped (6 ounces) walnuts Maple-Buttercream Frosting

Gallery Maple Layer Cake

Recipe Summary Servings: 16 Yield: Makes one 9-inch cake

Maple Layer Cake

Maple Layer Cake

Maple Layer Cake

Recipe Summary Servings: 16 Yield: Makes one 9-inch cake

Recipe Summary

Servings: 16 Yield: Makes one 9-inch cake

Servings: 16

Yield: Makes one 9-inch cake

16

Makes one 9-inch cake

Ingredients

Ingredients

  • 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pans 2 3/4 cups all-purpose flour, sifted, plus more for pans 2 cups pure maple syrup, preferably grade A dark amber 3 large eggs 1 tablespoon baking powder 1/4 teaspoon salt 1 teaspoon ground ginger 1 cup milk 1 teaspoon pure vanilla extract 1 1/2 cups chopped (6 ounces) walnuts Maple-Buttercream Frosting

Directions

Preheat the oven to 350 degrees. Butter two 9-by-2-inch round cake pans, and dust with flour. Tap out any excess flour, and set pans aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until creamy. Add the maple syrup, and beat until combined. Add the eggs, and beat until combined.

In a large bowl, sift together the flour, baking powder, salt, and ginger. Add the flour mixture to the butter mixture, and beat to combine. Beat in the milk and vanilla extract until combined. Stir in 3/4 cup chopped walnuts.

Divide batter between the two prepared pans. Bake until golden and a cake tester inserted into the centers comes out clean, about 40 minutes; rotate the cake pans halfway through baking time to ensure even baking. Transfer pans to a wire rack to cool.

Turn out cakes, and place one, top-side up, on a cake stand or platter. Spread 1 1/2 cups maple buttercream frosting evenly over the top. Place the second cake layer on top, and spread the remaining 2 1/2 cups frosting around the sides and over the top. Using your hands, gently press the remaining 3/4 cup walnuts onto the sides of the cake.

Reviews (5)

 Add Rating & Review     168 Ratings   5 star values:        44    4 star values:        69    3 star values:        36    2 star values:        15    1 star values:        4

Reviews (5)

Add Rating & Review     168 Ratings   5 star values:        44    4 star values:        69    3 star values:        36    2 star values:        15    1 star values:        4

Add Rating & Review

168 Ratings 5 star values: 44 4 star values: 69 3 star values: 36 2 star values: 15 1 star values: 4

168 Ratings 5 star values: 44 4 star values: 69 3 star values: 36 2 star values: 15 1 star values: 4

168 Ratings 5 star values: 44 4 star values: 69 3 star values: 36 2 star values: 15 1 star values: 4

  • 5 star values: 44 4 star values: 69 3 star values: 36 2 star values: 15 1 star values: 4

    Martha Stewart Member     Rating: Unrated       10/27/2014   Stuck on "Step 1!" I've made the Maple Frosting, and it turned out well. Twice now, I've tried to cream the butter, but when I add the (pure) maple syrup, the creamed butter turns in to little "grains" and won't incorporate into all the expensive maple syrup. The first time, I decided my butter was too soft (microwaved) and became oily. The second time, I fear it was still too cold.... Feeling a bit like Goldie Locks! Starting a 3rd with fresh butter and will wait for room temp. Hints/help?  

Martha Stewart Member     Rating: 5 stars       03/08/2014   I made this cake for my husband's birthday yesterday. I followed the directions to a T, except for one minor detail: I replaced the walnuts with BACON! It. Was. Amazing.  

Martha Stewart Member     Rating: Unrated       06/13/2012   Delicious cake! I ended up having to add an extra 1/2 C of flour because I felt the batter was too soupy.  

Martha Stewart Member     Rating: Unrated       06/10/2010   Since real Maple syrup is a favorite of mine I had to make this. Wow what a delicious and moist cake! I was surprised it called for so much Maple syrup since most recipes only call for tablespoons or half a cup. 4 cups total is a LOT! Also 4 sticks of butter seemed like a lot as well, but after it was all said and done this was an AMAZING cake!  

Martha Stewart Member     Rating: Unrated       03/17/2008   This cake is fairly easy to make... A little on the pricey side, thanks to the maple syrup, but worth every penny and all of the effort. I used candied walnuts instead of plain to decorate the cake; it's a VERY VERY rich cake, so I stick with the plain walnuts in the cake itself. My family and friends request this cake fairly often in the fall and winter and I always try to oblige!! :^)

    Martha Stewart Member

    Rating: Unrated 10/27/2014

Stuck on “Step 1!” I’ve made the Maple Frosting, and it turned out well. Twice now, I’ve tried to cream the butter, but when I add the (pure) maple syrup, the creamed butter turns in to little “grains” and won’t incorporate into all the expensive maple syrup. The first time, I decided my butter was too soft (microwaved) and became oily. The second time, I fear it was still too cold…. Feeling a bit like Goldie Locks! Starting a 3rd with fresh butter and will wait for room temp. Hints/help?

Rating: Unrated

Rating: 5 stars 03/08/2014

I made this cake for my husband’s birthday yesterday. I followed the directions to a T, except for one minor detail: I replaced the walnuts with BACON! It. Was. Amazing.

Rating: 5 stars

Rating: Unrated 06/13/2012

Delicious cake! I ended up having to add an extra 1/2 C of flour because I felt the batter was too soupy.

Rating: Unrated 06/10/2010

Since real Maple syrup is a favorite of mine I had to make this. Wow what a delicious and moist cake! I was surprised it called for so much Maple syrup since most recipes only call for tablespoons or half a cup. 4 cups total is a LOT! Also 4 sticks of butter seemed like a lot as well, but after it was all said and done this was an AMAZING cake!

Rating: Unrated 03/17/2008

This cake is fairly easy to make… A little on the pricey side, thanks to the maple syrup, but worth every penny and all of the effort. I used candied walnuts instead of plain to decorate the cake; it’s a VERY VERY rich cake, so I stick with the plain walnuts in the cake itself. My family and friends request this cake fairly often in the fall and winter and I always try to oblige!! :^)

All Reviews for Maple Layer Cake

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Maple Layer Cake

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest