Maple Syrup Cake With Maple Frosting Recipes

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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.

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 LAYER CAKE



Maple Layer Cake image

This homemade layer cake is dense with flavors of dark-amber syrup and fresh, crushed walnuts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 11

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

Steps:

  • 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.

MAPLE BUTTERCREAM FROSTING



Maple Buttercream Frosting image

This is a very sweet frosting - it reminds me of maple candy.

Provided by Sarah

Categories     Desserts     Frostings and Icings     Buttercream

Time 15m

Yield 24

Number Of Ingredients 4

4 cups confectioners' sugar
½ cup butter, softened
7 tablespoons pure maple syrup
3 tablespoons heavy whipping cream

Steps:

  • Beat confectioners' sugar, butter, and syrup together in a bowl using an electric mixer until smooth. Add cream, 1 tablespoon at a time, to sugar mixture and beat until frosting is thickened and desired consistency.

Nutrition Facts : Calories 136.8 calories, Carbohydrate 24.8 g, Cholesterol 12.7 mg, Fat 4.6 g, Protein 0.1 g, SaturatedFat 2.9 g, Sodium 28.7 mg, Sugar 23.9 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.

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

PANCAKE CAKE WITH MAPLE CREAM FROSTING



Pancake Cake with Maple Cream Frosting image

Provided by Brent Ridge

Categories     Cake     Dessert     Thanksgiving     Kid-Friendly     Cream Cheese     Birthday     Shower     Maple Syrup     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 18

Pancakes
1 cup all-purpose flour (spooned into cup and leveled off)
1/3 cup rye or whole wheat flour
2 tablespoons cornmeal
1/4 cup granulated sugar
2 tablespoons light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 large eggs
2 large egg yolks
2 tablespoons unsalted butter, melted, plus more for the pan
3/4 teaspoon pure vanilla extract
Filling
11 ounces cream cheese, at room temperature
1/4 cup whole-milk Greek yogurt
5 tablespoons maple syrup, preferably Grade B
3 tablespoons confectioners' sugar, sifted

Steps:

  • To make the pancakes:
  • In a large bowl, whisk together the all-purpose flour, rye flour, cornmeal, granulated and brown sugars, baking powder, and salt. In a separate bowl, whisk together the milk, whole eggs, egg yolks, butter, and vanilla. Make a well in the center of the dry ingredients and fold in the wet just until moistened.
  • Coat 8-inch skillet with some melted butter and heat over medium-low heat. Pour 1/2 cup of the batter into the pan and cook for 1 1/2 minutes, or until large bubbles appear on the surface of the pancake. Carefully flip the pancake over and cook for 1 minute longer, or until the underside is just cooked through. Transfer to a plate and repeat with the remaining batter to make 6 pancakes and let cool to room temperature.
  • To make the filling:
  • In a bowl, with and electric mixer, beat the cream cheese and yogurt until smooth. Beat in 4 tablespoons of the maple syrup and the confectioners' sugar until well combined.
  • To assemble the cake:
  • Spread each pancake with one-sixth of the filling (about 5 tablespoons). Place one of the pancakes on a platter and stack the remaining pancakes on top. Drizzle the remaining 1 tablespoon maple syrup over the top of the cake.

CANADIAN MAPLE WALNUT LAYER CAKE WITH FUDGE FROSTING



Canadian Maple Walnut Layer Cake With Fudge Frosting image

This never fails to please; walnut and maple syrup sponge cakes, which are frosted and sandwiched together with maple fudge frosting/icing, divine! This is NOT a light airy-fairy sponge cake, as it is made with soft brown sugar to enhance the fudge and maple flavours - and it needs to be fairly robust to hold the walnuts in the cake mixture. It is however, a soft pudding type cake with lots of texture and an amazing taste. Of course this can be made with excellent maple syrup from the USA, but I have called it a Canadian cake, as the maple syrup and maple extract was sent to me by a kind Zaar friend in Canada. The cake is baked in two cake tins; the two cakes can then be cut in two again, making a three-layer cake, (four pieces of cake = three layers) it depends on how high they rise. If you do make a three-layer cake, you may need a little more fudge frosting and filling. This cake keeps very well in an airtight container or tin for up to a week. The cake can also be frozen before icing and frosting - defrost it overnight, then assemble and ice the cake when fully defrosted. Pecans can also be used in place of walnuts - but I prefer the taste of walnuts with the maple syrup.

Provided by French Tart

Categories     Dessert

Time 50m

Yield 1 Maple walnut Cake, 8-10 serving(s)

Number Of Ingredients 17

6 ounces butter, softened
6 ounces soft brown sugar
8 ounces self raising flour
3 large eggs, beaten
1 teaspoon baking powder
3 ounces walnuts, chopped
2 tablespoons milk
2 tablespoons maple syrup
3 ounces butter
4 ounces soft brown sugar
2 tablespoons cold strong coffee
1 tablespoon maple syrup
1 tablespoon milk
1 -2 tablespoon maple extract, to taste
8 ounces icing sugar
chopped walnuts, for the filing (optional)
walnuts, halves for decoration

Steps:

  • You will need two 8" (20cms) cake tins; greased and lined with baking paper. Pre-heat oven to 160C/325F/Gas 3.
  • Beat the butter and sugar together until light, fluffy and pale golden brown - this is essential to make the mixture light and aids the cake to rise. It can take up to 15 minutes by hand or 5 to 10 minutes by hand-held mixer!
  • Add the baking powder to the flour, and the milk and maple syrup to the beaten eggs.
  • Gently fold in a large spoon of flour, followed by a spoon of egg mixture - mix gently but thoroughly between each addition of flour and egg mixture. Continue to add, fold and mix until the flour and the egg mixture is finished. If the mixture is a little stiff, add some more milk.
  • Add the chopped walnuts and gently mix through the cake mixture evenly. You should have a fairly stiff consistency that drops easily.
  • Put the cake mixture equally in to the prepared cake tins, smoothing slightly on top, with a slight indent in the middle, then bake for between 25 and 35 minutes in a pre-heated oven. Different ovens vary; these cakes normally take 30 minutes to bake in my oven. (They are cooked when they are well-risen, golden brown and when a wooden skewer comes out clean after being inserted into the middle of the cake.).
  • Allow them to cook in the tins for 5 minutes, before carefully taking them out of the tins and allowing them to cool completely on a wire cooling tray/rack.
  • While the cakes are cooling, make the fudge frosting/icing. Place all of the ingredients, except the icing sugar, into a saucepan and gently them all together until the sugar is dissolved. Allow to cool slightly and then add the icing sugar, beating to a smooth and glossy finish.
  • Place one of the cakes on to a serving plate or tray, if you wish, you can cut each cake in half to make a multi layer cake. Spread some of the frosting/icing on top of the cake and scatter some chopped walnuts over the top if using. Place the other cake on top and pour the remaining fudge frosting/icing over the top of the cake, allowing it to drizzle down the sides. Decorate the top of the cake with walnut halves.
  • Serve cut into slices - this cake makes about 8 to 10 slices. Preparation time includes the time to make the fudge frosting/icing.

Nutrition Facts : Calories 706.4, Fat 35.2, SaturatedFat 17.8, Cholesterol 148.7, Sodium 273.9, Carbohydrate 93.7, Fiber 1.5, Sugar 67.8, Protein 7.5

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.

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From acadianmaple.com


MAPLE CAKE WITH MAPLE FROSTING | KAREN'S KITCHEN STORIES
2021-09-20 To Make the Frosting. Combine the maple syrup and melted butter in a medium bowl. Beat in the confectioner's sugar, about 1/4 cup at a time until you have a spreadable …
From karenskitchenstories.com


MAPLE SYRUP CAKE RECIPES
Grease and lightly flour (I use Recipe #78579) two 9-inch cake pans, then line the bottoms with waxed paper. In a large bowl, mix together the flour and the ginger and set aside. In a large …
From recipes.servegame.org


MAPLE CAKE WITH MAPLE FROSTING - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Maple Cake With Maple Frosting are provided here for you to discover and enjoy ... Quick And Easy Recipe For Homemade Biscuits Recipe For …
From recipeshappy.com


APPLESAUCE CAKE WITH MAPLE FROSTING RECIPE | MYRECIPES
Make cake: Preheat oven to 325°F. Butter an 8-inch square, nonstick pan. Advertisement. Step 2. In a saucepan, melt butter with sugar over medium heat, stirring until butter has melted and …
From myrecipes.com


MAPLE SYRUP CAKE - COOK REPUBLIC
2021-03-30 Instructions. Pre-heat oven to 180°C / 160°C (fan-forced). Grease and line a 20cm base diameter cake pan with baking paper. Add butter, maple syrup, vanilla and soy sauce to …
From cookrepublic.com


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