Maple Cake With Maple Syrup Frosting Recipes

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MAPLE CAKE WITH MAPLE SYRUP FROSTING



Maple Cake with Maple Syrup Frosting image

Provided by Matt Lewis

Categories     Cake     Milk/Cream     Mixer     Egg     Dessert     Bake     Easter     Fourth of July     Mother's Day     Walnut     Birthday     Maple Syrup     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 19

Cake:
3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons non-hydrogenated solid vegetable shortening, room temperature
2 cups pure maple syrup (preferably Grade B)
3 large egg yolks
1 large egg
1 1/4 cups whole milk
1 cup walnuts, toasted, coarsely chopped
Frosting:
3 cups powdered sugar
1 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons pure maple syrup (preferably Grade B)
Toasted walnut halves (for garnish)
Special Equipment
Two 8-inch-diameter cake pans with 2-inch-high sides

Steps:

  • For cake:
  • Position rack in center of oven and preheat to 325°F. Butter two 8-inch-diameter cake pans with 2-inch-high sides. Line bottom of pans with parchment paper; butter parchment. Dust pans with flour; tap out excess. Sift 3 cups flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter and shortening in large bowl until light and fluffy. Add maple syrup and beat until smooth, about 3 minutes. Add egg yolks and egg 1 at a time, beating until well blended after each addition. Beat in flour mixture in 3 additions alternately with milk in 2 additions. Fold in walnuts. Divide batter equally between prepared pans (about 3 1/2 cups for each); smooth tops.
  • Bake cakes until tester inserted into center comes out clean, 50 to 55 minutes. Cool cakes in pans on racks 20 minutes. Run small knife around sides of cakes to loosen. Invert cakes onto racks; remove parchment. Cool cakes completely.
  • For frosting:
  • Sift powdered sugar into medium bowl. Using electric mixer, beat cream cheese and butter in large bowl until smooth. Add powdered sugar and maple syrup and beat just until smooth (do not overbeat or frosting may become too soft).
  • Using serrated knife, trim off domed top of each cake layer, creating flat surface. Place 1 cake layer, trimmed side up, on platter. Spoon 1 cup frosting in dollops over top of cake layer; spread evenly to edges. Top with second cake layer, trimmed side down. Spread remaining frosting evenly over top and sides of cake. Arrange walnut halves around top edge of cake. DO AHEAD: Can be made up to 1 day ahead. Cover with cake dome and chill. Bring to room temperature before serving.
  • Cut cake into wedges and serve.

MAPLE SYRUP CAKE WITH MAPLE FROSTING



Maple Syrup Cake With Maple Frosting image

Posted in response to a request for a Maple Syrup Cake somewhere on Zaar that nobody could locate. This one comes from Massachusetts Favorite Maple Syrup Recipes.

Provided by Heather U.

Categories     Dessert

Time 55m

Yield 9 serving(s)

Number Of Ingredients 13

1/2 cup shortening
1/2 cup sugar
1/2 cup maple syrup
1 teaspoon vanilla
2 eggs, well beaten
1 3/4 cups cake flour
1 teaspoon salt
2 1/2 teaspoons baking powder
1/4 cup milk
1/2 cup chopped nuts (butternuts preferred)
1/2 cup maple syrup
2 cups confectioners' sugar
1 tablespoon butter

Steps:

  • FOR THE CAKE:.
  • Prepare a 9-inch square pan and preheat oven to 375°F.
  • Cream shortening; add the sugar gradually and cream well together.
  • Add maple syrup a small amount at a time, beating well after each addition.
  • Add vanilla and eggs, and beat the mixture vigorously.
  • Sift the flour, salt, and baking powder and add to the mixture alternately with the milk; Mix only enough to blend the flour.
  • Stir in the nut meats and pour into a greased 9-inch square pan.
  • Bake in 375F oven for 25 minutes.
  • FOR THE FROSTING:.
  • Bring syrup to boil for one minute.
  • Remove from heat and stir in butter; add sugar and continue cooling until consistency to spread; Frosting thickens as syrup cools.

Nutrition Facts : Calories 516.3, Fat 18.2, SaturatedFat 4.7, Cholesterol 51.3, Sodium 442.2, Carbohydrate 85.2, Fiber 1.1, Sugar 59.1, Protein 5.1

MAPLE ICING



Maple Icing image

A delicious, easy-to-make maple frosting, great on white cakes.

Provided by Rachael

Categories     Desserts     Frostings and Icings

Yield 12

Number Of Ingredients 5

1 (8 ounce) package cream cheese
¼ cup butter
4 cups confectioners' sugar
1 teaspoon vanilla extract
½ teaspoon maple flavored extract

Steps:

  • Cream together the cheese and butter or margarine. Stir in the confectioner's sugar and flavorings. Mix well.

