Maple Cake With Cream Cheese Frosting Recipes

MAPLE WALNUT CAKE WITH MAPLE CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350F Lightly grease 3 8-inch cake pans and add a round of parchment at the bottom of each. Note: if you only have 2 pans, bake the third layer after the first 2 have cooked.
• Cream the brown sugar and butter together until light and fluffy, about 5 minutes. Don't skip this step, it helps make a light cake.
• Beat in the eggs, one at a time. Then beat in the maple syrup and extract.
• Turn the mixer to low speed and blend in the baking powder and salt. Then add the flour and half and half, alternately, beginning and ending with the flour. Mix just to combine, don't over-mix. Fold in the crushed walnuts.
• Fill your cake pans evenly with batter and smooth out the tops, if necessary. Bake in the preheated oven for 20-25 minutes until the center is risen and springs back when lightly touched, and the cakes have just started to pull away ever so slightly from the sides of the pan. Let the cakes cool for 10-15 minutes before turning out and cooling completely on a rack.
• To make the frosting, cream the cream cheese and butter until smooth, making sure there are no lumps. Beat in the maple syrup, extract, and salt.
• Add sugar, in batches, until you get your desired consistency.
• Generously frost the cooled cake and pat crushed walnuts along the outer edge. Arrange walnut halves on the top.

MAPLE CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 325F. Generously grease and flour 2 (9-inch) round cake pans with 2-inch-high sides.
• To prepare cake, sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into a medium bowl. Using a mixer, beat butter and granulated 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 flour mixture. Add maple flavoring. Fold in walnuts, if using. Divide batter equally between pans.
• Bake cakes 25 to 30 minutes, until a wooden pick comes out clean when inserted in the center. Let cool in pans on a wire rack 20 minutes. Invert onto racks; let cool completely.
• To prepare frosting, beat cream cheese and butter with a mixer at medium speed until smooth. Add powdered sugar and maple flavoring. Beat just until smooth.
• Frost cake. Decorate with M&M's and other candies. Serves 16.

MAPLE CREAM CHEESE FROSTING

Steps:

• Beat the cream cheese and butter together in a large bowl until well combined; add 4 cups of confectioner's sugar and maple syrup and beat until smooth. Store in refrigerator until needed.

MAPLE CAKE WITH MAPLE CREAM CHEESE FROSTING

Steps:

• For cake: Preheat oven to 350 degrees and line a 9x9 baking pan with parchment paper, set aside. In a medium sized mixing bowl add flour, baking powder, baking soda and kosher salt, set aside. In the bowl of an electric mixer add butter, maple syrup and coconut palm sugar. Mix on medium high speed for about 5 minutes until light and fluffy. Add in eggs 1 at a time until fully combined. Mix in vanilla bean paste. Put you mixer to low speed and add in flour, then creme fraiche alternating between the two until fully combined. (I did mine is 2 batches each - half the flour, half the creme fraiche, the other half of the flour and then the remaining half the creme fraiche) Add cake to the prepared pan and bake for 40-50 minutes until a toothpick comes out clean when tested in the center. Let the cake cool and then frosting with maple cream cheese frosting. For frosting: In the bowl of an electric mixer add cream cheese, maple syrup, melted butter and 1 teaspoon maple flavoring. Mix together until smooth. Add in 2 cups powdered sugar and slowly mix in until completely mixed and creamy. If the mixture is too thin for your liking add more powdered sugar. Taste and add more maple flavoring if desired. Note: I like this icing to be a little loose because it spreads easily and will harden slightly as it sits. (Makes about 2 cups frosting)

VERMONT MAPLE-PECAN CAKE

Steps:

• In a large bowl, combine the flour, sugars, baking soda and salt. Combine the buttermilk, butter, syrup and vanilla; stir into dry ingredients just until combined. Fold in chopped pecans. , Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a small saucepan, bring corn syrup to a boil. Cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in pecan halves until coated. Place in a single layer on a foil-lined baking sheet. Bake at 425° for 2-3 minutes or until golden brown. Cool. , For frosting, in a small bowl, beat the cream cheese, butter and syrup until smooth. Beat in confectioners' sugar. Place one cake layer on a serving plate; spread with 1/2 cup frosting. Top with second layer; frost top and sides of cake. Garnish with glazed pecans. Store in the refrigerator.

CARROT CAKE WITH MAPLE-CREAM CHEESE ICING

Steps:

• For cake:
• Preheat oven to 350°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Whisk flour, baking soda, salt and cinnamon in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and ginger. Divide batter between prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.
• For icing:
• Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in maple syrup. Chill until just firm enough to spread, 30 minutes.
• Place 1 cake layer on platter. Spread with 3/4 cup icing. Top with second layer. Spread remaining icing over entire cake. Arrange walnut halves around top edge. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 30 minutes before serving.)

MAPLE-PECAN MINI POUND CAKES WITH MAPLE CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a mini Bundt® pan.
• Whisk together 1 cup plus 1 tablespoon flour, salt, baking soda, and nutmeg in a small bowl.
• Mix together butter, maple syrup, and brown sugar in a large bowl with an electric mixer until well combined. Mixture will look curdled; this is normal. Add in eggs, 1 at a time, mixing well after each addition. Mix in vanilla and maple extracts. Add in half of the flour mixture and mix until combined. Pour in buttermilk and mix until combined. Add in remaining flour mixture and mix until just combined. Batter will be thin. Stir in pecans. Divide batter evenly amongst the cavities of the prepared pan.
• Place pan into the preheated oven and bake until the bottom of the cakes spring back lightly when touched, 18 to 22 minutes. Cool cakes in the pan for 5 minutes before removing to a wire rack to cool completely.
• To make the frosting: mix cream cheese and butter together with an electric mixer until smooth. Add in powdered sugar, maple syrup, vanilla extract, maple extract, and salt; beat until mixture is completely smooth. Pour in heavy cream and mix until well incorporated. Frost mini cakes as desired, and sprinkle additional chopped pecans on top.

MAPLE CREAM CHEESE FROSTING

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter together until smooth. Add maple syrup, vanilla, and confectioners' sugar; continue beating until well combined and smooth.