Nutrition Facts : Calories 256.2 calories, Carbohydrate 40.4 g, Cholesterol 30.7 mg, Fat 10.4 g, Protein 1.4 g, SaturatedFat 6.5 g, Sodium 82.9 mg, Sugar 39.3 g

MAPLE WALNUT CAKE



Maple Walnut Cake image

This maple-flavored cake with candied walnuts honors beloved my grandpa, who made maple syrup when I was a child. This cake honors his memory and has proven to be a favorite with family and friends throughout the years. -Lori Fee, Middlesex, New York

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 21

1/2 cup unsalted butter, softened
1-1/2 cups packed light brown sugar
3 large eggs, room temperature
1 teaspoon maple flavoring or maple syrup
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
CANDIED WALNUTS:
1 tablespoon unsalted butter
1-1/2 cups coarsely chopped walnuts
1 tablespoon maple syrup
1/4 teaspoon salt
FROSTING:
2 cups unsalted butter, softened
1 teaspoon maple flavoring or maple syrup
1/4 teaspoon salt
5 cups confectioners' sugar
1/4 to 1/2 cup half-and-half cream
3 tablespoons maple syrup, divided

Steps:

  • Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in maple flavoring. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 11-13 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For candied walnuts, in a large skillet, melt butter over medium heat; saute walnuts until toasted, about 5 minutes. Stir in maple syrup and salt; cook and stir 1 minute. Spread onto foil; cool completely., For frosting, beat butter until creamy. Beat in maple flavoring and salt. Gradually beat in confectioners' sugar and enough cream to reach desired consistency., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/2 cup candied walnuts and drizzle with 1 tablespoon maple syrup. Repeat layers., Top with remaining layer. Frost top and sides of cake. Top with remaining walnuts and syrup.

Nutrition Facts : Calories 653 calories, Fat 38g fat (20g saturated fat), Cholesterol 116mg cholesterol, Sodium 275mg sodium, Carbohydrate 75g carbohydrate (61g sugars, Fiber 1g fiber), Protein 5g protein.

CREAMY MAPLE FROSTING



Creamy Maple Frosting image

This is an old recipe that I found while cleaning out my recipe box. Not sure where I got it from, but it's really good on spice cake. Makes enough to frost a 9 x 13 cake.

Provided by LARavenscroft

Categories     Dessert

Time 5m

Yield 2 cups

Number Of Ingredients 6

1/4 cup butter
1/2 teaspoon salt
1/3 cup maple syrup
2 teaspoons vanilla
3 cups powdered sugar
2 tablespoons milk

Steps:

  • Combine butter, salt, syrup, vanilla, and 1 cup of the sugar.
  • Add milk and remaining sugar, alternately.
  • Mix until smooth & creamy.

Nutrition Facts : Calories 1061.9, Fat 23.6, SaturatedFat 14.9, Cholesterol 63.1, Sodium 801.7, Carbohydrate 216, Sugar 208.3, Protein 0.8

MAPLE SUGAR CAKE



Maple Sugar Cake image

Old-fashioned maple sugar frosting tops this tasty spice cake. Its homemade goodness and simplicity were just what the judges were looking for at the local fair where it won a blue ribbon. Our fair celebrates its 120th anniversary this year.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12-14 servings.

Number Of Ingredients 19

1/2 cup butter, softened
1-1/4 cups packed brown sugar
3 eggs
1/2 cup maple syrup
1/4 cup 2% milk
1/4 cup sour cream
1 teaspoon maple flavoring
2-1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/4 teaspoon each ground allspice, nutmeg and mace
MAPLE SUGAR FROSTING:
6 tablespoons butter, softened
1-1/2 teaspoons maple flavoring
4-1/2 cups confectioners' sugar
1/2 to 3/4 cup sour cream
Chopped walnuts, optional

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, combine the syrup, milk, sour cream and maple flavoring. In another bowl, combine the flour, baking powder, baking soda, salt, cloves, allspice, nutmeg and mace; gradually add to creamed mixture alternately with syrup mixture, beating well after each addition., Pour into two greased and floured 9-in. round baking pans. 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 a wire rack to cool., For frosting, in a large bowl, cream butter and maple flavoring until fluffy. Gradually beat in the confectioners' sugar until smooth. Add enough sour cream to achieve spreading consistency. , Spread frosting between layers and over top and sides of cake. Sprinkle with walnuts if desired. Store in the refrigerator.

Nutrition Facts : Calories 492 calories, Fat 15g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 334mg sodium, Carbohydrate 85g carbohydrate (63g sugars, Fiber 0 fiber), Protein 4g protein.

MAPLE CAKE



Maple Cake image

The incomparable flavor of pure maple syrup is reason enough to make this sweet treat; that it is also quick to prepare is an added bonus. Maple syrup is marked and graded by its color, ranging from light to dark -- the darker the color, the more intense the flavor. If you can find grade B, use it here for both the batter and the icing.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 1/2 cups all-purpose flour, plus more for pan
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
3/4 cup pure maple syrup
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup sour cream
1/3 cup pure maple syrup, plus more if needed
3 tablespoons unsalted butter, melted
2 1/2 cups confectioners' sugar, plus more if needed

Steps:

  • Make the cake: Preheat oven to 350 degrees. Butter a 9-inch square baking pan; line with parchment, and butter parchment. Dust with flour, tapping out excess. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  • With an electric mixer on medium speed, beat butter, maple syrup, and granulated sugar until pale and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating well after each addition; mix in vanilla.
  • Reduce mixer speed to low. Add flour mixture in 3 batches, alternating with 2 batches of sour cream; beat until just combined. Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 40 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn out cake onto rack to cool completely.
  • Make the icing: Combine maple syrup and butter in a bowl. Sift in confectionersâ?? sugar, and whisk until combined. Adjust consistency with more syrup or sugar, if necessary. Spread maple icing over top of cake. Let set, at least 15 minutes, before serving.

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